Margarita Chicken


MMMMMMMargarita Chicken! The fantastic flavor of tequila cooked into the chicken with subtle hints of sweetness. The gang is all here in this flavor profile. Tequila, lime and orange all come together to create the best ever Margarita Chicken. This is one recipe you have to try!


2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast
Jalapeno if you’d like


  • Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy.
  • Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade over the top and toss to coat. Refrigerate for 5 hours.
  • Preheat your grill for medium-high heat and lightly oil grate.
  • Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

Honey Beer Braised Ribs

1/2 cup packed brown sugar
1 teaspoon pepper
3/4 teaspoon salt
6 pounds pork baby back ribs
1/4 cup honey
1 bottle (12 ounces) dark beer or beef broth
1/4 cup cider vinegar
1 bottle (18 ounces) barbecue sauce

Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce. Yield: 6 servings.

Recipe Courtesy:



4th of July Feast


Your checklist for this weekend:

  • Plan your menu
  • Grocery shop
  • Go to Fireside’s HUGE 4th of July Sale

If you haven’t come up with a great recipe for your BBQ this weekend, try one of ours like this delicious grilled pork tenderloin with corn on the cob.

1 tablespoon paprika
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
For the sauce:
3/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2 teaspoon red pepper flakes

Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.


Recipe courtesy

Go Beyond the Burger

Most people use their grills primarily for chicken, beef, pork, fish and vegetables. Did you know, one of the best foods to grill is fruit. It’s very easy but not all fruit works well on the grill. Here are three of my favorite fruits to try.


Grilled Pineapple has a great flavor that’s definitely different than fresh pineapple. Grilling makes it sweeter and more mellow than fresh pineapple, plus it looks great! Pineapple has the perfect texture for grilling and is available year round. It’s also considered a palate cleanser to eat along with other grilled foods. Here’s my favorite way to grill it:

Remove the outer casing from a ripe pineapple, slice it into ¾” rounds and core the centers. Pre heat the grill. Cover the pineapple slices with a light coat of your favorite cooking oil. Grill the pineapple slices over medium heat, approximately 4 minutes on each side. The pineapple slices will caramelize and brown beautifully. Keep an eye on the to make sure they don’t blacken.



Grilling peaches is very easy and the grilled peach flavor is similar to a fresh peach cobbler, or pie. However, you need to find “freestone” peaches so you can cut them in half and remove their pits. Freestone peaches are harder to find but if you try to use “cling” peaches, the fruit clings to the pit so you can’t remove the pit from the fruit. Here’s how I grill them:

Split the peaches with a knife and remove their pits. Pre heat the grill to a medium heat. Cover the peach halves with a light coat of your favorite cooking oil. Grill them cut side down over medium heat, approximately 3 minutes. Like pineapples, the peach halves will caramelize and brown beautifully. Watch them closely and do not blacken them. Turn them over and finish them by grilling them about three more minutes on their “fuzzy” sides.

bananaBananas are available year round and are a great fruit to grill, because they become sweeter and taste like banana pie. Be sure to select bananas that are not too green, or too ripe. Here’s how I grill them:

I split the bananas in half and lightly cover the cut faces with cooking oil. Bananas grill very quickly and can turn to mush if they are over cooked. Like other fruits, I preheat the grill to medium and grill the bananas cut side down. 2 to 3 minutes is all it takes to lightly caramelize them. Turn them over onto their skin sides and finish them about 2 minutes longer. You can serve them with their skins on or remove the skins (perfect with a scoop of vanilla ice cream). Either way they’re delicious if you don’t overcook them!


Author Roger Sanders is the Owner of Bend Fireside. Connect with him on .

Fire Roasted Strawberries


2 pints fresh, large strawberries (20–24), washed and blotted dry
4 tablespoons granulated sugar
½ teaspoon pure vanilla extract
¼ cup orange liqueur, such as Grand Marnier®, or 2 tablespoons water plus 1 tablespoon lemon juice
1 tablespoon unsalted butter, softened
Vanilla ice cream

Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl combine the berries with the sugar, vanilla, and liqueur and toss to coat.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Use the softened butter to generously coat the bottom and sides of an 8-by-8-inch baking pan. The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snugly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.

Brush the cooking grates clean. Place the pan over direct high heat, close the lid, and cook until the strawberries are bubbling and beginning to slump, 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.

Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters or leave whole. Ladle berries over ice cream.

Recipe Courtesy:

Pork Carnitas with Citrus and Beer



2 teaspoons ground cumin
2 teaspoons ancho chile powder
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
3 pounds country-style pork ribs
1 onion, about 10 ounces, cut into quarters
1 bottle (12 ounces) Mexican beer
1 cup fresh orange juice
¼ cup fresh lime juice
4 garlic cloves, smashed
Soft flour or corn tortillas (6 inches)
Your favorite salsa
Lime wedges

In a small bowl whisk the rub ingredients and season the pork ribs evenly with the rub.

Prepare the grill for direct and indirect cooking over medium-low heat (300° to 350°F).

In a medium saucepan combine the onion, beer, orange juice, lime juice, and garlic and bring to a boil over high heat. Pour this braising liquid into a large grill-proof Dutch oven and place over indirect medium heat.

Grill the pork over direct medium heat, with the lid closed, until brown on all sides, 8 to 10 minutes, turning four times. Transfer the pork to the Dutch oven. Place the lid on the Dutch oven or cover tightly with aluminum foil. Cook over indirect medium heat, with the grill lid closed, keeping the temperature of the grill as close to 300°F as possible, until the meat is fork tender, 2¾ to 3 hours, turning the pork once every hour.

Using a slotted spoon, transfer the pork and onion from the braising liquid to a sheet pan and set aside to cool slightly. Keep the Dutch oven on the grill.

Increase the temperature of the grill heat to high heat (450° to 550°F).

While the grill is coming up to temperature, move the Dutch oven over direct high heat. Bring the braising liquid to a boil over direct high heat, with the Dutch oven uncovered and the grill lid closed, and cook until the liquid is reduced by about half, 5 to 7 minutes. Meanwhile, shred the pork and discard any large pieces of fat.

When the braising liquid is reduced, move the Dutch oven over indirect high heat. Pour off all but a few tablespoons of the braising liquid into a small bowl. You want to have just enough liquid remaining to coat the bottom of the Dutch oven. Add the shredded pork to the Dutch oven and cook, with the grill lid closed, until the edges are slightly crisp and caramelized, 10 to 15 minutes, stirring occasionally. As the pork crisps, drizzle it with the reduced braising liquid, 1 tablespoon at a time, to prevent it from drying out. You may not need all of the braising liquid.

Serve the shredded pork and onion warm in tortillas with salsa and lime wedges.

Recipe Courtesy: