Sunday, April 24, 2016

Grilled Buffalo Wings

Wings are one of our favorite meals.  This was a different and very good way to prepare the wings.  We will definitely be making this one again

2 1/2 - 3 Pounds chicken wings
Olive Oil
Lemon Juice
Salt and Pepper to taste

1/2 cup butter
3/4 cup tomato sauce
1/2 cup hot sauce
1 1/2 tbsp. chili powder
1 tsp. red pepper flakes

Preparation and Cooking:
Preheat the grill to 450

Brush the wings with olive oil, drizzle a little lemon juice over each wing then salt and pepper to
your liking.

Grill the wings for 20-30 minutes over indirect heat, until done.  When you put the wings on the grill
place a cast iron skillet directly over the coals

Wings the wings are done, melt the butter in the cast iron skillet.  Once the butter is melted add the
tomato sauce, hot sauce, chili powder and red pepper flakes.  Mix the ingredients until combined

Add the wings to the sauce and mix well until wings are coated.

Sear the wings over the coals.

We served these with fries, celery and carrots


Sunday, April 17, 2016

Beer Can Chicken Tacos

Our new favorite chicken taco recipe.  The leftovers on Sunday with soft shells were even better.  Very simple recipe that we will definitely make again.

1 Whole chicken, 4 to 4½ pounds, neck, giblets, and any excess fat removed
Salt and Pepper
16 oz salsa
Juice of 2 lines
1 package taco seasoning
3 tbsp. cilantro, chopped

Preheat the grill the 350-400.  Grill the chicken until the internal is 170, approximately 1 hour 15 minutes

Let the chicken sit for 10 minutes then pull all the meat from the bone, tearing into small pieces

Mix all the ingredients into a dutch oven and simmer for 20 minutes, until heated through

Use the taco shells and toppings of your chioce.  We opted for hard shells tonight.

Saturday, March 26, 2016

Brined Pork Chops with Balsamic Glaze

This recipe was not the best pork chops we ever had, but they were a nice change for a Sunday family meal.

2 cups water
3 tablespoons kosher salt
1 tablespoon granulated sugar
4 pork loin chops, each 8 to 10 ounces and 1¼ to 1½ inches thick
2 teaspoons minced fresh rosemary leaves
1 teaspoon freshly ground black pepper

1/2 cup good-quality balsamic vinegar
2 1/2 tablespoons unsalted butter
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon granulated sugar

Preparation and Cooking:
In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.

Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

In a small saucepan over medium-high heat, boil the balsamic vinegar until slightly thickened and reduced to ¼ cup, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar. Transfer to a small bowl.
In a small bowl mix the sauce ingredients.

Prepare the Egg for direct cooking over medium heat (300° to 400°F).
Brush the cooking grates clean. Grill the chops until they are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take about 20 minutes. Remove from the grill as they are done.  Place one pork chop on each of four plates.

Reheat the balsamic glaze. Drizzle the chops with the balsamic glaze.