Tailgating season is in full swing and the team at Kingsford charcoal is firing up the grill for some tasty game day eats including this recipe for grilled chicken wings! The perfect one hand bite (leaving the other hand open for an adult beverage), these wings are a simple, yet flavorful addition to your tailgating menu!
Whether its a backyard cookout or a tailgating party, grilled skewers are the perfect one handed food allowing guests to eat at their leisure while also enjoying a refreshing beverage.
Today we're firing up some amazing Asian BBQ Skewers, courtesy of TV personality and author of Jeffrey Saad's Global Kitchen: Recipes Without Borders, Chef Jeffrey Saad on behalf of Bush's Baked Beans!
Chicken has long been a grilling staple but how many times have you actually had it where the skin wasn't soft and chewy? In this recipe, we show you how to use indirect heat to help render some of the fat from the skin of chicken thighs, ultimately turning them from flabby to ultra crispy!
While thighs, breasts, and wings tend to get most of the spotlight when it comes to grilled chicken, the truth is that chicken legs can really blow your guests' minds when done properly.
The first key to great grilled chicken breasts is a flavorful marinade, in this case a combination of soy sauce and ginger. Next up is the actual grilling...
We love wings, and we love bacon. So why not combine these two great things to create something truly epic -- Smoked bacon wrapped wings? We've got the recipe to get it done, just click the link below!
Sure you could serve Buffalo wings during next Sunday's big game but honestly they can be a little too "been there, done that" for our taste.
Instead, why not offer up your guests this fierce grilled chicken breast recipe from Julie of the Healthy Home Cook.com? Check out the full "how to" by clicking the link below!
Whether you're frying, oven roasting, grilling, or smoking (you can find our recipes for smoked and grilled turkeys here along with several grilled side dishes and desserts), actually carving the bird can be an intimidating step in the Thanksgiving meal.
Fear no more, however, as we've got a step-by-step video to show you how to do it right!
With Thanksgiving just a week away, it's not only time to consider what to cook for the big meal but also what to do with that leftover turkey.
And while few things beat a little turkey, Dukes mayo, and pepper on white bread, one of my family's favorite post-Thanksgiving dishes is a soul warming leftover turkey gumbo.
Deep fried turkey is soooo last decade. This year, why not give it a turn over live fire using one of the many recipes featured in "How to Rotisserie Grill: Rotisserie Turkey" by my good friend Mike Vrobel of DadCooksDinner.com!
Not only does this must have book contain several great recipes for cooking whole turkeys on your grill's rotisserie attachment, but ones for turkey breasts and legs, several variations on turkey soup, and some mouthwatering side dishes. Here's Mike's take on brining and rotisserie cooking as well as his recipe for Rotisserie Turkey with Basic Dry Brine.
Impress your guests this Thanksgiving by giving up the oven in favor of your smoker or grill when preparing holiday bird. To get you started, here's our recipe for the perfect smoked turkey!
Just in time for the holidays, Pit Barrel Cooker has released a special hanger designed specifically for hanging a turkey and while I have not yet tried it on a turkey, I did give it a test run with a whole hen to wonderful results (recipe to follow soon).
In honor of this product launch, I have asked the team at PBC to share their favorite turkey recipe, one that can be found below as well as in the included video.
Thanksgiving is right around the corner and we’ve got the perfect smoked turkey recipe to impress your family and friends! Unveiled during a recent cooking demonstration conducted by me and Chris Grove of NibbleMeThis.com at the Taste of Atlanta, this spatchcocked (butterflied) turkey gets a boost of flavor from the sage butter and citrus-herb salt before hitting the smoker or grill for the perfect dose of smoke and flame.
In the recently released cookbook Smoke It Like A Pro (Page Street Publishing, 2015), Eric Mitchell provides a comprehensive guide to using ceramic smokers, followed by countless mouthwatering recipes ranging from grilled Asian pork belly to beef brisket hash to blueberry scones to this simply awesome one for Spicy Chicken Wings.
From August 14-23, residents of and visitors to Huntsville, AL can take advantage of amazing fixed price lunch and dinner menus at over 60 of the city's eateries as part of the annual Hunstville Restaurant Week.
In advance of this year's festival of fine food, I was invited to try out a few of the featured restaurants including our first stop, LawLers Barbecue at 544 Hughes Road. In honor of my hospitable hostess at LawLers and The Year of Alabama BBQ, I am offering up my own recipe for smoked turkey -- a buttermilk marinated whole bone-in turkey breast smoked in the truly remarkable Pit Barrel Cooker.
