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RECIPES
Watch 2 Swine crew pitmasters Steve and Amy Tremayne demonstrate how to cook chicken creole in a dutch oven over a live fire.
INGREDIENTS
- 3 Chicken Breasts cut into chunks
- 1 Cup Chopped Onion
- 1/2 C Chopped Green Pepper
- 1/2 C Chopped Celery
- 1 16OZ can Diced Tomatoes
- 1 6OZ Can Tomato Paste
- 2 C Reduced Sodium Chicken Broth
- 1 1/2 C Uncooked White Rice (medium or long grain)
- 2 TBL Cooking Oil
- Cajun Seasoning to taste
INSTRUCTIONS
Preheat dutch oven with cooking oil on grill using B&B Oak Lump Charcoal at 400 Degrees
When oven is hot, sauté chicken until brown on both sides
Remove chicken
Add celery, onion, and bell pepper
Sauté until tender
Add diced tomatoes, tomato paste, chicken broth, chicken, and cajun seasoning
Cover and bring to a boil
When oven begins to boil stir in the rice and cover
Let simmer for 45 minutes
Enjoy!
This smoked fish dip recipe, created by Cookin Wid Kunchi, showcases the harmonious combination of a diverse array of flavors, with a smoky essence derived from the B&B Oak Lump Charcoal and Post Oak Cooking Wood, complemented by the Texas Trinity Season All Seasoning.
Watch pitmaster Mark of Sweet Swine O Mine demonstrate how to grill street corn with this quick and simple recipe.
Watch pitmaster and B&B Charcoal Ambassador Mark Lambert of Sweet Swine O' Mine grill this delicious spatchcocked chicken smoked to perfection. Get Mark's expert tips on how to grill a juicy bird then lay it on a nest of herbs topped off with his amazing Salsa Blanca.
Watch the video and get the recipe for Grilled Pork Chops with Alabama White Sauce from Russ Allen of REDBONES BBQ using B&B Briquets and Mesquite Chunks.