Garlic Siracha Wings - BBQChris.com

How to Make Garlic BBQ Wings - BBQChris.com

Ahh opening day of the MLB season. Spring is in the air, the sun is shining, the grill is lit, and the crack of the bat sings through the television. The calm and smooth voices of the announcers bring a certain color and calm to the air, making naps and cold beers sound amazing.

This year my wife and I decided to lay low and just BBQ for Opening Day. Pallet Bar is open! I marinated some amazing wings and stuffed jalapenos. I wanted to share the recipe for the Wings.

Prep Time: 5 Minutes
Marinade Time: 1 Hour
Cook Time: 1 Hour
Target Internal Temp: 165 degrees

Ingredients: 
Chicken Wing Sections
1 Clove of Garlic 
Sea Salt 
Course Ground Pepper
1 Beer 

Step 1 - Place wings in a large Zip-Lock bag. 

Step 2 - Add Garlic to taste and 1 beer to the bag. 

Step 3 - Allow 1 hour to marinate. 

Step 4 - Light grill, grate open, and burn off grates. 

Step 5 - Clean grates. 

Step 6 - Spray grates with canola oil. 

Step 7 - Place wings on grill. Keep lid open. 

Step 8 - Get a light char on wings. 

Step 9 - Turn off all burners but one on low. Close lid. 

Step 10 - Let wings slow cook for 30 minutes. 

Step 11 - Add more Garlic and Salt to taste. 

Step 12 - Open grill, turn burners back on high. 

Step 13 - Alternate between lightly spraying wings with Canola Oil, flipping the wings, and seasoning the wings until they look like the photo above. 

Step 14 - Enjoy! 

For more recipes check www.BBQChris,com . Most of the ingredients I use are linked on the right side of the page. If you are looking to book ANY travel, from rental cars, to hotels, to airfar, check www.RateRhino.com. Guaranteed to beat Expedia, Priceline, etc.

How to Smoke A BBQ Brisket (With Pictures)

Oh, the brisket.. the aspiring backyard pit-masters most formidable challenge. So many things can go wrong. How do you make the bark? What is the right temp? Why won't the internal temperature rise? What temp should I smoke at? What do I put on it? Do I brine this thing? Or the one I've experienced the most:

"This thing was supposed to be ready at 3pm! It's been 4 extra hours and the temp is still 165!"

Relax. I got you. I have destroyed many a brisket in my day, and forced down tough, dry briskets at many a buddies BBQ to learn the correct process for smoking a brisket. So let me save you the trouble, and lets do this! The brisket pictured came from Land And Sea, a local meat market you should definitely check out. The owner is passionate about great meat!

Prep Time: 5 Minutes 
Marinade/Brine Time: Overnight 
Cook Time: 10 hours
Target Internal Temp: 202 degrees 

Ingredients: 
Brisket of your choosing. Look for nice layer of fat on one side. 
Brisket Rub of your choice (I use Meat Church Holy Cow- available to order to the right of the page)
Peppercorns
Sea Salt 
Water








Step 1 - Place brisket in large soaking pan.

Step 2 - Cover all sides of brisket heavily with Brisket Rub.

Step 3 - Add 1 inch of water to pan.

Step 4 - Sprinkle Sea Salt and Peppercorns over brisket.

Step 5 - Wrap pan in plastic wrap tightly and place in fridge overnight.

Step 6 - Wake up early!

Step 7 - Prep your smoker and get it stable at 225.

Step 8 - Add soaked woodchips.

Step 9 - Remove brisket from soaking pan and place directly on grate, FAT SIDE UP!

Step 10 - Check temperature regularly. Our target temp is 202 degrees. Many people will argue and

say it is 160- that is INCORRECT. The fats begin to break down around 160 and soak into the meat, This process will cause something called the "stall," because the fat will actually cool the meat as it soaks in. The stall can last up to 4 hours. Do not panic! Don't raise the temp! Let it ride! (Check the image below from my digital thermometer to see how long it takes the temp to increase during the stall! The brisket in this example didn't reach 202 until 9pm!)

Step 11 - Keep waiting! If you pull off before it hits 202 you will never know what perfect brisket tastes like!

Step 12 - Once you hit 202- remove brisket and wrap tightly in aluminum foil. Keep it wrapped for 30 minutes. This will allow the brisket to absorb the rest of the fat and become more moist.

Step 13 - Slice in thin slices against the grain.

Step 14 - Serve. Prepare to have everyone envy your brisket smoking abilities. YOU DID THAT!


For more recipes check www.BBQChris,com . Most of the ingredients I use are linked on the right side of the page. If you are looking to book ANY travel, from rental cars, to hotels, to airfare, check www.RateRhino.com. Guaranteed to beat Expedia, Priceline, etc.

How To Char-Grill The Perfect New York Strip Steak

I won't eat at a steakhouse. Bold words coming from a red-blooded American carnivore, I know. I won't do it. Take me to a steakhouse and I'm ordering the burger.

In the past when I've ordered steaks it killed my dining experience. I end up sitting and comparing the restaurant steak to my own, I start thinking about what that piece of meat would have cost at Land And Sea, (my amazing local meat market), and I regret paying for something I would have had more fun grilling at home. 

The main key to grilling a great steak at home? Never, ever, ever, under any circumstances, ever, ever, shut the lid of the grill. Here's a quick step-by-step guide on how to cook one of America's simplest, yet most amazing main dishes, The New York Strip. 

Prep Time: 1 Minute 

Marinade Time: 30 minutes with salt. 

Cook Time: Varies - between 12 and 18 minutes. 

Ingredients: 

New York Strip Steak 

Kosher or Sea Salt

Canola Grill Spray 

Step 1 - Place steaks on a wood cutting board or plate and add salt. 

Step 2 - Allow steaks to sit roughly 30 minutes, or until salt has liquefied and soaked into the meat. We want the steaks to get close to room temperature before cooking. 

Step 3 - Light grill and heat. Normally I close the lid and turn mine on high for around 5 minutes, then scrape grate with a Grill Daddy or grill brush. 

Step 4 - Lightly spray grates with Grill Spray or Canola Oil. 

Step 5 - Set steaks on grate over flame. 

Step 6 - Allow steaks to char on one side, roughly 4 minutes.

Step 7 - Flip steaks and char opposite side. 

Step 8 - Check meat temperature. Using chart below - decide if steak is ready. 

Step 9 - Let steak rest 5 minutes!

Step 10 - Eat! You did that! 

In the Tampa area- we recommend Land and Sea Market for all of your meat needs! 

For more recipes check www.BBQChris,com . Most of the ingredients I use are linked on the right side of the page. If you are looking to book ANY travel, from rental cars, to hotels, to airfar, check www.RateRhino.com. Guaranteed to beat Expedia, Priceline, etc. 

Fire Wings

Chicken wings are a hugely popular dish these days. Did you know that until 1977 chicken wings were considered trash? They were trimmed and discarded when chickens were prepared for sale. In 1977 in Buffalo, NY, Teressa Bellissimo attempted deep frying the chicken wing and tossed it in a Cayenne Pepper sauce. Needless to say, a new food was born. Chicken wings are now one of the top selling bar foods in the United States.

I'll be posting dozens of different wing recipes as this site grows. It seems every Sunday I make 2 or 3 batches, and I always build different flavors in each batch- trying to find the perfect combination. Cooking is important as well, and the method I grill these with is pretty consistent, regardless of flavoring and marinade.

You will need to invest $5 or so in a meat thermometer to use my recipes. Every grill is different, and I'm not going to risk you eating raw chicken to get some hits on my website. ALWAYS check temp before removing anything on this site from the grill.

