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Honey Curry Chicken Kebabs Recipe

by Joe Thomas

Delicious, curry chicken kebabs from Joe Thomas.

There aren’t many meal options better for sharing than kebabs! This scrumptious curry chicken kebabs recipe is the ultimate way to share a beautifully grilled meal. When you’re planning a big, backyard event, two things are crucial: first, that your lawn looks great, and second, that you’ve cooked something to share with everyone. 

Kebabs are designed to be shareable and snackable, which is ideal for backyard events when you’ve got people filtering in and out at different times. Let’s face it, not everyone is ready to eat at the same time. Whether it’s because they’re busy playing football or because they can’t pull themselves away from the TV, not everyone gets to the food quickly enough. And no one wants their delicious food to get cold. More than that, this curry chicken kebabs recipe can be paired with just about anything you want. From potato chips to Joe Thomas’s Grilled Sweet Potato Slices.

Fun Facts About Kebabs

Kebabs might not seem very exciting, but they’ve got quite a history.

Kebabs are from the Middle Eastern region of the world, though they’re eaten all over the world. Not only that, they’ve been cooked for thousands of years. The Homeric Iliad actually mentions meat cooked on skewers by various characters throughout, how cool! 

These fun facts might seem odd, but they’re a great way to get your guests interested in trying something new and delicious like this honey curry chicken kebabs recipe. Not everyone enjoys trying new things, but if those new things come with cool facts and history; who can resist?

Joe Thomas's Honey Curry Chicken Kebabs
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Joe Thomas’s Honey Curry Chicken Kebabs

Servings

4

servings
Total time

1

hour 

20

minutes

Ingredients

  • 4 tbsps. butter, melted

  • 1/2 cup honey

  • 1/4 cup yellow mustard

  • 1 tsp. curry powder

  • 1 tsp. salt

  • 2 lbs. boneless, skinless chicken breasts

  • chopped chives

Directions

  • Preheat gas grill to medium.
  • In a bowl, combine the butter, honey, mustard, curry powder and salt.
  • Cut chicken into pieces, and marinate in sauce for 1 hour.
  • Place chicken on skewers, save remaining sauce to brush on chicken while cooking.
  • Place skewers on grill and cook, turning frequently for approximately 15 minutes or until juices run clear.
  • Sprinkle with chopped chives, if desired.

Now that you’ve got this delicious recipe, you’re ready to host a terrific backyard feast any season with your nearest and dearest.

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Joe Thomas’s Grilled Sweet Potato Slices

by Joe Thomas

Grilled sweet potato slices with rosemary on a skillet.

Not only is Joe Thomas a bass pro, he’s also been known to spend time grilling up some delicious recipes. This grilled sweet potato slices recipe isn’t a tasty slab of meat on the grill. But, it’s going to make that grilled meat sing and add new layers to your backyard party spread. And also, this recipe gives your backyard guests another great option, in case grilled meat isn’t their thing. If you’re aiming to make a spread that appeals to all sorts of palates, we recommend tossing this Pompano and Pickled Peppers Recipe on the grill, too.

Sweet Potatoes vs. Potatoes

Did you know that sweet potatoes aren’t actually potatoes? Technically, they’re a root that comes from the morning glory family. You may not have known that, but chances are, you know about that age-old adage; sweet potatoes are healthier than regular potatoes. It’s hard to imagine given how delicious the average spud is. But believe it or not, it’s not just something parents used to lie about to get us to try something new. It’s true!

While all potatoes are full of nutrients, sweet potatoes tend to have more of the healthier nutrients we’re all looking to add to our diets. On top of that, sweet potatoes are lower in calories and carbohydrates. This makes them a healthier choice for already carb-dense meals. They’re mashable, bakeable, fryable, and grillable, just like the standard tuber. But, the taste they deliver is richer and sweeter.

