Barbecue

Hi ST, I'll go back to my old standby, Pizza and the crowd will be tickled that you did them on the barbe! They are very inexpensive to make and you can use just about anything. Grocery stores carry ready made crusts and sauce. Or you can improvise. Load on the veggies, meats, cheese and away you go. Only takes minutes on the grill and the crust will be outstanding. Try one.

Cheers

The pizza idea sounds good but the guys eat pizza alot so I need maybe grilled finger food type stuff. I was thinking about bruschetta with some type of topping perhaps. What is a good glaze or Hot Wing Sauce for the wings?

Howdy T'S',

Go to this site and take your pick of hot wing sauces.

I prefer chicken thighs to wings, and so might a hungry crowd. Get 'em at a good price at a store like Costco.

I grill up double thighs quite often with cold slaw as a side. Chicken thighs, cole slaw and all day crock pot beans fit nicely into a manageable budget.

Now you're flaming,

Paddy

Ooops.

I'm lesdixic today. And here is the site:

view link

Paddy

st,
here is the exact recipe we used to get 2nd place at the supertailgate mania wing contest when the supper bowl was in jacksonville.
Rub---
4 tsp. sesame seeds
4 tsp. wasabi powder
4 tsp. kosher salt
2 tsp. gound black pepper
1 tsp. five spice powder
1 tsp. ground cayenne pepper
place in a coffee grinder and grind to a fine powder. store in an air tight container in the frige.
Marinade---
2 T. dark sesame oil
3/4 c. sake
mix and put into 1 gallon freezer bag
Wings--
4 lb. wings with the tips tucked under to make a neat package.
add that to the marinade and marinade overnight
Lime Glaze---
1/2 c. soy sauce
1 c. sugar
1 T. minced garlic
1 T. minced fresh ginger
zest of 1/2 lime cut into fine strips
cook over medium heat until thick. if your mixture goes too thick just thin with sake.
Cooking method---
1- drain the wings
2- rub with the wasabi rub
3- put into a smoker set at around 170f for 30 mins and apply heavy smoke. we used orange wood.
4-crank the smoker to 375f and let cook about 1 hour.
throw the wings onto the glaze to coat them and you are done.
you can do this is an oven inside. just set it to 375 and cook. if you would like a clean smoke flavor "haddon house" makes a pure smoke from hickory or mesquite
hope it helps some
jack

Since I am out of butane I will have to commit heresy and use the broiler. I think I will try my old standby of apricot chili glazed wings that are broiled and see how it comes out. Also hot dogs with bacon wrapped around them taste great and make baked BBQ beans on the side with chips and salsa. Well, I think I will check out some other recipes as the next game and party is June 30th. We are celebrating two birthdays and also watching the fights so I need to feed 20 or more people.

I’m not familiar with butane fueled grills. Aren’t butane tanks smaller than propane tanks, and usually blue in color?

Out on the range, at camp, I’ve seen back-packer-hikers fiddle with these things when they want to boil water, and when fires are restricted.

I use propane in my grill on the ranch and since we are out in the country, I've developed a self-imposed rule about propane management.

Vowing “never again,” I went out and purchased a second “back-up” tank, filled it up and brought it home.

Now, when both of my tanks are empty, I go to the dealer and have ‘em both filled at the same time. By not making as many trips to the propane dealer, I’m saving on gasoline, etc, and am able to at least give some lip service to support of conservation.

And, at least half the time, I have available a full back up tank. I never again drive to the propane dealer with only a single empty tank.

And that’s how a cowboy can turn a silk purse into a cow’s ear.

Paddy

Posted on PEPPERS,HOTSAUSCE???
----Doc

I make chinese BBQ chicken wings that are like eating candy..the trick is sold in a envolope at orential markets..its called NOH CHINESE BBQ. the stuff looks like cherry jello mix and you mix with 1/2 cup water and maranide the wings. cook indirect for 1-1/14 hour basting every 15 minutes (very important) this is also wonderful using ribs.

Try this.
1 btl of Tiger Sauce
1/2 stick of butter
1 tsp Slap Yo Mama Cajun Seasoning (You may substitute Tony Cachere cajun Seaoning if SYM is not available.)
Add Tabasco or Louisisana hot sauce to taste.

Fry or grill your wings and then pour the potion on them to cover. Makes spicy but not double "burnin" wings.

You can also add honey if you have a leanin' toward sweet and spicy.