Grilled Chicken Wings!

Grilled Chicken Wings

Grilled Chicken Wings

If you have been reading Flames and Food for any length of time you have probably come to realize that we are a beef and pork kind of family. We eat our fair share of chicken, but the bird is always a distant third for us when it comes to planning a special meal. So we set out to create a Grilled Chicken Wing recipe that we would be proud to share, and we think we have crushed it! Anybody can through some wings on the grill and slap a bit of sauce on them but what sets our grilled chicken wings apart from the crowd is the 12 hour brine that they get.

The Brine

Since Grilled Chicken wings are such tiny morsels of white meat we feel that they need a little bit of help in the “stayin’ juicy” department, so we brine them. A brine is a great way to impart some flavor and a whole lot of moisture to meat. A brine at it’s most basic is just salt and water. The salt helps the water to cross over the cell membrane through the process of osmosis. Now if you also add some extra flavor to the brine you can help introduce some subtle flavor into the grilled chicken wings.

The Ingredients

  • 1 Gallon of Water
  • 3/4 Cup of Kosher Salt
  • 3/4 Cup of Light Brown Sugar
  • 4 Garlic Cloves (just give them a good whack to crush them)
  • 1/4 Teaspoon of Ground Ginger
  • 1/2 Teaspoon Black Peppercorns
  • 2 Crushed Bay Leaves
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Coriander Seeds

The Process

  1. In a pot big enough to hold a gallon of water and your chicken wings add half of the water, the kosher salt, and the light brown sugar.
  2. Bring it to a light boil and stir until the salt and sugar is dissolved.
  3. Add the spices and simmer for 5 minutes.
  4. Remove from heat and add the other half gallon of cold water.
  5. Allow the brine to cool to room temperature and place in the fridge.
  6. When the brine has cooled completely add your chicken wings. Place a small plate over over the wings to keep the submerged and let them brine for 12 hours.

Grilling Chicken Wings

When the brining process is done remove the chicken wings and give them a quick rinse  in cold water and pat them dry. We grill chicken wings on a 2 Zone grill. We set up the grill to have a direct heat area and an indirect heat area. We like for our grilled chicken wings to get a bit of char on the high heat and then get move to the indirect zone to finish cooking. We grill chicken wings for 3 minutes on each side over the high heat and then an additional 20 minutes on the indirect heat.

Tips For Grilling Chicken Wings

  • A clean and oiled grill will keep the wings from sticking
  • Oil your tongs as well.

The Sauce

When it comes to grilled chicken wings we like to use the original Buffalo Style sauce and for that you need to use the Anchor Bar’s recipe. They are the originators for the wing craze so we defer to the original. A quick toss in the sauce and straight to the table is best! We also like to use this Bleu Cheese Sauce for dipping. It is so much better than using something straight from a bottle. If you took the time to brine and lovingly grill your chicken wings don’t they deserve something more than a generic dip?

Grilled Chicken Wings Wrap-Up

Grilling chicken wings doesn’t have to be a bland experience. By brining them, grilling them to perfection, and pairing them with sauces that are a cut above will have your guests looking forward to your grilled chicken wings!

You Might Also Like:

Smoked Bologna With Brown Sugar And Mustard Glaze

Bacon Wrapped SPAM Bites

Armadillo Eggs on the Kamado Grill

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling

Grilled Pizza Is Awesome!

Grilled Pizza

Who says that grilling and smoking has to be a purely carnivorous pursuit? Grilled Pizza is a great way to get you use your grill for something else besides burning meat! Follow along and give our recipe for pizza a try.

Grilled Pizza

Great grilled pizza begins with with a good dough. You can purchase dough from your local pizza place but homemade dough is quick, easy, and best of all cheap!

Best Homemade Pizza Dough

The Ingredients

  • 3 1/2 cups bread flour, plus more for rolling
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil, plus 2 teaspoons

The Directions

  1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
  2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time
  3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball
  4. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour
  5. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces
  6. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes
  7. After the dough has rested work it into 14 inch pies on a peel or a piece of cardboard. A little corn meal on the peel will help transfer the pizza to the grill.

