Wednesday, March 19, 2014

Salado Eggfest 2014 Recipes



Chorizo Heaters
by Hotch

Homemade Chorizo
1 lb. ground pork
5 Tbs. Fiesta Chorizo Spice (available https://www.fiestaspices.com/)
1 ½ oz. Vinegar
Combine all and mix well, refrigerate for 24 hours
Heaters
2 lbs. ground sirloin (90/10)
1 lb. ground pork
1 lb. Previously prepared Chorizo (see above)
2 Tbs. Oregano
1 Tbs. Smoked Paprika
1 ½ tsp. Pepper
½ tsp. Cumin
1 Cup Dry Bread Crumbs
2 Tbs. Chili Powder
1 Tbs. minced Garlic
1 ½ tsp. Salt
1 tsp. Honey
2 beaten Eggs
Dash of lime juice
In a large bowl break up the Chorizo into small pieces, add ground sirloin and ground pork until all meat is mixed well.  Add all other ingredients and mix well (as if making an old fashioned meatloaf).  Take your Meatloaf pan and line with Plastic wrap – leaving enough overlapping so that you can cover the entire top of the pan when full.  Start at one end and fill your pan to the top with the meat mixture pull the plastic wrap over the top and place in the refrigerator for approximately 2 hours.  Remove and place in freezer to firm up your meat for slicing (usually about 45 minutes to 1 hour).  Turn your meat from your pan onto a cutting board and measure the meatloaf into equal pieces and cut slices (12-13), then cut the slices in half (this should yield 24-26 sliders). 
Bring your BGE up to 375-400 degrees, plate setter legs up and pan to catch the drippings. I pre-spray a disposable grill topper 16x12 (search for Oscarware on Amazon or look for them at HEB) with “PAM” so I can place and remove all at one time. Place your heaters on the grill topper spaced close together but with spacing between them and roll up the ends a little or place directly on the grate. Try to keep them over the plate setter.  You may apply your glaze now or wait 10-15 minutes.  Cook each to internal temp of 160 -1650 (Appx. 18-20 min).
Serve on Sunbeam Dinner Rolls with American cheese (in order to be the perfect size we cut the typical Kraft slices into ¼’s) and one dill pickle slice.  Depending on the amount of glaze you might want to also put some glaze on your roll.  These make for a perfect two to three bite “slider”.

Chorizo Heater Glazes (Each will do 10-20 Sliders)

Pineapple Jalapeno
1/3 Cup Crushed Pineapple
1 Tbsp. diced (jarred) jalapenos
1 tsp. Honey
1 tsp. of Jalapeno juice (from the jar)
½ tsp. Soy Sauce
Pinch of salt
Combine all ingredients into a blender or food processor and pulse for approximately 1-2 minutes. Spoon on.

Chipotle Adobo Ketchup

1 large Chipotle Pepper in Adobo Sauce (we use the La Costena: In Adobo Sauce Chipotle Peppers)
¼ Cup Ketchup
1 Tbsp. Brown Sugar
¼  cup Stubb’s Original Barbeque Sauce
1 Tbsp. Sauce from the Peppers
Pinch of salt
Combine all ingredients into a blender or food processor and pulse until the pepper is consumed

Grilled Pineapple With Caramel Rum Sauce

1 ripe pineapple or use spears
1/2 cup dark rum
1/2 cup golden brown sugar
4 tablespoon butter
1/4 teaspoon cinnamon

2 teaspoons vanilla (My add to brighten it up)
Peel, core and trim the pineapple into spears, then sprinkle with the cinnamon and toss around. I used a BGE Mini for grilling (you can use your outdoor grill, indoor grill or heat in a non-stick frying pan). Brush the grill pan with some vegetable oil or cooking spray, then (med/high heat) grills the pineapple spears for 2-3 minutes on each side. Set aside as we get the sauce ready. Try not to over-grill or you’ll find the pineapple will go soft and loose its shape.