Prep Time: 5 Minutes
Marinade Time: 4 hours+
Cook Time: 1 hour

Ingredients:
Chicken wing sections
Spicy Dry rub of your choice
Tapatilo Hot Sauce
Soy Sauce
Louisiana Brand Hot Sauce
Garlic Powder
Sriracha
Cayenne Pepper
Canola Oil Spray


Step 1 - Place wings into large Zip Lock baggie.

Step 2 - Add quick pour of Soy Sauce.

Step 3 - Add Garlic Powder, Dry rub, Cayenne Pepper, and all the hot sauces you can find to the bag.

Step 4 - Seat and shake the bag. Make sure all of the wings are coated evenly.

Step 5 - Set aside in fridge to marinate for at least 4 hours.

Step 6 - Fire up grill. Start on high with lid closed. Once grill is hot in a couple of minutes open and clean grates with a Grill Daddy or any grill brush.

Step 7 - Spray grates with Canola Oil spray. (Will help with initial char)

Step 8 - Drain bag over sink, letting all the liquid come out without dumping the wings out.

Step 9 - Place wings on grill - leave lid open and heat on high. We want to leave the wings on with lid open until we have a nice char on all sides, so don't walk away. Keep the spatula and beer handy, and hang out for a few. You will want to continually stir and flip the wings until the outside is charred but not burnt.

Step 10 - Reduce heat to low and turn off all burners but one. Cook over indirect heat on one burner low for roughly 30 minutes, or until internal chicken temperature reaches 160 degrees.

Step 11 - Once you have verified the chicken is 160, turn all burners back on HIGH! Stir the wings up and spread them out.

Step 12 - Spray wings with a light mist of Canola Oil Spray. (This will crisp them.) Stir repeatedly until they are evenly crisped, charred, and look like the picture attached.

NOTE: You can add more hot sauce at any point during the grilling. Just depends on how hot you want the wings. Cayenne Pepper will really bring the heat level up if added on this BBQ.

Step 13 - ENJOY! You did that!


For more recipes check www.BBQChris,com . Most of the ingredients I use are linked on the right side of the page. If you are looking to book ANY travel, from rental cars, to hotels, to airfar, check www.RateRhino.com. Guaranteed to beat Expedia, Priceline, etc.

Honey Garlic Chicken

An old standby, Honey Garlic Chicken is just as good for a Wednesday night as it is for football on Sunday. It's easy, it's quick, and it's awesome. Let's bang this one out- the family is hungry!

Prep Time: 5 Minutes 
Marinade Time: Overnight 
Cook Time: 15 Minutes

Ingredients: 
1 cut up whole chicken 
Dry rub of your choice. For these I used Weber Brand Honey Garlic rub. 
Soy Sauce
Canola Oil 

Step 1 - Place chicken in large plastic bag. Add a little Soy Sauce and a liberal amount of Honey Garlic rub. Agitate the bag, mixing chicken around to be sure it is evenly covered in rub and Soy. Place in fridge for tomorrow.

Step 2 - After chicken has been in marinade at least 4 hours - you are ready to cook it!

Step 3 - Light grill and burn off. I start my grill on high heat and leave the lid closed for about 5 minutes to burn off any residual stuff from last cook. Then clean with Grill daddy or similar grill brush.

Step 4 - Open grill lid and spray grates with Grill Spray or Olive Oil.

Step 5 - Apply chicken and leave on high heat with lid open until lightly charred.

Step 6 - Flip chicken and char opposite side.

Step 7 - Once both sides of chicken have a nice char, reduce heat to medium low and close lid.

Step 8 - Cook at low heat for around 10 minutes. Use a meat thermometer to make sure chicken has reached an internal temp of 160 degrees.

Step 9 - Once chicken is internally 160 degrees, open lead and put grill back up to high heat.

Step 10 - Lightly spray chicken with Canola or Olive Oil and allow to crisp a bit. Do this on both sides. This will give it a bit of crunch.

Step 11 - Mess with grill marks by moving chicken to hot parts of grate if you want. Make it pretty! Appearance is half the fun when serving your family or guests.

Step 12 - EAT!

