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Grilling Recipes

Buttermilk Brined Grilled Chicken Wings

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Spicy sizzling chicken wings loaded with flavor and grilled to perfection. This is a classic wings recipe, perfect for game day – and so easy to make you won't believe it. With that classic spice in every bite. 

This post was sponsored by Mirum, however, thoughts and opinions are my own.  

It's pretty rare that a recipe sends me over the top. Especially a simple one like chicken wings. But whoa, this recipe did just that. I decided to make smoked chicken wings for the game the other day. You know, something basic that gets back to my roots. So, I set out to jazz up some chicken at a friend's house while we waited to see who was making it to the next playoff game. Once I pulled these off the grill, nothing else mattered. 

Do you ever have a moment when you bite into something, and everything goes to the voice of the teacher in the Peanuts specials? That low whomp whomp whomp – because you are totally focused on the pure bliss. This was one of those moments. They were that freaking good! 

Just the week before, a friend brought up that after 3 or 4 wings too many, he was worried because he knew he was going to suffer from heartburn. That totally stinks. Dreading enjoying a meal because of the burn that you know is fated to come. So why not pre-game that problem? 

I tossed him my stash of Omeprazole Orally Disintegrating Tablets (Omeprazole ODT). 

As a little kid, I can remember an uncle of mine who used to complain daily about the heartburn that he would deal with, dreading every single meal. It was really sad, and my friend was going through the same experience. So, I told him all about Omeprazole ODT. It treats the same symptoms as the over-the-counter Omeprazole you're used to picking up, except this one conveniently dissolves on your tongue and tastes like strawberries. You don't even need water to wash it down. It's designed to help treat frequent heartburn symptoms for 24 hours, perfect for my friend who knew his was an everyday discomfort. Plus, it's a store brand, so it's far less expensive than the national brand. 

Fine print: Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief.

So, now that the day was saved, we could get back to ignoring the game while we quickly devoured a few dozen of these bad boys. 

What you need for these 

For this recipe, I seasoned buttermilk with a spice blend, lime juice and oddly, pickle juice. Truth be told, I am not a fan of pickles. But it's magic in a buttermilk brine. Let the wings marinate in that for at least 8 hours. 

Then let them sit out and dry. As they get tacky, I sprinkle them with more of that spice blend before tossing them on the grill (see my notes about how I grill these on everything from a charcoal to a pellet grill.).

How to Smoke Chicken Wings

What I love about smoking chicken wings is you can do it on any grill you have. Whether it's an electric smoker, a kettle, gas grill, or a pellet smoker, they all get the job done. You just need a little smoke. 

Because wings are, well, small, they don't take long at all to cook. So the smoke flavor won't be intense. But it is good. 

I like to cook my wings over a medium-hot fire, mainly because I love a good crispy skin. The trick though, is to ignore all of the rules you know about grilling. Because if you are cooking wings over a hot fire, you are going to have to check on your wings and make sure they aren't setting themselves ablaze. 

I will put them in with the meatier side down and close the lid. Then when I think they are ready to turn, I give them a gentle nudge. If the skin sticks, I don't flip. When they are ready, I will usually dance them around the grill a bit, moving the ones from the back to the front and vice versa. 

If you are using an electric smoker or pellet smoker, pop the chicken in and let it do its magic. I have always had great success with crisp skin in my electric smoker so no need to do anything after they have temped. If you feel like they could be better, pop them on a hot grill and get a little char on the skin. 

Can you smoke on a gas grill?

Yep. And it's don't tell anyone, but it's super easy. All you have to do is build a smoker packet (or use a smoker box). 

For these wings, I turned a traditional gas grill into the perfect smoker by using a little pro trick. Making a smoke box out of aluminum foil to infuse that smoky flavor even with a gas grill.

To build a smoker packet, I laid down a piece of aluminum foil and placed a handful of dry chips in the center, then I wrapped it, much like you would a burrito, fold the edges over and pinch the ends shut, leaving a pocket where air, or in this case smoke, could escape. Toss that baby on the grill and let it sit for 20 minutes and tell me a gas grill can't smoke.

