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Found 5 results

  1. I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  2. When I saw the October Challenge, this fun dish came to mind. These ingredients are super easy to find, and no special measuring is required to get a quality baked treat off of the Kamado. (I hate measuring things) Get some puff pastry from the grocers freezer. Just before you light your lump, pull the puff pastry from the freezer and let it warm up at room temperature. In about 30 min, it gets just pliable to un-fold and work with. Take the brie wheel and place it on the puff pastry as a template to cut out a top and bottom for the brie. A good trick too is if your brie comes in a cardboard wheel to use that as a template. Then cut a strip as wide as the height of the brie which you will wrap around the cheese as a side wall, and also use it to adhere the puff pastry top and bottom all together. A grill plank works great to cook on for this. I spray it with some food spray and then put the brie wheel covered in puff pastry on the plank with a thin coat of egg wash. Grill to the spec's on the puff pastry box. Usually its about 400 for 20-25 min or until golden and flaky I cooked this raised direct here because I had the grill plank to diffuse some of the heat. Raised is key, but you may want to use your heat deflector as well- This can be made a couple hours ahead of game time or served oozing cheesy goodness! Thanks for looking- Paul
  3. Right now I have some nice bone in skin in split chicken breasts, that swam in Italian dressing or a bit, cooking away for a nice chicken Caesar salad. After those come off I have some ABTs and wings/drumettes that are going to be cooked up for work tonight, got about a dozen peppers and 50 wings! The wings are going to get my Frank's buffalo sauce and my Big Kahuna sauce on half of them, can't wait to see the look on the faces when they bite into those! Here's a teaser.... Ran out of bacon, D'oh! Two meaty packs worth of whole wings, hand trimmed and tipped. Wings and drumettes only.
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