Joe Thomas's Grilled Sweet Potato Slices
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Joe Thomas’s Grilled Sweet Potato Slices

Servings

4-6

servings
Total time

30

minutes

Ingredients

  • 4 Sweet potatoes, sliced into rounds

  • Olive oil as needed

  • Pepper to taste

  • Garlic salt to taste

  • Smoked paprika, sprinkle on

  • Optional: Add other herbs or spices, such as rosemary or dill

Directions

  • Preheat gas grill to high.
  • Slice washed sweet potatoes into half inch rounds. Try to ensure that each slice is approximately the same thickness.
  • Place sliced sweet potatoes into a bowl and add the remaining ingredients: Olive oil, pepper, garlic salt and smoked paprika. Toss to combine.
  • Lower heat to medium and add the potatoes to the grill. Grill for about 10 minutes on each side or until soft when pierced.
  • Transfer potatoes to a platter for serving. Check the seasonings and add more salt if desired. Enjoy!

You’ve got a delicious grilled sweet potato slices recipe in your back pocket now. That means you’re almost ready to get out there and grill for your loved ones. To take your grill over the top, add this Grilled Chicken and Brussels Sprouts Recipe for the full experience.

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Guacamole with a Twist: Broccomoli

by Exmark

Guacamole with a twist: guacamole. Served in a bowl with corn chips.

Looking to mix up your dip offerings at the next big game gathering? Try this guacamole with a twist: broccomoli. It’s easy to whip up and still manages to be as satisfying as the original. Your friends, and your kids, don’t have to know it’s broccoli. This delicious dip can be used with chips, veggie sticks, or even in your favorite burritos or tacos. It might be a different veggie, but it’s just as versatile as the traditional recipe.

Guacamole is an undeniable necessity on taco night, but it’s so tasty it can, and should, be enjoyed anytime. Broccomoli makes the delicious recipe a little more accessible for your wallet. As most avocado-lovers unfortunately know, they aren’t the cheapest of veggies on the market. Because broccoli is much more affordable, and just as wonderfully healthy, this is a great option if you’re feeding a large group of people or if you’re trying out new recipes for your picky kids. No more going broke on football nights, backyard events, or parties just to feed all of your friends and family some delicious dips.

One of the best ways to eat this delicious Broccomoli is on The Best Grilled Mahi Mahi Fish Tacos or on this delicious White Bass Taco Recipe. You’re going to want to keep both of these recipes on hand for future parties and events. They’ll be so popular that everyone will ask you to make them at all your events!

Guacamole with a Twist: Broccomoli
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Guacamole with a Twist: Broccomoli

Servings

8

servings
Total time

20

minutes

Ingredients

  • 3 cups Chopped broccoli

  • 1 Jalapeno (or Anaheim pepper, which is less spicy) seeded and chopped

  • 1 Tbsp Green onions chopped

  • 1 tsp Olive oil

  • 2 ounces Sour cream or cream cheese

  • 1/4 tsp Salt

  • 1/8 tsp Black pepper

  • 1/4 tsp Garlic powder (or 1 garlic clove minced)

  • Pinch of chili powder

Directions

  • Steam broccoli until soft. [To do so, boil 2-3 inches of water in a frying plan or pot. Place broccoli in a steaming dish or metal cauldron and place in water. Bring water to a boil and reduce to medium-high heat. Cover broccoli with a lid.] Approximately 5 minutes.
  • Place steamed broccoli in a food processor and blend until smooth.
  • Add the rest of the ingredients to the food processor and blend until smooth.
  • Adjust spices to your liking.
  • Serve in a bowl as a dip with chips or cut veggies or spread on thin slices of toasted baguette and place a thin slice of Roma tomato on top.

Now you’re armed with this delicious guacamole with a twist: Broccomoli. You’ve got an easy and simple recipe you can share at your next backyard event, use it for your next taco night, and even share it with your friends who aren’t a fan of the avocado.

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Mango, Pineapple, Ginger Glazed Pork Spare Ribs Recipe

by Greg Mrvich

Mango Glazed Spare Ribs
Mango-Pineapple Glazed glazed pork spare ribs recipe from Ballistic BBQ

In this Backyard Life recipe and video, Ballistic BBQ host Greg Mrvich smokes up some glazed pork spare ribs using his mango-ginger glaze recipe. And, he’s doing so right from his own backyard pit barrel cooker (PBC)!

