• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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I smoked some chicken wings last night and they were freaking fantastic.
Ingredients:
4-5 lbs chicken wings
Kosher salt (to taste)
1 Tbsp baking powder
2 tsp brown sugar
2 tsp onion powder
2 tsp Lebanese 7 spice
1 tsp Piment D’Ville chili powder
Olive oil brush strokes (about 2 Tbsp)
Steps:
1) cut up the chicken wings to make flats and drums.
2) pat them dry and rub them down with some Kosher salt. Note: l got a little heavy handed with the salt, it’s my one complaint with how they turned out.
3) let them sit uncovered in the fridge for up to 24 hours. In my case it was 5 hours.
4) combine the rest of the dry ingredients and toss/rub down the wings with it and let them sit out in room temperature for at least a half hour. I let them sit for around 1.5 hours.
5) heat up the smoker to 250 degrees with apple wood chips.
6) smoke the wings until they hit an internal temp of between 175 to 190 degrees. 2 to 3 hours should do. I got mine to 190.
7) remove the wings from the smoker, brush them down with olive oil, and finish them off in the oven at 400 degrees for about 10 minutes. Note: l did this to “crisp up the skin” but l don’t think this step was necessary at all.
Notes:
I know that’s an oddball spice mixture. Using baking powder is a new one for me, but l keep reading about how it helps crisp up the skin and seal in moisture on poultry in a smoker, and l’ve now done a spatchcocked chicken and a whole damn turkey in the smoker and it seems to do the trick.
Lebanese 7 spice is basically a mix of allspice, black pepper, cumin, cinnamon, cloves, coriander and nutmeg, and it has basically turned in to one of my go to’s for curries and meat rubs.
Piment D’Ville is made from Espelette chilis, which are native to the Basque region in Europe, except they’re grown and cultivated a bit differently in California. It has a mild kick so it won’t blow your doors off. I was cooking for myself and my crew, which includes a few kids. They all indicated the kick was well below their tolerance so l may kick it up a notch with something spicier for the next batch.
The finished product was fantastic. Maybe a bit salty, but great flavor and the “fall off the bone” thing was on point.
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I smoked some chicken wings last night and they were freaking fantastic.
Ingredients:
4-5 lbs chicken wings
Kosher salt (to taste)
1 Tbsp baking powder
2 tsp brown sugar
2 tsp onion powder
2 tsp Lebanese 7 spice
1 tsp Piment D’Ville chili powder
Olive oil brush strokes (about 2 Tbsp)
Steps:
1) cut up the chicken wings to make flats and drums.
2) pat them dry and rub them down with some Kosher salt. Note: l got a little heavy handed with the salt, it’s my one complaint with how they turned out.
3) let them sit uncovered in the fridge for up to 24 hours. In my case it was 5 hours.
4) combine the rest of the dry ingredients and toss/rub down the wings with it and let them sit out in room temperature for at least a half hour. I let them sit for around 1.5 hours.
5) heat up the smoker to 250 degrees with apple wood chips.
6) smoke the wings until they hit an internal temp of between 175 to 190 degrees. 2 to 3 hours should do. I got mine to 190.
7) remove the wings from the smoker, brush them down with olive oil, and finish them off in the oven at 400 degrees for about 10 minutes. Note: l did this to “crisp up the skin” but l don’t think this step was necessary at all.
Notes:
I know that’s an oddball spice mixture. Using baking powder is a new one for me, but l keep reading about how it helps crisp up the skin and seal in moisture on poultry in a smoker, and l’ve now done a spatchcocked chicken and a whole damn turkey in the smoker and it seems to do the trick.
Lebanese 7 spice is basically a mix of allspice, black pepper, cumin, cinnamon, cloves, coriander and nutmeg, and it has basically turned in to one of my go to’s for curries and meat rubs.
Piment D’Ville is made from Espelette chilis, which are native to the Basque region in Europe, except they’re grown and cultivated a bit differently in California. It has a mild kick so it won’t blow your doors off. I was cooking for myself and my crew, which includes a few kids. They all indicated the kick was well below their tolerance so l may kick it up a notch with something spicier for the next batch.
The finished product was fantastic. Maybe a bit salty, but great flavor and the “fall off the bone” thing was on point.
Olive oil brush strokes (about 2 Tbsp)
I'm pretty sure that's what I did with the Clabber Girl in my youth.?
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Olive oil brush strokes (about 2 Tbsp)
I'm pretty sure that's what I did with the Clabber Girl in my youth.?
She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
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She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
Nickers...."There are no old running QB's in the NFL "~Sam Rutigliano~ -
She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
That’s really cool. I’ll do you one less better. There’s a band l was wildly in to back in the day called Jawbreaker that used that image along with the tag line “when it pains it roars.” They were sort of labeled emo/hardcore, but emo wasn’t really a thing back then so to us they were just a moody punk band.
