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Rosemary Smoked Wings

Rosemary Smoked Wings

Ingredients

  • 12 chicken wings
  • 4 cloves garlic, minced
  • 4 Tablespoons chopped rosemary
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon kosher salt
  • 1 1/2 Cup apple juice
  • 1 Cup hickory-smoked wood chips
  • 1 lemon

Directions

Separate the wings with a sharp knife between the joints. Use only the drumette and the flat, discard tip or save for stock. Mix the fresh rosemary with minced garlic, black pepper, and kosher salt. Toss the wings with the garlic mix in a large bowl and refrigerate.

Meanwhile, soak 2 cups of hickory smoked wood chips in apple juice for 25 minutes. Light a charcoal grill to medium heat, about 225-250 degrees, and pile coals on one side. Once the grill is hot and smoking, place the soaked wood chips onto the coals. Let the chips sit and heat up for 5 minutes. Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for another 15 minutes. Remove from grill, squeeze with fresh lemon, and enjoy.


We’ll kick this off with a quick list of our 10 favorite cookbooks filled with smoker recipes. A lot of these authors, like Steve Raichlen or Aaron Franklin, have specific recipes included below. But their cookbooks are fantastic, we’ve learned a ton about smoking thumbing through these books, we highly recommend them!

We love smoked tri-tip here at BBQonMain.com. It’s a great, cheap cut of meat that is delicious when done right. Vindulge has a great smoked tri-tip recipe that we love, and they include red wine pairings to go along with it!

Aaron Franklin might be America’s most famous pitmaster. His restaurant is known for their brisket, and his brisket recipe and rub are suprisingly simple. This is our favorite way to cook a brisket – Texas-style and wrapped in butcher paper.

Malcom Reed is part of the Killer Hogs competitive BBQ team, and he makes a mean rack of ribs. We love this “Dino Bones” recipe. These big, meaty beef ribs look like they were broken off of a triceratops and thrown on a smoker. And for how impressive these ribs look, they’re surprisingly easy to make – perfect for the beginner pitmaster or the old pro looking for something new to try.

More Smoked Beef Recipes:


About the Recipes

Sweet and Spicy Wings

The first recipe is for sweet and spicy dry rubbed wings. The rub is a take on a Memphis style smoke rub. It has a lot of paprika. The sugar in the recipe helps to form a nice crispy outer shell as it caramelizes. And, it tastes good. Adjust the cayenne to your liking. I tend to go a bit light on the cayenne so I don’t overwhelm my guests. If you enjoy the heat, please feel free to add more.

The blue cheese sauce is made with yogurt. It just seems easier than building layers with heavy cream, mayonnaise, buttermilk, and sour cream that some recipes call for. Greek yogurt hits all the notes of creaminess and tartness. In a pinch, I have no problem grabbing a ranch or blue cheese dressing from the refrigerated section of the market.

Herbed Wings

The second recipe is for Provencal style wings. There is a lot of leeway in that description. Herbs de Provence can be customized to your preference because Provence is ripe with a wide array of herb varieties. When you visit this area of Southern France you can’t help but notice beautiful fields of lavender and the aromas of fresh herbs when the wind blows.

I am partial to basil, oregano, thyme, and rosemary. Feel free to use herbs that you prefer, such as parsley, marjoram, chervil, sage, or bay leaf. Just remember to remove the bay leaf prior to smoking the wings, as it is not easy to digest. Also, you can use dried herbs if that is all you have on hand.


1. Poblano Pepper Chicken Wings

These spicy wings are great for dipping. (Buffalo's Cafe)

Buffalo’s Cafe’s COO Shaun Curtis started out in the company as the corporate executive chef, and his passion for creating the most delicious wing sauces possible has carried on throughout his 14 years with the international food franchise. The Poblano Pepper wing recipe is the latest creation from the chicken wing aficionado. It has a slight spice with the tang and texture of fire roasted poblano peppers. It makes for a great flavor on wings, but also works on grilled chicken and sandwiches as well!


Measure out 2 cups-to-1 pound of water

This is a very important step since you need to take some measurement on the liquid to use. The amount of liquid you’ll need will depend on the number of chicken wings you expect to cook. Too much and they’ll be soft and hard to cook, too little and they’ll dry out very easily.

For the best way to measure the amount of water you need, put the wings in a large bowl. Start pouring in warm water and stop once it has submerged the meat and is sitting at about 3 inches above the top of the wings. You can then pour this water into a measuring container for you to use when needed.

Quick Tip: A rough guide is to use 6 cups of water per 3 pounds of chicken wings.


Rosemary Garlic Chicken Wings

Up until a few years ago, my experience with chicken wings was limited. Yes, I&rsquod had those famous buffalo-style wings and while they weren&rsquot bad, they definitely weren&rsquot something I craved and certainly nothing I would go out of my way for. My daughter on the other hand, loves them. And Scott naturally associates &ldquowings&rdquo with &ldquofootball&rdquo as in &ldquolet&rsquos watch the game and eat some wings!&rdquo I was the lone dissenter. Actually, not a dissenter, but more of a meh &ndash whatever, take-em or leave-em shrug. In the spirit of &ldquoif you can&rsquot beat &rsquoem&hellip&rdquo I challenged myself to make a better wing. One that even I wanted to eat!


Last year, we worked on these Hatch Chile wings &ndash which my official tasters gobbled up. Then I went on an asian-flavor kick and made these wings that smacked you upside the head with a tangy, sweet, spicy glaze. Ok, I REALLY liked those! This time, I was trying to recreate some wings that I&rsquod tasted a few years ago at the Boca Burger Battle. (I know &mdash WINGS at a BURGER BATTLE. ) &mdash BUT both Scott and I agreed, these wings were better than any of the burgers!

