Hot and Spicy Chicken Wings

[Tango]

Summer bar-b-ques are coming up. I would like to post this recipe for hot and spicy chicken wings for everyone who likes a snack with a kick... plus I am looking for a unique fruit salad recipe... no pineapples in it please.

I thought this would be a good thread to list our favorite summer bar-b-que recipes for each other. Share your favorites with the rest of us here. Thanks, Tango.

HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

[MikeLM]

Well, I'll offer one...

This is a Greek-style pork roast I discovered in a mom-and-pop taverna on the Island of Corfu quite a few years ago, when we took a guided tour of the country. We showed up for dinner and I picked a serving of this; the owner was nice enough to tell me - through our guide - how to make it.

Pierce a rolled, boneless pork roast all over with a paring knife and insert spears cut from garlic cloves- the amount is up to you. I use a lot.

In a food processor, grind up about 4-5 ounces of Kasseri cheese with olive oil to make a thick slurry. Add salt, lots of black pepper, couple teaspoons of dried oregano and mint and process to mix thoroughly. You could throw in a few more garlic cloves, just for luck.

Lay the roast on a strip of plastic wrap big enough to cover it and use your hands to massage the slurry all over the roast, including the ends. Wrap it tightly with the plastic wrap and leave it in the fridge overnight.

To cook, mount the roast on your rotisserie rod (you've read this far, I hope you've got a rotiss on your grill), put a drip pan underneath, and rotisserate until you reach the internal temperature of your choice. It should be about 30 minutes or so- cooks surprisiongly fast. Remove, let rest a few minutes, and slice to serve.

I like to serve with this with spaghetti which I've cooked just barely to al dente beforehand and then put in the drip pan so any juice coming out of the roast during cooking lands on the spaghetti. You have to rig a shield of aluminum foil up from the front of the pan to shade the pasta from the direct heat of the rotiss burner, otherwise it sort of burns up. May take a little practice. You don't get much fat/juice these days from pork, so you will need to dress with more olive oil to serve.

A nice Greek-style salad goes well with this; I like mine with anchovies.

As somebody-or-other says...

Hoppy cook-EENG!

Mike

[phatch]

While I like a conventional hot wing as described above, I prefer a less goopy one. And it's not barbecue if its not cooked low and slow with smoke.

Cut wings at the joints. Save the tips for stock. Season generously with a spicy cajun/creole style rub on all sides.

Arrange on the rack in your smoker (You've read this far, you do have a smoker don't you!) Or set up a gas or charcoal grill for indirect smoke cooking. I prefer to smoke these with Hickory or Alder.

Prepare a mop sauce of 1/2 cup cider vinegar, hot sauce to taste--amount varies by taste and chosen hot sauce (I'm a fan of the Cholula Garlic hot sauce and it takes about 2 teaspoons to satisfy me but I'm not a chile head) and 1 tablespoon Worcestershire sauce. You can add some melted butter to it too if that's your thing.

Smoke at 250 for 1 1/2 - 2 1/2 hours (varies with individual equipment and heat loss) until done. Baste every 30 minutes with the mop sauce. Do not baste in last half hour of cooking. Turn wings half way through cooking. To crisp up the skin, grill on high heat briefly. A grill, grill pan, or broiler all work well. You can cook ahead to the grilling point and reheat them on the grill for quick service or snacks.

Good with Blue Cheese dressing, but best with barbecue sauce and ranch dressing mixed in equal amounts.

Phil

[Joyfull]

This is one of ours and our friends all time favorite way to bbq salmon! The recipe comes from a retired fisherman named Robert Clifton..

Robert Clifton's Cedar Plank Salmon recipe, submitted to the BC Salmon Marketing Council..

"Baked on a cedar plank, this original recipe is steeped in flavour and aroma... a true taste of BC. The plank should be a little longer and wider than the fillet."

1 salmon fillet, about 1 1/2 lbs. 750g
1/4 cup olive oil 60ml
1 lemon or orange, juice and zest
1 tablespoon chopped fresh basil 15ml
1/2 teaspoon salt 2ml
1 teaspoon freshly ground black pepper 5ml

Mix the olive oil, lemon, basil, S&P together. Pour over the salmon in a pyrex dish so the salmon can marinate..
Meanwhile, soak a piece of untreated cedar plank (my DH buys cedar fencing and cuts it to fit for this) in cold water for about 2 hours weighting it with something heavy. (we use a large rock sealed in a ziplock bag)..

After the plank has soaked for 2hrs. remove salmon from the marinade, place the salmon on the plank. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 20 mins..

Can also be done in the oven. (we have not tried it this way)
Place the plank in a pre-heated 450 F/220C for 5-10 mins. Remove the salmon from the marinade place it on the plank and bake until cooked, allowing about 10 minutes per inch/2.5 cm thickness of fish..

A couple of my notes.. I usually use the lemon as it just seems to taste better..

Keep a plastic squeeze bottle or spayer filled with water close by just in case you have a flare up.. Doesn't usually happen but doesn't hurt to have it handy anyway..

The plank tends to get pretty charred so keep something handy to put it on or in till you can get it into the trash..

This is absolutely delicious!!