I like chicken wings are much as the next guy. For years I used to buy the bags of pre-cut, frozen “drumettes.” One day I was walking through the meat department of one of my local grocery stores and noticed whole chicken wings on sale for $.99 per pound.This got me to thinking about those frozen, often times saline enhanced, chicken wing pieces I normally purchased.
The cost of the frozen wings can cost as much as $2.00 a pound depending on where you buy them and the time of year. I was already buying whole chickens when they were on sale and cutting them up myself. Why couldn’t I just buy me a whole bunch of chicken wings and cut my own. I promise if you to do this you’ll be happy. I mean how often can you get a better product at a cheaper price?
 
The goal is to cut the chicken wing at the joints. This will give you three pieces. (Right) Separate the wing “tip” from the “wingette.” The “wingette” is the middle part of the chicken wing. Most people don’t bother cooking and eating the wing “tip.” I save them and use them for making chicken stock. This way there isn’t any waste.
Continue reading Frozen wings are for the birds! Get some fresh ones!
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One of the great aspects of social media is the ability to meet a variety of different people. One group of people I met was from Bushnell Garden Nursery, just up the road in Granite Bay. Not only did they remedy my black thumb when it came to producing meyer lemons on my lemon tree (I thought my lemon tree was a lemon). They recently tweeted about a BBQ Rosemary bush that was great for creating BBQ skewers.
Here’s their tutorial on how to do it:
Rosemary BBQ Skewers
The piney aromas of rosemary in the late summer pair well with outdoor BBQ’s. This herb is a wonderful addition to focaccia bread, lamb roasts and chicken dishes. However, rosemary is also one of the few herbs that double duty as both a flavoring and as a skewer.
Continue reading Guest Post: Rosemary BBQ Skewers
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 My love of Asian food translates into a love for ginger. I came across this little tidbit on ginger being used as a tenderizer. It also explains the tenderizing process. It’s good useful information. Thank you to The Ginger People for allowing me to publish this. For more information on Ginger visit their website.
In recognition of June 21, the official start of the 2011 grilling season, and America’s upcoming birthday (Start planning your July 4 theme barbecue party now!), we wanted to spotlight ginger’s natural talent as a meat tenderizer. By using ginger on protein you can produce better, more tender results.
The use of ginger as a meat tenderizer was first practiced in India thousands of years ago. Meat tenderizers are proteolytic enzymes or proteases; enzymes specialized in breaking the peptide bonds between amino acids found in complex proteins. Meat is held together by a complex protein called collagen, and aside from mechanical tenderization and cooking, enzymes are the only other available meat tenderizers. Meat tenderizers are extracted from a number of natural source, including citrus, tomato, papaya, pineapple, fig and ginger. These tenderizing ingredients are generally accompanied by a liquid mixture comprised of oil, vinegar and spices known as marinade (to soak) prior to cooking or grilling.
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 A visual representation of US Farmer's Markets (Courtesy AMS) Farmer’s Markets are a fantastic venue to find, not only the freshest of ingredients, but ingredients you can’t find in even the most special of specialty stores. Buying from artisan food producers is a great way to support your local economy.
I came across this fantastic tool, on the BBQ Brethren forum, that will help you find all your local Farmer’s markets. The Agricultural Marketing Service provides a fantastic service here. After entering you zip code, click the “info” button on the side and you’ll likely find out what that particular market is all about. You can also search by “product” and “accepted payments.” If your local farmer’s market isn’t listed or it is and the information is incorrect or limited please encourage your market to send in an update.
Agricultural Marketing Service Farmer’s Market Search Engine
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Last Monday I started a Plank Grilling series, and in several of the posts I mentioned using a Medium-not grill for grilling. How do you tell what “temperature” your grill is at.
Place your hand at grill level. (Look folks, the grill is hot so don’t actually put your hand ON the grill, put your hand AT grill level. Depending how long you can keep you hand there will tell you the temperature of your grill:
- If you can hold your hand at grill level for 1 to 2 seconds: VERY HOT
- If you can hold you hand at grill level for 2 to 3 seconds: HOT
- If you can hold your hand at grill level for 3 to 4 seconds: MEDIUM HOT
- If you can hold your hand at grill level for 4 to 5 seconds: MEDIUM
- If you can hold your hand at grill level for 5 to 6 seconds: MEDIUM-LOW
- If you can hold your hand at grill level for 6 to 7 seconds: LOW
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 One of the most popular BBQ appetizer is a jalapeno that has been filled cream cheese, wrapped in bacon and then smoked or grilled until the bacon is crisp. Known lovingly as the Atomic Buffalo Turd (ABT) this tasty treat can be found on many backyard Quers grill or smoker.
There are a variety of “popper” holders available on the internet for purchase. I’ve got all kinds of BBQ tools and I’m not always hesitant to buy what I need in the accessory department. But for some reason I just can’t bring myself to spend the money for what is basically a sheet of metal with holes cut in it.
Recently, I saw a post on the BBQ Brethren that showed a simple and inexpensive way to hold your jalapenos while they are cooking…a egg carton. This post led me to an article in the in the Milwaukee Journal Sentinel where I learned the original idea seems to have originated with Arlie Davis.
Making ABTs is very simple and you’ve got to give them a try. With Spring and Summer right around the corner these need to be on your “to do” list. All you need are some jalapenos, cream cheese, random fillings, bacon, toothpicks and some kind of holder for your grill/smoker.
Continue reading BBQ Tip #8: Atomic Buffalo What? A Cheap Jalapeno Holder…
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Whenever I smoke spare ribs I trim them down to what is known as St. Louis Cut. Basically this process entails removing the brisket bones from what would be the bottom of the rib rack. By removing this part of the rack you create a much more attractive cut of ribs that cook more evenly. You are also removing the knuckles, rib tips and the cartilage that is found in that part of the rack.
Yesterday I came across a great tutorial by “Mr. Bob” who writes The Hog Blog. Mr. Bob does a fantastic job showing how to trim ribs into St. Louis cut. Please take a look. If you are interested in Competition BBQ then hop on over to The Hog Blog and check out his other great tutorials.
The Hog Blog is a resrouce for compteition bbq & bbq recipes enthusiasts across the world. We provide weekly articles about special topics like competition set up tips, bbq’n ins & outs and recipes for rubs, sauces & much more.
 Two racks in a cryovac weighing a little over 10 pounds. Continue reading Guest Post: How To Trim St. Louis Style Ribs
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