In a fairly deep sauce pan on medium heat, add the brown sugar and butter and cook/stir until its melted and starts to go a darker color and develop big bubbles (frothy). Takes about 4-6 minutes. Remember to keep stirring. Add two teaspoons of vanilla. Now take off of the heat and gently pour in the rum. Have a whisk handy as it will clump and you’ll think it’s ruined. Fears not, keep stirring. After 2 minutes of stirring, put back on the heat (the alcohol should have dissipated by now) and keep stirring until you have a semi-thick consistency. Have the heat on medium. Now add the grilled pineapple pieces to the pan and gently toss the sauce all over them. (Thanks to the Caribbeanpot.com for this one)

_________________________________________________________________________________



SMOKED BRISKET CHILI
by Kelley “EggObsessed” and Bruce “No Joke Smoke” Underwood





Here's the recipe:

Yield: 1 ½ gallons

3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. Then add:

4 cloves of garlic, pressed

Sauté for about 30 seconds. Add the following spices and bloom them in the hot oil with the veggies.

½ cup + 2 TBL chili powder (I use Pendery’s Original Chile Blend which is available in the Central Market bulk section or here:
http://www.penderys.com/ )

2 tsp. smoked paprika
2 tsp. cayenne
1 TBL cumin
2 tsp. Mexican oregano
2 tsp. granulated onion
2 tsp. granulated garlic

Once this mixture has bloomed, add:

1 c. red wine (Pinot Noir or Claret)

Reduce the wine down for about 10 minutes. Then add:

1 14 oz. can tomato sauce
3 15 oz. cans diced tomatoes
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 TBL Knorr Tomato Bouillon w/ Chicken Flavor (powdered)
2 TBL of whatever rub you used on the brisket (if other than salt and pepper)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes

(Optional: 1-2 20 oz. cans of pinto beans, drained and rinsed. I always include these.)

Test for need to add salt

Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart (about 3 hours. 

I always put a Simmer-Mat-5200-Diffuser under my pot to prevent scorching. Works like a charm!

Enjoy!!

_______________________________________________________________________________

Magnum Loads
by Spring Chicken



  





























These are definitely not for everyone, especially not for those who are concerned about their health, their heart, their weight, their blood pressure or their long-term plans.  But for the short haul, they are delicious and go great with cold beer and sports, or just for a pre-dinner snack.  They could also become addictive to those who like pork.  That said, here's the recipe which, by the way, can be cooked on any grill or even in an oven.  The flavors merge together wonderfully...

Ingredients:
Servings: 16 or 32 or 48 depending on serving size

32 or 48 toothpicks depending on how you wish to serve them.
2 ea one pound Jimmy Dean pork sausage (preferably HOT)
1 ea  one pound package of your favorite Smoked Sausage
16 ea Little Smokey cocktail sausages
16 slices of regular sliced bacon.

Slice Smoked Sausage into 1" long pieces.  There should be about 16 of them in a 1 pound link.
Using an apple coring knife, cut out the center of the Smoked Sausage. Set the plug aside.
Insert a Little Smokey into the hole, allowing some to stick out each end.
Slice each package of Jimmy Dean Pork Sausage into 8 equal size patties per package.
Gently flatten the pork sausage patty and wrap evenly around the entire smoke sausage.
Now wrap one slice of bacon around the outside of the sausage.  You may need to stretch it.
Evenly space and pin the toothpicks either in two places or three places. You will slice between them when done.

Place on a raised grid in a pan if using an oven.  Or place on the grid of a bbq grill set up for indirect.

Cook @ 375° to 400° until done about 45 minutes. check doneness (165°) with a meat thermometer.

You will need to gently rotate and turn a couple of times to even out the cooking.

Serve warm.

_________________________________________________________________________________

Sweet Hot Pickles
By Mrs. KolbDriver














3 - Qt jars of Hamburger Dill Pickles
2 - 12oz Jalapeno Sliced Peppers
4 lbs sugar

Drain all juices into large pot.  Add sugar and heat until sugar is dissolved, then remove from heat.

Add pickles and peppers to mixture.  Let sit for around 12 hours or overnight.

Then spoon into the jars and enjoy.


Spicy Pickles
as shared by Benny but not cooked at Salado

Take a medium jar of small or petite kosher dills.
drain off and discard the brine. eat a pickle or so to make room for other stuff to add.

Add to jar:

Slice up a couple of jalepenos
Slice up three or four clove garlic.
add a cup or cup and a half sugar ( I don't measure it)

put in fridge for at least a week shake up every so often, the longer the better the pickles.

the sugar will draw out moisture making pickles crunchy and will transfer the heat and garlic to the pickles.

quite addictive and great with any bbq, Sammy or by itself.

just thought about these today, as I had a bottle going for a few months and had a few today.


_________________________________________________________________________________

Basic Lamb Curry

By Little Steven and Caliking


3 Tbs
Vegetable oil
3 Lbs
Boneless lamb
1 Qt
Rich brown lamb stock
8
Green chilies
3 cups
Chopped red onion
6
Chopped plum tomato


Whole
Masala
6
Cloves
4
Black cardamom
8
Green cardamom
4
Bay leaves
2 Pcs
Cinnamon


2 Tbs
Coriander powder
2 Tbs
Cumin powder
2 Tsp
Black pepper
1 Tbs
Indian Red Chili powder
½ Tsp
Turmeric powder
3 Tbs
Coconut powder
½ Tsp
Hing (Asafoetida)
1 Tbs
Brown sugar
1 Cup
Coriander leaf (cilantro)
1 Tbs
Ginger paste
1 Tbs
Garlic paste



Add oil to hot pan and add whole spices
After two minutes add cumin, mustard and coriander seed
When mustard seeds start to pop add chopped onion cook till they are slightly brown at the edges 
Add salt, add turmeric, ginger and garlic paste, when cooked add cleaned lamb pieces and heat 
Add chili powder, coriander powder, cumin powder and a little hing and stir well to coat lamb
Add Lamb stick and cook for 20-30 min till lamb is 80%cooked you can also cook lamb in pressure cooker add green chilies, tomatoes, coconut powder, pepper powder and sugar
Cook for another 10 min till the sauce is thickened serve hot with rice pulao.

_________________________________________________________________________________

Indonesian Sate
By Little Steven
Ingredients
• ½ lb unsalted butter

• ½  Cup Thai sweet chili sauce or to taste
• ½ Cup chopped onion
• 1 Cup naturally brewed low sodium soy sauce
• ¼ Cup grated ginger
• 1 Cup kecap manis (Indonesian sweet soy sauce)
• ¼  Cup lemon juice
•1 Cup low sodium teriyaki sauce
• 1 zest from 1 lemon
• 30 or so bamboo skewers
• 6 Clove garlic (rough chop)
• 2 pork tenderloins
• 2 Tbs or more hot chile flakes
• Kecap Manis = equal parts molasses, teriyaki and soy sauce
• 3 Tbs coriander seed
• bunch  coriander/cilantro leaves as garnish
• 2 Tbs cumin seed
4 or 5 stalks lemongrass chopped fine, white tender part only
• 1 Tbs mustard seed
6 or 7 kaffir lime leaf chiffonade and fine slice
Instructions:
Soak skewers in water
Toast coriander, cumin chili flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle into large pieces(you will sneeze and cough some in this step).
Melt butter in saucepan and cook onion, garlic, ginger, lime leaf, lemongrass and lemon zest over medium heat until onion is transparent.
Add spices, lemon juice, teriyaki, soy and kecap manis and low boil 15 minutes. Allow to cool to room temperature
Remove membrane, silverskin and excess fat from tenderloin. Cut the “tail” piece off about 2”.  Cut pork diagonally into pieces and about ½” the middle and wider where the tenderloin is narrower. Lay meat out between plastic sheets and pound out to ¼” thickness.  Pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated. Shake or move container a few times during the marinade.
Skewer pork pieces. Reserve marinade. Adjust BGE to 350*. Place skewers on grill and close for 4 minutes. Open dome, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another 3minutes and check colour for doneness. Any sates that are not brown and caramelized can be finished with the dome open. If desired some of remaining marinade can be used for a glaze.

