Category Archives: Grilling

I’ve been on a chicken wing kick lately.  There’s just something about them that I can’t get enough of.  Sure, they are messy to eat, but picking every juicy morsel off the bone is pretty satisfying 🙂 There are a lot of words I would use to describe chicken wings…oven baked, grilled, crispy, sticky, sweet, spicy, saucy, tender, juicy, etc.…but it all depends on the recipe.  There is also the debate of boneless vs. bone-in chicken.  Is it really a chicken wing if it’s boneless?  I used to only eat boneless wings because I didn’t want to do the work but now, I usually prefer bone-in wings because they a bit more succulent.  I think a lot of people would agree. I started experimenting with different sauce flavors and came up with some fun Asian inspired recipes that I want to share with you today: General Tso’s Chicken Wings Kung … Continue reading

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Have you ever used a wooden board to grill?  These so called “planks” are wooden board that are soaked in water and set over direct heat on a grill and used as a means of cooking food.  It’s known as plank grilling or planking. Planking is a fun way to grill!  The planks get a slight char to them that creates just a hint of smokey flavor that enhances the food.  I typically buy the cedar plank because I like the taste the plank gives off, and also enjoy the smell.  Cedar planks are the most common, but you can also buy cherry, hickory, maple, and more. You can grill fish, protein, or vegetables on planks.  Fish tends to be the most common and is a great form of grilling fish because it doesn’t stick to the grates.  Salmon is my favorite fish to cook on a cedar plank.  If … Continue reading

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Hello Friends, Today we’re talking brisket!  One beautiful (and windy) weekend the family decided to throw a brisket into the roasting box and we made some White Mac and Cheese to go along with it. First, we made our Beef Brisket Rub.  The quantities listed were for our size roast, which was just under 10lbs, or about 1.5 Chihuahuas, for perspective. Recipe: Beef Brisket Rub: ½ cup kosher salt 2 tablespoons freshly ground black pepper 2 tablespoons garlic powder 1 tablespoon of onion powder t tablespoon of Lawry’s seasoned salt ¾ teaspoon Cumin ¾ teaspoon Chili powder   Brisket cooked to 180 degrees internal Can baste with equal parts of apple cider vinegar and water Meanwhile, we need to prep the roasting box.  You start off by just placing your charcoal in a pile across the top of the roasting box.  Amount of charcoal will vary.  Once ready we lit … Continue reading

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