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Tonight I had one of those kitchen alchemy moments. You know, a time where you need a quick recipe, something dawns on you, then you go with your gut and something incredible happens.

I was inspired by a friend to cook some wings this weekend and I wanted something sweet and hot, in addition to the standard barbecue wings for my ladies. I thought that jalapeno jelly would make a good base, but that would be a little too sweet all on its own. I was racking my brain trying to think of something to add a little savory heat to the party. Then it hit me... Tiger Sauce! If you've never tried it, I encourage you to pick up a bottle or six. It's hard to describe, but it will do wonders for just about anything barbecue.

The sauce that follows is the ultimate in sweet and heat. Click the picture for a closer look.

Ingredients
3-4 lbs Chicken wings (thawed if frozen)
1 cup Jalapeno jelly (I used Four Monks medium, thus the red color)
1/2 bottle Tiger Sauce
1/3 cup Your favorite BBQ seasoning (of course I recommend mine)

Method
Put the wings on a sheet pan, sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).

Combine the jelly and Tiger Sauce in a microwave-safe bowl and microwave on high for one minute, or until the jelly is melted.

Mix the sauce well, cover, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat (about 325º).

Cook the wings indirect for approximately one hour.

Move the wings to the hot side of the grill, and cook about two minutes on each side to crisp the skin.

Return the wings to the cooler side of the grill and quickly glaze them on each side with the sauce.

Let the wings cook five more minutes.

Quickly glaze both sides of the wings again with the sauce.

Remove the wings to a platter, serve and enjoy.

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BBQ Central
Tonight I was, once again, a guest on Greg Rempe's BBQ Central Radio program. I talked about my spiced-rubbed pork tenderloin with pomegranate chile lime glaze recipe, that I submitted to a national recipe contest.

We also talked about the Kansas City Barbeque Society (KCBS) and competition BBQ.

If you've never heard the program, I highly recommend that you peruse the podcast archives and hear what you've been missing. Tune in each Tuesday and hear the show live at 9PM EDT on LA Talk Radio Channel 1.

Note: The show is also available on iTunes. Just search for "The BBQ Central Show on LA Talk Radio" (without the quotes). You can also listen to last night's show here.

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This time out I'll let the pictures speak for themselves. Here are this weekend's food highlights. I'll save the PB & J and hot dog shots for another time.

Click the thumbnail to see a larger version.

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Friday night my wife asked me to grill these incredibly simple, but incredibly good kabobs of bacon-wrapped chicken and pineapple, marinated in homemade Teriyaki sauce.

This recipe is a serious keeper. Way to go, honey!

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Saturday night I smoked some beef back ribs over cherry wood and served them with some fire-roasted corn.

I know this is competition barbecue blasphemy, but I'll take beef ribs over pork ribs any day.


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Our friends from church, Scott and Jackie, hosted a lunch at their home this afternoon. Here is a shot of Jackie's incredible lasagna. I absolutely love Italian food, and this was to die for!

I'll be hounding her for this recipe.


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Here is a classic tossed salad that I contributed to the church gathering today. It's hard work, but someone has to bring the salad.

As you can see, Scott and Jackie's beautiful home provided a great setting for photos. Thanks, y'all.

I can't think of many better ways to spend a weekend than with good food and great company. As I say in my bio, food is a gift on a plate.

Simple Barbecued Turkey

Turkey is most definitely not just for Thanksgiving! If you've never enjoyed a good smoked turkey, you don't know what you're missing. Below is my method for bringing a little of that Thanksgiving love to your table, even in the heat of the summer. Click the picture to get a closer look.

Ingredients
1 12-14 lb Turkey, thawed
1 batch Patio Daddio Big Bird Bath
1/3 cup Olive or Canola oil
1/3 cup Your favorite BBQ seasoning (of course I recommend mine)

How easy is that?!

Method
Submerge the turkey, breast end down, in the brine and cover the bucket with foil.

Wrap the bucket with old towels, or (even better) a sleeping bag.

Let the turkey brine for 8-12 hours.

Important: The bird must be kept at 40º or colder at all times, so monitor your ice and add more as necessary.

Remove the turkey from the brine (gently) onto a large sheet pan.

Let the turkey drain about 20 minutes.

Start your fire and prepare for indirect cooking at medium-high heat (about 325º).

Pat the turkey dry with paper towels.

Smear the entire surface of the turkey with the oil.

Sprinkle the entire bird with a moderate coat of the seasoning.

Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).

Oil the grate of your grill/smoker.

Cook the turkey indirect until the thickest part of the thigh reaches 165º (about 3 1/2 to 4 1/2 hours).

Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes.

Carve, serve, and enjoy.

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Here is a simple brine recipe that works very well with turkey. I have a more complicated recipe for Thanksgiving, but this gets the job done in short order.

Ingredients
1 1/2 gal Ice water (about 2/3 ice to 1/3 water)
1/2 gal Water
1 1/2 cups Kosher salt
2 cups Golden brown sugar
1/3 cup Old Bay seasoning
1 Tbsp Black peppercorns (whole)

Method
Sanitize a 5-gallon bucket with water and bleach, then rinse very well.

Make the ice water in the bucket and set aside.

Bring the 1/2 gallon of water to a rolling boil in a large stock pot.

Add all of the remaining ingredients and stir well.

Remove the brine from the heat let it sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

Add the seasoning mixture to the ice water in the bucket and mix well.

The brine must be very cold, so add more ice as needed.

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If you are a salmon lover, as I am, you have probably heard of the famed Copper River (sockeye) salmon. If not, you have a little while longer to get some, as the season runs from early May to early June. This is real deal wild Alaskan salmon and, yes, it lives up to the considerable hype.

As you can see in the picture (click it for a larger view), the flesh is very red. This is not a mild-tasting salmon. It has a full, rich nutty flavor. Those that are used to the sometimes anemic flavor of the typical farmed salmon might find it a little overpowering. If, however, you like your salmon to taste like salmon should, get some.

I chose to give my first Copper River of the year a good cedar plank grilling. I won't go into detail, but suffice it to say that it is about as easy as it sounds. Soak a cedar plank (food grade) in water for a couple hours, lay the filet on the plank (skin-side down), season and grill to perfection (medium-low, about 40 minutes for a 2 lb filet). This year I developed a new citrus seasoning that worked very well.

Folks, this is some seriously good eating. Time is running out, so hit the store and get on the business-end of some Copper River Salmon!

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