Steph's Greek Chicken

Ingredients:

Boneless, skinless chicken breasts, tenderized

Whole milk Greek yogurt, plain (no sugar)

Steph's Greek seasoning blend

Pickle juice, pepperoncini or banana pepper juice, lemon juice, or oil/vinegar-based dressing

Preparation:

1. Place 1/4 cup Greek yogurt per chicken breast (unless chicken breasts are small) into a mixing bowl. The goal is to have an amount of Greek yogurt that will generously coat each piece of chicken on both sides.

2. Add 2 Tblsp. juice or dressing per 1/4 cup yogurt, and stir together with whisk.

3. Taste mixture, then add seasoning blend to taste. Mixture should be strong in flavor, but not exceptionally salty.

4. Whisk mixture until seasoning is evenly distributed.

5. Coat each chicken breast in the yogurt mixture, massaging the mixture into the chicken. 

6. Place into a container with a lid that can seal tightly, and pour/spread remaining mixture into container. Nestle chicken down into remaining mixture. There should be an excess of the mixture to surround the chicken.

7. Close container, and place in fridge for at least 4 hours. Chicken can stay in the yogurt mixture safely for several days.

8. When ready to cook, heat several tablespoons of olive oil in a cast iron skillet on high heat.

9. Remove chicken from marinade, shaking off (do not wipe) excess, as the extra yogurt will coagulate when cooked.

10. Sprinkle each chicken breast with salt and a generous amount of the dry seasoning blend.

11. Place chicken in hot skillet to sear, then flip and sear other side.

12. Turn heat down to medium. Place a cast iron press on top of chicken (if available), and continue to cook, turning occasionally, until chicken is done.

13. Remove chicken from pan and let meat rest for 2-3 minutes before slicing.

14. Serve with dill/tzatzeki dip, hummus, lemon, black beans, aromatic rice, olives, grilled or sautéed peppers, pepperoncini, brined red pepper slices and pita, as desired.

Grilled Chicken Seasoning

Ingredients: 

1/4 tsp. paprika (smoked or regular)

1/2 tsp. poultry seasoning

1 tsp. onion powder

1 tsp. salt 

1/2 tsp. pepper

*Makes enough for 2 boneless, skinless chicken breasts.

Preparation:

Mix together, then sprinkle/rub on chicken before grilling.

Grilled Stuffed Tomatoes

 Ingredients:

6 large tomatoes

2 Tblsp. chopped green onions

2 Tblsp. chopped basil leaves

6 oz. goat cheese

Salt and pepper

2 Tblsp. olive oil

1/4 cup grated Parmesan cheese

Preparation:

1. Core the tomatoes and remove all the seeds and juice. Preserve the flesh inside as much as possible.

2. In a medium bowl, mix the onions, basil and goat cheese, then season with salt and pepper.

3. Stuff the tomatoes with the cheese mixture.

4. Drizzle olive oil over the tomatoes, then top with the Parmesan cheese.

5. Place the tomatoes directly on a grill heated to medium heat with the cover closed, and cook for about ten minutes, or until filling gets bubbly and cheese on top is melted. 

Smoking Ribs on the Kamodo

Ingredients:
Hickory chips and chunks
Ribs
Yellow mustard
BBQ rub (dry)
Pineapple juice
Apple cider vinegar
Louisiana hot sauce
Honey
Brown sugar
BBQ sauce


Preparation:
1. Soak hickory chips and chunks in water for 30 minutes.

2. Remove the membrane on the back of the ribs by using a paper towel to grab the membrane from one end and pulling it off.

3. Once the membrane is removed, trim any excess fat.

4. Rub yellow mustard on the ribs.

5. Sprinkle a generous amount of BBQ rub all over the ribs.

6. Load the grill with charcoal, mixing the hickory chips and chunks in evenly with the charcoal. Heat grill to a temperature of about 250 degrees.

7. Put the heat deflector in place, and wait for the dome temperature to stabilize at 250 degrees.

8. Place a drip pan filled with pineapple juice, apple cider vinegar and Louisiana hot sauce under the grate, then put the grate on.

9. Put the ribs on the grill. Cook them for at least 3 hours at 250 degrees, using a rib rack, if desired. If not using a rib rack, place them bone side down.

10. Coat the ribs in honey and brown sugar mixture (add some BBQ sauce, if desired), and wrap them in foil.

11. Place the ribs back on the grill in the foil, and cook them for another 2 hours.

12. Remove the ribs from the grill and take off the foil. Brush them with BBQ sauce, and place them back on the grill for an hour to "crisp" them up. Brush them with BBQ sauce as they cook.

13. If the ribs are not falling off the bone, you can finish them in the oven at a low temp (250 or 225) until they get to the desired level of tenderness.