Thai Honey Chicken Wings

Today, we’re making Thai-Honey Chicken Wings. The key to these wings is the marinade. To start, I vacuum sealed the wings in my marinade and let sit in the refrigerator overnight.

Marinade Ingredients (courtesy of http://www.honey.com)
• 1/4 cup – honey
• 1/4 cup – soy sauce
• 2 Tablespoons – lime juice
• 1 Tablespoon – smooth peanut butter
• 1 clove – garlic, minced
• 1 ½ teaspoon – curry powder
• 1 teaspoon – hot pepper flakes. You can also use your favorite hot sauce
• About 2 lbs of chicken wings

Marinade Directions
Mix the marinade ingredients together in a microwave safe container. Microwave for 15 seconds and stir. In my microwave it takes 3 times to get the marinade blended well. Just make sure the marinade is not hot when pouring it over the wings.

Cooking Procedure
Today, I’m making these in the Big Easy Oil-Less Fryer. You can still use this recipe and bake in the oven at 375 degrees for approximately 30-40 minutes, then move to the broiler for a few minutes to brown. More importantly cook until the chicken is 165 degrees.

Big Easy Oil-Less Fryer

For the step-by-step details, please see our Thai-Honey Chicken Wings video.

 

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How to Smoke Frog Legs

Smoked Frog Legs
Today we are making Frog Legs in the smoker! That’s right frog legs. We don’t have frog legs around here that often, so today is a special treat for us. This is a very simple frog leg recipe that will produce delicious frog legs every time.

When preparing your frog legs, always remember that less is better. Don’t hide the delicate flavor of the frog legs with a bunch of seasonings.

Brining is not critical for frog legs because they will only be in the smoker for 30 minutes to an hour. With that said, I do use a brine for 1-2 hours. After brining, rinse the legs with water to get rid of any excess salt.

After removing from the brine, rinsing and patting dry (with paper towels), I use about ½ cup of olive oil per 2 lbs of frog legs and mix 4 teaspoons of Walker & Sons Slap Ya Mama Cajun Seasoning.

Slap Ya Mama SeasoningPour the olive oil and seasoning in a one gallon bag, add the frog legs and move around in the bag to get them coated well.

Set the smoker at 225 degrees. I’m using my Masterbuilt Electric Smoker. Also, I am using a combination of Alder and Cherry wood. The lighter wood will not overwhelm the oysters.

To see the complete recipe and watch all of the details on how to smoke these frog legs, please watch our How to Smoke Frog Legs video below.

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Grilled Grouper using Everglades Fish & Chicken Seasoning

Grilled Grouper

Today I will show you how to grill fresh Florida Grouper. With the correct seasoning, it doesn’t get much easier than this recipe.

I’m using Florida Everglades Fish & Chicken Seasoning. This has become my “go-to” seasoning for fish and it also is great on chicken. Ingredients include: Salt, Spices including Paprika, Dehydrated Onion and Garlic, Sugar, Papain. This seasoning has roots dating back to 1976.

Erverglades Fish and Chicken SeasoningThere is just 3 simple tips that will keep your grouper from sticking on the grill and turning out perfect every time.

  1. Use a hot grill
  2. Pre oil the grill
  3. Drizzle the grouper with Olive Oil, season and cook each side 5 minutes. Don’t turn

For the complete details and recipe, watch our How to Grill Fresh Florida Grouper using Everglades Fish & Chicken Seasoning video below.

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Making Bacon Bowls in the Smoker

Smoked Bacon Bowls

Today I am smoking some Bacon Bowls using the Masterbuilt electric smoker. You don’t need any fancy equipment to make Bacon Bowls. They can be made using a muffin tin.

In the video below, I will show you how to smoke bacon bowels with the smoker set at 225 degrees using cherry wood. Once they are ready (in about 2 hours) we will fill the bacon bowls with some of our favorite ingredients.

Once the bacon bowls are smoked, we will fill them with some really nice toppings and place back in the smoker for 15 minutes or so, until the cheese is nicely melted.

Remove from the smoker and serve. That’s all there is to it. See our Making Bacon Bowls in the Smoker video below for all of the details.

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How to Make Hot Pepper Mash

fermenting hot pepper mashSo you want to learn how to make pepper mash? Luckily, fermenting hot pepper mash is quite a simple process. Pepper mash is basically made from hot peppers that have been salted, ground and allowed to ferment with the lactobacillus bacteria. Preparing pepper mash is very much similar to making kimchi or sauerkraut that is an aged hot cabbage dish popular in Korea. Pepper mash is quite easy to make, as it is bacteria that does all the hard work.

Turning the peppers into pepper mash is another preservation technique. The capsaicin that is naturally present in the peppers, added salt and the resulting low pH of the outcomes makes it naturally resistant to spoilage.

Why Create a Pepper Mash?
You need to preserve the sauce a longer shelf life. The way you preserve it is by lowering the pH to approximately 3.4 which creates a more acidic solution and help prevent the growth of bacteria. There are two approaches to lowering the pH:

  1. Fermenting the peppers
  2. Using vinegar, limes, lemons (or a combination thereof)

Another great reason for creating a mash is that once your mash is ready, you can now use it and experiment to make a multitude of different hot sauces using different types of ingredients. The mash can act as you “base” heat.

Carolina Reaper and Ghost Peppers

Preparing Hot Peppers for Mashing
Peppers that are rotten with soft spots or even mold should be thrown right away. If you are growing peppers in your garden and do not have enough of these fresh peppers for mashing, you can freeze the fresh ripped peppers until you have enough of them.

Only use red or yellow (no green) peppers. Wash peppers with cold water and then remove the stems. Now grind or chop them using a meat grinder or a food processor. Process it to a medium level grind and not a puree. The pepper seeds should still be mostly whole.

