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BBQ Chicken, Snap Beans and Brown Rice


BBQ Chicken

  • Whole chickens, season outside with Texjoy, salt and pepper


  • Gallon Apple Cider Vinegar
  • 2 TBS Salt
  • 2 TBS Crushed Red Pepper
  • 1 TBS Black Pepper
  • 1 TBS Ground Red Pepper
  • 4 TBS hot sauce

Snap Beans

  • Fresh Snap green beans
  • Butts Meat
  • Texjoy
  • Cavendars

Brown Rice

  • 2 Cans Beef Consume
  • 2 Cans of French Onion Soup
  • Half stick of Butter
  • 21 oz of Rice


Wash and pull excess fat from chicken. Split Chicken so it will lay flat, season abd place on 275 to 300 degree grill (rib side down) Cook until brown, turn chick over and cook until done (juices will run clear and wing and leg joints are easily moveable).

While chicken is cooking on grill, mix up the BBQ sauce and heat but do not boil. Once chicken is cooked, dip into warm sauce. Press thumbs into the breast, thighs and drumsticks which will allow the sauce to penetrate into the meat. Place back on grill and leave for 10 to 15 minutes. Remove from grill and dip into sauce again make sure to press points so that the meat will again absorb the sauce. Then brush outside of chicken with sauce. Note that the left over sauce can be used as gravy or refrigerate to use next time.


Snap Beans

Clean and prepare beans. Fry out Butts Meat. Add water and beans then bring to a boil. Add Texjoy and Cavendars to season to taste. Cook until desired tenderness.


Brown Rice

Boil Liquid and add rice and butter and bring back to boil. Put in oven safe pot with lid and put in 350 degree oven for 25 minutes.

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