19th Hole Barbecue Sauce

Print19th Hole Barbecue SauceAuthor All Qd Up Staff Writers A tomato based barbecue sauce that goes great with chicken. Ingredients2 tablespoons dried onion1 tablespoon packed brown sugar1 tablespoon whole mustard seed2 teaspoons paprika1 teaspoon crushed oregano1 teaspoon chili powder1 teaspoon cracked pepper1/2 teaspoon salt1/2 teaspoon cloves1 bay leaf1 clove garlic, smashed1 cup ketchup1/2 cup water1/4 cup vegetable oil1/4 cup tarragon vinegar2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce2-3 drops liquid smokeInstructionsCombine all ingredients in a small saucepan.Simmer gently for 20 to 25 minutes, or until it reaches the consistency you like.Remove the bay leaf. Serve with beef or pork. NotesRecipe adapted from the 1965 Barbecue Book from Better Homes and Gardens. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Best Ever Buffalo Wings

Not a barbecue recipe, but definitely worth it to eat them. The only things needed for a good batch of buffalo wings: deep fat fryer, hot sauce, and butter. Tips for Best Ever Buffalo Wings The oil for the fryer needs to be hot enough. Set the temperature to 375 degrees F. The use of a frying thermometer will help you reach and keep that temp during frying. Don’t overcrowd the frying basket. This lowers the heat and prevents a crispy crust from forming. Use whole butter – not melted butter. Have a large mixing bowl ready with the sauce and butter. As soon as the wings are done, shake the fryer basket to drain them and dump them in with the sauce and the butter. Shake the bowl to toss the wings or use a spoon to mix them up. The heat of the wings will melt the butter. As the butter melts it mixes with the sauce and creates a thick, rich sauce that coats the wings perfectly.     Photos by Executive Chef John Shelton. His specialties include his original (and seriously good) Smoked Oysters in Cottonseed Oil. You’ll find him sharing his fishing adventures at Dana Point Fish Company. His portfolio is found at John Shelton Designs. Article by Renee Shelton. Her love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, she can be found at Pastry Sampler.   All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Garlic, White Wine, and Cumin Marinade

Garlic, White Wine, and Cumin Marinade 2015-03-25 14:26:26 Write a review Save Recipe Print Ingredients 1/2 cup dry white wine 1/4 cup canola oil 4 small garlic cloves, crushed 1 1/2 teaspoon reduced sodium soy sauce 1 teaspoon Dijon mustard 1/8 teaspoon whole cumin seed 1/8 teaspoon celery seed Instructions Whisk all the ingredients together. Use for any poultry item. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Trade Descriptions and Diagrams for Chicken: Wing Breakdown

Trade Descriptions and Diagrams for Chicken: Wing Breakdown

Trade Chicken Descriptions: Wing Breakdown The whole wing consists of the drummette, the flat, and the tip. The V-Wing is the 1st and 2nd segments. 2-Joint Wing is the 2nd and 3rd segments. Wing Drummette is the part that contains the humerus that attaches the wing to the body. Wing Flats are the mid-joint pieces, the second segment of the wing containing the ulna and radius. Wing Tips are the third segments containing the metacarpals and phalanges. Images courtesy USDA. Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler.   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...