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I made chicken wings last night and I figured I'd share my latest recipe. Instructions to make: Honey BBQ Chicken Wings Ingredients: - Package of Chicken Wings - 2 to 2.5 lbs - A couple cups of flour - 3 eggs - KC Masterpiece Original BBQ Sauce - 1 1/4 cups - Honey - 1/4 cup - Soy Sauce - 1/8 cup Instructions: 1) Rinse off the chicken winds and cut them into three pieces, discarding the tips. I'm using a 4.5 lb package of chicken wings because half of this package are used for my Honey BBQ wings and the other half I used a McCormick Buffalo Wings Garlic and Herb dry rub. 2) Pat the chicken wings dry with paper towels. 3) Crack 3 eggs into a bowel and wisk it up to make an egg wash. 4) Once the chicken wings are mostly dry, dip them in a ziploc bag of flour to coat them, then coat both sides into the egg wash and then put them back into the flour so you have a double coating of flour. 5) Put your wings on your grill at a low temperature and cook them for about 15 minutes, flipping them once. Notice that the other half of my chicken wings look different (the ones on the left), those are the ones I patted dry and coated with the McCormick mix. 6) While the chicken wings are cooking, mix the three sauce ingredients together. You can add more honey or soy sauce to taste. With the mix I made it turned out to be a bit more of a honey/sweet&tangy sauce. 7) After the first 15/20 minutes take your flour coated wings off the grill (I did it right at the grill, one at a time) and dip them in your honey bbq sauce. Then put them back on the grill and turn the temp up to medium. Keep flipping them every 5 minutes or so and cook your wings until their internal temperature is 180 degrees. It takes about a 1/2 hour to 40 minutes. To do this easier on a grill, cook only a 2 - 2.5 lb of chicken wings at a time and place them on the top far left of the grill. Turn off the burner directly below the wings, the left one and crank the temp on the right burner to full. Because the chicken wings get cooked with indirect heat you don't need to keep flipping them constantly and they should cook faster. 8) Finished Honey BBQ Wings. They look burntish, but they taste good to me. The only problem I had was that the wings just weren't crispy. I think breaded wings cook best fried, but in the end grilled wings turned out pretty decent and the sauce tastes quite good. 9) Finished McCormick Garlic and Herb Wings. Cooking these on the grill, they turned out very crispy and tasty. Of course being a dry rub, there was no flour or sauce involved to moisten the skin. I honestly think for cooking wings on the grill a dry rub has a much better result.

Instructions to make: Onion Steak Burgers Ingredients: - Package of ground beef round tip roast (you could substitute 90/10 or 80/20 hamburger if you want) - 2 to 3 lbs - 1 packet of onion soup mix - A splash of worcester sauce - Cheese (I prefer extra sharp cheddar or maybe colby jack) Instructions: 1) Gather your ingredients. 2) Hand mash the meat with the onion soup mix until thoroughly mixed. 3) Splash some worchester sauce onto the mix and mash that in as well. You don't need worchester sauce, but the meat I'm using is less fatty than the usual 80/20, so I want some more liquid in the mix to offset the dry onion soup mix. If you are using 90/10 or 80/20 go ahead and skip this if you want, but I'd leave it in for flavor. Just make your burgers slightly thicker in the end so the meat doesn't fall apart when you go to cook it. 4) Use a small plat to make to make your hamburger patties with. Using a small plate instead of just your hands makes a more even patty and you can round the edges easier. 5) Plate of finished patties. These are pretty thick burgers. When hamburgers cook, they loose alot of fat and thus the finished hamburgers are much thinner than the initial patties. But I'm using steak meat so these bad boys won't loose much size. hmmm.. 6) If cooking on the grill, get your grill nice and hot first, then put your burgers on for a good initial searing to get those grill marks. Turn the grill down to low and close it up. Let them cook about 6-7 minutes on each side. If you are pan frying, Cook 1 or 2 of these at a time, because you'll probably only fit 1 or 2 of these on a pan. Cook about the same amount of time. You could also use a george forman grill, but burgers taste best when they are cooked on the grill. 7) After 6 minutes my burgers look like this, and that means its time to flip: 8) Look at those grill marks. mmmm. 9) Cut some cheese for you burgers, I'm using colby jack today. 10) Give your troublesome cat some cheese so he'll leave you alone. 11) You'll know when your burgers are done and safe to eat when you stick a thermometer in one and its at 170-180 degrees. 12) Put the cheese on your burgers, close that lid and turn the grill up to full heat for about 1 minute to melt your cheese. 13) Finished burgers! Enjoy!

