February 11, 2017

February 11, 2017

February 4, 2017

February 4, 2017

High Rise Wings

High Rise Wings

This neat little trick takes only 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.

Ingredients

  • 3/4 cup of flour
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 20 chicken wings
  • 1/2 cup melted butter
  • 1/2 cup Louisiana hot pepper sauce
  • 1 T Wrights Liquid Smoke

Directions

  1. Line a baking sheet with aluminum foil or lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
  2. Preheat oven to 400 degrees F.
  3. Whisk together the melted butter, liquid smoke, and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Barbecue Chicken Sliders

Barbecue Chicken Sliders

Soft, fluffy potato buns and a quick vinegar slaw work as the perfect vehicles to cut the richness of the meat, and they turn the sandwiches into the ultimate tailgate sliders.

FOR THE BARBECUE CHICKEN:

4 to 5 pounds skinless chicken thighs (I use a mix of boneless and bone-in)
Southern spice rub (recipe below)
1/2 cup pilsner-style beer
1/4 cup cider vinegar
1/2 cup ketchup
2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
Favorite barbecue sauce

DIRECTIONS

Preheat oven to 325 degrees F.

Rub the chicken thoroughly in the spice rub. In a large Dutch oven, whisk the beer, cider vinegar, ketchup, liquid smoke, and

Worcestershire sauce until combined. Nestle the chicken into the Dutch oven, overlapping if necessary, and bring the mixture to a boil.

Cover the pot and move to the preheated oven. Cook the chicken until it is falling off the bone, 75 to 90 minutes. Remove chicken with tongs to a large sheet pan or bowl. Allow to cool a few minutes, then shred using two forks (or my favorite bear claws). Discard any bones and gristle. Place the shredded chicken back into the cooking liquid and cool completely. (This step can be made up to two days in advance; just cover and refrigerate until ready to move forward.)

Turn the oven on broil. Push the chicken through a fine mesh sieve to remove excess sauce (do not discard the cooking liquid). Arrange the chicken on two sheet pans and broil (working in batches) until the chicken is crisp and some of the ends are blackened, 6 to 10 minutes each.

Toss the pulled chicken with your favorite barbecue sauce, a few tablespoons at a time, to your taste. Add a few tablespoons of cooking liquid to moisten, if desired. (I always save some liquid to add to the meat when reheating.) Serve barbecue chicken with steamed potato buns and vinegar slaw.

Note: Don’t use chicken breasts for this recipe because the meat will become very dry under the heat of the broiler. The fat in the dark meat will help keep the chicken moist.

FOR THE VINEGAR SLAW:

2 cups coleslaw mix
3 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and pepper, to taste

DIRECTIONS

For the vinegar slaw, combine the coleslaw mix with vinegar, sugar, salt, and pepper. Refrigerate for at least one hour before serving. Taste, and adjust any seasonings if desired.

 

FOR THE SOUTHERN SPICE RUB:

1/2 cup paprika
1/4 cup kosher salt
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons black pepper
2 teaspoons cayenne pepper

DIRECTIONS

For the southern spice rub, mix all ingredients until well-blended. Refrigerate excess for later use.

 

 

Perfect Bloody Mary

Perfect Bloody Mary

  • Tomato Juice
  • Worchestershire
  • Dill Pickle Juice
  • Horse Radish
  • Celery Salt
  • Lime
  • Vodka
  • Hot Sauce 100% Pain Cayenne

January 28, 2017

January 28, 2017

January 21, 2017

January 21, 2017

Michigan BBQ

January 14, 2017

January 14, 2017

Mississippi BBQ

January 7, 2017

January 7, 2017

Winter Sports & Cooking Show

Hot Buttered Rum

  • 1 cup water
  • 1 cup apple cider
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 4   cloves
  • 1/8 teaspoon salt
  • 2/3 cup dark rum

Here’s how to do it:

Bring water, cider, butter, brown sugar, cinnamon, nutmeg, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum. Serve hot and add  one clove per mug.

December 31, 2016

December 31, 2016

A year at the Grill – Special New Year Treats