For more recipes check www.BBQChris,com . Most of the ingredients I use are linked on the right side of the page. If you are looking to book ANY travel, from rental cars, to hotels, to airfar, check www.RateRhino.com. Guaranteed to beat Expedia, Priceline, etc.

Maple Whiskey and Coca Cola Ribs

This one was a home-run. My wife still talks about these ribs. If you didn't know that you could soak ribs in Coke before smoking them, you're welcome in advance. Your life is about to change. I'll probably be posting a ton of different rib recipes, but this one is probably the #1 choice. So print this out or take a screen shot. Crack a beer. Let's spend today working on these ribs together!
You should text me a picture when they are done! Haha. These ribs were from Land And Sea in Tampa- an amazing meat market!

Prep Time: 10 Minutes 
Marinade Time: At least 4 hours. 
Cook time: 6-7 Hours

Ingredients: 
1 rack or more of St. Louis style or Pork Spare Ribs
Dry rub of your choice. For these I used John Henry Sugar Maple Rub. 
1 bottle Hickory BBQ Sauce. Any brand is fine. 
5 ounces Maple Whiskey 
2 cans of Coca Cola
1 aluminum cooking pan
1 roll aluminum foil 








Step 1 - Set your ribs out on a cutting board so they can work their way to room temperature. (Much easier to remove membrane from back of ribs if they are close to room temp.

Step 2 - Once ribs are not so cold, flip them over and remove the membrane from backside. The easiest way to do this is to insert a knife in between the second and third rib bone at the top. Peel back a little with knife, then grab that piece with a dry paper towel and pull. The dry paper towel will make it easier to grip. DO NOT SKIP REMOVING THE MEMBRANE!

Step 3 - Place ribs in aluminum roasting pan and douse in BBQ Rub of your choice. Let them sit for 30 minutes, or until all rub is absorbed into rib and looks wet.

Step 5 - Pour 1 can of Coca Cola into the pan. Wrap top of pan with aluminum foil and place in frdge until morning.

Step 6 - Decide what time tomorrow you want these magic ribs to be done. Plan on 6-7 hours of cook time. So, if you want them at 1pm, better be up at 6am! Throw your woodchips in some water and let them sit overnight.

Step 7 - Good morning! Let's get to it! Go prep the smoker. I like to get it hot, then use my Grill daddy brush to clean the grates.

Step 8 - Add soaked wood chips to smoker. Get the temperature on smoker stable at 225 degrees,

Step 9 - Remove ribs from soaking pan. Place directly on the grates in smoker. DO NOT THROW AWAY THE PAN OR MARINADE! Set aside for later.

Step 10 - Set a timer for 2 hours. Try not to open smoker unless you need to add water, more woodchips, or something. If you're looking, you ain't cooking!

Step 11 - Its been 2 hours! Place ribs back into the pan they marinated in. Add 1 can coca cola and pour maple whiskey over the ribs. Wrap top of pan tightly with aluminum foil. Put wrapped ribs back into smoker.

Step 12 - Set a timer for 2 hours. Don't open smoker unless you need to add chips or water.

Step 13 - Almost there! If it's been 2 hours, time for the final step! Take pan out of smoker and remove lid. Pour all marinade mixture out of pan. All you want now is ribs in a dry pan.

Step 14 - Add BBQ liberally. Slosh it on. Cover both sides of ribs- and place, uncovered, back into smoker for 1 hour.

Step 15 - It's time! Let's eat! Pull ribs out, place on cutting board, cut, and serve!

Step 16 - Be proud. YOU DID THAT!


For more recipes check www.BBQChris,com . Most of the ingredients I use are linked on the right side of the page. If you are looking to book ANY travel, from rental cars, to hotels, to airfar, check www.RateRhino.com. Guaranteed to beat Expedia, Priceline, etc.



Blogging Fusion <a href="http://www.bloggingfusion.com/" title="Blogging Fusion Blog Directory">Blog Directory</a>