Main Course

Spicy Red Wine Pork Belly Bites

November 4, 2023

Spicy Red Wine Pork Belly Bites

Spicy Red Wine Pork Belly Bites served with Roasted Honeynut Squash purée grilled over red hot Jealous Devil Charcoal.

These smoked pork belly bites were marinated overnight in a spicy and sweet concoction. Place on the grill, low and slow. After they have grilled for 1-2 hours, then turn them in a spicy, caramelized red wine sauce. What can be better than Boozy bites? Serve and enjoy immediately.

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Prep Time 1

Cook Time 3

Course Main Course

Ingredients

2 lbs pork belly, cut into 2-inch squares
¼ cup brown sugar
¼ cup kosher salt
1 tsp smoked paprika
½ tsp cayennne
¼ tsp red pepper flakes
1 cup orange juice
¾ cup red wine (cabernet sauvignon, pinot noir)
¾ cup white sugar

Instructions

Prepare Pork Belly (24 hours in advance)

Prepare pork belly by score the fat side with a knife in a crosshatch pattern.
Mix the salt, brown sugar, smoked paprika and cayenne together in a small bowl. Then rub all over the pork belly. Wrap the pork belly tightly with plastic wrap and refrigerate overnight.

Instructions

Prepare and heat grill to 225℉.
Unwrap the pork belly. Cut into 2" squares and place on indirect heat. Grill for 1½-2 hours until the bites start to form a nice bark.
Transfer the pork belly bites to a disposable aluminum pan and add orange juice, and honey. Stir to evenly coat the cubes of pork belly bites.
Cover with foil, and return aluminum pan to the grill for another 30-60 minutes until the meat reaches 200℉.
While the pork belly is grilling back on the grill, begin preparing the red wine caramel sauce.
Add the red wine to a saucepan and reduce by half over medium heat. About 10 minutes.
Add ¾ sugar in an even layer in a large non-stick pan over medium heat. Heat sugar, watch it, but don't stir. When the sugar begins to melt, use a spatula to slowly stir the sugar into the melted sugar until all of the sugar has melted and is golden brown.
Slowly, very slowly, add the hot reduced wine, stirring until the sauce turns into a rich caramel.
Add the pork belly bites into the caramel sauce, turning them until all sides have been fully coated.
Serve and enjoy immediately!

Keyword Grilled Pork, pork belly, Pork Recipes

by Wild West Viking

Main Course, Recipes

Citrus & Herb Grilled Salmon

February 14, 2023

Citrus & Herb Grilled Salmon with Grilled Potato Slices

This recipe is super easy, quick, and flavorful – great for any night of the week. The fresh herbs and bright citrus flavors complement the salmon perfectly! Served with grilled potato slices and a fresh tomato salad, you won't even realize you are eating so healthy! Grilling over red hot Jealous Devil Charcoal on the Big Green Egg MiniMax makes this cook even easier!

Lastly, to ensure the perfect internal temperature, I use my MEATER thermometer!

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Prep Time 15

Cook Time 15

Course Main Course

Ingredients

2 tbsp unsalted butter, melted
1 tbsp olive oil
2 tbsp rosemary, fresh and chopped
1 tbsp thyme, fresh and chopped
2 tbsp parsley, fresh and chopped
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp lemon zest, chopped
salt & pepper to taste
(1) Lemon, (1) orange and (1) lime sliced thin

Instructions

Start and heat your grill to 450°F
Prepare salmon fillet by patting the salmon fillet with a paper towel to remove moisture.
Place butter, oil, herbs, garlic, lemon juice, zest and salt and pepper in a bowl. Stir to mix well. Use a spoon or brush to add liberally over salmon fillet.
Place salmon fillet on cedar plank, or foil pan over lemon slices to prevent sticking.
Add lemon, orange and lime slices on top of salmon fillet
Place salmon on grill, and cook until salmon reaches internal temperature of 140°F.
Remove from grill, serve with additional lemon zest, lemon slices, and fresh parsley.

Keyword Fish Recipes, Grilled Fish, Grilled Salmon, Healthy Eating, Healthy recipes, Salmon Recipes

by Wild West Viking

Grilled Pork Tenderloin | Bjorn Bites & Booze

Main Course, Recipes

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

October 22, 2022

Grilled Pork Tenderloin with Apples & Sage | Bjorn Bites & Booze

Grilled Pork Tenderloin with Grilled Apples & Crispy Sage

This fall dish is so juicy and oh so tender! The tenderloin was marinated with olive oil, lemon zest, garlic and fresh sage for a couple of hours. Sliced Braeburn apples brushed with olive oil, fresh sage, and a little sugar. The MEATER+ was instrumental in getting the tenderloin to a perfect temperature. Truly a fall meal with all the seasonal flavors.

