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Grilling Tips

Honey Mustard Wings



Now that I'm about 40 recipes deep into my grilled wings explorations, I figured I had all the basics covered. I have a steady stream of new wing ideas that I keep jotted down and I had some pretty unique ones on tap for my 2020 Meatwave season. Of course, that was the season that never was and I wanted to hold onto my more ambitious ideas for when I had a taste testing audience, so I began to examine if I had any omissions in my reliable wing bench that needed filling and realized I had never done the tried and true classic of honey mustard wings. To be totally honest, this is probably because they're not my favorite, but the recipe I put together ended up being so delicious I couldn't stop myself from eating the entire plate almost by myself!

I can't deny that when sharp and pungent mustard is combined with sweet honey, the two form a pretty irresistible union. It's one that's so ubiquitous at this point though that it doesn't feel exciting, and is definitely not novel. So when I decided to approach my own honey mustard wings recipe, I wanted to still featured those two primary players front and center, but add more depth to maybe make this recipe a little different than others out there. One way I did that was by using a rub where I began adding complimentary ingredients like garlic powder, mustard powder, and light brown sugar, but those components have different flavor effects in their dry form over their liquid ones.

Before applying the rub, I patted dry my wings with paper towels to start with a semi-dry and tacky surface that the spices would adhere to well. I then tossed the wings with the seasoning in a large bowl until they were all more or less evenly coated.

Part of that seasoning mixture was baking powder, which isn't a flavoring component, but one that works to give the chicken skin a textured surface that holds sauce well, akin to what you get when frying wings. That's one part of getting a crackling skin on the grill, the other is allowing the chicken to air dry for at least eight hours in the fridge to remove almost all surface moisture. I do this by placing the wings on a wire rack set in a sheet pan so as much of the chicken skin is exposed as possible for full exterior drying.

With the wings in the fridge, I turned my attention to the sauce, which will come as no surprise started with Dijon mustard and honey. I then added a splash of apple cider vinegar, and after mixing those three items together, I felt like I needed a little more sugar to achieve the right balance. I worried more honey would begin to overpower the flavor, so I grabbed the light brown sugar I already had out for making the rub, and that was able to boost the sweetness without the scaled tipping too far in the honey direction, plus I got the added bonus of a light molasses touch. I then rounded out the sauce with Worcestershire for a savory quality and crushed pepper for different type of heat than the mustard provided.

It was the next day when I fired up the grill to cook these and I arranged my freshly lit batch of charcoal so all the coals were situated on one side of the grate to create a two-zone fire. I then placed the now dry-looking wings on the cool side of the grill, covered and let them roast.

Unlike with other cuts of chicken, I'm cooking wings to get the right exterior color and crispness over internal meat temperature. It actually takes a good 45 minutes for wings to get a crackling skin using a high heat fire, and the chicken meat has surely “overcooked” by this time, but what makes wings so easy and versatile is that amount of fat in them, which allows them to take this beating and still remain nothing by tender and juicy inside.

Once the wings were done, I transferred them to a large bowl, poured in the sauce, and tossed to coat. The heat of the wings released a great aroma as the sauce heated up, which started warming my heart to them more than it was when I first set out on developing this recipe.

I was left pretty surprised that these were not only better than most honey mustard wings I've had in the past, but they may have ended up being my favorite wing recipe I did this year! I would normally be drawn to spicier creations like my jalapeño wings, but these delivered such a pleasing sharp and sweet flavor that it was hard not to fall in love and keep eating one after another. It wasn't that honey-mustard flavor that hooked me though, it was the extra depth these had, mainly from the garlicky undertones and crushed red pepper that added just enough heat to keep my spice-loving taste buds happy. If the pandemic hadn't left me with the inability to host cookouts this summer, I may have never even made these, so I guess you could consider that some type of odd silver lining.
Published on Thu Jan 21, 2021 by Joshua Bousel

Print Recipe

Yield 4-6 servings

Prep 15 Minutes
Inactive 8 Hours
Cook 45 Minutes
Total 9 Hours

For the Sauce
1/3 cup Dijon mustard
1/4 cup honey
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon crushed red pepper
For the Wings
1 tablespoon light brown sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
To make the sauce: In a small bowl, whisk together mustard, honey, vinegar, brown sugar, Worcestershire sauce, and crushed red pepper. Transfer to an airtight container and store in the refrigerator until ready to use.
To make the wings: In a small bowl, mix together brown sugar, baking powder, salt, garlic powder, mustard powder, and black pepper. Place wings in a large bowl, pat dry with paper towels, and sprinkle in seasoning mixture. Toss until wings are evenly coated in the seasoning. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in the refrigerator for 8 hours to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and browned, about 45 minutes.
Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer wings to a platter and serve immediately.

