Hubby and I l really enjoy cooking on the grill. We will grill almost anything. I personally think Hubby’s chicken and ribs could win a competition. It never hurts to take advice from the experts though. Ya know, learn a new trick or two to really make your BBQ perfect. Championship BBQ Secrets for Real Smoked Food, Second Edition shows ya lots of great ways to improve the flavor of your smoked meats, shellfish, veggies, fruits cheeses and even nuts. Add that genuine smoky taste to your next BBQ. This cookbook is fantastic includes info ya need to know to enter competitive contests and maybe even win. Learn about regional BBQ from all over the country. Great pics of techniques and several of these amazing recipes. Check out this example:
These are HOT! As with true Buffalo chicken wings, serve these with blue cheese dressing and celery sticks to help cut the heat. The combination can be addictive. It’s great party food, especially when you’re watching the big game.
Recommended wood: oak, apple or pecan
If desired, remove wing tips before placing wings in the plastic bag(s).
Depending on the size of the plastic bags you use, 5 lbs (2.5 kg) of wings might not fit in one bag (keep in mind that the bag has to be able to seal when you are judging whether you will need a second bag). If that’s the case, use two bags and pour half of the marinade into each bag.
4 cups hot sauce, such as Frank’s RedHot® 1 L
11⁄2 cups amber liquid honey 375 mL
1⁄4 cup butter, melted 60 mL
5 lbs chicken wings 2.5 kg
1. Prepare the marinade: In a large bowl, combine hot pepper sauce, honey and butter.
2. Rinse wings under cold running water and pat dry. Place in a large sealable plastic bag (or bags) and pour in marinade. Seal bag, toss to coat and refrigerate for at least 2 hours or for up to 6 hours.
3. Remove wings from marinade, but do not pat dry. Discard marinade. Place wings in a single layer in disposable aluminum pans and set aside.
4. Prepare a fire in your smoker. (For instructions, see pages 13–16.)
5. Place pans on the smoker rack, add wood to the coals and close the lid. Smoke at 225ºF to 250ºF
(110ºC to 120ºC) for 2 hours, or until juices run clear when chicken is pierced
Excerpted from Championship BBQ Secrets for Real Smoked Food by Karen Putman & Judith Fertig © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
Championship BBQ Secrets for Real Smoked Food, Second Edition
Judith Fertig and Karen Putman
Barbecue fans everywhere can discover the art of slow-smoking.
Slow-smoked foods, or real North American barbecue, are foods cooked next to a fire, low and slow, flavored with wood smoke. The results are sublime — succulent, finger-lickin’ ribs, brisket, salmon and more.
Learn all about the art of slow-smoking in this comprehensive cookbook, which will appeal to novice and experienced outdoor chefs alike. It’s been updated with 16 new photographs — which includes 12 pages of step-by-step photos — all-new secret tips from championship barbecuers across North America and even more information on creating the perfect balance of flavors.
Over 300 carefully selected recipes are organized by ingredient to offer inspiration for the ultimate in smoked foods. The mouth-watering recipes make this an absolutely superb guide to an increasingly popular method of backyard cooking.
Karen Putman was a prize-winning chef who won many contests on the competition barbecue circuit, including a grand championship in the American Royal and several world championships.
Judith Fertig is a food/lifestyle writer and cookbook author who, with co-author Karen Adler, has written eight barbecue books, including 300 Big & Bold BBQ & Grilling Recipes
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