Page 21 - Barbecue News Magazine SEPT 2020
P. 21

homegating 101
  Damon Holter
President Of Croix Valley Food damonholter@croixvalley-
Chicken Wings are the crowd
favorite for tailgating, parties
and more. From grilled to
baked wings, smoked to fried,
wings are an ideal vessel for
delivering a multitude of fla-
vors. My recipe for Thai
Peanut Wings brings out the Asian-inspired flavors and puts them square in your hands for snacking.
3 pounds fresh chicken wings
Peanut Sauce:
1 cup granulated sugar
1 cup creamy peanut butter 8 oz. coconut milk
1.7 oz. red curry paste
1 tsp. salt
1⁄2 cup soy sauce
1⁄2 cup water
Photos By Damon Holter
Damon’s Asian Spice Rub:
1 Tbsp. white pepper 1 Tbsp. paprika
2 Tbsp. red pepper flakes 1 Tbsp. salt
2 Tbsp. pepper
2 Tbsp. garlic powder
1⁄2 tsp. cumin
1 Tbsp. dried basil
1. Combine all rub ingredients. Fully coat
chicken wings in rub. 2. Combine sauce ingredients and blend
completely. Set aside.
3. Place rubbed chicken wings in 2250F grill/smoker for approximately 60 minutes, or until minimum internal temperature reaches 1650F. Timing will vary dependent upon the size of the wings and temperature of the grill/smoker.
4. After reaching minimum internal temperature, baste both sides of chicken wings with sauce.
5. Grill an additional 10 minutes on the smoker, to set sauce.
6. Serve immediately, with remaining sauce for dipping.
Yield: 20-30 chicken wings Serves: 4-6
America loves juicy, tender, slow-smoked ribs. From the backyard griller to the seasoned BBQ pro, everyone has their secret recipe for the best ribs on the block. So what could be better than toss- ing a slab on the smoke and enjoying the fruits of the barbecue? How about wrapping those ribs in delicious, smoky bacon!
2 racks St. Louis-style Spare Ribs 1-2 pounds Sliced Bacon
Your favorite BBQ dry rub
Your favorite BBQ sauce
1. Remove membrane from back of ribs and slice into individual rib sec- tions
2. Generously coat ribs with dry rub) and place in disposable foil pan.
3. Place the ribs on a 275°F smoker or
on a grill over indirect heat. Cook the ribs for 2 hours in the pan, then remove to wrap with bacon.
4. Individually wrap each rib in 1-2 slices of bacon, tucking the ends underneath to hold in place. Coat bacon with a light coat of rub.
5. Place ribs back in foil pan and back onto the grill or smoker and cook for an additional 2 hours until bacon be- gins to get crispy.
6. Remove ribs from pan and place di- rectly on grill grates or a grilling screen to allow the sides of the bacon- wrapped ribs to firm up in the heat and ready for sauce.
7. After about 10 minutes in the dry heat, baste the ribs with BBQ sauce, allowing an additional 10-15 minutes in the grill/smoker for the sauce to set. 8. Remove from heat and enjoy!
Thai Peanut Wings
 Damon’s Bacon-wrapped Ribs
 SEPTEMBER 2020 - 21

   19   20   21   22   23