"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, June 28, 2014

Basil Lime Marinade

I love Basil!  Enough said...
After I mixed up the marinade below I wanted to drink it.. the smell was absolutely the fantastic if you love Basil..and Lime of course..

1      Cup             Basil Leaves Packed
1      Sprig           Fresh Rosemary
1/2   Cup             Lime Juice (or the juice of two limes and the zest of one lime)
1/2   Cup             Oil (either Olive or Vegetable or combination)
2      Each            Shallots (or 1/8 cup diced fresh green onions with some of the green tops added)
2-3   Each            Cloves Garlic
1      Teaspoon     Salt (to taste)
1      Teaspoon     Lemon Pepper
1-2   Teaspoons   Hot sauce
1-2   Teaspoons   Dijon Mustard

I used my Cuisinart Smart Stick to blend all the ingredients until smooth, you can also use your food processor to blend.

I had 4 pounds of chicken thighs that I placed in a gallon zip lock bag and add the marinade, make sure all the chicken pieces are coated well.   Place in refrigerator for a least an hour.  Turn frequently.

Grill or bake chicken until done.  Length of time will depend on the size of your chicken pieces.

Meat and Poultry Temperature Guide-Food Network

Chicken & Turkey
                                                    USDA Safe Minimum (degrees)
Whole                                                      165 

Parts                                                        165

Stuffed                                                     165

Ground                                                     165

Sunday, June 22, 2014

Buffa Cue Chicken Wings with Sticky Honey Sauce

We tried this recipe on Friday... Excellent.  We did not use the hot sauce mop.  The wings were even better the second day.  Spices had a chance to really soak into the meat.

Get a wet towel ready... you're going to need it!

 Home made Sticky Honey Sauce
 Marinade wings for at least 4 hours.  I have tons of fresh chives available so I added to the recipe.
 Do Not Wash off Marinade before grilling.

BBQ University Buffa Cue Wings

For the wings and marinade:
16 whole chicken wings (about 3-1/2 pounds)
1/2 cup Tabasco sauce or your favorite hot sauce
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper

For the mop sauce:
8 tablespoons (1 stick) salted butter
1/2 cup Tabasco sauce or your favorite hot sauce

For serving:
Maytag Blue Cheese Sauce (see step 6)
4 ribs celery, rinsed and cut into thirds lengthwise, then cut crosswise into roughly 3-inch sticks

Step 1: Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint.

Step 2: Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.

Step 3: Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.

Step 4: Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

Step 5: When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes. During the last 10 minutes, start basting the wings with some of the mop sauce.

Step 6: Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with Maytag Blue Cheese Sauce and celery for dipping and of course plenty of paper napkins and cold beer.

1 cup ketchup
1 cup white vinegar
3/4 cup molasses (not blackstrap)
3/4 cup honey
½ cup brown sugar
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder (or Tabasco sauce)
Add all the ingredients to a medium sauce pan over medium heat.
Whisk to combine.
Bring to a low boil and reduce to a simmer, uncovered for 30 minutes for a thin sauce, 1 hour for a thicker sauce.
Store in the fridge.

To can this you need the following: Water Bath Canner Canning Set Pint Jars with lids and rings 1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 3. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.