All American Cheeseburgers
1 lb. Lean ground beef
1/3 cup ketchup
3 Tbsp dry bread crumbs
2 Tbsp grated of finely chopped onion ** Remember to make 1 meal without onions**
1 egg
½ tsp garlic salt
¼ tsp pepper
5 slices American cheese
Combing all ingredients except cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Wrap cheese in plastic wrap and place inside of bag.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center. Top patties with cheese during last minute of grilling.
Teriyaki Burgers
Teriyaki Burgers
1 ½ lbs ground beef
¼ cup water
2 Tbsp sugar
1 Tbsp soy sauce
1 garlic clove (crushed)
chopped onion *** Remember to make 1 meal without onions***
1 ½ cups bread crumbs
Mix together and form into patties. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
1 ½ lbs ground beef
¼ cup water
2 Tbsp sugar
1 Tbsp soy sauce
1 garlic clove (crushed)
chopped onion *** Remember to make 1 meal without onions***
1 ½ cups bread crumbs
Mix together and form into patties. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag.
Serving day: Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
Ziploc Chicken
Ziploc Chicken
30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
30daygourmet.com
Legs and thighs 4 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Wash chicken parts well. Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts. Seal, label and freeze flat.
To serve:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Sticky Drunk Pig on a Stick
Sticky Drunk Pig on a Stick
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each
1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers
Rinse and trim loin as desired. Cut pork into 1-incch cubes; divide evenly among freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
Fix Freeze Feast
Makes 3 entrees, 6-8 servings each
1 pork loin (about 8 pounds)
1 ½ cups bourbon
1 ½ cups soy sauce
1 ½ cups lemon juice
1 ½ cups honey
3 Tbsp olive oil
1 ½ cups chopped onion
3 Tbsp minced ginger
3 tsp minced garlic (about 9 cloves)
¾ tsp black pepper
3 1-gallon freezer bags
10-12 skewers
Rinse and trim loin as desired. Cut pork into 1-incch cubes; divide evenly among freezer bags.
Whisk bourbon, soy sauce, lemon juice, honey and oil in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure ½ cup onion, 1 Tbsp ginger, 1 tsp garlic and ¼ tsp pepper.
Seal and freeze.
To Cook one entrée:
Completely thaw one entrée in the refrigerator. If using wooden skews, soak them on water while meat is thawing.
Prepare a medium-low fire in a gas or charcoal grill.
Thread pork pieces onto skewers. Cook 15-18 minutes, turning occasionally and basting as desired, until thoroughly cooked.
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