Instructions to make: St. Louis style ribs Ingredients: - Package of St. Louis style ribs - 2 to 3 lbs - 1/2 to 1 bottle of KC Masterpiece Original BBQ Sauce - 1/2 shot of Maker's Mark whiskey - Tablespoon of honey Instructions: 1) Boil your ribs in water, they'll boil faster if you keep it covered. Once the water starts boiling, boil the ribs about 15 minutes to a 1/2 hour until they are mostly cooked. Or all the way cooked if you want. For these ribs, I boiled them about a 1/2 hour until their internal temperature was 175 degrees. Pork is fully cooked at 170 degrees, so these ribs were already fully cooked before I put them on the grill. (I use my little meat thermometer all the time now. ) 2) While the ribs are boiling, turn your grill on to start heating up and also, get your sauce ready. Usually I use just plain KC Masterpiece because when that sauce is cooked on the grill, alot of the moisture cooks out of the sauce and it thickens up perfectly for ribs. For this recipe, I used half a bottle of the sauce, squeezed in about a tablespoon of honey, and added half a shot glass of whiskey for a little kick. The alcohol will cook right out of the sauce, so it just adds flavor, like I said, a little kick. 3) Once the ribs are finished boiling, remove them from the pot and let them cool off a little. You can refrigerate them for 15 minutes if you want, but I just let them sit out at room temperature about 5 minutes. 4) Now that the grill is nice and hot, turn off the burner you'll be putting your ribs over (left burner is off in this pic) and keep the other burner on high. This will let the ribs cook with indirect heat. Put your ribs on the top rack of your grill, coat one side, flip it and then coat the other side. Close the lid and let the grill heat up those ribs for a good 10 minutes. 5) Flip the ribs over and this time, heavily coat the top with sauce, let it pool up on it so it'll be really thick. Close it up and let it cook another 10 minutes. Flip the ribs again and repeat another thick layer, this time turn on the left burner on low to add more heat. Keep repeating this process one or two more times if you have enough sauce. 6) Take the ribs off the grill, the sauce should be really thick now. Let the ribs cool down a couple minutes before you cut them. 7) Look at those ribs. Enjoy! After eating these, the sauce does need a bit more sweetness to it. Add another tablespoon of honey or dissolve about a 1/4 cup of sugar into the sauce before putting them on the ribs.

Instructions to make: 3 different flavors of Grilled Chicken with Grilled Corn on the cob and a baked potato. Serving size: 3 people. Ingredients: - Package of boneless chicken breast, with two breasts - 3 ears of corn - 3 large potatoes - Italian seasoning - Basil seasoning - BBQ seasoning - Italian dressing Instructions: 1) Rinse off your chicken breast and cut the two breasts so you have four separate pieces. 2) Rub italian and basil seasoning on both sides of two of the pieces of chicken. (I had a request for two italian/basil ones.) 3) Put a piece of chicken in a bowl and pour a bunch of italian dressing on it to marinate it. Make sure you move the chicken around in it a little to ensure its coated good. You can then put this in the fridge for a 1/2 hour or more, but it really only needs to sit about 5 to 10 minutes in it. 4) Rub BBQ seasoning on both sides of your last piece of chicken. This seasoning from KC Masterpiece is actually pretty good on chicken as well as hamburgers. 5) Set your grill on a low flame on both burners and place your chicken on the top rack. And feel free to pour the italian dressing thats still in the bowl over that italian dressing chicken breast. 6) Let them cook for about 20 minutes and then flip them. 7) About 10-20 minutes later the chicken should be around 170 degrees inside. Use your thermametor to make sure the temperature is right. If you get it much higher than 175 or 180 the chicken will start drying out. 8) Take your corn and cut off both ends of the ear and peel away a couple layers of the husk. Then soak the corn in water for 10 minutes, making sure to move them around in the water every once in a while. 9) Have your grill on a low heat and place your corn on the bottom rack. Flip them every five minutes and let them cook for about 15-20 minutes. Because the husks were soaked, the moisture prevents the husks from catching on fire and burning, and it also provides the humidity to cook the corn. 10) Now that the corn is done, you can take it off the grill and then peel away the husk and rub butter all over it and maybe give it a dash of salt. Very tasty. You could also, remove the husk and place the corn back on the grill for another 2-5 minutes to add a little smoky flavor. 11) I forgot to start cooking baked potatoes on the grill at the beginning of all this, so I cooked 3 potatoes in the microwave. (ah, baked potato button, how I love thee, even tho each potato needs to be cooked twice.) Don't forget, you can cook the corn on the cob on the grill after your first 20 minutes of cooking the chicken so they'll be done at the same time. You could also rinse off your potatoes, wrap them in aluminum foil with some butter and cook them on the top rack of your grill alongside your chicken. Or just cook them in the microwave like I had too. And unfortunately, I do not have a picture of the completed meal. I was so hungry I forgot to take a picture. The italian dressing chicken was the most moist, because it was a liquid marinade. The other chicken was a little more dry because the dry rubs absorbed some of the moisture out. Because of that, they could a little faster and they got up to about 182 degrees. Oh well, a little Chicken & Ribs sauce for dipping took care of any noticeable dryness. mmmmmm...

