Hot wings on the Traeger for the super bowl. I used to deep fry them all the time, but they come out so crispy on the Traeger I don't bother any more. The smoke flavor adds some love too... Recipe: Use the Franks Red hot recipe as far as butter to hot sauce ratio but first.... Use 1/2 stick of butter and a 1/2 a red onion, dice the onion up. put them in a pan. Add 2 teaspoons of minced garlic and sautee until the onion carmelizes. Get a habanero pepper and dice it into small pieces. Use half the seeds if you want it light, use all of them if you want a tiny kick. Toss in a teaspoon of seasoning salt now. Get out the honey, 3 tablespoons or so to sweeten it up. At this point you add the Franks and the butter per Franks recipe. Add all that good stuff. Let it get up to almost a ripping boil. When you see it boiling this is a good time to add some alcohol of some sort. Usually a good hoppy beer is my friend but I never really do it the same. Sometimes whiskey sometimes beer etc. The alcohol does something to it, not sure what but it helps. Let it simmer for a good 30 minutes so you just barely see bubbles. Throw your crisp wonderful wings in there.... toss them for a minute and pull them out. With every batch you do the sauce will stick to the wings better and better and it will also get saltier. You need to adjust per amounts depending on how much you make etc. but this is a good BASE recipe. Add to it as you wish. I add a lot of honey to mine because my lady prefers a less spicy wing compared to me but, they turn out great no matter what. Enjoy
Dug out the fireplace at my camp on Saturday night and did a flank steak with baked potatoes. The flank steak was marinaded with Steve Raichlen's recipe for Spicy Thai Beef Salad (I just didn't do the salad part.) Be warned that Asian fish sause is the most nastiest smelling anchovy fish juice that you can imagine, but you just have to get over it. Once it is marinaded in and cooked it the smell is gone and it tastes so good. There is a similar recipe for Pork tenderloins that is very good also. 3 Tbs Soy 2 Tbs Asian fish sause 2 Tbs sugar 3 Garlic cloves 1 Tbs minced ginger.
I have a Tri Tip to cook tonight. I think this one is getting done in the gasser. Not going to deal with charcoal in the smoker during a snow storm this evening. Guess I'll need to come up with a recipe in the next few minutes. I also have some asparagus. That I will roast and serve with balsalmic vinegar splashed on top.
Quick (and easy) decision made. Since the Tri Tip came from Trader Joe's the mariande might as well be from there also.
I haven't been cooking anything lately. Too busy. But my wife just took some left over Taco meat of all things and made a soup with it. Dam was it good. She added beef stock (bullion and water), tomato paste, onions, the taco beef, shredded cheddar, and bowtie or farfalle(?) pasta. Dam it was good. Give it a try sometime. Did I say it was good?
Okay. I started back at the beginning of the thread and I can't post drooling homers for every........... so this one is for all of the good looking food that is .........
Somehow I quit getting notifications on this thread so for very picture I missed I just gotta say it all looks awesome!!!
Ja. I miss notifications on threads I created. And when I look at the top right corner it gives me the option to "unwatch" the thread. WTF? Is that just because I did not look at a reply one time? I don't get it. We need a thread secretary. She would have a real sexy voice and send you audible messages saying something like. "Hey Certified, you missed this hot alert. You want me to make it hot for you again?"
I typically find that when a thread starts a new page if you don't click on the new page, you no longer receive notifications. Lesson for me: always check for new pages.