With rosemary, garlic and spice, they had a bold flavor that kept us coming back. The wings were served with tender caramelized onions and whole roasted garlic cloves. (sigh!!)

Of course, the restaurant serving them had a wood burning oven. I do not. So my first challenge was &ldquohow&rdquo to cook them. Grilling would make sense and maybe lend a little char. Roasting on a rack in a very hot oven usually achieves a crispy result. But there were those onions and garlic cloves&hellip. I settled on a cast iron skillet and a dual cooking method &mdash stovetop and oven.

The marinade is pretty straight forward and includes a ton of fresh rosemary, some lemon zest, red pepper flakes and a healthy amount of salt and pepper. I put the wings into the marinade the night before so that they could really absorb those flavors. To take some of the pungency out of the garlic cloves, I blanched them first in some boiling water, then slipped off the skins and they were ready to be used. I made these at the same time I was putting the marinade together and just stored them in a plastic baggie until I was ready to cook.

The next day, I set the skillet over the burner and turned it on medium high. Cast iron holds the heat and sears anything it touches (including you &mdash I used an oven-mitt)! This stovetop method seared the chicken and started the browning/caramelizing on the onions. I finished the cooking in a very hot oven!

After about 10 minutes, I used a pair of tongs to flip the wings and give the onions a quick stir. Flip the wings once or twice more during the cooking until they take on a glistening golden brown. That&rsquos it! Transfer the wings to a platter, turn on the game and pass out the napkins. You won&rsquot have leftovers. In fact, you may want to think about doubling or tripling this recipe. I guess, maybe I am a wing-lover after all.


So…I’m definitely on a smoking kick at the moment. Once I really understood the process, I fell completely in love with it.

I’m smoking everything I can get my hands on chicken, beef, potatoes, cheese. Pizza is coming – I cannot WAIT to do that.

I mean, seriously, I think I may have a smoking problem, like a bag of charcoal a day habit.

(Fine, I’m kidding). But I am loving my smoker, and look for any excuse to use it.

What has surprised me the most is that smoking is a lot like grilling I always assumed it was much more tedious and difficult.

I recently bought a Char-Griller Double Play grill, which gives me both gas and charcoal barrels, and I bought the smoker box that attaches to the side.


It’s just not. I can throw my stuff on the grates just like I do with my charcoal or gas grill the only differences are time and the beautiful smokiness that this type of cooking imparts.


AND it’s fun.

Even though it takes some patience, there’s definitely something to be said about the thrill of anticipation.


Look for a smoked beer can burger coming up in the next week or two! I have some delicious plans.



Smoked Rosemary Garlic Beef Roast

Have you guys ever experienced something so awesome, so completely different than anything you’ve ever run into before, that it makes you rethink almost everything? For me, it was when I got my Traeger Grill.

Now, I’ve used grills and smokers in the past, and loved (mostly) every second. Typically this involved me either working forever to get a charcoal grill perfectly lit (an extreme exercise in patience, to say the least). This bad boy from Traeger absolutely changed the game for me. Pellet fed, perfect temp control, and a joy to cook with. It’s my new best friend. G.A.M.E. C.H.A.N.G.I.N.G.

At this point, I’ve used my grill for everything from smoked potato soup to smoked ice cream, and the common denominator is unquestionably this – Delicious.

Weekend family-style meals are probably my favourite thing ever. Friends and family huddled around the table for a couple hours of food, conversation (sarcasm in my family), good music, vibes, and serious quality time. This roast recipe is cracking, easy to throw together, and perfect for those weekend family meals. Moist (sorry, I know – that word), and fantastically delicious. Give this guy a go. You’ll love it.

Traeger Smoked Rosemary Garlic Beef Roast with Roasted Veggies

3 cloves of garlic, cut into 3 – 4 thin slices

2 sprigs rosemary, leaves picked

1/2 teaspoon cracked black pepper

2 carrots per person, halved

1 tablespoon fresh rosemary, leaves picked and finely diced

Rub the roast all over with olive oil. With a sharp knife, make 8 – 10 insertions, about ½ inch deep, into the roast. Fill each opening with 1 sliver of garlic, and 2 – 3 rosemary leaves. Season the outside of the beef with kosher salt, and cracked black pepper. Combine 2 cups of beef stock, 1 cup of red wine, the halved lemon, and 1 – 2 sprigs of rosemary in a high-sided baking tray. Place the roast on a rack set overtop the baking tray, and set aside. Get your grill ready to party.

Start the Traeger Grill on Smoke with the lid open, until a fire is established (4 – 5 minutes). Set the grill to 450 degrees, and preheat with the lid closed until it’s ready to rock (10 – 15 minutes).

Cook the roast for 25 minutes at 450 F, then reduce the temp to 225 degrees F and cook for 2 – 3 hours, until it reaches an internal temperature of 135 degrees F (your meat thermometer is your best friend here). Cook a little longer if you like your meat well done.

When there is about 1 ½ hours cook time remaining, par-boil the potatoes for 8 – 10 minutes, drain, and transfer to a baking tray. Add the carrots to the tray and toss together with 2 tablespoons of olive oil. Sprinkle over the rosemary, and season with salt and pepper. Trim about ¼ inch off the top of 2 bulbs of garlic, and add them to the veggie tray. Place in the grill next to the beef, cover, and cook for 1 hour.

When the roast is done, transfer it to a board and cover with tinfoil for 10 minutes to rest.

Slice the rested beef, and serve with the roasted veggies and garlic. And serve with the pan drippings, because it’s just the right thing to do.


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Smoked Meat Sunday

I love great BBQ. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill.