Ok gang, I am posting the first rub that I made. It is a recipe that I found while searching for the ultimate wing rub. This will be FANTASTIC on wings, it's nice and spicy, no need for a sauce. The link I am going to post also has a homemade Buttermilk Ranch Dressing recipe for dipping. I was impatient, and could not wait until Friday to try it on the wings, so I coated my pork chop that I grilled for dinner. I am actually eating it right now. It has a very nice mild-medium burn at the end that will linger for a bit, but when you see the ingredients, you'll understand. This is a high yield recipe but can be stored for 3 months in the fridge in an air tight container. I did a little light smoke while I grilled with Stubbs BBQ blend. (Oak, Hickory, and Applewood). Enjoy!
Edit: I removed the picture of the wings... I am doing the Three Chili Wings on Friday... I will have a full write-up on Saturday.
http://abcnews.go.com/GMA/recipe?id=11073320
Monday, May 21, 2012
Thursday, May 17, 2012
Grilled Ham Steak?
Just a quick post tonight, but I had to say something about grilling a ham steak. I saw a few posts on different websites, so I tried it tonight. I had a Smithfield Ham Steak with Apple Crisp glaze in my deep freeze. So, on the coals it went. Direct heat, @ about 450°, 6 minutes each side. That glaze was fantastic. It reminded me of the sweet gooey filling in a good fried apple pie. Served that with butter-parm egg noodles and green beans. Of course now all I want is a fried apple pie.
Wednesday, May 16, 2012
Sauces
Well since I bought my smoker on Friday, I have been scouring the Interwebs looking for great recipes for rubs and sauces. One thing that has become obvious to me is that my spice cabinet is going to grow exponentially. After looking through some of the info on the different styles of sauces, I decided to try my hand at a ketchup-based KC Style sauce. I did a little cabinet raiding, and came up with a pretty good sauce. Check it out:
KC Test Batch #1
1/2 c. Hunt's Ketchup
1/4 c. + 1Tbsp Brown Sugar
1 Tbsp Molasses
1/4 tsp Cayenne Pepper
1/8 tsp Black Pepper
1/4 tsp Salt
2 Tbsp Prepaired Yellow Mustard
1 tsp White Sugar
1/8 tsp Onion Powder
1/8 tsp Garlic Powder
This yields enough sauce for 4 legs and a breast
OK... so now all of my PA friends are shouting at the screen, cursing my name... because of ketchup. We are a Hienz household. I would not buy another ketchup, but every once in a while I can score free Hunt's. So I've had 2 bottles sitting on the shelf in the basement that was NEVER going to be eaten, until now. The basic ingredients in Hunt's makes it the perfect base for BBQ Sauce.
After a taste while it was still on the burner, I rated this sauce a B-. I was pretty happy with my first attempt, but it had to go on some meat before I really passed judgment. In the fridge it went to cool. I thawed out some chicken legs, a boneless/skinless breast for the wife, and got some good coals going. When it was time to sauce it up, I was pleasantly surprised. This sauce had thickened so much. It clung to the meat like it's life depended on in, and the flavors married very well.
Flavor wise it was very nice. Sweet and tangy with a spicy finish. I thought that I had the 1/8 tsp for the cayenne pepper, so I put in twice the amount that I wanted. I enjoyed the spice, but it was a little too much for the wife. So next time I will double the recipe but not the cayenne. Unless, I am just making it for the guys.
Final Grade: B+
KC Test Batch #1
1/2 c. Hunt's Ketchup
1/4 c. + 1Tbsp Brown Sugar
1 Tbsp Molasses
1/4 tsp Cayenne Pepper
1/8 tsp Black Pepper
1/4 tsp Salt
2 Tbsp Prepaired Yellow Mustard
1 tsp White Sugar
1/8 tsp Onion Powder
1/8 tsp Garlic Powder
This yields enough sauce for 4 legs and a breast
OK... so now all of my PA friends are shouting at the screen, cursing my name... because of ketchup. We are a Hienz household. I would not buy another ketchup, but every once in a while I can score free Hunt's. So I've had 2 bottles sitting on the shelf in the basement that was NEVER going to be eaten, until now. The basic ingredients in Hunt's makes it the perfect base for BBQ Sauce.
After a taste while it was still on the burner, I rated this sauce a B-. I was pretty happy with my first attempt, but it had to go on some meat before I really passed judgment. In the fridge it went to cool. I thawed out some chicken legs, a boneless/skinless breast for the wife, and got some good coals going. When it was time to sauce it up, I was pleasantly surprised. This sauce had thickened so much. It clung to the meat like it's life depended on in, and the flavors married very well.
Flavor wise it was very nice. Sweet and tangy with a spicy finish. I thought that I had the 1/8 tsp for the cayenne pepper, so I put in twice the amount that I wanted. I enjoyed the spice, but it was a little too much for the wife. So next time I will double the recipe but not the cayenne. Unless, I am just making it for the guys.
Final Grade: B+
Tuesday, May 15, 2012
Just In Case..
Just in case you missed my posting on FB, this is my smoker. It's not much, but I like it. I needed a grill, but I also wanted a smoker... problem solved. Now I just need to gather all my accesories...
Here it is...
So here it is the first post in my new Barbecue Blog, 'Where There's Smoke, There's Flavor'. I am doing this for nothing more than to document my adventures in Barbecue/Smoking. I will be sharing pictures, recipes that I find, and some that I've come up with myself. My goal is to share the knowledge I gain along the way with people new to smoking, or maybe teach an old dog a new trick. I myself as of this entry have only smoked once.
Mesquite-Smoked Chicken Wings. It is my personal goal to master the smoked chicken wing. When I was living down south, I could not get enough of them.This was my first attempt. I wish that I would have made a rub for these, but I was in too much of a hurry. I used McCormick's Grill Mates Barbecue Seasoning. Let them sit in a plastic bag for 2 hours. I ran the heat in the smoke box @ 320° F for 30 minutes in each side. For the last 10 minutes I moved them closer to the fire box to hit them with some direct heat to help crisp the skin. I wasn't to thrilled with them the night I made them, but I had also just finished dinner about a hour before I started them. I reheated them in the gas broiler the next day and damn they were good. So the take-away from my first smoking... 40 minutes each side, last 20 with direct heat to crisp. I might increase the heat to 350°, and most importantly... make a damned rub.
Mesquite-Smoked Chicken Wings. It is my personal goal to master the smoked chicken wing. When I was living down south, I could not get enough of them.This was my first attempt. I wish that I would have made a rub for these, but I was in too much of a hurry. I used McCormick's Grill Mates Barbecue Seasoning. Let them sit in a plastic bag for 2 hours. I ran the heat in the smoke box @ 320° F for 30 minutes in each side. For the last 10 minutes I moved them closer to the fire box to hit them with some direct heat to help crisp the skin. I wasn't to thrilled with them the night I made them, but I had also just finished dinner about a hour before I started them. I reheated them in the gas broiler the next day and damn they were good. So the take-away from my first smoking... 40 minutes each side, last 20 with direct heat to crisp. I might increase the heat to 350°, and most importantly... make a damned rub.
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