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Showing results for tags 'glaze'.
Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it! Please let me know if you have any tips or questions...I'm always trying to get better!
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.
Kamado Joe Jr. 375* 1 chunk pecan wood 1 chunk apple wood Approx 50 minutes or internal temp reaches 140-160. Rub: 3 tbsp dark brown sugar 2 tbsp paprika 1 tbsp kosher salt Dash of garlic powder Dash of crushed rosemary Dash cayenne pepper Dash of seven pepper medley (Save a little bit for the glaze later) Now the fun part. It's one of my favorite ways to top any pork loin. Bourbon marmalade glaze: 1 shot bourbon Top half of a jar of orange marmalade Splash of worsteschire sauce Splash of teriaki sauce 1 tbsp of Country Bob's or BBQ sauce(dont over do it here) And a dash of left over rub In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off. This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor.
Picked these up on sale at the local market. Made up a marinate / glaze of 1/3 cup of bourbon, 2 tbsp. of honey and ½ cup of orange marmalade and marinated them for 2 hours. Meanwhile I light up the kamado and let it come up to 225 and then added some peach wood. I place the marinated chops on the indirect side until they come up to 130 IT. I remove them and let them rest while I let the kamado come up to 500 degrees. Seared them for 2.5 minutes per side. Here are my plated shots with the glaze. Good Eats!