Want more kicking wing inspiration? Try some of my favorite recipes

If you've tried these smoked wings or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below.
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platter of spice rubbed buttermilk brined chicken wings with peppercinis on the side and ranch dipping sauce

Buttermilk Brined Grilled Chicken Wings

Ain't nothing like a classic wing with an amazing spice rub. And this is just that. Buttermilk brined smoked chicken wings with a spice-rubbed kick.

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 6 hours

Cook Time: 25 minutes

Total Time: 6 hours 25 minutes

Servings: 6

Calories: 649kcal

Ingredients

  • 3 lbs. chicken wings
  • 4 tbsp. Paprika
  • 1 tbsp. cumin
  • 1 tbsp. Salt
  • 1 tsp. Chili Powder
  • ½ tsp. ground Black Pepper
  • ½ tsp. Red pepper Flakes
  • 4 cups Buttermilk
  • 4 – 6 tbsp. Hot Sauce
  • 2 tbsp. Pickle juice
  • 1 tbsp. Lime juice

Instructions

  • Pat the chicken wings dry. Set aside.

  • Whisk the paprika, cumin, salt, chili powder, black pepper, and red pepper flakes together in a bowl.

  • Whisk 1/2 of the spice mix into the buttermilk.

  • Add the hot sauce, pickle juice, and lime juice.

  • Place the chicken in a large resealable container, or a large Ziplock bag and add the buttermilk mix.

  • Let the chicken sit in the buttermilk 6 to 8 hours in the fridge. If you are using a Ziplock bag, be sure to place it in another dish, no need for leaks.

  • When ready to cook, prepare your grill for smoking.

  • Remove the chicken from the buttermilk brine and allow excess liquid to drip off.

  • Sprinkle ¼ of the remaining seasoning blend over the chicken, coating evenly.

  • When the grill is hot, arrange the chicken wings in an even layer over the grate. Allow them to cook with the lid closed, 10 – 12 minutes.

  • When the chicken pulls easily from the grate, flip and rotate the wings as needed to avoid burning or flare-ups.

  • Cook until the skin is crispy, another 7 – 10 minutes, moving the wings as needed to cook evenly.

  • The wings are done when they read a temperature of 165 degrees F with an instant-read thermometer.

  • Remove the wings from the grill and place them in a big bowl. Add the remainder of the seasoning and a little hot sauce if you dare and toss the whole bowl to coat. The seasoning will stick to the hot chicken wings.

  • Serve with ranch or blue cheese on the side. And napkins.

Notes

It's important to temp the chicken off the heat of the grill for an accurate reading. I use an instant read themometer, like a Thermopen to temp all of my meat for accurate reading. 

These keep for 3 days stored in an airtight container in the fridge. Eat cold, or reteah in the oven on 325 for 15-20 minutes. 

 

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

appetizer,GC Original,Grilling,Poultry,Smoking,SP,smoked chicken wing

By: Kita
Title: Buttermilk Brined Grilled Chicken Wings
Sourced From: girlcarnivore.com/buttermilk-brined-grilled-chicken-wings/
Published Date: 02/01/20

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Grilling Recipes

Do You Know the Difference? BBQ Terms to Master

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When you become a griller or barbecuermaybe youre on your way to becoming a true pit masteryou have to learn a whole new vocabulary. Almost a different language. And from your email or your posts on social media, we sense there are some barbecue terms you are confused about. One of them is pork tenderloin versus pork loin, a distinction that can make a huge difference in a recipe. In this, the first of a series, were going to help clear up any confusion and suggest recipes to illustrate all. Please feel free to suggest other bbq terms to us (anonymously, if you want) for explanation.

Whats the Difference Between Baby Back Ribs and Spare Ribs?

Baby Back Ribs

Cut from high on the hog, these flattish ribs are attached to the backbone and are perceived to be more tender and less fatty than spare ribs. Usually weighing about 2 pounds per slab, baby backs are often favored by home and competition barbecuers alike.