Instructions to make: BBQ Beef sandwiches out of leftover beef roast. Serving size: About 5-6 sandwiches per 1-1/2 pounds of beef. Ingredients: - Leftover beef roast. (1-1/2 pounds) - 1 bottle of BBQ Sauce Instructions: This recipe is for how to make your leftover beef roast into bbq beef. If you do not have leftover beef roast or do not know how to cook it. You can still do this recipe, just upscale it. To make a beef roast, buy a beef top round roast, rinse it off and put it in a crock pot. Put water in the crock pot so the roast is about half covered in water and put a couple beef bouillon cubes in it. Sprinkle pepper and garlic salt on the roast, cover and set the crock pot on low and let it cook for about 8 hours. After 8 hours, follow this recipe at step 3. 1) Take your leftover beef roast and put it in a mini crock pot, or full size crock pot. (If you are using a full size crock pot, cut your leftover roast into smaller pieces to fill the bottom of the pot more so you'll use less water. 2) Fill your crock pot so its about halfway covering the beef. Then cover the pot, turn on your crock pot to low. Or if it doesn't have a low setting like my mini crock pot, just plug it in for its regular cooking temperature. Let it cook for about 4 hours. Obviously, since I'm cooking a leftover roast that has already been cooked for 8 hours previously, this is going to be extremely tender meat. 3) Take your beef out and place it on a plate. It should be cooked enough that its practically falling apart. 4) Use two forks and break apart all the meat. You can also take out any large pieces of fat at this point too. 5) Place the shredded beef back into the pot and completely cover the beef in water. Cover it back up and let it cook another 2-4 hours. I did 4 more hours. The longer it cooks in the water, the more tender it will be. 6) Strain all the water out, but leave the beef in the pot. And pick out a bottle or two of bbq sauce (I recommend KC Masterpiece Original for this). If you are cooking an entire roast for this, you'll probably need 3-4 bottles depending on how big your roast is. 7) Gradually mix in about half a bottle of bbq sauce for each pound of beef you are cooking in the crock pot. Now cover the crock pot again and let it keep cooking for another 20 minutes to an hour. If longer than 20 minutes, stir about every 20 minutes. I let it cook for almost another 1. It will need 20 minutes of cooking at this point so the bbq flavor really permeates into the beef. Cooking longer than an hour at this point might just start burning your beef. So keep an eye on the clock at this point. 8) Scoop up some BBQ Beef and put it on a bun. Enjoy! And make sure you have a paper towel or napkin, because it has a similar consistansy as a sloppy joe. 9) Eat! Its so good.

Instructions to make: Sledge's Dry Rib Rub and how to cook some pork ribs with a dry rub, smoke and no sauce! Serving size: 1 (or more if you cook more ribs) Ingredients for dry rib rub (enough for probably 2 or 3 medium sized racks of ribs) - 1/2 cup of paprika - 1/4 cup fresh ground black pepper - 1/4 cup salt (or fresh ground salt) - 2 tablespoons of onion powder - 2 tablespoons of garlic powder - 2/3 cup of firmly packed brown sugar And of course to smoke cook your ribs on your grill you'll need: - 1 1/2 to 2 1/2 pounds of pork spare ribs - A couple handfuls of flavored wood chips - A cast iron smoke box for your wood chips - A piece of aluminum foil Instructions: 1) Gather your ingredients for the rub and add them put them all into a bowl. 2) Mix all the rub ingredients together. Its best to mix it with your hands, a fork, spoon or whisk just wont work as good. 3) Rinse off your ribs and then pat them dry with a bunch of paper towels. 4) Use one hand to grab rub and drop it liberally onto both sides of your ribs, and then use your other hand to rub it in. This way if you have extra rub left over you can save it in a baggie and refrigerate it without any contamination from touching the pork. If you don't plan on saving leftover rub, just dump it all over your ribs and put it on thick! You'll want to let it really permeate the ribs now. Cover it with plastic and refrigerate it, or if your ribs are still cold from the refrigerator, let them sit on the counter for a half hour or so while you warm up the grill and soak your wood chips. 5) Put a handful or two into a bowl of water and let them soak for about a half hour. You can also turn on your grill and let it start heating up. 6) Now that the grill has heated up, put your smoker box on the far right side. Grab a handful of wet wood chips, let the wood chips drain for a minute in your hand and then put the wood chips in the smoker. Not too many tho! Those wood chips need air to burn once you put the lid on. Also, turn off the left burner. You do not want to cook your ribs over direct flame. And turn the right burner down to about a medium flame. 7) Before you put your ribs on the grill, lightly tap the ribs on its sides to get any excess rub off. Excess rub will look like dry patches of rub if as long as you let it soak into the ribs like I said. Now put the lid on your smoke box and put your ribs on the grill. 8) Look at those ribs one more time because you won't be looking at them again for a while Close that grill and walk away for an hour. Within a half hour you'll probably see a light smoke coming out of the grill, you shouldn't have any flare ups because the ribs are not over direct heat. And by leaving the grill down for a full hour the grill will be cooking more like an oven and the smoke from the smoke box will circulate inside the grill filling the ribs with more flavor. 9) An hour later, I flipped the ribs and added another small handful of fresh chips to the now fully burnt looking chips inside the smoke box. And now close that grill and let it cook for 1 more hour. 10) After two hours of total cooking time, your ribs should be fully done. You can check with a meat thermometer, pork is well done at 170 degrees. When you take the ribs off the grill, immediately wrap them in aluminum foil and let them sit on a plate for a good 15 minutes. This lets the ribs reabsorb their moisture and allows more flavor to fully saturate the meat. If you don't wrap it in foil, the moisture will evaporate and collect on the plate. So wrap it! 11) After 15 minutes, look at those ribs! 12) Cut them into portions and look at the juicy results! 13) Feel free to use a sauce on the side, but these ribs have all the flavor and tender flavor you need! 14) Eat! This rub is a good sweet and spicy mix, but next time I cook ribs like this, I think I'll use a full cup of brown sugar to sweeten the rub a bit more. These ribs turned out quite good, but I think I still prefer my other rib recipe over this one... probably because its less time consuming and easier. Heres a link to my other rib recipe: St. Louis style ribs

In my previous blog post I showed my new smoker: New Brinkmann Smoker (ECB) El Cheapo Brinkmann But the smoker didn't work out all that good right out of the box. These are the following modifications I've made to it: When I first got my smoker I put a grate at the bottom of the charcoal pan because I read that a grate will help in keeping ash buildup from blocking the air flow. This was not entirely correct. What I needed to do was have the grate about an inch off the bottom so that air flow can reach every piece of coal while allowing ash to sift down to the bottom. So my first modification was to use some pliers and bend the air fins open more to allow more airflow. Because I'll be able to control the airflow with another modification, I wanted to make sure the airflow would not get restricted by ash buildup. The second mod I did was to install three carriage bolts with nuts 1 inch from the bottom of the pan. This allows me to set the grate on the bolts and gets me the airflow I want. Before doing this, I attempted to use 3 equally sized rocks to lift the grate up.. Not a good idea. It worked but it didn't. The rocks change the flow of air and also absorb heat and break. Installing permanent bolts was the only real solution. Using a drill I made three holes 1 inch from the bottom and installed the bolts. I didn't want to use carriage bolts but they were the only ones I could find for the size and length I wanted to use at the local hardware store. These bolts worked out fine in the end because they didn't sit to far away from the pan's sides to affect how it sits in the base pan. The next modification was the most time consuming. I needed to control the airflow of this smoker. This smoker has two vents. The bottom vent which is a hole about 2 inches in diameter and the other is the gap where the lid sits on the body of the smoker. The lid does not go on with a solid seal and is designed that way so there is no need for an air vent on the top. I have seen other people modify their ECB lids by installing an oven gasket around the rim to make it have a solid seal and then installing an aftermarket weber charcoal damper on the lid. However, I did not do this.. I am more concerned about the airflow coming into the smoker at the bottom than restricting or increasing the airflow from the top. Here is what I did.. I drilled three holes into my base pan. One of those drill holes was a mistake which I'll explain in a bit. I used one bolt along with a washer, lock washer and lock nut to connect a pickle jar lid to the base of the pan. I needed to drill 2 holes into the jar lid. One to keep it connected to the base pan and the other to act as a slot for the metal control rod. Using a washer, lock washer and lock nut, the lid will stay connected without unscrewing the bolt due to repeated opening and closing. I drilled another hole into the side of the base pan to allow the metal rod to protrude out the side. This is where I messed up. I drilled the hole too high up. Once I had everything in place, I put the charcoal pan into the base pan and realized it was weighing down on the metal rod preventing me from using it correctly. So I drilled another hole right at the bottom of the side and then the pan fit perfectly. Of course this left me with a hole I had to plug up. Thankfully I the smoker came with some extra bolts and nuts and I simply used one of those to seal off the hole. The biggest problem with this was the metal rod I was using. I had an old metal sign holding post that I decided to use because it was tough and it already had one end of it bent into a crude loop from a previous project. This was some sturdy metal. After cutting it to the right shape, I was unable to bend it by hand. My bolt cutters have metal bending rods on it and I was able to use those to bend the metal into the angles I needed. This was a pain. I forgot to take a picture of the underneath of the base pan. Its basically a piece of metal bent in three places. Once at a 90 degree angle to fit through the jar lid hole, then another bend to keep the metal from scraping the ground, and then a third bend to keep the metal from scraping the bottom of the pan. In the end it worked out good because the piece of metal has just enough weight to it that it feels sturdy and it won't disconnect. With this done, I now an adjustable damper and I have full control over the airflow. A different angle: Now that I can open and close the damper to whatever amount of air flow I want to allow in, I need to be able to tell what the actual temperature of the smoker is. For this I needed to add a new thermometer. Adding a new thermometer was easier than I thought it would be. All I needed to do was drill one hole and then use a piece of simple lamp hardware found in my local hardware store's electricity aisle. Its a threaded feed-through with 2 nuts. I can't remember what the actual thing was called on the package in the store, but its basically a brass tube that is threaded for nuts to attach to it like a bolt. Its lamp hardware because electric cords usually go through the opening to the light bulb. But for me, the opening will be for my new thermometer. The hardware store only sold the things in a pack of 8 in varying sizes and the nuts were on the shelf just below them, also in a pack. I used either a 1 or 1 1/2 inch feed through with two nuts. Using a couple pliers I tightened the two nuts and kept the bulk of the feed through on the inside of the smoker to keep the thermometer level. I've seen some people recommend candy thermometers, but I chose instead to get a new Weber thermometer off amazon. Because the thermometer itself isn't installed, I can take it inside and clean it after every use. Outside look. I installed it right above the charcoal door: Inside look. Two nuts holding it in place. Pretty simple. I also bent this slightly downward to make sure the thermometer sits a bit more tight. This new thermometer is significantly better than the one that came with the smoker. I can now get the smoker up to 250 and using the damper on the bottom, I can make small adjustments to the airflow and maintain a constant cooking temperature. And here it is all completed: Resources I used for this project: http://home.comcast.net/~day_trippr/smoker_mods.htm http://brinkmannsmokermod.blogspot.com/2011/01/simple-modification-to-brinkmann.html

Back in May of this year I bought a new Smoker because I've been thinking about trying out smoking food for a couple years now. I've gotten pretty good with a standard grill, but I wanted to improve my slow cooking skills and try something new with different flavors. After watching numerous seasons of BBQ Pitmasters, I became inspired to finally try out charcoal smoking. Instead of buying something expensive, I shopped around, looked at reviews, different makes and models and I decided to go with a vertical charcoal water smoker. A vertical water smoker works by having a heat source at the bottom, a water pan in the middle of the smoker that provides hot moisture, and two cooking grates. One directly over the water pan and the second at the top of the smoker. Because the water pan is almost as wide as the smoker itself, it causes all the food in the smoker to be cooked with indirect moist heat. Vertical water smokers are also cheap. Some offsets are cheap also, but many of the low end vertical water smokers are under $60. After reading many reviews, I decided to get a Brinkmann Gourmet Charcoal Smoker. There is a large community of people that use this exact smoker and have shared numerous modifications they have done to improve it's performance. After reading about smoker modifications I was a bit concerned. Why would a new product need modifying? Well, I found out the answer.. If I wanted a smoker that would work amazing right out of the box, I'd have to pay $300 for a Weber Smokey Mountain. So, no.. I decided to go with something cheaper and modify it if needed, hence why these Brinkmann ones are nick named the ECB (El Cheapo Brinkmann). I'll only be using this smoker about 5 months out of the year and not even every week. For what I wanted to do, I figured $90 on amazon was good enough. For that price I also got the smoker cover, which turned out to be better material than I thought it would. Unfortunately, amazon shipped this smoker horribly. The box looked like it was kicked a few times and I had to hug the metal of the body and the lid back into a fully circular shape. As well as bending the door into a shape that would close correctly.. I also needed to use a rubber mallet and hammer out one ding in the body. I was not please with the condition, but after full assembly the smoker looked great. Here are some pictures of the Smoker new and in use for the first time: I never used charcoal before so I had to buy a new charcoal chimney starter and some charcoal. I decided to get the weber chimney and go right for the royal oak lump charcoal. After reading all the safety information about charcoal lighter fluid and how you need to let the charcoal burn out for at least 20 minutes, etc. I had no interest in using it.. thats why I got the chimney starter. Along with some newspaper I'm able to get any charcoal started burning safely. That and I have a friend that uses the same style of chimney to start his charcoal grill. Very simple to use. The bottom of the smoker is a charcoal pan with air vents on the bottom. Charcoal is controlled completely by air flow. I added a grate at the bottom because I read that burned charcoal ash will build up and block the air flow which would smother the remaining coals. Now that the coals are ready, I put the body of the smoker on top of the pan, then add water to the water pan, put on the grates and add the food. Put the lid on and its done. As you can see, this style of smoker is noticeably smaller than an offset charcoal smoker that can usually be about the size of a normal grill. For my first use, I went big. I put a pork shoulder on the bottom grate and a rack of ribs on the top. I figured I'd get a good feel for the smoker with two different things cooking at once. I also put a couple aluminum foil packets of soaked hickory and apple wood chips onto the charcoal.. Here is where the smoke starts rolling pretty good: About 4+ hours later here are the results: The end results were not what I was expecting. Because this smoker has no airflow controls, I could not regulate the temperature. Also the thermometer is horrible. It doesn't even have temperatures.. only "warm, ideal and hot". The ribs turned out ok, but overly smoked. The smoke flavor was so pronounced that I couldn't eat the smaller ribs. And the pork shoulder was not even cooked all the way through. I ended up finishing the pork shoulder on my propane grill because I already used 2 chimneys full of charcoal and I didn't feel like setting another to burn. The pork shoulder was not cooked correctly but the smoke flavor was good for it. Because it was thicker, the smoke didn't permeate as much into the meat. I'd say this smoker was a failure. But I didn't give up. I decided to make a few modifications, which I'll go over in another blog post. I can say that I would not recommend using this smoker without modifying it. Or if you do use this smoker without modifications do not use lump charcoal. It burns far hotter and faster than kingsford briquettes and with no airflow controls, the lump burned incredibly fast. Also, use almost boiling water in your water pan, and only fill it half way. The water I used was hot from the tap and because of the volume of water the pan holds, most of the heat that would have cooked the pork shoulder was absorbed by the water that was sitting directly under it. And for anyone wondering, was the smoker worth it? The answer is yes. Once I had the proper modifications done, I have been making some of the best barbeque I've ever eaten. Definitely worth it. It was quite a learning experience too. Practice makes perfect.