Neely's BBQ Seasoning

Ingredients:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Directions:
Mix ingredients together and store in an airtight container for up to 6 months.

(1oz = 30mL)

Recipe courtesy Pat and Gina Neely

Shake n' Shimmy Pork Chops

Ingredients
Brine:
* 2 quarts water
* 1/4 teaspoon salt
* 3 tablespoons sugar
* 1 tablespoon brown sugar

* 4 (1-inch thick) pork chops

* 2 cups panko bread crumbs
* 1/2 cup finely grated Parmesan
* 2 tablespoons chopped parsley leaves
* Kosher salt and freshly ground black pepper
* 3 large eggs, beaten
* Vegetable oil, for grill grates

Directions

Brine: Add all of the ingredients to a large pot, and put the pork chops into the brine, allowing them to soak for 1 hour.

Preheat a grill to medium heat.

Add the panko, cheese, parsley, salt, and pepper, to taste, to a large heavy duty resealable plastic bag. Add the beaten eggs to a casserole dish. Remove the pork chops from brine. Dredge the chops through the eggs and shake them, 1 at a time, in the bread crumb mixture.

Oil the grill grates with a clean tea towel dipped in vegetable oil. Put the chops on the grill and cook for 10 minutes with the lid shut. Flip the pork chops and cook, covered, for another 10 minutes. Transfer the chops to a serving platter and serve. 

Recipe courtesy The Neelys

Prep Time: 15 min

Inactive Prep Time: 1 hr

Cook Time: 20 min

Serves: 4

Gina Neely's Perfect Roast Chicken with Gravy

Ingredients
* 4 tablespoons unsalted butter, softened
* 1 teaspoon freshly chopped thyme leaves
* 1 teaspoon freshly chopped sage leaves
* 1 teaspoon freshly chopped rosemary leaves
* Salt and freshly ground black pepper

* 1 medium onion, peeled and sliced 1/2-inch thick
* 5lb roasting chicken, rinsed, dried
* 2 lemon slices
* 1 sprig fresh thyme, chopped
* 1 sprig fresh rosemary, chopped
* 1 sprig fresh sage, chopped
* 3 large cloves garlic, peeled and smashed
* Herb Butter
* 1/4 cup white wine
* 1 cup chicken broth


Directions
In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

Preheat oven to 475 degrees.

Lay onion slices down the center of a large cast iron skillet to create 2 rows that are touching.

Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.

Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the onion slices.

Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees.

Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.

Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Add chicken broth and let reduce to about half, about 4 to 5 minutes. Strain out the onions. Add the gravy back to the pan and keep warm.

Cut the twine from the drumsticks and carve. Pour the gravy into a serving bowl and serve with the chicken.

Cook Time: 1 hr 30 minYield:4 to 6 servings
Prep 15 minCook 1 hr 30 min
Total: 1 hr 45 min

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-perfect-roast-chicken-with-gravy-recipe/index.html