Notes:
Serve satay as a meal with rice and salad with a little of the marinade drizzled over the rice.
Serve as an appetizer with spicy cashew/peanut sauce
25 to 30 skewers
Can use white or dark boneless, skinless chicken or tender beef as well.

________________________________________________________________________________

Breakfast Texas Bullets

by Aleta Wallace

Jalapenos wrapped in 1/3 strip of Maple Bacon filled with 1/2 ounce each of pate made from separately cooked ingredients: scrambled eggs (1) , maple sausage (1), Velveeta (0.5), and shredded hash browns (0.5). This is not a precise type recipe; a little more or less either way isn't going to matter. Ratio works like this: 1 cup eggs, 1 cup sausage, 1/2 cup Velveeta, 1/2 cup shredded hash browns. I used a food processor to create the pate and an electrical cookie press to fill the jalapenos. You will need toothpicks to fasten the maple bacon over the top of the cleaned and filled jalapenos. I used the HEB maple products. They can be created the day before and refrigerated. Cook or grill at about 350 to 400 degrees until the jalapenos wrinkle and the bacon is done which is typically about 30 minutes. They taste amazing like a pancake breakfast with jalapenos.

Drizzle the ABT's with syrup or honey when they are done if you have a sweet tooth.

_________________________________________________________________________________


Sunday, March 24, 2013

Salado Eggfest 2013 Recipes

This was the best Salado Eggfest so far, and the Cooks did their part with a wide range of wonderful treats for approximately 400 attendees.  Here are just some of the recipes submitted by the Cooks.  More will be added as soon as I get them.

Apricot Sage Gems / Chile Rubbed Pineapple Gems
Barista Balsamic Fajitas and Confetti Salad Scoops
Buttermilk Pie
Cherry Nut Ice Box Cookies
Cowboy Corn Dip
Impossible Migas Pie
Kenya Chicken
Magnum Loads
Monkey Bread
Naked Ham - Smoke Only
Pacific Rim Flank Steak
Peach Crumble
Reuben Dip
Rotel Cups
Stuffed Pears
Stuffed Poblanos
The Brisket
Tuna Casserole
Turbo Beef Ribs

______________________________________________________________



Apricot Sage Gems / Chile Rubbed Pineapple Gems
by Kelley and Bruce Underwood
aka “EggObsessed” and “NoJokeSmoke”

These dried fruits are found in the produce section of my grocery store (HEB).

Dried Apricot Halves
Fresh Sage Leaves, whole
Thin Sliced Bacon, cut slices in thirds
Dizzy Pig Pineapple Head Rub
Jalapeno Jelly
Dried Chile Rubbed Pineapple Chunks
Thin Sliced Bacon, cut slices in thirds
Dizzy Pig Pineapple Head Rub
Jalapeno Jelly

Prepare BGE for indirect cooking at 350 degrees. Cook for about 30-40 minutes, until golden brown.

For Apricots: Wrap a fresh sage leaf around the apricot half. Wrap a third of a slice of bacon around apricot half with seam on the bottom. No need to secure with a toothpick. Sprinkle with Pineapple Head rub. Place on rack or grate with drip pan underneath. When bacon is almost done, glaze with melted jalapeno jelly. When bacon is done and glaze is set....enjoy!

For Chile Rubbed Pineapple: Wrap two chunks of pineapple with a third of a slice of bacon. No need to secure with a toothpick. Sprinkle with Pineapple Head rub. Place on rack or grate with drip pan underneath. When bacon is almost done, glaze with melted jalapeno jelly. When bacon is done and glaze is set....enjoy


______________________________________________________________


Barista Balsamic Fajitas and Confetti Salad Scoops
by Kelley and Bruce Underwood
“EggObsessed” and “NoJokeSmoke”


Barista Balsamic Fajitas:
3 pounds Flank Steak
1 tablespoon Fiesta Brand (Bolner’s) Fajita Seasoning
Marinade:
1.5 cups Teriyaki sauce
1 cup Girard’s Barista Balsamic salad dressing
2 tablespoons Worcestershire sauce
2 tablespoons Sriracha sauce

Mix Teriyaki sauce, salad dressing, Worcestershire sauce and Sriracha sauce together. Season both sides of the Flank steak with Fiesta Fajita Seasoning then marinate for a minimum of six hours or overnight. Grill on high heat, 550 to 700 degrees, until internal temperature reaches 122 degrees. Remove and rest meat for at least 10 minutes before slicing. Temperature of meat will continue to rise during resting phase. Slice against the grain of the meat.

Barista Confetti Salsa:
2 cups Tomatoes, diced
2 cups Red onions, diced
2 Jalapeños, finely diced, (Deseeded if you desire less heat)
3 cups Frozen corn
3 cans Black beans, drained and rinsed
1 cup Cilantro, finely chopped
1 tablespoon Minced garlic
1 teaspoon black pepper
Salt to Taste

Vinaigrette for Confetti Salad:
¼ cup Olive Oil
½ cup Apple cider vinegar
½ cup Girard’s Barista Balsamic salad dressing
1 tablespoon Sriracha sauce
2 tablespoons Lime juice

Mix all ingredients and refrigerate at least 2 hours or overnight before serving. For ease of serving at an Eggfest, put a small spoonful of Confetti Salad in a Tostito’s Scoop, then top with a slice of fajita meat. 

Mexican Crema Drizzle:
Mix 16 oz. Container of Mexican Crema with ¼ cup of marinade mixture that was not used with meat.  Drizzle over the meat/salsa and sprinkle with chopped cilantro.



______________________________________________________________



Buttermilk Pie
by Lawn Ranger
from Food.com

Prep Time: 20 mins Total Time: 1 hrs 20 mins
Servings: 8
Ingredients
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell ( either your own recipe or storebought)

Directions

Preheat oven to 400°F.

Beat the butter and sugar together until light.
Add the eggs and beat; then beat in vanilla.
Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
Pie should turn a nice golden brown and a knife inserted should come out clean.
I think it is absolutely best when it is just still warm. (Not too hot, or it will be like napalm.).


______________________________________________________________



Cherry Nut Ice Box Cookies
 Prepared by - The Popsicles
Salado Eggfest 2013

Ingredients:
1 cup butter, softened
1-1/4 cups sugar
1 egg
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup chopped pecans
3/4 cup red and/or green candied cherries

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries.

Shape into four 8-in. rolls; wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.
Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks. Yield: 13 dozen.

Editor's Note: Dough may be frozen for up to 6 months. Remove from the freezer 1-1/2 hours hours before baking. Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.


______________________________________________________________


Cowboy Corn Dip

Prepared by Lake Conroe Egger

★★★★

Ingredients:

  • 3 pkgs. frozen sweet corn with diced peppers, (also called Fiesta corn...11 oz each)
  • 1 can chopped green chilies (7 oz)
  • 1 can chopped jalapeno peppers, drained (6 oz)
  • 1/2 cup green onions, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 package shredded sharp cheddar cheese (8 oz)
  • 2-3 bags of Frito Scoops

Directions:

1. In a LARGE bowl, mix all ingredients except for the chips.
2. Cover and chill two hours to overnight. Serve with your favorite chips Frito scoops or your favorite tortilla chips.
Source: http://www.navywifecook.com/2012/12/cowboy-corn-dip.html

_____________________________________________________________


Impossible Migas Pie 
by Austin Egghead and TasteTester

Crust

Enough finely grated Parmesan Cheese to cover the bottom of an 8x12 Aluminum roasting pan
Unsalted butter, softened
8Tbls melted butter

Chorizo

4lb chorizo sausage
16 oz grated cheddar cheese
1 roasted white onion diced
4 Roasted jalapeno pepper seeded and diced
4 roasted ancho pepper  seeded and diced
5 gloves of roasted garlic minced
12  Roma tomatoes roasted, skin removed, deseeded, chopped and drained (reserve juice for possible later use)

Custard

Dry ingredients:
1 3/4 Cup AP flour  (probably less…very windy)
3 teaspoon baking powder
salt and pepper to taste
Wet ingredients:
16-24 oz half and half
dozen large eggs


Oven/Egg 350 indirect

Spread softened butter over bottom of a 12x10x3 disposable aluminum pan.  Sprinkle parmesan cheese to evenly coat the bottom. Set aside.

Add chorizo to a frying pan crumble and cook until brown and let cool.

Mix together the chopped onion, jalapenos, anchos, minced garlic and drained tomatoes to the cooled sausage.

Make the custard by add dry ingredients together to wet ingredients.  Mix to incorporate.  Set aside for a few minutes to allow flour to hydrate.

Add chorizo and veggies mixture to the pan, top with cheese, pour the custard over, top lightly with more cheese.

Bake at 350 until center is set - Thermapen probe placed in center pulls out clean

Cool for 15-20 minutes before serving (this allows the custard to set)

Cut into 1 inch squares and serve

Note 1: if using the toss away aluminum pans double and create air layer between the two pans.  This will prevent the Parmesan cheese from burning
Note 2: We make my own chorizo sausage to control the fat. If you use store bought chorizo drain off fat before adding other ingredients.  If sausage looks too dry use reserved tomato juice to add moisture.

Austin Egghead and TasteTester
This will serve an army or a lot of hungry festers

____________________________________________________________




Kenya Chicken
by Chris Kenya



·        1/2 cup sauce – dried red Serrano pepper paste (Rehydrated in water.  Made to a paste and cooked with vinegar) or Tabasco hot sauce, or other hot sauce
·        6 cloves garlic, peeled
·        1 small onion, peeled and quartered
·        1 piece (3 inches) fresh ginger, peeled and cut into 1/4-inch slices
·        1/4 cup chopped fresh cilantro
·        1/4 cup vegetable oil
·        1/4 cup fresh lemon juice
·        2 teaspoons coarse salt (kosher or sea)
·        1 teaspoon freshly ground black pepper
·        3 pounds whole chicken wings (about 12 wings)

FOR THE GLAZE:

·        4 tablespoons (1/2 stick) salted butter
·        3 tablespoons chopped fresh cilantro
·        2 cloves garlic, minced
·        3 tablespoons dried red Serrano peppers paste (Rehydrated in water.  Made to a paste and cooked with vinegar), or Tabasco hot sauce, or other hot sauce
·        2 tablespoons fresh lemon juice

DIRECTIONS

Prepare the marinade and wings: Place the 1/2 cup of hot sauce, and the garlic, onion, ginger, cilantro, salt, and pepper in a food processor, then work in the hot sauce, if using, and the oil and lemon juice. Transfer the marinade to a large nonreactive bowl or roasting pan.
Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the chicken wings in half, cutting off and discarding the tips. Add the wings to the marinade and stir to coat. Let the wings marinate in the refrigerator, covered, for at least 6 hours, or as long as overnight, stirring them every few hours. The longer the wings marinate, the richer the flavor will be.
FOR THE GLAZE:
Melt the butter in a saucepan over medium-high heat. Add the cilantro and garlic and cook until sizzling and aromatic, about 2 minutes; do not let the garlic brown. Stir in the hot sauce and lemon juice and let the glaze simmer until blended and flavorful, about 2 minutes.
TO GRILL:

Grilling the chicken wings using the direct method is truer to the way they do it in Kenya,  but requires a little more care than grilling them using the indirect method. Whichever method you use, drain the wings, discarding the marinade, before grilling.
If you are using the direct method, set up the grill for direct grilling and preheat it to medium. Leave one section of the grill fire-free for a safety zone. When ready to cook, brush and oil the grill grate. Arrange the chicken wings on the hot grate skin side down and grill them until crisp and golden brown and cooked through, 8 to 12 minutes per side, turning with tongs. Should any flare-ups occur, move the wings to the safety zone. If you are using the indirect method, set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. When ready to cook, brush and oil the grill grate. Arrange the chicken wings skin side up in the center of the grate over the drip pan and away from the heat. Cover the grill and grill the wings until they are crisp and golden brown and cooked through, 30 to 40 minutes.
To test for doneness, make a small cut in the thickest part of one of the wings; there should be no traces of red or pink at the bone. Transfer the grilled chicken wings to a platter and pour the glaze over them. Toss to mix, serve at once.
____________________________________________________________



Magnum Loads - The Ultimate Snack
With instructions for Half Loads, Re-Loads and Slugs
By Spring Chicken

These are delicious treats for any occasion but be warned, they contain an extraordinary amount of pork, pork fat and seasonings containing salt. 

Ingredients

1 pound smoked sausage link (We prefer Slovacek Beef [Czech] but any good sausage will do)
1 pound pork sausage (We prefer Jimmy Dean Hot but any good pork sausage will do)
Approximately 5 Little Smokey Cocktail Sausages
8 slices of thin sliced bacon (thick sliced is a bit too much for this recipe)

Instructions

Cut the smoked sausage across every half inch. 

Cut the Little Smokey's in thirds. 

Using a corer or small, sharp pointed knife, carefully carve out a cylindrical hole through the center of the smoked sausage about the same diameter as a Little Smokey.  If you do it correctly you will have a 'slug' that can be pushed through and out the back.  Save that.  We call them "Reloads."

Insert the Little Smokey into the hole in the Smoked Sausage.

Cut the pork sausage chub across every half inch.  All you need is enough to cover each piece.  Enlarge the diameter of the pork sausage patty in your hand by pressing until it is large enough to wrap completely around the smoked sausage and Little Smokey.  Try to maintain equal thickness all over.  Then roll it back and forth in your hand or on a cutting board to round it out.

Now, wrap a half strip of bacon around the outside and set aside while you make the rest.  No need for toothpicks.

At this point you can cook immediately or place them in the refrigerator for a few hour or a few days until ready to cook.  The advantage of a stay in the refrigerator is that they will tend to absorb smoke better if you decide to add smoking chips or chunks.

Cook them indirect @ approximately 375° for about 30 minutes, checking periodically and flipping or rotating as needed.  Using an accurate temperature probe, cook to 165° internal or higher.  Remove, let cool for a few minutes and serve with a toothpick.

Note: We like to cut them in half crossways which will visually tell the taster what to expect.  They go twice as far.

See below for instructions for "Half-Loads" and "Re-Loads"

Half-Loads

Using the above recipe, start by cutting the Little Smokey's in half and do the same with the Smoked Sausage.  You will be skipping the pork sausage and bacon for this treat. This size is excellent for gatherings where many varieties of snacks are available and you don't want to overload someone with too much pork. 

Re-loads

These are the 'slugs' that were cut from the smoked sausage.  They can be cooked in a variety of ways and used in an endless number of imaginative dishes.  We like them with breakfast eggs, on top of pizza's, in chili and baked beans. 


______________________________________________________________




Monkey Bread
by SWOkla-Teresa

Indirect cook at 350 degrees Fahrenheit. Use Tom's Large Adjustable Rig with your platesetter and grille on top of rig.

1/2 cup white sugar
1 teaspoon cinnamon
2-16.3 oz cans of Pillsbury Grands! Buttermilk Refrigerated Biscuits-8 count, cut into quarters.

Shake these ingredients together till well-coated.

Spray a bundt pan with cooking spray. Place cinnamon sugar covered biscuits into bundt pan.

Sprinkle 1/2 cup of chopped walnuts over biscuits.

Blend 3/4  cup melted butter mixed with 1 cup brown sugar and pour all over top.

Bake about 30-45 minutes or until done.

Turn out on plate..Enjoy!!


______________________________________________________________


NAKED HAM / SMOKE ONLY
by Mickey

Let me start that for the past 6 years i have only cooked Egret's Ham (this is an outstanding ham Egged on the BGE).

A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the bourbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks.  Cooked at 300 till 145.  I did score the ham deep. Cooked indirect.



______________________________________________________________



Pacific Rim Flank Steak

By Gary "Village Idiot" Willson

--------------------------------------------------------------------------------

Ingredients:

1-2 lb. Flank steak, or flap steak
1 cup Teriyaki Marinade
1/2 cup Onion , chopped
1/3 cup Honey
1/3 cup Orange juice, fresh
1 tablespoon Rosemary, chopped fresh
1 tablespoon Sesame Oil, dark
1 clove  Garlic
Pepper

Directions:

1. Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.

2. Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.

3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.

4. Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired. 
--
Gary Willson



______________________________________________________________



Peach Crumble
by Kelley and Bruce Underwood
“EggObsessed” and “NoJokeSmoke”

3 cans sliced peaches in heavy syrup
1 box butter flavored cake mix
1 cup pecans
1 stick melted butter
1 teaspoon vanilla
1/2 teaspoon cinnamon

Pour peaches with syrup into a 9"x13" pan that has been sprayed with Pam. Sprinkle dry cake mix over top of peaches. Sprinkle pecans over cake mix. Melt butter and stir in vanilla and cinnamon. Drizzle butter evenly over cake mix and pecans.

Bake at 350 degrees for 50-60 minutes or until golden brown.




______________________________________________________________




Reuben Dip
By Lake Conroe Egger

★★★★★

Prep Time:  | Cook Time: 30 minutes | Servings: 20 | Difficulty: Easy

Ingredients:

1 lb. Corned Beef , shredded
1 cup Shredded cheddar cheese
1 cup Shredded Swiss cheese
1 cup mayonnaise
1 14 oz. can sauerkraut , drained
1 box rye Triskets or crackers

Directions:
Preheat oven to 350
Mix all ingredients together. Place in a baking dish (2 1/2 quart casserole) and bake for about 30 min. or until bubbly. Serve with party rye Triskets or crackers.

Source:

Sent from Paprika Recipe Manager. http://www.paprikaapp.com=


______________________________________________________________




Stuffed Pears
by Henapple

Red pears, peeled halved and hollowed out. I stuffed them with cream and cheddar cheese and walnuts, wrapped in Wright's bacon. I dusted with a rub i get in Nashville. I like goat cheese better but the kids hate it so i went with the normal. Try the goat cheese.


______________________________________________________________




Stuffed Poblanos
by Henapple

Roasted, peeled then cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo, wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I use habanero at home but couldn't find it in Waco.

All in all i was pleased.


______________________________________________________________


The Brisket


12 lb choice Packer

Fat cap trimmed to 1/8" or so. All hard fat trimmed off.

Apply Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad Byron's can be very salty so don't go nuts. Just a light coating until it's covered is plenty)

250 for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks

4 hour cooler rest (psssst- this is the secret. Don't tell anyone)



______________________________________________________________


Tuna Casserole
by Spring Hen

1      Pkg   Kraft Macaroni and Cheese - Original
1      can   Cream of Mushroom soup
1/2   cup   Milk
2      cans  Tuna Albacore in Water Starkest, drained
1/2   Onion chopped
1/2    Green bell pepper -- chopped
1/2    Red bell pepper - chopped
4      stalks  Celery chopped
1      teaspoon  Feezo's Cajun seasoning
6      Jalapenos, candied (Bucees), chopped

Boil macaroni and mix in cheese packet with 2 teaspoons butter and ¼ cup of milk.

Sauté onions and celery in 2 teaspoons of butter 'til tender. Add tuna, cream of mushroom soup, seasonings.

Mix together and bake about 30 minutes 'til bubbly.


______________________________________________________________




Turbo Beef Ribs

by Lake Conroe Egger


★★★★★
Prep Time: 0 hr 0 min | Cook Time: 2 hrs | Makes: 6

Ingredients:

  • 1 slab beef ribs (7 ribs)
  • Yellow mustard
  • Favorite beefy rub (I use Stark Bros.)

Directions:

Slather ribs with mustard.
Rub generously with beef style rub. Let marinade over night.
Set BGE for indirect cooking with a drip pan and stabilize at 350° F.
Cook 105 min. without peeking!
Rest and carve.
Source: My Collection