May 10, 2016 • Page 10 shop online at www.missourivalleyshopper.com Grilled Chicken Fajita Skewers Recipe adapted from Red Gold Tomatoes. For more about Red Gold, visit redgoldtomatoes.com. Ingredients 1/2 cup finely chopped cilantro leaves ? cup lime juice (about 6 limes) ? cup extra-virgin olive oil 4 garlic cloves, minced 1 tablespoon brown sugar 2 teaspoon salt ? teaspoon ground black pepper 1 1/2 teaspoon ground cumin 2 pounds skinless, boneless chicken thighs, cut into 1 1/2” chunks (can use breast, but will not be as juicy) 2 (4.5 ounce) cans Red Gold(r) Whole Peeled Tomatoes, drained 1 large red bell pepper, seeded and cut into 1 1/2” pieces 1 large green bell pepper, seeded and cut into 1 1/2” pieces 1 large sweet onion, peeled and cut into 1 1/2” cubes Big Green Egg Flexible Skewers Instructions To make the marinade, whisk together cilantro, lime juice, olive oil, garlic, sugar, salt, black pepper and cumin in small bowl until well combined. Memphis Style Ribs Recipe Ingredients 1 rack of loin back or baby back ribs Salt and pepper 1 cup vinegar 1 cup water 1 1/2 cups Louisiana Grills Original BBQ Sauce (divided) Dry Rub Ingredients (optional) 1/4 cup paprika 2 tbsp chili powder 2 tbsp celery salt 2 tbsp white sugar 1 tsp black pepper 1/2 tsp mustard powder 1/2 tsp oregano 1/2 tsp cumin Thread skewers by alternating with chicken, tomato, peppers and onion until all ingredients are used. Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Place skewers on EGG and grill 3-4 minutes per side until chicken is cooked through and veggies have a nice char. Remove from heat and let rest 5 minutes before serving. Makes 8 servings Grilled Bacon Directions 1. Heat your smoker to 300°F. While smoker is heating, apply a coat of salt and pepper to the ribs. In a separate bowl, prepare your baste mixture of vinegar, water, and 1 cup of BBQ sauce. 2. Place the ribs directly on the rack and cook for 90 minutes. Mop on the baste mixture and repeat every 30 minutes. 3. If using the dry rub, prepare your dry rub by mixing all of the rub ingredients together in a large bowl. 4. After 90 minutes, check for doneness by lifting one end of the rib rack up and checking for flexibility. The more flexible, the more tender. If the ribs are not done, continue smoking, mopping on the baste mixture and checking for doneness every 30 minutes. 5. When the ribs are done, apply one more baste and remove from the smoker. If doing a dry rub, rub the dry rub mixture generously onto the ribs and serve. If doing a wet rub, brush on remaining 1/2 cup of Louisiana Grills Original BBQ Sauce. Recipe By Louisiana Grills READY Place chicken cubes in large resealable plastic bag and pour in marinade. Remove as much air as possible and seal. Place in fridge for 1-5 hours. SET Whether you’re making breakfast or just need a couple strips to toss on a burger, make the perfect bacon right on your wood pellet grill. Make it mess free with nothing but a baking sheet and tin foil. Ingredients  Pre-Sliced Bacon Baking sheet Tin-Foil DIRECTIONS 1. Preheat your grill to 400°F. If you’re making lots of bacon, feel free to use your GRILL Any Grill master knows the secret to great BBQ is a key ingredient to leave ‘em always wanting more. The best way to do that is to put some smoke on it! LG 700 70000 $ LG 900 LG 1100 80000 upper cooking rack as well. 2. Line a baking sheet with tin foil and lay the bacon onto the foil in a single layer. Use as many baking sheets as you need to make your desired batch. 3. Place the baking sheet of bacon on the cooking grates of the preheated wood pellet grill. Close the lid and bake the bacon in the grill until it is crispy and deep goldenbrown---about 15-20 minutes. Baking time will vary based on the thickness of the bacon and your desired crispy-ness. 4. Remove the baking sheet of bacon from the grill and, using tongs, transfer the bacon to a paper-lined platter to drain and begin cooling. Serve immediately! 5. For quick and easy cleanup, let the bacon grease solidify on the baking sheet then simply crumple the foil around it and discard. Save any leftovers in the refrigerator for a week, or in the freezer for up to three months. Leftovers can be easily reheated in the microwave. TIPS - For crispier bacon, place the bacon directly on the grates on the upper rack and place the baking sheet with tin foil underneath on the lower cooking rack to catch the grease. This will allow the bacon to cook from all sides. - Experiment with different flavors of natural wood pellets to give your bacon the perfect finishing touch. We recommend New England Apple or Texas Mesquite. - Check your bacon periodically while it is baking. If you notice that the bacon is creating a lot of grease, carefully pour off some into a cup or jar so the bacon is not totally submerged. $ $ 90000 We carry a wide range of accessories to enhance all your grilling and smoking needs. For the front, back, inside or out we know you’ll be the star of the show! Premium Hardwood Pellets 100% All Natural Flavor 2999 $ Gourmet BBQ Spices and Rubs 40# Bag or 2-Bags YOUR VOICE WILL BE HEARD $50 “Where the Buck Stops and the Hunter Shops!” Dakota Archery & Outdoor Sports 2305 E. Hwy. 50 • Yankton, SD • 605-665-8340 Open Every Night Till 9 p.m. MV Shopper M I S S O U R I VA L L E Y In Print and Online! • 665-5884 M I S S O U R I VA L L E Y