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Hot Legs Love – Texas Pete Drumsticks The drumsticks were served with broccoli and a salad. The salad had Kamado roasted corn kernels from an earlier cook added along with orange sweet peppers and fresh cilantro and I made a garlic, oil, and lime juice dressing. Yummm.. I have cooked Texas Pete basted chicken before (thighs - http://www.kamadoguru.com/topic/19300-texas-pete-chicken-thighs-aka-hot-thighs/?p=250747 ) but this time I went with drumsticks and no additional seasoing or any marinating. Like a supersized pegleg. These were cooked at roughly 425 indirect to permit building the flavor layers. No seasoning on the chicken when placed on the grill. After 20 minutes turning once of naked cooking to set the skin, the Texas Pete Buffalo Wing sauce was basted on the chicken. I used mesquite wood during both phases of the cook as I find it nicely complements the Texas Pete. Cooking Away I basted every 10 minutes and turned the drumsticks as appropriate as well as rearranged on the grill. Classic Joe held a full dozen which was one package from the store. Glaze Building Up Total cook time was about 1H15 minutes. The glazing was build up over the course of almost an hour which resulted in a nice heavy coating with deep flavor of many layers that was spicy but not over the top. I used 3/4 of a bottle on these dozen. This is why no seasoning other than the Texas Pete is used on the chicken. It’s just not necessary. And it is not necessary off the grill to toss them in any additional sauce. (But you could if you wished.) The flavor profile is not just a surface sauce taste in this cook. It goes deep and is enriched by the grilling process. Love Them Legs And A Flavorful Fresh Salad If you are looking for something different for your 4th of July get together - may I suggest a grill load of these. Enjoy!
Texas Pete Chicken Thighs (aka Hot Thighs) This cook was an approach to give the flavor impact of hot wings to a piece of sink your teeth into it meat. The combination of boneless chicken thighs and Texas Pete buffalo wing sauce did the trick. Nothing like hot thighs! Dinner is Served - Lip Smacking Good! The Main Attraction The 8 pounds of chicken thighs being boneless were unrolled into a flat piece. They were marinated for 24 hrs plus in the Texas Pete. Prior to grilling they were dusted on both sides with a Cajun Seasoning blend for extra pop. The 24 Hour Marinade Cooked on Big(Red) Joe at 375- 400 degrees direct grilling with mesquite wood for flavor. I turned them periodically, rearranged on the grill as needed, and basted them on both sides with additional Texas Pete building a deep flavor profile. When they were done at 170-175 internal, they were sauced yet again prior to serving with a short rest period to let the final coating of Texas Pete set up. Why I have a Big Joe in the Arsenal Cooking Nicely – Time for Some Sauce (Or was it more sauce??) Almost Done and More Sauce Done and Yet More Sauce Delicious deep kick butt flavor in the chicken. A winner by any and all measure. The Accompaniments Sides for this meal included grilled zucchini and yellow squash cooked on Joe prior to the chicken. Also a nice inslata caprese, a simple salade verte, and a dish of ripe avocado mixed with sharp cheddar cubes rounded out the plate and the palate. Grilled Zucchini & Yellow Squash - Olive Oil and a Sprinkle of Some Dried Herbs Insalata Caprese (Yeah the tomatoes have been good and its spring time... this is been an addition to our last several meals) A Simple Salade Verte Using Butter Lettuce Ripe Avocado and Sharp Cheddar Cheese - Lightly refreshed with avocado oil and spritz of lemon The Verdict A well rounded flavorful spicy meal. It was hard to keep from going back for more of the juicy chicken thighs at dinner with the mix of wing sauce flavor, the undertones of Cajun seasoning, the mesquite smoke and the slight charring of the chicken and sauce hitting all the right notes. Glad I cooked all 8 pounds. Woo Hoo, leftovers! A Last Peek to Get Your Taste Buds Fully Awake