Making The Pizza

Great grilled pizza begins with a great pizza sauce, lately we’ve been using this pizza sauce recipe. It hits all the right notes and well frankly it rocks!

Good cheese is a must as well, do your self a favor and skipped over the shredded stuff and buck up for some quality mozzarella and parmesan. This will make your homemade pizza pop!

The best homemade pizza is all about the toppings. A few of our favorites are:

  • Cooked Italian Sausage Crumbles
  • Sauteed Spinach
  • Sauteed Onions
  • Red Onions that have been quick pickled in red wine vinegar
  • Pepperoni
  • Sauteed Mushrooms
  • Bacon! Our home cured stuff is the bomb!

Taking It To The Grill

When your are making grilled pizza you will need a Pizza Stone. While the dough is resting it is a good time to get the stone nice and hot. A good hot pizza stone is what gives you a nice crispy so make sure you give it 10-15 on the grill with the the burners on HIGH.

Grilled PizzaCarefully transfer the pizza from your peel or piece of cardboard to the hot stone. Close the lid and give it a check every few minutes. We usually espouse temp over time but since all grills are a bit different this needs a close eye kept on it. It should be done in 6-12 minutes, look for “done-ness” around the edges and pull it off when it gets to where you like it!

Grilled Pizza Finale!

We don’t need to tell you how to eat your pizza or what adult beverage to enjoy with it but we will tell you that grilled pizza is awesome! We like to double or even triple up on the dough recipe and make a “Pizza on the grill”party out of it! Get a bunch of your favorite toppings ready and let your guests decide how they want their own grilled pizza. Trust us it is fun!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling

Grilled Pork Loin with Fresh Rosemary

Grilled Pork Loin

Grilled Pork Loin is an underrated piece of meat. Pork butt, ribs, and bacon get all the glory when it comes to swine worship but the loin can really shine with a little love. We combine our grilled pork loin with the timeless flavors of Dijon mustard, rosemary, and garlic. This is particularly rewarding piece of meat to grill well. With the rapidly climbing price of foof a grilled pork loin is the perfect cheap piece of meat to turn into something special.

Grilled Pork Loin with Fresh Rosemary

The Paste

  • 2 Tablespoons of Dijon Mustard
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Rosemary, chopped finely
  • 1 Clove of Garlic, chopped finely
  • Fresh Ground Black Pepper
  • Coarse Ground Kosher Salt or Sea Salt
  1. Combine all of the ingredients and work into a paste.
  2. Add the salt and pepper to taste.
  3. Set aside

 The Pork Loin

  • 3 Pound Pork Loin
  • 3 feet of Butcher’s Twine.
  1. Carefully slice the pork loin lengthwise a little at a time, slowly un-rolling the loin.  When done you should be left with a relatively flat piece of pork.
  2. Slather the paste on both sides of the pork.
  3. Gently roll the pork into a tight roll.
  4. Using the butcher’s twine tie the pork into a tight roll.

 

Putting the grilled in grilled Pork Loin

  1. Set the grill up for indirect grilling and let it pre-heat for roughly 10 minutes.
  2. Place the pork loin on the indirect side.
  3. Cook the pork loin to an internal temperature of 145 degrees.
  4. Let it rest a few minutes and slice into 1/2 inch rounds.

We like to serve it with some grilled romaine lettuce and roasted potatoes. Grilled Pork Loin is a fairly easy recipe to make and it just flat out looks and tastes awesome!

If you liked this recipes check out:

Our Bacon Wrapped Pork Loin

 

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling

Armadillo Eggs on the Kamado Grill

Armadillo EggsJust what the Hell are Armadillo Eggs? The name confused my Mother to no end, she kept repeating “But, Armadillos are mammals!”. From what I can find on the web, they are just a tongue in cheek name for a funky Tex-Mex appetizer. What isn’t in doubt is that they are one of the coolest smoked treats you can make. They are good from the Kamado Grill, off of the Weber, or right out of the oven.