Served with Butternut Squash Risotto

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Prep Time 3

Cook Time 20

Course Main Course

Servings 4 people

Ingredients

Marinated Pork Tenderloin

1 pork tenderloin, trimmed
¼ cup olive oil
2 tsp lemon zest
¼ cup fresh sage, chopped
4 cloves garlic, minced
2 tbsp lemon juice
1 tbsp kosher salt

Grilled Apples

1 large Braeburn apple, cored (keep skin on)
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp fresh sage, chopped

Crispy Sage

5-6 fresh sage leaves
1 tbsp olive oil

Instructions

Add all marinade ingredients together in a bowl, and stir until well mixed. Place tenderloin in bowl, or in zip lock bag and pour marinade over tenderloin until well coated. Place tenderloin in fridge overnight or at least 4 hours.
Prepare and heat grill to 350°. Take tenderloin out of fridge to let it warm up.
Prepare apples, core and cut into ¼" slices. Gently toss with olive oil, brown sugar and fresh sage, use remaining to brush while grilling.
Remove tenderloin from marinade, and place on grill. Sear for 3-4 minutes on both sides. Lower heat. Place apples on grill, and grill apples for 3-4 minutes on both side. Remove apples when desired grill marks and color have appeared.
Continue cooking pork until tenderloin reached 150-160°F. Remove tenderloin from grill, and let it rest before slicing.
Heat olive oil in small pan on medium-high heat. Add fresh sage leaves for 20-30 seconds. Remove immediately, place on paper towel to dry.
Slice pork into medallions, arrange apples and crispy sage on platter. Serve and enjoy

Keyword Grilled Pork, Pork Recipes, Pork Tenderloin

by Wild West Viking

Grilled Monkfish with Parsley Beurre Blanc Sauce | Wild West Viking | Bjorn Bites & Booze

Main Course, Recipes

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

May 24, 2022

Grilled Monkfish with Parsley Beurre Blanc Sauce | Bjorn Bites & Booze | Wild West Viking

Grilled Monkfish with Parsley Beurre Blanc Sauce, Asparagus and Purple Cauliflower Purée

This sweet, mild yet meaty fish, also known as the "poor man's lobster" was served with an elevated parsley beurre blanc sauce giving the fish a luscious and delicious bite every time! This is such a light and healthy meal, especially with the vibrant purple cauliflower purée with goat cheese and steamed asparagus. A quick and perfect weeknight dinner although fancy enough for a special romantic dinner for two! The monkfish and parsley beurre blanc sauce was grilled on the Big Green Egg over red hot Jealous Devil Charcoal.

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Prep Time 15

Cook Time 7

Course Main Course

Ingredients

1 monkfish fillet
1 tbsp olive oil
5 tbsp unsalted butter
½ cup white wine
1 tbsp apple cider vinegar
2 tsp chopped fresh parsley
2 tbsp shallots, chopped finely
Salt & Pepper to taste
Parsley for garnish

Instructions

Prepare Beurre Blanc Sauce

Cube butter, and keep chilled
Combine shallots, apple cider vinegar and wine in sauce pot, and simmer to reduce.
Add cubed butter a little at a time, and stir until thoroughly combined and just melted. Remove from heat and save until serving time.

Prepare Monkfish

Start grill. Add plancha to grill to allow time to heat up.
Brush monkfish with olive oil on both sides. Salt & Pepper on both sides
Add monkfish to the grill, and grill 6-8 minutes on each side
Serve immediately with parsley beurre blanc sauce. I also served with steamed asparagus and purple cauliflower purée with goat cheese.

Keyword Dinner Recipes, Fish Recipes, Grilled Fish, Grilled Monkfish, Healthy Eating, Monkfish recipes, Parsley Beurre Blanc Sauce

by Wild West Viking

Pineapple Mango Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Main Course, Recipes

Spicy Pineapple, Mango & Jalapeño Wings

May 17, 2022

Spicy Pineapple, Mango & Jalapeno Wings | Bjorn Bites & Booze | Wild West Viking

Spicy Pineapple, Mango and Jalapeño Wings

These delicious wings were made on the BGE over red hot Jealous Devil Charcoal.

A little bit of sweet with a bit of heat, that’s how I like my wings! The perfect balance between sweet and heat make these juicy chicken wings from Dickie’s Barbecue at Home take you to the tropics, especially with the burst of flavor from Dickies Poultry Rub. These addictive wings are glazed with a sweet chili pineapple sauce to give them that extra bit of sweet heat. Expertly grilled on the amazing Grill Grates to get that perfect sear and crispy bite! Betcha can’t eat just one!

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Course Main Course

Ingredients

Pineapple, Mango and Jalapeno Salsa

1 ½ cups fresh pineapple, diced
1 mango, diced
1 jalapeño, seeded and diced
1 red chili pepper (Fresno pepper), seeded and diced
⅓ cup fresh cilantro, chopped
1 lime, juiced
salt to taste

Chicken Wings

8-10 chicken wings
1 tbsp olive oil, almond oil, or vegetable oil
1 tbsp Dickie's Poultry Rub

Sweet & Spicy Pineapple Glaze

¾ cup sweet chili sauce
⅓ cup Pineapple juice
2 tbsp minced jalapeno
1 tsp red pepper flakes (or more if you want it spicier)

Instructions

Prepare Sweet & Spicy Pineapple Glaze

Add all ingredients in a sauce pot, and heat to a simmer. Simmer for about 10-15 minutes until sauce has thickened. Remove from heat and save until ready to glaze chicken wings.

Prepare Chicken Wings

Prepare and clean grill to 400°F
Dry chicken wings with paper towel, and place on baking sheet. Rub olive/almond oil on both sides of chicken wings, and sprinkle seasoning liberally all over wings.
Once grill has come to temperature, place chicken wings on grill and cook to temperature. The last 5-10 minutes, glaze the chicken wings with the Sweet & Spicy Pineapple Glaze (both sides). Serve immediately with the Pineapple, Mango and Jalapeno Salsa.

Prepared Pineapple, Mango & Jalapeno Salsa

Place chopped pineapple, mango, jalapeno, fresno pepper, lime juice and cilantro in a bowl. Stir until well combined. Add salt to taste.

Keyword BBQ Chicken, Big Green Egg, Chicken Wings, Grill Grates, Grilled Chicken

by Wild West Viking

Moroccan Spiced Spatchock Cornish Game Hen | Bjorn Bites & Booze | Wild West Viking

Main Course, Recipes

Moroccan Spiced Spatchcock Cornish Game Hen

April 5, 2022

Moroccan- spiced Cornish Game Hen | Bjorn Bites & Booze | Wild West Viking

Moroccan Spiced Spatchcock Cornish Game Hen

Delicious, crispy skin, juicy and flavorful Cornish Game Hen served with herbed rice, grilled lemon and blistered tomatoes. Get ready to be transported to Morocco with this perfect, impressive dinner, and grilled to perfection. This dish was grilled on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal!

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Prep Time 15

Cook Time 25

1

Total Time 1 40

Course Main Course

Cuisine Moroccan

Ingredients

2 whole Cornsih Game Hens, washed, dried, and spatchcocked

Moroccan Spice

1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp cinnamon
½ tsp ginger
¼ tsp cayenne pepper
½ tsp chili powder
½ tsp red pepper flakes
¼ tsp salt
½ tsp black pepper

Marinade

2 tbsp Moroccan Spice (see above)
2 tbsp parsley, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp lemon juice
salt & pepper to taste

Garnish

parsley, chopped
lemon slices

Instructions

Combine all ingredients together in a bowl, stir to mix. Place mixture in a shallow bowl, and add Cornish Game Hens, rubbing mixture all over game hens, and let them marinate at least 30 minutes or overnight.
Prepare the grill, clean grates and heat to 350°F
Place Cornish Game Hens skin side down, to get a crispy skin. Grill for 15 minutes, and flip, grill for another 15 minutes or until internal temperature is 165°F. Check temperature with the meat thermometer.
Serve with chopped parsley, lemon slices, herbed rice and blistered tomatoes.

Keyword Cornish Game Hen, Grilled Cornish Game Hen, Moroccan Recipe

by Wild West Viking

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Pineapple Fireworks Chicken | Wild West Viking | Bjorn Bites & Booze

Main Course, Recipes

Pineapple Firecracker Chicken

February 28, 2022

Pineapple Firecracker Chicken

Grilled this amazing Pineapple Firecracker Chicken dish on my Big Green Egg using a wok! Wok cooking is super fast and easy! This dish will beat any takeout dish hands down, with tender chunks of chicken and a great balance of the fiery sweet and spicy sauce!

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Prep Time 45

Cook Time 15

Course Main Course

Ingredients

1 lb. boneless, skinless chicken breast, diced into bite size (substitute tofu, pork, or shrimp)
1 white onion, chopped
4-5 cloves garlic, minced
4 cups multi-colored bell peppers, chopped
1 cup pineapple, chopped
1-2 hot peppers, thinly sliced (I used red fresno peppers, but can use Thai chili peppers depending on how spicy you liked it)
salt & pepper to season your protein
vegetable or peanut oil for your wok/pan

Sauce

½ cup Pineapple Juice
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp honey
1 tbsp plum sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
2 tsp Sriracha sauce
1 tsp red pepper flakes
1 tbsp cornstarch

Garnish

5 green onions, thinly sliced
sesame seeds

Instructions

Heat grill to high heat, and place wok in your Big Green Egg (or grill) to heat up.
Mix all ingredients for sauce in a bowl, whisk together ingredients and set aside.
Season chicken (or protein) with salt and pepper.
Heat 2 tbsp of oil in your Big Green Egg wok to heat up.
Cook chicken in your wok until done. Remove from pan.
Saute onion, garlic, and ginger for about 3-5 minutes, until onion is softened.
Add pepper, both sweet and hot, to pan and stir fry for a couple of minutes.
Add chicken back to wok, and add pineapples.
Pour sauce over ingredients, and cook until sauce thickens, and has coated all ingredients.
Serve over rice, garnish with sliced green onion, and sprinkle with sesame seeds.

Keyword Big Green Egg, Chicken on the Wok, Firecracker Chicken, Grilled Chicken, Grilling with a Wok, Pineapple Firecracker Chicken, Wok Cooking

by Wild West Viking

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Grilled Black Garlic Chicken | Wild West Viking

Main Course, Recipes

Grilled Black Garlic & Soy Sauce Chicken Quarters

February 3, 2022

Grilled Black Garlic & Soy Sauce Chicken Quarters

The flavor punch from the black garlic pairs so well with the umami-packed soy and oyster sauces. Together with a splash of Mirin sauce and Sake makes this dish a little boozy as well. I served this meal with grilled baby bok choy with an amazing sweet spicy sauce with just the right amount of tang and just on the edge of being too spicy. With a Red Cabbage & Cucumber salad with a rice vinegar dressing made this meal fit for a special occasion or any night of the week. (please see notes below for recipes for the side dishes)

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Prep Time 1 30

Cook Time 45

Course Main Course

Ingredients

4 chicken leg quarters, bone-in

Soy Sauce Marinade

4 cloves black garlic, minced
2 cloves white garlic, minced
2 tbsp soy sauce
1 tbsp Mirin sauce
1 tbsp Sake

Basting Sauce

2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Mirin sauce
1 tbsp Sake
1 tsp sugar
½ tsp white pepper

Instructions

Prepare Chicken & Marinade

Cut 2 slits (2" long, not too deep) on the back side of the chicken leg, to let marinade permeate through the meat.
Combine all ingredients for marinade, stir to mix, and place in bowl or zip-lock back with chicken. Let rest in fridge for at least 24 hours. Remove from fridge at least 30 minutes prior to grilling.

Prepare Basting Sauce

Combine all ingredients for sauce, stir to mix, and set aside.

Prepare Grill

Preheat grill to 450°F.
Add chicken quarters, skin side down, and flip after 10 minutes. Continue flipping the chicken every 10 minutes or so (watch for any flare-ups). Baste the chicken during the last 10 minutes of cooking time with the prepared basting sauce (both sides of chicken), and continue grilling until internal temperature is 165°F. Let chicken rest for a couple of minutes, and enjoy!

Notes

Side dishes:

Grilled Baby Bok Choy with Ginger Chili Sauce

Red Cabbage & Cucumber Salad

Keyword BBQ Chicken, Black Garlic Chicken, Grilled Chicken, Sake

by Wild West Viking

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Main Course, Recipes

Grilled Chipotle & Maple Glazed Salmon

January 27, 2022

Grilled Chipotle & Maple Glazed Salmon

This grilled chipotle, maple glazed salmon was cooked on the Big Green Egg MiniMax over red hot Jealous Devil Charcoal. Grilling this beautiful piece of salmon on a bed of lemon slices over a cedar plan ensures a juicy, smoky and perfect cook. The sweet and spicy chipotle dry rub rested on the salmon for about 30 minutes prior to going on the grill to really let the flavors meld. The last 5 minutes of grilling, the salmon was given a generous glaze of sweet Vermont maple syrup! This is a dish your people will ask you for again and again!

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Prep Time 20

Cook Time 20

Soak Plank 1

Total Time 1 40

Course Main Course

Ingredients

Chipotle Dry Rub

¼ cup dark brown sugar
1 ½ tbsp chili powder
½ tbsp cumin
½ tbsp dried chipotle powder
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground pepper

Ingredients

1 ½ lbs salmon filet
1 tbsp olive oil
¼ cup maple syrup
2 lemons, one halved, one sliced in medium slices

Instructions

Prepare Grill

Start your grill and heat up with red hot Jealous Devil Charcoal. Cooking will be indirect heat. Target heat is 450° for grilling salmon.

Prepare Cedar Plank

Soak and immerse cedar plank in water for 1 hour.

Prepare Chipotle Dry Rub

Combine all dry rub ingredients in small bowl, and stir to mix.

Prepare Salmon

Coat both sides of salmon with olive oil. Sprinkle Chipotle rub on the meat side and rub gently all over the salmon, don't forget the sides.

Grilling Salmon

Place lemon slices on prepared cedar plank, and place salmon on top of lemon slices. Grill for 15 minutes. The last 5-10 minutes glaze salmon with the maple syrup, and grill salmon until internal temperature reaches 130-135 degrees.
The last 5 minutes of grilling time, place halved lemons on grill, until char marks appear.
Let salmon rest for 5 minutes, slice and serve with grilled lemons which you should squeeze over the salmon.

Notes

Sides: I served Spanish Rice with red and yellow peppers, and a side of mixed grape tomatoes.

Keyword Big Green Egg, Cedar Plank, Chipotle Salmon, Grilled Salmon, Jealous Devil Charcoal, Maple Glaze, MiniMax

by Wild West Viking

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Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops | Wild West Viking

Main Course, Recipes

Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops on the BGE MiniMax

October 14, 2021

Bacon-wrapped Bourbon Honey Glazed Chicken Lollipops on the BGE MiniMax

Make sure to stoke the fire up with Jealous Devil Charcoal and throw in some Bourbon Barrel Chips for an added bourbon flavor! This sauce alone is amazing with a combination of onion, ketchup, honey, Chile poder, paprika, pepper, brown sugar, Worcestershire, Dijon, and of course, a healthy shot of bourbon! It's so easy, fast and delicious – you may want to double the recipe! Bacon wrap the lollipops and glaze at the end! I served these with Grilled Herbed Smashed potatoes! Yum!

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Course Main Course

Servings 2 people

Ingredients

¼ cup butter
½ cup white onion, chopped finely
1 cup ketchup
¼ cup honey
2 tbsp dark brown sugar
1 tbsp Worcestershire
1 tbsp Dijon mustard
2 tsp freshly ground black pepper, divided
2 tsp chile powder, divided
2 tsp paprika, divided
¼ cup bourbon
1 tsp kosher salt
12 pieces bacon
6 chicken drumsticks, cleaned for lollipops

Instructions

Step One

Melt butter in saucepan over medium heat. Add onion, and saute until soft. Add ketchup, honey, dark brown sugar, Worcestershire, dijon, 1 tsp black pepper, 1 tsp chile powder, 1 tsp paprika. Reduce heat to low, and simmer until sauce thickens (about 20 minutes). Add bourbon, stir until well mixed and simmer for another 3 minutes. Put half in bowl to serve for dipping sauce, and the rest will be used to glaze while cooking. Cover and chill until ready to use.

Step Two

Mix salt, 1 tsp black pepper, 1 tsp chile powder, 1 tsp paprika in small bowl. Loosen skin on drumsticks and rub mixture under the skin. Wrap 2 slices of bacon around each drumstick.

Step Three

Start your grill. Grill drumsticks until skin is crispy and juices run clear, and until internal temperature reaches 165°F. Brush drumsticks with sauce and grill for another 5 minutes. Remove from grill and enjoy!

Keyword BBQ Chicken, Bourbon Chicken, Chicken Drumsticks, Chicken Lollipops, Grilled Chicken

by Wild West Viking

Spicy Red Wine Pork Belly Bites

Ingredients

Instructions

Prepare Pork Belly (24 hours in advance)

Instructions

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Pineapple, Mango and Jalapeno Salsa

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Prepare Sweet & Spicy Pineapple Glaze

Prepare Chicken Wings

Prepared Pineapple, Mango & Jalapeno Salsa

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Moroccan Spiced Spatchcock Cornish Game Hen

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Garnish

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