Adding Salt
Salt should be added by weight. Peppers t hat have a lower SHU rating require more salt compared to those with high level SHU rating. Hot peppers such as Habaneros use a minimum of 12 percent salt. Mild peppers such as Jalapenos use 15 percent of salt in the mashing process.

Aging the Pepper Mash
Now you need to put the salted pepper mash into a container and then pack it down. The container should be covered with a loose fitting lid. In case you are using a canning jar lid, it should be screwed on just half way. You should allow the pepper mash to sit for an hour. Stir and then pack again. Stir it once again in another house and then again after a period of 24 hours. Pack the pepper mash after each stirring.After 24 hours, you will see that the salt has drawn out sufficient liquid from the peppers to cover them while they are packed. If not, a bit of water can be added to cover the peppers.

Place the pepper mash in a cool location for further fermenting. Once you see bubbles in the mash, do not worry as they are the by-products of the fermentation process. How do you know if your mash is fermenting? The chopped peppers will start to rise in your jar. Look at the picture with the 2 jars of mash. Notice that the liquid is thin at the bottom in the jar on the left. You can see the mash has risen in the jar. It’s fermenting. Now, it’s a sit and wait process. Your peppers should ferment at least 2 months. Some say the infamous Tabasco company ferments for 3 years.

Other Resources

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How to Make Turkey Legs in Char-Broil’s Big Easy Oil-less Fryer

Fried Turkey LegsThey holidays are right around the corner and today we’re making Turkey Legs in the Big Easy Oil-Less Fryer.

As I’ve mentioned many times, the first step when making turkey is a brine. Why? Because we want juicy turkey. For this brine, I have 1.5 gallons of water, 16 ounces of Bourbon Barrel Porter beer, 4 ounces of maple syrup, 2/3 cup of Kosher salt, ¼ cup of brown sugar and about a teaspoon of rosemary.

Remove the turkey legs from the brine, rinse off the outside to get rid of any excess salt, pat the turkey legs try with some paper towels and then season them with Tennessee Whiskey Gobblin’ Good Turkey Rub.

Gobblin Good Turkey RubIf you’ve read any of our other articles on making turkey, then you know this is our favorite turkey seasoning. The ingredients include: Spices (Rosemary, thyme, sage & other spices), paprika, Turbanado sugar, kosher salt, lemon peel, garlic, onion, parsley, Jack Daniel’s Black Label Whiskey.

Once your turkey is seasoned, turn on the Char-Broil Big Easy Oil-less fryer. Place the turkey legs in the basket and cook for about 45 minutes or until the legs reach an internal temperature of 165 degrees.

Please see our How to Make Turkey Legs in the Big Easy Oil-less fryer video below for all of the detailed steps.

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Deep Fried Turkey With Char-Broil’s Big Easy Oil-less Fryer

Deep Fried Turkey

Thanksgiving is 2 weeks away and today we are deep frying a whole turkey using the Char-Broil Big Easy Tru-Infrared Oil-Less Fryer.

Why oil-less? There are 3 reasons:

  1. Safer (have you seen the deep fryer explosions?)
  2. No oil to purchase which is quite expensive for a fryer big enough to cook a turkey
  3. Much healthier. Is it as tasty as oil? Definitely, yes!

Stubb's Injectable Butter MarinadeTwo important steps when frying a whole turkey:

  1. Brine it
  2. Inject it. I’m using Stubb’s Injectable Butter Marinade to keep it moist. This injectable marinade is a Texas-style blend with butter, mustard, onion, garlic and spices.
  3. Season it. I’m using my favorite turkey seasoning, Tennessee Whiskey Gobblin’ Good Turkey Rub.

Gobblin Good Turkey RubYou should budget approximately 10 minutes per pound cooking type, but more importantly make sure to cook the turkey to an internal temperature of 165 degrees F.

Please watch our Deep Fried Turkey Using Char-Broil’s Oil-less Fryer video to see all of the detailed steps, from brining to completing the frying process.

 

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Smoked Turkey Legs with Carolina Reapers

Smoked Turkey LegsToday we’re going to smoke some Turkey Legs in our Masterbuilt Electric Smoker. Got an offset smoker or charcoal smoker – no problem. Same process applies.

If you are going to smoke turkey legs, the first step is to always use a brine. A brine can be as simple as water, salt and sugar. For this brine, we’ve got 1.5 gallons of water, 2/3 cup of sugar, ¼ cup of brown sugar, about a teaspoon of sage, 1 teaspoon of curry powder and just a pinch of dried Carolina Reaper peppers.

We soaked these turkey legs in the brine for 18 hours. Brine for at least 12 hours and not more than 24 hours. If you brine the turkey legs too long, they will get salty.

Remove the turkey legs from the brine, rinse off the outside to get rid of any excess salt, pat the turkey legs try with some paper towels and then season them.

Now, you can definitely take the time to make your own seasoning, but I recommend you save yourself a lot of time and to for the Tennessee Whiskey Gobblin’ Good Turkey Rub. This is definitely our favorite turkey seasoning. The ingredients include: Rosemary, thyme, sage & other spices, paprika, Turbanado sugar, kosher salt, lemon peel, garlic, onion, parsley, Jack Daniel’s Black Label Whiskey.

Gobblin Good Turkey RubRub the seasoning into all of the cracks and folds of the turkey. After the seasoning is rubbed in, placed the turkey legs in the smoker at 275 degrees. For this smoke, we are using apple wood. I like to use a fruit wood such as apple or cherry when smoking turkey legs. The smoke time is going to take approx 3 hours and the fruit wood provides a nice flavor without overpowering the flavor of the turkey.

For all of the details please see our video below “Smoked Turkey Legs with Carolina Reapers”.


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