Page 15 - JAN2020 BBQNEWS Digital Issue

Paul Kirk
BBQ Hall Of Famer Certified Master Judge
BBQbaron@gmail.com
bbq is now!
Apache Dip, Barbecued
Tex-Mex Wings, &
Cranberry Cocktail Meatballs
With the holidays behind us it’s time to start planning our Super Bowel Parties. Maybe some, chips and dip, wings and meatballs at least it’s a good start.
This dip is one I have had and made several times
and really enjoy it I hope you do also.
Ingredients:
3-14-ounce cans creamed corn 1/2 pounds bacon, chopped cooked, and drained
1 medium onion, minced fine 2 cloves garlic, pressed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red peppers
1 cup shredded cheese, of your choice (cheddar, Monterey jack, sharp cheddar)
Directions:
Place all ingredients in a medium soup pan and bring to boil. Lower to a simmer and cook to desired consistency. Place in bowl and top with cheese. Serve with Corn Chips (or your choice of dipping items)
Wings, wings and wings, one of my favorite things to eat and it doesn’t matter if they are Buffalo, hot or sweet.
Barbecued Tex-Mex Wings
Ingredients:
2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 cup ketchup
1/2 cup apple cider vinegar
1/2 cup honey
1/2 cup packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper sauce
1 teaspoon mesquite-flavored liquid smoke
Directions:
Wash wings and pat dry.
coal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes.
This recipe is flavorful, tart and a little sweet it’s a good and different appetizer not your run of the mill meatballs, baked then kept warm in your crock- pot.
Cranberry Cocktail Meatballs Ingredients:
2 pounds ground beef
1 cup corn flake crumbs
2 eggs
1/4 cup chopped, fresh parsley
1/3 cup ketchup
1/4 cup minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce
12 ounces chili sauce
1 to 3 tablespoon brown sugar, firmly packed, or to taste
2 teaspoons lemon juice
Directions:
In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°-degree F.
While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crock-pot and keep on LOW for serving.
Have a good time and may the best team win!
JANUARY 2020
BarbecueNews.com - 15
Prepare medium-hot char-