Posts Tagged ‘Grill’

Grilled Buffalo Wings

Tonight, Sarah and I were wanting something simple, quick and delicious.  We both love to eat alot of Fresh Vegetables, as well as Grilled Meats.  I saw that we have several packs of Chicken Wings and tons of Vegetables, so we decided to go with loaded Salads and Grilled Buffalo Wings.

The Salad part is easy.  Throw your favorite fresh Veggies together; toss and serve.  That is easy.  Most people when they think of Buffalo Wings think that you have to deep fry them.  Deep frying adds lots of fat to a dish that can be made just as flavorful on the grill.

On the side burner of your grill or stove top, melt a stick of Butter, a whole bottle of Franks Red Hot, a few cloves of Fresh Garlic, Salt and Pepper, and a small amount of White Cooking Vinegar or Apple Cider Vinegar.  This last ingredient is not needed, but it really helps your hot sauce mixture to penetrate the meat

Place your Wings on the grill.  Salt and Pepper them after placing on the grill.  Grill your wings on medium high until the skin on your Wings has a nice brown color to it.  Now drop the temperature on your grill to medium low and let Wings finish heating through.  Grilling is also a much healthier option than frying, so that is an added benefit as well.  Total grill time tonight took me about 30 minutes tonight.  Grilling time will vary due to grill temperature differences.  You will be able to tell when they are done.

When your Wings are done grilling, toss them in your Hot Sauce mixture that you have heated up on the grill or stovetop.  After tossing, let the wings sit for 5 minutes or so in a bowl that is covered with aluminum foil.  This step allows all the juices to redistribute into the meat, plus the foil keeps the heat in.

Enjoy these wings and let me know how they turn out for you.  I know I like these much better than anything I have ever had from BW3s!  Let me know if you try them out!  You will not be disappointed.

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BBQ Ribs

One of my favorite things to cook are BBQ Ribs.  They do offer a challenge though if you want them to come out perfect.  In my opinion BBQ Ribs are at their best when you have to gently pull the meat from the bone.  Fall off the bone ribs are great, but are very difficult to handle and often extremely messy.  You also do not want them to be tough either.  The trick is finding that happy medium of fall off the bone tender and tough ribs.  I have made ribs a hundred different ways and after a lot of trial and error, this is what I believe is the best way.

I personally love baby back ribs, but any cut of ribs will turn out well if you cook them like this.  Take your racks of ribs and wash them down and make sure to peel back the thin film that covers in the underside of the ribs.  This step will allow  you to get your dry rub into every possible spot to maximize flavor.  Liberally apply dry rub to all sides of ribs.  I like to use a dry tub that consists of sea salt, course black pepper, brown sugar and a little cayenne pepper for spice.  Let ribs sit for several hours in the fridge for the dry rub to really penetrate the meat.  Preheat oven to 225

While you are waiting for the oven to preheat, grab a baking pan that is longer than your ribs, but that has a lip on it.   On the baking pan place quartered apples and onions.  Make a mound that is high enough so that the ribs are not touching the baking pan.  Place the ribs on top of the apples and onions so that they are sitting up off the cookie sheet.  Next pour a beer or apple juice into the bottom of the pan.  Apply Aluminum foil over and around the ribs sealing everything up.  Bake for 1.5-2 hrs.  This will steam the ribs with the great flavor of the beer/juice/apples/and onions.

Take ribs off of the baking dish and place them into the fridge for an hour or so.  This step makes the ribs solidify a little bit.  When you pull them out of the oven, they are going to want to fall apart, which is not what you want.  Putting them in the fridge will give them a little more body and make them much easier to handle.  After they have cooled down, have your charcoal grill or smoker ready and cook them on indirect heat for as long as you like.  The longer you cook them indirectly over the coals/wood chips, the better they will taste.  Baste them often in your favorite BBQ sauce and finish off to your liking.  Hopefully some of these tips will make your ribs mouth watering and they will turn out just right!  If you have plenty of time, this recipe is sure to not disapoint!  Let me know your thoughts.

Cracked Pepper Crusted Pork Tenderloin

Pork Tenderloin is one of my favorite dishes to make.  It is affordable and is a very lean and versatile meat.  It can be cooked in several different ways and all usually turn out perfect.  My favorite way to cook Pork tenderloin is on the grill, but the secret is in its preparation.  I made this dish with one of my favorite local chefs, Karl Ahlrichs.  Together we created this masterpiece

For this dish, you will need one or two pork tenderloins (they are much smaller than the huge pork loins, but are much more tender), fresh grated garlic, fresh grated ginger, rice wine vinegar, soy sauce, butter, and a pepper mill for fresh cracked pepper.

On the stovetop, bring a stick of butter, 3-4 gloves of fresh garlic, and a 1/2″ or so of grated ginger, 1/2 a bottle of soy sauce, also can drop a splash of cooking sherry or red wine for additional flavors.  Cook this until it starts to slightly boil, then turn down until it is slightly curdling.  Keep this mixture cooking for approximately 10-12 minutes and pull off heat.  Wait until mixture is room temperature or put in fridge for a few mins to cool down.

Take your pork tenderloin and diagonally cut slits into the meat 1/2″ deep into the meat about every 1″ to 1 1/2″ wide.  Do this down both sides of the meat.  Now pour the cooled marinade that we made on the stove top all over the top of the cuts of meat.  If you are making two tenderloins, double the marinade.  You can marinate this for as little as a half an hour, but I prefer to let it sit for several hours so it really penetrates the meat.

Set your grill on medium high heat to preheat.  While the grill is pre-heating, take your pork and stuff the slits that you made with some of the extra garlic/ginger pieces from the marinade.  This is an added tip to enhance even more flavor.   Before the meat is ready to hit the grill, crack as much cracked pepper on the meat as you like.  I like a lot so it has that “pepper crusted” feel to it.  Now it is time to hit the grill.  I always cook my pork tenderloin to about 160-165 degrees.  After you take the meat off the grill, it will continue to cook.  Let the meat sit for about 5-10 minutes to let the juices redistribute throughout the meat.  Now slice and serve.  Let me know how you like it!