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Game Time Snacks

About the Guest Blogger: Taylor Bradish
This week's guest blogger is a man of many talents... mover, shaker, butcher, baker, lover, fighter, wild bull rider. He also really knows his way around the grill.

So, Super Bowl time is here... yeah, can’t say that I’m a real big football fan, but there is just something about championship games that I like... it's probably all that “football food” I eat in just four short quarters. There are three menu musts when it comes to THE BIG GAME: An overstocked beer fridge, for starters. Then the ever vital, nachos, and, most importantly, chicken wings.
When it comes to wings, I prefer to cook a nice, large batch. No messing around- there needs to be enough wings to make it through the entire game.

I start my wings at 350° in the oven for 20 minutes, then finish them off on an Outdoor Gourmet Alder Grilling Plank for perfect texture and a smokey finish. If you've never planked chicken wings, it's a must do. Best. Wings. Ever.

I plank one small batch at a time- the first batch is hot and ready for kick off and then I skip the half time show in favor of having a fresh batch of wings in time for the third quarter.
When it comes to wing flavors, I like variety. New and interesting flavors are fun, but the classic mixture of straight-up Franks Wing Sauce and Litehouse Dressing’s Bleu Cheese is always the best.

So, after your wings' preliminary oven time is up, on to the grill they go! Throw your classically-marinated game time treat on a smoking alder plank for 10 minutes and enjoy the winter sunshine while you wait.

Once they are good and done, garnish with carrot, celery sticks, and extra bleu cheese dressing and quickly grab your favorite IPA. Maybe the second batch will be ready in time to enjoy the ever-entertaining halftime wardrobe malfunctions.
If the classic oh-so-orange wing sauce doesn’t do it for you, well, you probably aren’t much of a football fan. But for you Puppy Bowl fans, Spicy Peanut Glaze may be more your style? Just a guess.




You could buy your favorite peanut sauce and baste away, but that takes all the fun out of it.  Try this homemade peanut sauce (great in any stir-fry or as a spring roll dipping sauce!) …



Ingredients:
1 cup water

2/3 cup sugar

red pepper flakes (to taste, but don’t we a wimp!)
2 tablespoons peanut butter
¼ chopper peanuts

Juice from ½ lime

1 teaspoon corn starch mixed with 3 tablespoons cold water

Cilantro and pickled ginger for garnish

First- add the water, sugar, lime juice, and crushed red pepper flakes to a saucepan on medium heat.
Once the sugar has dissolved, add the peanut butter and chopped peanuts.

Then- simmer for 5 minutes then add the mixture of cornstarch and water. Depending on how you like your sauce, add more corn starch for thicker sauce. Continue to simmer for 5 more minutes stirring occasionally, then use to smother wings while on smoking alder plank.

Finishing Touch- sprinkle with sesame seeds and garnish with cilantro and pickled ginger.

Enjoy the game! Or the commercials!
Posted by: kbrandt Created on: Sat 04 February 2012 18:48 Last modified: Mon 30 April 2012 18:40
This article was posted in Poultry and tagged with Local Stuff , Planking , Guest Blog

Planksgiving© Prep

It's simple- everyone says so, but at the sweet, young age of twenty-three, this is my first time. I can't help but be nervous- I'm preparing my first traditional Thanksgiving dinner, except it will be going down the Friday before the big day.

I unwrapped my turkey, looked it square in the gizzard and said "I'm not scared of you!" It's important to establish dominance right off the bat. As Cesar Millan would say- "be the pack leader." Or in this case, the flock leader? Well, whatevs, I just need to plank this bird for the first annual Planksgiving© (copyright symbol- this mean, y'all F&F-ers!) which is tomorrow and we are already having some logistical problems.

The bird has been thawing for three days and it's still pretty frozen and this thing needs to hit the heat in t-minus 20 hours. A quick trip to wikihow's HOW TO DEFROST A TURKEY taught me...

As a rule of thumb, you'll need 24 hours for every five pounds of bird, so a 20-pound bird will require four full days of defrosting time. As I am 24 hours behind the curve, I am going with an alternative. Overnight brining.

Here's how I made my brine...

I grabbed whatever homemade stock I had in the freezer, some coarse sea salt, a couple bay leaves, fresh thyme, cracked black pepper, and a PBR for good measure. Cooked it all together and then plopped the bird in the largest pot I could find- it was a tight fit. Then I covered the bird and brine with cold water and put the whole unit back in the fridge.

salt

Ok, turkey is brining, now for the ribs. We're going to go for a traditional Thanksgiving dry-rubbed short rib, just like the pilgrims shared with Squanto that first Thanksgiving.

* 1/2 cup brown sugar

* 1/4 cup paprika

* 1 tablespoon black pepper

* 1 tablespoon Johnny's Sea Salt

* 1 tablespoon chili powder

* 1 tablespoon garlic powder

* 1 tablespoon onion powder

* 1 teaspoon cayenne

Combine all these in a bowl, mix 'em together, then rub your ribs. Wrap your ribs in foil and they take a spot in the quickly dwindling refrigeration space as well.

Tomorrow, we will be planking these two main attractions, but for an extra smoky kick, the gas/charcoal will be forgone in favor of Hickory smoking chunks.

chunks

Now I'm off to chop some veggies and make some pies, but the bird and ribs are prepped for the big day. Stay tuned for more Planksgiving fare.

Welcome to your Planksgiving weekend! -KB

Posted by: kbrandt Created on: Thu 16 December 2010 13:47 Last modified: Thu 17 February 2011 12:42
This article was posted in Poultry and tagged with Holiday Fare , Local Stuff , Planking
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