Spare Ribs

Closer to the belly, spare ribs are larger and more curved as they approach the breastbone. A rack typically weighs 3 pounds or more and is meatier and fattier than a rack of baby backs. Theyre often sold as St. Louis-style ribs, which means the butcher has accentuated their rectangular shape by trimming the tips and cartilage. Preferred by in the know pit masters.

Baby Back Ribs and Spare Ribs Recipes:

Whats the Difference Between Shrimp and Prawns?

Shrimp

In North America, these succulent crustaceans are commonly called shrimp, unless they are larger. (Shrimp sold as U-10s, for example10 pieces per poundare sometimes labeled prawns to increase their appeal on restaurant menus or justify a higher price.)

Prawns

Confusingly, the term prawns is preferred to shrimp in Ireland, India, and South Africa as well as Commonwealth countries like the UK, New Zealand, and Australia. Scientifically, however, prawns differ from shrimp in structure, reproductive habits, and environmental preferences: Most shrimp are harvested from salt water, while prawns come from fresh water. Happily, prawns and shrimp are interchangeable in the kitchen or on the grill or smoker.

Shrimp and Prawn Recipes:

Whats the Difference Between Pork Loin and Pork Tenderloin?

Pork Loin

This lean, boneless cylinder of meat is not only one of the most economical cuts at the butcher counter, but is very versatile. Its attached to the top of the ribs at the backbone. Weighing up to 5 pounds or more (smaller portions are often sold as center-cut pork roasts), it can be indirect grilled, spit-roasted, stuffed, or even cut into individual steaks and grilled directly. It is most tender when cooked to 145 degrees (pink) or slightly beyond. Do not use this cut to make pulled pork as cooking it to 195 will make the meat impossibly dry.

Pork Tenderloin

Visually, size distinguishes pork tenderloin from pork loin. The former weighs about a pound and is often vacuum-sealed in packages of two. (One tenderloin feeds two average appetites or one large one.) Its a small, little-exercised muscleits used for posture, not locomotionnear the pigs lower back, extending into the ham. Very tender and flavorful when not overcooked. It is a great candidate for marinating. Be sure to trim off any visible silverskin before direct grilling.

Pork Loin and Pork Tenderloin Recipes:

Whats the Difference Between Pork Shoulder and Picnic Ham?

Pork Shoulder

Often called pork butt or Boston butt, pork shoulder is the preferred cut for barbecuing low and slow, especially for pulled pork. Well-marbled, it can also be cross-cut into pork shoulder steaks, which is a specialty of St. Louis (see a link to the recipe below). Usually sold bone-in in 3 to 5 pound portions.

Picnic Ham

The lower part of the pork shoulder (see above) is called the picnic ham. The bone to meat ratio is higher and it requires longer smoking times to break down the fat, muscle, and tendons. Less expensive than pork butt but very flavorful, its a great cut to smoke when you need ham-like smoked meat to flavor soups, collard greens, etc.

Pork Shoulder Recipes:

Whats the Difference Between Direct Grilling and Indirect Grilling?

Direct Grilling

This is the simplest, most straightforward, and widely practiced method of grilling on Planet Barbecue. Its the method used to cook thinnish, tender, quick-cooking foods over a hot fire. They might include chicken breasts or thighs, thinner steaks or chops, burgers, hot dogs, shrimp, fish fillets, kebabs, sliced vegetables, sliced bread, etc. Set up a small kettle grill, hibachi, or even a Tuscan grill in your fireplace or over a campfire, and youre in business!

Indirect Grilling

Indirect grilling refers to a cooking method in which you cook food next tonot directly overthe fire. (Steven prefers to indirect grill between two fires.) It is also the method used for true barbecue. Use it when cooking whole or thicker foodswhole chickens or turkeys, prime rib, beef tenderloin, pork loin roasts, pulled pork, beef or veal brisket, dense vegetables or fruits (like whole onions, cabbages, or apples), whole fish, whole hams, leg of lamb, planked foods, and more.

Indirect Grilling Recipes:

What barbecue terms and techniques would you like to learn more about? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Do You Know the Difference? BBQ Terms to Master appeared first on Barbecuebible.com.

Barbecue University,News & Information,Recipes & Techniques,barbecue university,bbq u,grilling tips

By: Cialina TH
Title: Do You Know the Difference? BBQ Terms to Master
Sourced From: barbecuebible.com/2020/02/21/beginner-bbq-terms-to-master/
Published Date: 02/21/20

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Grilling Recipes

Cajun Grilled Shrimp Tacos

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This post may contain affiliate links. Please read my disclosure policy

A daring fusion of Baja and Cajun cuisine with fresh grilled shrimp, crispy slaw, and a spicy lime crema all ready in under 20 minutes!  

This recipe was sponsored by Tony Chachere's. Thoughts and opinions are my own. 

Truth. Tacos are my love language. I mean really, can one have a taco it not be a happy thing – no matter what the taco or filling is? But then when you have shrimp, it's like the perfect happy bite every single time.

Thing is, I have traveled the world, and Central America and the islands are some of my favorite places. Weather, people, all of it. And of course, the food. There's just a brightness and freshness to all of it – and you can't not have seafood! 

This is not an authentic Mexican or Baja recipe – this is a quick, easy, and light recipe for when you want a ton of flavor and minimal prep time with the perfect cabbage crunch and hit of lime and cilantro! 

Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Tony Chachere's Original Creole Seasoning, the shrimp are fired off on the grill and then nestled into warmed tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top! And it's all ready in under 20 minutes! That is happiness in a bite. Ok, every bite. 

And, I'm doing something good for myself, cuz, shrimp tacos are totally healthy, right? Well, like all things, moderation. I am not going to say slathering crema over every bite is a good idea, but this isn't a cheese-covered heavy protein. And given each one is only around 7 calories each (for a medium one), it's certainly a healthy meal by my dietary standards. Balance is everything and only you know what's best for you. 

So, what do you need? 

Start with fresh thawed shrimp, peeled (otherwise, get to work), Tony Chachere's original Creole Seasoning (unless you are feeling BOLD and then well, go for their BOLD seasoning… sorry for the bad word choice there), cabbage, jalapenos, and some other basic pantry staples like vinegar, onion lime, garlic. 

Pro Tip: I am all for saving pennies, but cabbage is hard to justify if you don't have a few meals planned with it. Even on sale for $0.69, they are dense and it will add up. So, if this is a one time use for you, price out the convenient bags of pre-sliced slaw mix for less food waste.

Bout that crazy good shrimp taco sauce…

All you need is 4 ingredients for the Spicy Lime Crema – the perfect taco sauce! The crema used could be substituted for a sour cream mayo blend if you can't find it, but check your local markets cold Latin section first. I use crema all of the time as a smooth option for toppings and blends. And omg, drizzled over nachos its better (and less heavy feeling, than sour cream.     

Filling, slaw, sauce – let's get to dinner! 

How to Make Grilled Shrimp Tacos

Step one – and the most important – Make sure the grill is ready when you are – my first trick when seamlessly getting through any cook. Just like cooking with an oven, you have to let the grill heat up before you can cook on it. Also, make sure the grates are well cleaned and oiled. No need to sacrifice any to that nasty stick when the grates aren't well cleaned. 

  1. Prep the slaw ahead and let it sit while you grill the shrimp and warm the tortillas. Whisk the crema up and be ready to go when the shrimp come off the grill. Dinner literally can be a 20-minute thing – unless you add like 3 minutes to shake up a killer margarita to pair with it. 
  2. Season and skewer them for easy cooking.
  3. You can also cook these just tossing them on the grill, but with a skewer or even those wire grilling crates for seafood make flipping these babies easier. I absolutely LOVE the Tony Chachere's on these as a kicked up spice blend that I don't have to overthink. It's got the perfect amount of flavor and heat to really make these shrimp taste incredible. 
  4. Remove the Shrimp from the Skewers and Enjoy!

Pro Tip: Peeled shrimp are quick to work with and make this meal a breeze, however, I do love grilling shrimp with the shells still on – I feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony's beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peel them. 

