June 2, 201016 yr Another pro for using a whiskey other than Jim Beam or Jack is that you can actually stomach to drink what you don't use in the marinade. 1 for the sauce. 2 to get me sauced. Repeat...
June 3, 201016 yr I tried this off the Makers Mark site on some large pork chops and my family loved it. 3/4 cup soy sauce 1/2 cup Maker's Mark Bourbon 1/4 cup Worcestershire sauce 1/4 cup water 1/4 cup canola oil 4 garlic cloves, minced 3 tablespoons brown sugar 2 tablespoons ground black pepper 1 teaspoon white pepper 1/2 teaspoon ground ginger 1 teaspoon salt Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish. Seal or cover and chill at least 12 hours:ylsuper:
June 3, 201016 yr I've been working on improving my Hot Wings, though I don't usually put them on the grill. My friends say that they are better than Hooters, which is what I would compare them to even though they are a little hotter. A couple of my friends are working tomorrow, which sucks on a holliday but Olive Hill still is need of major work in some spots and they have to go in. But, I'm going to be a grill-master this upcoming weekend with Steak and baked potatoes. How do you do your wings or is it chef's secret?
June 3, 201016 yr How do you do your wings or is it chef's secret? You need: Naked Chicken Wings, Frank's Red Hot sauce, 1/4 cup of butter, dash of garlic powder, dash of salt, pepper, table spoon or so of paprika, milk, and flour. -Cut your wings up. In a large bowl mix flour, a tablespoon of paprika, dash of salt and about a table spoon of pepper. Dip wings in a cup of milk, and then roll them in the dry flour mixture. When all wings are covered in the batter, put them back in the fridge for 1 hour so the wings will hold the battter. -After the hour, put wings in the dry flour batter again, but this time you don't have to use milk. -Pan fry or Deep fry wings until they are golden brown. During the 1 hour waiting time I usually start on the sauce. Put about 3/4 of the regular size Frank's hot sauce in a pan, 1/4 of a cup of butter, and dash in some salt, pepper and a tiny smidge of garlic powder. Heat this over the stove and stir. Use your taste buds to get the sauce how you want it. If you want it to be a little hotter, add more Frank's hot sauce. If it needs more flavor add a little bit of butter. When the Wings are done frying (you can only do about 6 or 7 at a time, so it takes a while to cook these unless you have a few deep fryers or pans to use), but the wings in a large container, and then pour the hot sauce you made in there. Close the lid and shake. And you just made Hooter's wings, let me know how they turned out if you make them. :thumb: Edited June 3, 201016 yr by CatsCatsCats
June 3, 201016 yr Also Hoopboy, I add a dash of a special ingredient in my hot sauce. But, I think everyone has to find something they like to add in, just through experimentation.
June 3, 201016 yr What kind of tips do you guys have for grilling ribs? It's my favorite food, but I'm too afraid to try it because they seem hard to get good and tender. This may be cheating but marinate in BBQ sauce and place in the oven on a low temp for a couple of hours. Then put them on the grill to finish them off. They should fall off the bone.
June 3, 201016 yr Also Hoopboy, I add a dash of a special ingredient in my hot sauce. But, I think everyone has to find something they like to add in, just through experimentation. I tell you what, this recipe sounds exactly what I've been looking for. I'll try these before long and let you know how they turned out. Thanks.
June 3, 201016 yr This may be cheating but marinate in BBQ sauce and place in the oven on a low temp for a couple of hours. Then put them on the grill to finish them off. They should fall off the bone. Hey man, if it taste good and falls off the bone I wouldn't complain. :thumb: I tell you what, this recipe sounds exactly what I've been looking for. I'll try these before long and let you know how they turned out. Thanks. My friends really like them, hope you do too man :thumb:.
June 4, 201016 yr Oh, I forgot Hoopboy. Frank's has a buffalo sauce, but I say get the hot instead. You can tinker with the hot sauce, butter, pepper, etc. to suit your taste easier, than trying to mess with adding all that into their buffalo sauce.
June 4, 201016 yr Author Oh, I forgot Hoopboy. Frank's has a buffalo sauce, but I say get the hot instead. You can tinker with the hot sauce, butter, pepper, etc. to suit your taste easier, than trying to mess with adding all that into their buffalo sauce. I use the Frank's Buffalo Wing Sauce as a touch-up when I do my slow-cook reheat on wings I've gotten at BW3 or Buffalo Wild Wings. It does a great job of infusing the flavor into the breading and beyond.
June 4, 201016 yr I use the Frank's Buffalo Wing Sauce as a touch-up when I do my slow-cook reheat on wings I've gotten at BW3 or Buffalo Wild Wings. It does a great job of infusing the flavor into the breading and beyond. I like the personal touch to making your own Buffalo sauce. To each his own though :thumb:.
June 5, 201016 yr Author I like the personal touch to making your own Buffalo sauce. To each his own though :thumb:. I'm not going to waste my own homemade sauce on reheated wings from a restaurant.
June 5, 201016 yr Ribs 225-250. Coat with rub, wrap in foil that has fork holes poked in it. Indirect heat, prefer charcoal or smoker, but you can use a gas grill with a tinder box. Butts 190-220 Chicken with bones 235-250 good basic rubyou can adjust to your own taste, by adding cayenne etc. 1 part Kosher Salt Black Pepper Cumin Ground Mustard Chili Powder Garlic Powder 2 parts Sugar Paprika
June 10, 201016 yr Well, I tried something new on the grill last night and it was awsome, grilled romaine lettuce. I know it sounds strange, but the bacon, balsamic vinegar and feta cheese dressing was soooo good. Also tried bacon wrapped asparagus and it was great too.
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