Honey Vanilla Porter Chicken Skewers

Happy New Years!

Hopefully you will fulfill your resolutions if it tickles your fancy. My resolution is the same one I made in 2012 which ironically is the only one that I can fulfill – not dying or being hospitalized for diabetes. Or in other words – no DKAing.

The hubby has a whole different view of 2015. New year, new him. His descent into having a ripped body starts, and to be quite honest, I’m not looking forward to it. We spent part of last night watching youtube videos of bodybuilders routine and tips on getting massive. Eat big or go home or something like that. Lots of protein powder and pre workout drinks and protein this that and all other. It’s a lot to take in. A lot. But I’m happy he’s taking some initiative.

If you want something simple and tasty, these chicken skewers are perfect. They also go well if your watching all the bowl games.


Honey Vanilla Porter Chicken Skewers

2 cloves garlic, crushed
1/3 cup honey
1/2 cup vanilla porter
1 tsp red pepper flakes
1 teaspoon Dijon mustard
1/4 cup soy sauce
1/2 teaspoon pepper
1 tablespoon olive oil
1 shallot, chopped
6 boneless skinless chicken thigh, cut into cubes


In a large bowl, soak the bamboo sticks for 30 minutes.

In a medium bowl, mix everything except the chicken to make the marinade.

Add the cubed chicken making sure the chicken is completely coated.

Put in fridge for 30 minutes.

While waiting, get grill going.

Pierce chicken with bamboo sticks. I would put about 4 – 6 cubes on each skewer.

Place the chicken on the grill.

With a brush, baste the chicken with the remaining marinade.

Flip the chicken after 3 minutes, basting again.

Take off grill.

Makes 15.

This was pretty amazing and happened to be the best appetizer as I made Christmas dinner. The honey paired well with the vanilla porter giving the marinade extra flavor as it penetrated the chicken. The smoke from the grill seared this flavor into the chicken allowing it to be tasted in every single bite.

It was absolutely fabulous. And welcoming.

Of course most people just do kabobs or slather barbecue sauce on chicken, but this takes bbqing chicken to a whole entirely different level of happiness.

Having the guys over to watch a game? Like, I don’t know the superbowl? Wow them with this offering to the superbowl gods.

Or make it into a meal with some rice and a vegetable kabob.



If you ask Bryan, I forced him to make a brisket this year. And he didn’t want to do it. And I better stay up with him while he smokes it.

Which I did.

We went to bed at 4:30AM Christmas morning.

I asked my father in law for his recipe to marinade the brisket. My father in law cooks the most amazing BBQ ever created. If he had a BBQ place, he would be sold out every day. Every. Single. Day.

His ribs are my favorite though.

He gave me a not exact recipe because he eyeballs it. It was pretty close to a bulgogi recipe but without the meat tenderizer or the sesame oil. Seemed easy.

He also told me to start the marinade two days ahead and that the meat might turn black.

Don’t ask me how to smoke brisket. It took Bryan about 11 hours, constantly checking it. As long as it stayed around 250 the whole time, the brisket comes out juicy. We ended up using pecan wood chunks and pecan wood chips. Always use pecan when you can. If possible, use walnut.

Of course, this whole smoking brisket thing didn’t go as planned, and there was heated discussion about it. Add the fact that there was some confusion about what the brisket was for because family Christmas is two days after Christmas, it became more of a hassle. Which made the whole thing rather frustrating.

For some odd reason, I don’t know how and I don’t really care who decided it, the family was under the impression that the brisket Bryan was smoking was for family Christmas instead of our personal Christmas. I must admit, this misunderstanding was a rather frustrating one because no one called us to confirm what our brisket was being used for. So that when this mysterious fog cleared, confusion had slipped in. We never said we were bringing the protein to family Christmas. Hell, I didn’t even know it was going to be pretty much a potluck until Mumika came into town. But somehow, someone decided that was what was going to happen.

This assumption was not only improper but also impolite. Someone should have picked up a phone and talked to one of us. A five minute conversation of “Hey, is that brisket I know your making for us or for you?” Instead of a, “Well, I thought you were making that brisket for the family.”

I just don’t get it. I just don’t know. It feels like some sort of scheme. Like someone put it into someone else’s head and everyone just ran with it assuming we would bring some of the leftovers. I mean, it was an 11 pound brisket and other than Mumika, there is only two people eating it. Why would two people need an 11 pound brisket?

Well, I have plans for it. Brisket tamales, brisket enchiladas, brisket shepard’s pie. That’s at least 6 days of food I don’t really have to worry about. With a rather hectic schedule from school, internships, work, probably two jobs, and what have you, I need to be able to have meals in the freezer that only needs to be popped into the oven at whatever temp and baked for so long and *boom* dinner’s ready.

But I digress

Brisket Marinade

3/4 cup sugar
1 onion sliced
1/2 cup soy sauce
1/2 cup vegetable oil
a few dashes of garlic power
some salt.


Get a huge sturdy plastic container that can fit the brisket.

Mix the ingredients together in a small bowl.

Salt the brisket.

Pour some of the marinade at the bottom of the plastic container.

Place the brisket into the plastic container.

Pour marinade over brisket.

Place lid on top and shake a little. Put in the fridge for up to two days. Shake the container every so often.