Making Armadillo Eggs

  • 1 Pound of  Hot Sausage (We used Hot Italian)
  • 4 Medium Jalapenos (seeded, de-veined, and cut in half length ways)
  • 4 ounces Cream Cheese (Softened)
  • 1/4 Cup Cheddar Cheese (Shredded)
  • 1/2 Teaspoon of Ground Cumin
  1. Seed, de-vein, and cut the Jalapenos in half length wise.
  2. Mix the softened cream cheese, shredded cheddar, and ground cumin together in a medium bowl.
  3. Fill the jalapeno halves with the cheese mixture and set them aside.
  4. Cut the casings off of the sausage.
  5. Form the bulk sausage into 8 equal balls.
  6. Take the balls and press them down into thin disks.
  7. Put the filled jalapeno halves into the discs, and wrap the sausage around the rest of the pepper. Make sure the sausage completely encompasses the pepper.

Using an oven:

Pre-heat to 350 degrees. Place the Armadillo Eggs on a wire rack over a foil lined baking sheet. Bake for 25 minutes. Watch out for the surface of the sun hot cheese inside!

On the grill:

Set your grill up for indirect heat. Place the Armadillo Eggs on the indirect side of the grill. Grill them until they take on a uniform brown color. We like to throw them onto the hot grates and get a bit of grill  marks on them. Again watch out for the nuclear fusion going on inside these babies! You will burn the F@&K out of your mouth.

In the Kamado Grill:

Bring your Kamado Grill up to 350 degrees with a handful of hickory chips over the hot coals. Smoke the Armadillo Eggs for 25 minutes. One last reminder the cheese is napalm hot!!!

Armadillo Egss

Armadillo Eggs are fun and different kind of treat to make. They are great on their own but go great with a good  homemade Ranch Dressing. You can also make them with a sweet sausage to tone down the heat a bit. We love them around here! Give them a try and please let us know what you think in the comments below!

 

 

 

 

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling

Grilled Venison Backstrap

Venison BackstrapVenison Backstrap is the loin of the deer, and it is a prized cut of meat. Backstrap is highly regarded by hunters and chefs alike. It is a buttery cut reminiscent of Filet Mignon, but it’s lack of fat, and smaller size makes it a tricky cut to grill to perfection. Follow along with our directions and you’ll end up with ‘straps that will have you fighting over seconds! We use 1″ thick medallions for this, but you can just as easily grill the whole loin and slice it afterwards.

Venison Backstrap Marinade

Great venison backstrap starts with a great marinade. Because venison lacks the fat that beef has, it really benefits from an hour or so soak in marinade, before a trip to the grill. We don’t do anything to elaborate, all of the elements are generally in a well stocked pantry.

  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 cloves of garlic, minced

We aren’t too fancy around here when it comes to mixing our marinade up for the venison backstrap, a ziploc bag is all we ever use. Mix all the ingredients and throw the meat into it. Venison backstrap is a pretty delicate piece of meat so we limit the soaking to less than two hours.

Pre-heat the grill on high for 10 minutes and oil the grate with a good high temp oil. We personally use Grapeseed Oil, it has a high heat tolerance and seems to leave no after taste.

Venison BackstrapWe find that venison backstrap resists getting good color on it when it is excessively wet, so we pat it dry before it goes onto the grill. Now when people ask about grilling the medallions we tell them to just let them be “flame kissed”. We are shooting for about 3 minutes per side with a 90 degree turn half way through, so they get a good cross hatch.

 

Like most things that come off of the grill, venison backstrap does well with resting a few minutes before serving. When you cut into these perfect little medallions you will not be disappointed!

For more great venison recipes check out Hunter,Angler,Gardener,Cook

The Toys:

The Weber Genesis! We know it is expensive but well taken care of it will last for decades. The controls are precise and this baby can get HOT for the all important sear. It is what we grill with and we whole heartedly recommend it!

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling