Recipes
Gitcha some!
Mango-Peach Death Wings
I'm cooking twelve pounds of my Memphis Dry-Rubbed Wings for a game day party this afternoon, and I thought it would be fun to make a few hot and sweet wings for the adventurous folks. What started as an experiment turned out fantastic, if I do say so myself. Don't let the name scare you. Yes, these are hot, but they're not rip-your-lips-off hot. Well, at least not until you hit about the fourth wing. As a case in point, our eldest daughter (13) ate one last night and wanted another.
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Maple Ancho Glaze
Last weekend I developed this glaze to adorn some beautiful all-natural pork tenderloins that I grilled for dinner. Maple and pork are like peanut butter and chocolate, and the ancho just adds a nice raisin-like chile flavor. I soaked the tenderloins in Kosmo's Pork Soak for four hours. I then patted them dry with paper towels and gave them a liberal coat of McCormick Grill Mates® Montreal Chicken Seasoning . I grilled them using what I call the "redneck soo veed" method (reverse-sear).
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Memphis-style BBQ Dry Rub
Barbecue season is in full swing, and that means that I'm getting a lot of requests for rub recipes. I developed this Memphis-style rub as a pork seasoning, but it really is an all-purpose dry rub. This rub strikes a great balance between savory and sweet, with just a hint of kick. The blend of spices provides a great well-rounded flavor profile that complements just about anything in the smoker or on the grill, even fish and vegetables.
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