Orange you glad you've got an alternative to overcooked grilled chicken with burnt-on BBQ sauce this summer?
Today, Grillocracy's raising the grilled chicken bar with a flavorful orange and ginger marinated chicken breasts, finished with just the right amount of smoke and heat. Enjoy!
Cool and creamy cucumber yogurt sauce is the star of the show in this Greek Turkey Burger recipe from the fine folks at EasyHomeMeals.com in conjunction with the National Frozen & Refrigerated Foods Association (NFRA).
Behold the grilled "chicken bacon" sandwich, aka the CBLT, with fire roasted garlic mayo and crispy chicken skins!
Will your guests go mild or wild when biting into these perfectly smoked bacon wrapped jalapenos? No one knows as these are Grillocracy's Russian roulette poppers!
Traditional smoked chicken wings get a fiery kick from the addition of Sriracha powder to the dry rub mix prior to smoking them low-and-slow on the grill. While you can find Sriracha powder online, I find that it is just as easy to make at home by cooking it over low heat until all of the moisture has been removed. Either way, it is a great addition to the dry rub for your smoked wings.
We’ve all seen it far too many times – chicken breasts that have been grilled until every last bit of moisture has been sucked out and covered in a layer of burnt on barbecue sauce.
But there is hope yet for all of you poultry grillers! Here are seven tips to firing up perfectly moist and tender chicken breasts every time.
Since moving back to the South, I've rediscovered the magic of two food duos -- chicken and waffles and biscuits and Country (white) sausage gravy. And while these are great on their own, they're even better together as in today's recipe for Grilled chicken and waffle biscuits with white sausage gravy! I also added a bit of arugula for an additional peppery bite.
Can’t decide between pork, chicken or beef for dinner? Why not have all three? Today I’m firing up the grill for the ultimate marriage between these three proteins, something I affectionately refer to as the Moo-Cluck-Oink burger in this recipe from yours truly and sponsored by Omaha Steaks.
In the immortal words of Kevin Gillespie, executive chef at the Woodfire Grill, quail are like the "Thumbelina of poultry" and when done right they are the pure awesomeness!
In his cookbook Fire in my Belly (Andrews McMeel Publishing 2014), Gillepsie shows how to grill quail to perfection and ensure that they don’t end up dried out and gamey tasting. To make it even better, he’s created a honey glaze that compliments the little birds perfectly!
If you've ever had the pleasure of eating at Husk in Charleston then you know what a true culinary mastermind Sean Brock is.
But if you haven't made it to Charleston (or you simply can't score a hard-to-come-by reservation), Brock's book Heritage (Artisan 2014) is filled with his mouth watering recipes including this one for grilled chicken wings with...wait for it...burnt-scallion barbecue sauce.
Looking to kick up your grilled chicken? In their latest book The Barbecue Lover’s Big Book of BBQ Sauces (Harvard Common Press), Bill and Cheryl Jamison explore the world of sauces, marinades, and rubs with over 225 recipes including this one for a Kung Pow seasoning paste that is sure to get your motor revving!
Bacon-wrapped jalapeño poppers (aka ABTs) are one of those appetizers that seem to disappear as soon as they come off of the smoker. In this recipe from yours truly and sponsored by Omaha Steaks, the heat of the jalapeño is mellowed by the inclusion of cream cheese, while the smokiness of the pulled chicken and bacon make for an unforgettable start to any backyard party or tailgating bash.
If people were to hand out smoked chicken lollipops at Halloween I'd be the first one to put on a costume and start bangin' on some doors!
There's no reason to wait on the neighbors to come to there senses, though, as National Barbecue Association (NBBQA) member, pitmaster of Killer Hogs BBQ, and the man behind HowtoBBQright.com, Malcom Reed, has put together this simple "how to"!
The chicken lollipop is a “frenched” chicken leg. The meat is cut loose from the small end and pushed down creating a “lollipop” look. The leg bone is left clean and creates the “stick.”
Attention buffalo chicken wing fans: You've officially been put on notice.
Putting a new spin on this game-day classic is Malcom Reed, National Barbecue Association (NBBQA) member, point-man for Killer Hogs BBQ competition team, and the muscle behind howtobbqright.com, with his recipe for smoked bacon wrapped buffalo chicken roll-ups.