Yep, these are really the easiest Shrimp taco recipe with a devilish crunchy cabbage slaw and spicy sauce! 

What goes with tacos?

Tacos, in my expert foodie opinion, stand alone on a platter. They are the be all end all of the meal but making sure the fixings that are paired with them harmonize is crucial homemade guacamole and salsa are a MUST to serve with spicy shrimp tacos. And to be honest, black beans and yellow rice are also perfect sides when you are looking to balance out the plate. Grilled pineapple and mango salsa are perfect additions as well for a burst of sweet fruit flavor. And for those who want to pull a little attention away from the taco, elotes are pretty magical to serve with grilled shrimp tacos too. 

Want more tasty taco recipes? Here ya go!

If you've tried this Cajun creation please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivoreTwitter Facebook.

So easy and so delicious grilled shrimp tacos with a Cajun rub, slaw and lime crema

Cajun Grilled Shrimp Tacos

This quick and easy grilled shrimp recipe is a fusion of Baja and Cajun flavors with a bold rub and fresh tangy slaw – all ready in under 20 minutes!

Print Pin Rate

Course: Main Course

Cuisine: Fusion

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 377kcal

Equipment

  • grill

  • Grilling Skewers

  • Mixing Bowls

  • Whisk

Ingredients

  • 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
  • 2 tbsp Olive oil
  • 4 tbsp Tony's Seasoning

For the Tangy Vinegar Slaw

  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Pineapple Juice
  • 1 cup Red Cabbage chopped
  • 1 cup Cabbage chopped
  • 2 cloves Garlic minced
  • ¼ Onion sliced
  • ½ Jalapenos minced
  • 1 Granny Smith Apple sliced

For the Spicy Lime Crema:

  • ½ cup Mexican Crema
  • 1 tbsp Tony Chachere's
  • 1 tsp Tequila
  • 1 tsp Lime juice
  • 1 tbsp fresh Cilantro finely minced
  • Freshly ground black pepper

For Assembly

  • Fresh Cilantro
  • Tortillas
  • 1 Avocado
  • Fresh Pico de gallo

Instructions

Heat the Tortillas:

  • When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill. Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.

Prep and Make the Tangy Vinegar Slaw:

  • In a small bowl, whisk the vinegar

  • In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.

Prep and Make the Spicy Lime Crema:

  • In a small mixing bowl, whisk the crema, Tony Chachere's, tequila, lime juice, and cilantro together.

  • Set aside.

Grill the Shrimp:

  • Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere's Creole Seasoning.

  • Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.

  • Remove from heat and carefully slide the shrimp off the skewers.

Notes

  • Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work. 
  • Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
  • You can substitute agave or honey for the pineapple juice if you don't have any on hand.
    If you are serving littles, skip the tequila in the crema.
  • Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
  • Slaw can be made up to a day ahead, but it loses crunch over time, so it's best within 24 hours.
  • Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break – so this helps keep everything in perfect taco form!

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

GC Original,Grilling,Seafood and Fish,SP,Twisted Tacos,cajun shrimp tacos,tony chachere's

By: Kita
Title: Cajun Grilled Shrimp Tacos
Sourced From: girlcarnivore.com/cajun-grilled-shrimp-tacos/
Published Date: 02/17/20

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Grilling Recipes

Cast Iron Chicken

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A quick and easy one pan Chicken Dinner by the BBQ Pit Boys that comes out moist and tender every time. Get your BBQ Shoes on because we're eating good tonight, Martha…. Please Like, Subscribe, Fav and Share us if you can. Thanks for stopping by the Pit and for your continued support..! –BBQ Pit Boys Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://bbqpitboys.com To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://bbqpitboys.com/barbecue-store-gifts Become a member of the Pit. Join a BBQ Pit Boys Chapter, or start your own, now over 15,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.com

By: BBQ Pit Boys
Title: Cast Iron Chicken
Sourced From: www.youtube.com/watch?v=1B09d-pzFcY
Published Date: 02/21/20

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