[JT]

I love mesquite with a good steak, have not combined it with hickory though.  Sounds tasty!

[MDixon]

Puttanesca came out quite good.

[James K]

I baked my dog a peanut butter, honey, flax, and berry cake today for her 3rd birthday. She already ate 1/4 of it (because I am going to save the rest) and I've never made a dog cake before but I got the recipe from a local baker.

[HopDen]

We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?

[Robert]

We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?

Moussaka is delicious! If you have a lot of eggplant, and aren't familiar with it, stay in the Eastern Mediterranean and learn to make Baba Gannouj; one of the highest callings of the humble eggplant.  A roasted eggplant spread/dip. 

[HopDen]

We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?

Moussaka is delicious! If you have a lot of eggplant, and aren't familiar with it, stay in the Eastern Mediterranean and learn to make Baba Gannouj; one of the highest callings of the humble eggplant.  A roasted eggplant spread/dip.

Robert, I've been growing eggplant for many years. It's not a finicky plant to grow at all. Given plenty of water and lots of sun it produces greatly. I have had/made Baba Gannouj on occasion. I like it! The great thing about eggplant is the range of dishes made and the techniques employed to that end. Here are a few dishes I like to cook with the lowly eggplant. A simple eggplant parmesan. An Indian dish called Bainghan Bharta, you blacken the eggplant whole over a charcoal fire for authenticity and then you rinse the charred skin off (I don't) then mash with spices and herbs amongst other ingredients. Look that one up and I'm sure it will please. Another dish I love is called Caponata. A Sicilian sweet and sour dish containing onion,celery,tomatoes,garlic, olives,raisons,capers and a few I'm leaving out. Makes a great appetizer to accompany a hearty pasta dish.

[JT]

Apple and cherry wood smoked ribs and wings.  Finished on the grill with a homemade Hawaiian glaze.  Served up with Brussels sprouts, Hawaiian rolls and watermelon. 

[a10t2]

Dang, JT, that literally made my stomach growl.

[Bklmt2000]

Another recent batch of wings:

Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.

Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.

Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.

Showing my work:



Verdict: Tasty, AF.

[JT]

Another recent batch of wings:

Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.

Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.

Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.

Showing my work:



Verdict: Tasty, AF.

Those looke great.  I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so. 
Tomorrow's wings are getting a dry rub (on now) and grilled. 

[Bklmt2000]

Another recent batch of wings:

Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.

Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.

Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.

Showing my work:



Verdict: Tasty, AF.

Those looke great.  I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so. 
Tomorrow's wings are getting a dry rub (on now) and grilled.

Thanks, JT, much appreciated.

I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt.  I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).

As far as cooking wings goes, grilling is my fav method by far.  Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.

And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings.  I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing.  I can post a pic if you want to see what I'm describing.

Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.

[JT]

Another recent batch of wings:

Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.

Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.

Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.

Showing my work:



Verdict: Tasty, AF.

Those looke great.  I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so. 
Tomorrow's wings are getting a dry rub (on now) and grilled.

Thanks, JT, much appreciated.

I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt.  I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).

As far as cooking wings goes, grilling is my fav method by far.  Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.

And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings.  I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing.  I can post a pic if you want to see what I'm describing.

Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.

I'm always open to seeing wing cooking methods!  I have a hard time finding pecan, but usually have apple, cherry, hickory and mesquite on hand. 
Were using a spice mix called Kick'n Chicken from Weber - I don't usually buy premade spice mixes but my wife and I both remember liking this one from a few years back.  Giving it a try again. 

[JT]

Grilled wings with dry rub.  Didn't help the Bengals win, but made defeat easier to swallow. 

[a10t2]

First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.

[BrewBama]

First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.

Look’s great.  Interesting, first cool weather around here calls for potato soup. The way things are going that’ll be in Jan. Weirdly warm weather even for N AL.


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