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barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Wings,Chicken

By: (Joshua Bousel)
Title: Honey Mustard Wings
Sourced From:
Published Date: 01/21/21

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Grilling Tips

Nashville Hot Cauliflower



Say wha?
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:

The left side does show a bit more darkening, but not really worth the trouble.
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:

Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:

The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From:
Published Date: 06/06/21

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Grilling Tips

A brief caveman pic tutorial



For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From:
Published Date: 06/07/21

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Grilling Tips

BBQ Shrimp Skewers



| Yield 6 | May 4, 2021 | Updated: May 4, 2021 by Kita
BBQ Shrimp Skewers
This post may contain affiliate links. Please read my disclosure policy

Barbecue shrimp is one of those simple and yet perfectly summer recipes. Perfect as a side dish to a masterfully grilled steak or tacos, or as a stand-alone alongside a grilled salad, this bbq shrimp recipe is an essential summer dish. And one we can't get enough of.

This post was sponsored by Head Country BBQ. All thoughts and opinions are my own. 

Shrimp are one of those little bites that I absolutely love to devour. But, didn't really cook a lot until last summer, when I decided I was going to master shrimp (and when Grilling Grandma enlightened me to the simple joy of a grilled shrimp wedge salad). Before then, it was a cocktail or bust.

Now, it's grilled with layers of flavors all the way. Once I got over my fear of the shrimp drying out, sticking, and overcooking on the grill, I've become a master of popping shrimp on the grill a few times a month as a low-calorie satiating dinner plan.

How to grill shrimp 

Because shrimp is such a mild protein they pick up the flavors of the marinade quickly. A 10 to 20-minute marinade gets the job done and makes this meal one of our favorite quick grilled shrimp recipes. 

Shrimp cook incredibly quickly, taking only about 5 to 7 minutes on the grill. However, the trick to not losing the shrimp to the flames is to use either a grill basket with small holes for the shrimp to not fall through or to use skewers to make sure you can easily maneuver the shrimp over the grilling grates.

The other trick is making sure the grill has preheated long enough and has well-cleaned grates to prevent the peeled shrimp from sticking to the grate and ripping when you move the skewers. 

GirlCarnivore Pro Tip: Use a hot grill with well-cleaned and well-oiled grilling grates to prevent any unnecessary sticking for this bbq shrimp recipe. 

Leaving the shell on allows for a more robust shrimp flavor and helps keep moisture in. However, for this recipe, the shrimp are peeled ahead of time, which helps the marinade to permeate deeper into the shrimp and make for easier eating when the shrimp are served. 

What you need for barbecue shrimp

This recipe, unlike the New Orleans BBQ Shrimp (where the sauce isn't an actual barbecue sauce), uses barbecue sauce and grills the shrimp for a true bbq experience. It's actually barbecued shrimp. And you won't believe how easy it is. 

All you need is jumbo shrimp, I prefer Alaskan or Gulf pink shrimp, taco seasoning, GirlCarnivore Over Easy spice blend, barbecue sauce (to keep it keto-friendly, I opted for Head Country Sugar-Free Bar-b-que Sauce), limes, and then some fun herby garnishes to keep the flavors bright and fresh. 

I paired these with quick chimichurri and fresh citrus for plating and a simple slaw. Elotes and Maque Choux are also great pairings.

BBQ Shrimp Skewers in the Oven

No grill, no problem.

You can make this recipe in an oven by marinating and skewering the shrimp as the recipe calls for. Just line the bbq shrimp on a baking sheet lined with foil and place in an oven preheated to 375 degrees for 7 to 12 minutes, flipping once halfway through cook time.  

Want more pork tenderloin inspiration? Try some of my favorite recipes

If you've tried this Meatball Stroganoff Recipe or any other recipe on please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
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BBQ Shrimp Skewers

Course: Appetizer, Main Course
Cuisine: American, barbeque, keto

Prep Time20 mins
Cook Time10 mins

Servings: 6

EquipmentGrilling Skewers
Grilling Brush

InstructionsMarinate 10 minutes:Whisk the Taco seasoning and GirlCarnivore Over Easy spice blend in a small bowl or jar.
Sprinkle the shrimp with spices.
Add the shrimp and the Head Country BBQ Sauce to a large resealable bag and marinate for 10 minutes.
Prep Grill:Meanwhile, prep the grill for indirect heat
Make a 2-zone fire in your grill by arranging the coals to one side.
Clean and oil the grilling grates.
Allow the grill to heat, adjusting the airflow as needed for around 350 to 400 degrees.
Grill Shrimp:Arrange the shrimp on skewers, 5 to 6 per skewer.
Place the shrimp over direct heat and grill 5 to 7 minutes, flipping as needed to cook evenly and prevent excess charring.
Brush once or twice with additional barbecue sauce, as you flip the skewers.
Remove from heat and immediately brush with chimichurri.

NotesIf using bamboo skewers, be sure to soak the skewers for 10 minutes before grilling to prevent the skewers from burning.

Pair these shrimp skewers with a wedge salad for a truly flavorful warm-weather meal.

Nutrition Facts

BBQ Shrimp Skewers

Amount Per Serving (2 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

appetizer,GC Original,Grilling,Seafood and Fish,SP

By: Kita
Title: BBQ Shrimp Skewers
Sourced From:
Published Date: 05/04/21

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