BCR

    June 2018  

                                                                       
   In this issue:   
  • For Dear Old Dad
  • November Special: Box O' PLUS NoShit
  • Recipe: Chili-Glazed Chicken
 
For Dear Old Dad
 
The Gift of
Great Taste  
 
It's almost Father's Day, and you know what that means: it's time to give him sh*t! No, we don't mean give him a bad attitude. We mean it's time to give him the gift he really needs, the gift of great taste! Dad just wants to chill and grill, so make it extra enjoyable for him. Heck, maybe he'll even grill something for you.

We of course are doing our best to make it easy for you to give Dad exactly what he wants with a discount you definitely don't want to pass up. And as we do every month, we've got another great recipe featuring our delicious seasonings (you don't JUST have to grill with 'em!).
June Special

June Special:  
Box o'Shit + NoShit 
Save $7 When You Order Both!
(both items must be in your cart for the code to work) 
Use Coupon Code NOBOX at Checkout.
  
Regularly a $46.48 value for only $39.48
Click Here to Order Now! 
 
This offer is only available through this newsletter and expires 6/30/18.    
Recipe: Chili-Glazed Chicken   
Chili-Glazed Chicken   
 
Whoo-wee! This chicken is spicy and sweet and delicious... I could go on, but you may as well just try it for yourself.       
Ingredients
 
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp AwShit
* 1 3½-4-pound chicken, cut into pieces
* 1 Tbsp vegetable oil
* 1 20-ounce can of sliced pineapple with juice
* 1 serrano chile, sliced
* 2 garlic cloves, minced
* ¼ cup apple cider vinegar
* 2 Tbsp light brown sugar
* 1 Tbsp paprika
* salt


Preparation
 
1. Move the oven rack to the top third of the oven and then preheat to 425°. Add coriander, cumin, and AwShit together in a small bowl and mix it well. Season the chicken pieces, pressing into the meat so it sticks.

2. Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan (reserve 3/4 cup of the juice from the can). Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40-45 minutes.

3. Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.

4. When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.
 
 
 
We sure are thrilled to be starting out Summer with all of you; cookout season is the best time of year, if you ask any of us here at BCR. And to all you dads out there, Happy Father's Day! See y'all next month.

Dan Martin 

(the SpecialShit Guy)

 

 

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Dan Martin  (the SpecialShit Guy)
BCR