So if you ever see some emo kid sporting your aunt’s image around town, chances are they’re Jawbreaker fans.
Here’s one of my faves from that era.
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You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
That’s really cool. I’ll do you one less better. There’s a band l was wildly in to back in the day called Jawbreaker that used that image along with the tag line “when it pains it roars.” They were sort of labeled emo/hardcore, but emo wasn’t really a thing back then so to us they were just a moody punk band.
So if you ever see some emo kid sporting your aunt’s image around town, chances are they’re Jawbreaker fans.
Here’s one of my faves from that era.
That’s really cool. I’ll do you one less better. There’s a band l was wildly in to back in the day called Jawbreaker that used that image along with the tag line “when it pains it roars.” They were sort of labeled emo/hardcore, but emo wasn’t really a thing back then so to us they were just a moody punk band.
So if you ever see some emo kid sporting your aunt’s image around town, chances are they’re Jawbreaker fans.
Here’s one of my faves from that era.
I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC.. Had they thought about it we could've worked something beneficial for both sides.. Because we were a band of both black and white members... But... That's all in the past... I'm pretty much retired from the scene...
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That’s really cool. I’ll do you one less better. There’s a band l was wildly in to back in the day called Jawbreaker that used that image along with the tag line “when it pains it roars.” They were sort of labeled emo/hardcore, but emo wasn’t really a thing back then so to us they were just a moody punk band.
So if you ever see some emo kid sporting your aunt’s image around town, chances are they’re Jawbreaker fans.
Here’s one of my faves from that era.
I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC.. Had they thought about it we could've worked something beneficial for both sides.. Because we were a band of both black and white members... But... That's all in the past... I'm pretty much retired from the scene...
I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC..
Jawbreaker probably took the necessary steps for licensing purposes. Those shirts were sold in places like Hot Topic. Fuckin’ sellouts. They eventually signed to Warner Bros and put out one really fucking amazing album that sounded sonically different than their earlier material, and then they closed up shop until they reunited within the last few years.
Let’s hear some IROC now. Got a link?
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I'm surprised Morton Salt Co. would allow them to use it... I was in a Hip Hop band many moons ago and we called ourselves IROC..(International Rhythm of Composers). And the next thing you know we were getting lawsuit threats from IROC..
Jawbreaker probably took the necessary steps for licensing purposes. Those shirts were sold in places like Hot Topic. Fuckin’ sellouts. They eventually signed to Warner Bros and put out one really fucking amazing album that sounded sonically different than their earlier material, and then they closed up shop until they reunited within the last few years.
Let’s hear some IROC now. Got a link?
Jawbreaker probably took the necessary steps for licensing purposes. Those shirts were sold in places like Hot Topic. Fuckin’ sellouts. They eventually signed to Warner Bros and put out one really fucking amazing album that sounded sonically different than their earlier material, and then they closed up shop until they reunited within the last few years.
Let’s hear some IROC now. Got a link?
No I just have crappy old videos... I used to get all of my stage gear at Hot Topic lol... The chick I was dating at the time turned me on to it...
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She is a cutie. Talk about a company that hasn’t done a rebrand in a 100 years or so. That’s a rarity. From the 1930s…
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
You might be interested to know.. My Aunt is the real life Morton Salt girl.. She won a contest when she was young and the image of her has been on every container label since..
My grandmother entered a jingle contest which made you relinquish any copyrights to enter. She won nothing, was paid nothing, but the jingle became well known for many, many years . "Aren't you glad you use Dial? Don't you wish everybody did?"
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"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
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"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
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"ahem"....lol
Just wanted to say, we made 35 jars of our blackberry jam yesterday. What is different this year, is the drought dried out some of the wild berries early on, so there was a bunch of excellent hybrid berries on a great sale, so we added those into the recipe. Still turned out excellent. Also, this year, some of those jars were pints, not all smaller jelly jars. Blackberry jam and dandelion jelly jars are a huge hit with all our friends and family. It's so good I've been tempted to bring a little jar of it with us to our favorite steak house, but never have.
I collected three handfuls of chickory roots, roasted them, and ground them up into coffee. Chickory and dandelion roots were used that way back in the pioneer days, civil war days. Haven't made coffee with it yet. And found my gallon bag of dandelion blossoms in the freezer - going to make dandelion fritters - those are great. I make dandelion tea, but I buy the large ones at the store - really good for you - to go with my green tea. I want to find the large dandelion plant seed for next spring.
Now, if we just had a pond, where I could grow cattails (like dandelions, you can eat the entire plant), I could have more wild foods to go with the groundhog next spring.
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
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Damn, I threw Pepe Le Pew into the trash when I found him dead outside on the road. ? What was I thinking!! Next week maybe armadillo on the half shell. I could get lucky with so much traffic these days. Send me a jar of that jam. I'm sure it would really improve that recipe.?