Mrvich uses pre-jarred mango pineapple spread for his glaze base. If you can’t find a mango pineapple blend, Mrvich suggests going with either mango jam preserve or pineapple preserve. But, he says you don’t have to stick with these flavors. Just let your imagination, and taste buds, dictate what you use to make this glaze recipe your own.

Next, add some apple cider vinegar to the jam for a sweet, acidic kick. Then, add fish sauce to enhance the flavor, yet not taste too fishy. Add in some kosher salt, fresh grated ginger, paprika, finely minced Fresno peppers, black ground pepper and ginger beer. Ginger beer is similar to root beer in that it’s non-alcoholic, but has a little bite and an herbal taste.

Mix the glaze ingredients together, then bring them to a boil in a stovetop pot before reducing to a simmer.

Now, it’s time to start prepping your St. Louis spare ribs. Begin by removing the membrane on the back of the ribs. However, be sure not to remove the fibrous portion of the membrane, as doing so can loosen up the bones. Once properly trimmed, season both sides with a little kosher salt and black pepper. Then, simply hang each rack by their third bone, add some small hickory chips, close the lid and begin cooking.

Once it’s time to glaze your spare ribs, remove them from the cooker and place directly onto a foil-covered tray. And, keep the lid on the cooker after doing so. Glaze the backs first, then the fronts, then place them back onto the cooker to set the sauce.

Finally, remove your smoked ribs from the cooker once their fully cooked. Then allow them to rest for a bit before digging in!

Mango Pineapple Ginger Glazed Pork Spare Ribs by Ballistic BBQ
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Mango Pineapple Ginger Glazed Pork Spare Ribs by Ballistic BBQ

Course: DinnerCuisine: BarbequeDifficulty: moderate

Ballistic BBQ recipe for glazed pork spare ribs using a mango pineapple ginger glaze cooked in a PBC (pit barrel cooker).

Ingredients

  • 2 racks pork spare ribs, St Louis trimmed

  • Glaze

  • 9.5 ounces mango pineapple preserves (substitute any tropical preserve)

  • 1 tbsp. apple cider vinegar

  • 1 tbsp. fish sauce (enhances flavors)

  • 2 tsps. kosher salt

  • 1 tsp. fresh grated ginger

  • 1 tsp. paprika

  • 1 tsp. chopped and seeded Fresno (or Thai) chili

  • 1/2 tsp. ground black pepper

  • 1/2 cup ginger beer

Directions

  • Mix ingredients for glaze in a medium saucepan and bring to a boil over high heat. Reduce to low heat and simmer 20-30 minutes, until glaze reaches the consistency of warm honey.
  • Remove membrane from the back of the ribs and trim off loose ends and excess fat. Then, season both sides of ribs with kosher salt and ground black pepper.
  • If using a Pit Barrel Cooker (PBC), hang ribs in the pre-heated pit and add a small handful of hickory chips.
    If using a conventional cooker, place ribs in pit pre-heated to 250ºF.
  • If using a PBC, remove ribs from the pit after about 3 hours and glaze both sides. Place ribs back in the cooker and allow the glaze to set for 20-30 minutes in the pit.
  • In a conventional cooker, remove ribs once they are “probe tender” and meat is pulling back from the bones. Glaze and place back on the pit for about 30 minutes.
  • After ribs are done, allow them to “rest” 10-15 minutes before slicing.

Recipe Video

Easy Snacks: Homemade Potato Chips

by Exmark

You'll love these delicious homemade potato chips.
Fresh Homemade Potato Chips

Potato chips belong at any event, but especially any backyard event. When was the last time you went to a cookout that didn’t have potato chips? They’re just quintessential snacking fare in the US of A where we eat 1.85 billion pounds of them a year! Who can blame us? They’re delicious and they go with everything.

Believe it or not, potato chips used to be a delicacy found only in high-end restaurants. Restaurants made them by hand and served up in delicious batches to the masses. It took quite some time before the potato chip made it’s way into our grocery stores. That means if you wanted their delicious, crispy, salty taste in your life, you had to make them on your own.

