If you’re not doing doing the Super Bowl and just kicking back grilling with friends and family…here’s a couple of recipes Jane sent me for the backyard BBQ.
Here are a couple of recipes. Please feel free to post your favorite party Snacks, Eats & Treats for all to share.
Actually, it will be around 75 degrees this afternoon at my house in South Texas. Hopefully some of y’all can brush off the snow to fire up the grill and party inside.
Traeger is a Pellet Grill company, but I can do any of these recipes over a gas grill, wood grill or an “Egg or Kamado grill. I would love to hear some feedback on pellet grills. I’ve cooked over wood and lump charcoal for a while and I have had a Kamado for years. My father got hooked on Kamado ceramic grills when we lived in Japan during the mid 60’s…he had three of them created and shipped back to the States when we left. Those grills lasted him about 20 years…then they were available in the US.
PREP TIME 15 MINS
COOK TIME40 MINS
Rack ‘em up, stack ‘em up, burn ‘em down—keep a fire hose handy cause these wings are ablaze.
HELLFIRE CHICKEN WINGS
3 LBS. CHICKEN WINGS
2 TBSP. VEGETABLE OIL
1 TBSP. PAPRIKA
2 TSP. BROWN SUGAR
1 TSP. SALT
1 TSP. BLACK PEPPER, FRESHLY GROUND
1 TSP. CAYENNE PEPPER
1 TSP. ONION POWDER
1 TSP. GRANULATED GARLIC
1 TSP. CELERY SEED
8 TBSP. BUTTER, UNSALTED
2 – 4 JALAPENO PEPPERS, THINLY SLICED CROSSWISE
1/2 CUP CILANTRO LEAVES
1/2 CUP HOT SAUCE
Cut the tips off wings and discard. Cut each wing into two pieces through the joint, giving you a meaty “drumette” and a “flat”. Transfer to a large mixing bowl and pour the oil over the chicken
Make the rub: In a small mixing bowl, combine the paprika, sugar, salt, black pepper, cayenne, onion powder, granulated garlic, and celery seed.
Sprinkle over the chicken and toss gently with your hands to coat the wings.
When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes
Grill the wings for 35 to 40 minutes, or until the skin is crisp and golden brown and the chicken is cooked through, turning once halfway through the cooking time.
Make the sauce: Melt the butter over medium-low heat in a small saucepan. Add the jalapeños and cook for 3-4 minutes. Stir in the cilantro & hot sauce.
Pour the sauce over the wings and toss to coat. Enjoy!
PREP TIME10 MINS
COOK TIME6 MINS
Juicy wood-fired shrimp gets a chili garlic kick. Give this seafood favorite some bold flavor for an appetizer you’ll keep coming back to.
2 LBS SHRIMP, PEELED, AND DEVEINED
6 OZ THAI CHILIES
6 CLOVES GARLIC
2 TBSP WINEMAKERS BLEND NAPA VALLEY RUB
1-1/2 TSP SUGAR
1-1/2 TBSP WHITE VINEGAR
3 TBSP OLIVE OIL
BAMBOO OR METAL SKEWERS
Place all ingredients besides shrimp in a blender and blend until a course textured paste is reached.
Place shrimp in a bowl, add chili garlic mixture and place in fridge to marinate for at least 30 minutes.
Remove from fridge and thread shrimp onto bamboo or metal skewers.
When ready to cook, start the Traeger according to grill intructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE enables grill) and preheat, lid closed, for 10 to 15 minutes.
Place shrimp on grill and cook for 2 to 3 minutes per side or until shrimp are pink and firm to touch. Enjoy!
PREP TIME10 MINS
COOK TIME45 MINS
These ain’t your regular nachos. This smokin’ recipe features wood-fired chicken, Traeger BBQ sauce, and all the fixin’s, for a unique twist on a household favorite.
1-1/4 LBS. CHICKEN BREASTS, BONELESS, SKINLESS
1/2 TO 3/4 CUP TRAEGER ‘QUE BBQ SAUCE
24 LARGE TORTILLA CHIPS
3 CUPS MEXICAN BLEND SHREDDED CHEESE
1/2 CUP BLACK OLIVES, SLICED AND DRAINED
PICKLED JALAPENOS, SLICED
3 SCALLIONS, THINLY SLICED
1 CUP SOUR CREAM
Season the chicken breasts with the Traeger Pork and Poultry Rub.
When ready to cook, set temperature to 350˚F and preheat, lid closed for 15 minutes.
Arrange the chicken breasts on the grill grate and cook, turning once halfway through the cooking time, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 170˚F. Transfer to a cutting board and let rest for 3 minutes. Leave the grill on if you are making the nachos immediately.
Dice the chicken into small cubes, 1/2-inch or less. Transfer to a mixing bowl and pour 1/2 cup of Traeger Regular Barbecue Sauce over the diced chicken. Stir gently to coat each piece.
Set aside, or cover and refrigerate if not making the nachos immediately. Lay the tortilla chips in a single layer on a rimmed baking sheet or pizza pan. Sprinkle evenly with half the cheese and a few of the jalepenos (if using).
Spoon barbecued chicken mixture on each chip. Top with black olives and more pickled jalapeno, if desired. Sprinkle the remaining half of the cheese evenly over the chips. Scatter the sliced onions over the chips.
Put the baking sheet on the grill grate. Bake until the chips are crisp and the cheese is melted, 12 to 15 minutes. With a spatula, transfer the nachos to a plate or platter. Serve immediately with sou cream and pickled jalepenos. Enjoy!