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
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Hey, younger groundhog is actually good. I would never eat raccoon or possum, or ...ok, maybe I might try armadillo. I wanted to try alligator in Louisiana one time we were traveling to Texas, but it was out of season.
I picked a bunch of Autumn Olive berries. Quite edible - they are like oblong cranberries with a seed inside. Won't make much jam, but I wanted to try it.
I am disappointed though, not one store has frog legs around here in Ohio. I'll just have to grow my own in a friend's pond.
I've made white pine needle tea - pretty good with some sugar. big on vitamin "C".
I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
Lucky frogs, there.
You can switch to
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I had frogs under my back yard fountain and when they cleaned out the 400 gal reservoir they had 3 very good sized ones. I think they got there as washed in tadpoles from a cattle tank across the road about 100 yds away when we had a really big rain of about 7-8 inches a few years earlier. I gave them a reprieve and hauled them over into Sun City and released them into a very large pond there.
Lucky frogs, there.
You can switch to
Lucky frogs, there.
You can switch to
I think the best wild eating I ever had was pheasant. Breast meat was especially excellent and better tasting to me that domestic chicken or turkey.
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Lucky frogs, there.
You can switch to
I think the best wild eating I ever had was pheasant. Breast meat was especially excellent and better tasting to me that domestic chicken or turkey.
I think the best wild eating I ever had was pheasant. Breast me was especially excellent and better tasting to me that domestic chicken or turkey.
true. back when I was a kid, we had pheasants all over Ohio. Dad and I would go hunting with friends and it was awesome fun. But they froze out about 1076/77 in the big blizzard when I was in the AF. I miss hunting them.
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I only make this stuff once or twice a year, but if you need some appetizers or sweets to go with the Prime Rib, Beef Tenderloin, or Rib Roast of Pork the next few days, here are some family classics.
This snack mix doesn't have cheap cereal fillers. It's Premium Saltines, White Cheddar Cheeze-Its, Hot & Spicy Cheeze-Its, Dot's Pretzels, Gardetto's Rye Chips and Ranch Bugels. I make a mixture of butter, oil, Worceshershire Sauce, Tabasco Sauce and whatever seasoned salt you like. Bake for an hour at 250° stirring every 15 minutes.
The sweet treat is Christmas Hash. Kix Cereal, Cheerios, Spanish Peanuts, Mini Marshmallows, and M&Ms covered in melted white chocolate.
Enjoy. Merry Christmas to all!
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I only make this stuff once or twice a year, but if you need some appetizers or sweets to go with the Prime Rib, Beef Tenderloin, or Rib Roast of Pork the next few days, here are some family classics.
This snack mix doesn't have cheap cereal fillers. It's Premium Saltines, White Cheddar Cheeze-Its, Hot & Spicy Cheeze-Its, Dot's Pretzels, Gardetto's Rye Chips and Ranch Bugels. I make a mixture of butter, oil, Worceshershire Sauce, Tabasco Sauce and whatever seasoned salt you like. Bake for an hour at 250° stirring every 15 minutes.
The sweet treat is Christmas Hash. Kix Cereal, Cheerios, Spanish Peanuts, Mini Marshmallows, and M&Ms covered in melted white chocolate.
Enjoy. Merry Christmas to all!
I only make this stuff once or twice a year, but if you need some appetizers or sweets to go with the Prime Rib, Beef Tenderloin, or Rib Roast of Pork the next few days, here are some family classics.
This snack mix doesn't have cheap cereal fillers. It's Premium Saltines, White Cheddar Cheeze-Its, Hot & Spicy Cheeze-Its, Dot's Pretzels, Gardetto's Rye Chips and Ranch Bugels. I make a mixture of butter, oil, Worceshershire Sauce, Tabasco Sauce and whatever seasoned salt you like. Bake for an hour at 250° stirring every 15 minutes.
The sweet treat is Christmas Hash. Kix Cereal, Cheerios, Spanish Peanuts, Mini Marshmallows, and M&Ms covered in melted white chocolate.
Enjoy. Merry Christmas to all!
Looks good AP! I’m generally more of a salty snack guy myself. Merry Christmas to you too!
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Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
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Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Pepper Chicken with Hummus
This recipe is a panty dropper. It’s from my favorite cookbook, Father Yod’s Kitchen, and it’s pretty easy. You basically toss cut up onion, an Italian frying pepper, red bell pepper, and chicken in a mixture of olive oil, cumin, black pepper, oregano and salt, then broil it.
You then plate it on a bed of hummus with a ring of coos coos around it, and sprinkle some feta and toasted pine nuts on top. I generally use prepackaged hummus, spicy or roasted garlic, and parmesan coos coos works well.
The flavors work really really well together.
Substitute mud bugs or gator tail for chicken and we'll make a damn Cajun outa you yet.?
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