While making your very own homemade potato chips may sound intimidating, it’s actually pretty simplistic. You already know you’ll need a potato of some sort (russet or sweet work the best), and from there you’ll need some olive oil or salt. There’s really nothing to it. Plus, minimal ingredient recipes are always the best to keep on hand to impress your guests.

If you’re looking to spice things up, try using cayenne pepper or some extra cracked pepper. There are plenty of seasoning combos you can try to create a deliciously irresistible chip you’ll want to make over and over again. This recipe is awesome for your next backyard event. And, it’ll go especially well with this delicious burger recipe Greg Mrvich created.

Homemade Chips
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Homemade Chips

Whether you choose to bake or fry your homemade potato chips, they’ll still be delicious. Serve them solo or with ranch dip. Make a platter with dip, homemade chips and sliced veggies.

Servings

4

servings
Total time

40

minutes

Ingredients

  • 4 Russet potatoes

  • 3 Tbsps Olive oil

  • Salt to taste

  • Optional: Parmesan and parsley, other flavorings.

Directions

  • Wash potatoes and slice them into 1/8-inch thick slices.
  • Place potato slices in bowl. Drizzle with olive oil and sprinkle with salt (or seasonings of your choice).
  • Line a baking sheet with parchment paper. Place potatoes on parchment paper.
  • Bake for 15-20 minutes on 400 degrees Fahrenheit. After 15 minutes check potatoes. They should be crispy and slightly golden when done.
  • If you choose to fry them, slice potatoes, then place 1/2 cup vegetable or olive oil in a skillet or Dutch oven on medium-high heat. Cook until crispy and lightly golden, approximately 3 to 4 minutes. Remove and place on paper towel to soak up extra oils. Add seasonings.

Notes

  • Although we suggest russet potatoes, you could really use any potatoes for this recipe, even sweet potatoes.

Now that you know how easy it is to make these delicious homemade potato chips, you’re prepared for any event you may have. Or for a Tuesday night. These tasty snacks are good for any time!

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Back to the Basics: Homemade Guacamole

by Exmark

easy guacamole recipe
Green guacamole with avocado, lime, and nachos on wooden vintage table top view. Traditional Mexican food.

From gameday gatherings to holiday festivities, or neighborhood parties to “just because,” making homemade guacamole is a time-honored tradition for any get-together under the sun. However, when making it at home, there is one key aspect to consider—making sure you make enough.

As we all know, once you start eating guac, it’s hard to stop (especially if it’s out-of-this-world good). And if it’s homemade? You might as well just say goodbye as soon as you get done making it. So, read on for the lowdown on how to make your own homemade guacamole with just three simple ingredients—and a little avocado backstory, to boot.

A Little Avocado Lesson

With over four hundred different variants of avocado plants out there, your (incredibly delicious) options are quite nearly endless. Before you start making decisions, why not begin with a bit of a lesson, first?

Avocados are widely considered a super fruit. Not only are they healthy source of fat—they’re a great source of fiber, potassium, and vitamin E, besides.

The Aztecs considered the avocado to be an incredibly important fruit—one they called ahuacate—which led to the Spanish desiring it. Which, again, led to this fan favorite exploding in popularity, becoming a commercially traded fruit that’s taken over the world.

Now that you know the history and biology behind this superfruit, now’s the time to put it to work! Don’t worry, this homemade guacamole is incredibly easy to make—so if you run out, it’s easy to whip up another batch. Keeping your guests happy, and letting you enjoy the game from someplace other than the kitchen.

Homemade Guacamole
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Homemade Guacamole

Servings

8-10

servings
Total time

20

minutes

Ingredients

  • 4 avocados

  • 1/2 white onion diced

  • Salt to taste

Directions

  • Peel and pit avocados. Place in bowl and mash up with a fork.
  • Dice white onion into small pieces. Add to avocado.
  • Add salt to taste.
  • Serve with chips and veggie sticks, spread on sliders, add to tacos.

Now that you have this amazing side, you can get to work on whipping up some delicious batches for your next backyard event or as a side with this mahi mahi fish taco recipe from Ballistic BBQ host and barbeque aficionado Greg Mrvich.

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