MEATBALL JALAPEÑO POPPERS
Courtesy of Casa De Bertacchi, casameatballs.com
Cook time: 25–30 minutes | Makes: 26 appetizers
Preheat oven to 375°F.
Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half.
Cut the meatballs in half. Place each meatball half, cut side down, over the cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick.
Place on a baking sheet and bake 25 to 30 minutes, or until bacon is browned. Serve immediately on a platter.
Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.
SLOW-GRILLED CHICKEN THIGHS WITH ALABAMA WHITE SAUCE
Excerpted from Grilled To Perfection: Two Champion Pit Masters’ Recipes and Techniques for Unforgettable Backyard Grilling, by Andy Husbands and Chris Hart, with Andrea Pyenson. April 2014/Page Street Publishing. Used with permission.
Photo courtesy of Ken Goodman
The beauty of this recipe is crispy, golden-brown skin, achieved by coating the chicken pieces with dry rub before grilling—and a little bit of technique. By cooking the chicken over low, direct heat, you vastly reduce the risk of burning the skin. When using charcoal, it’s important to watch out for hot spots. If they occur, simply move the chicken to a cooler part of the grill.
Alabama White Sauce (aka Alabama White BBQ Sauce or just plain White BBQ Sauce) is a regional oddity that is virtually unknown outside of northern Alabama. Tangy and rich, with a kick of horseradish, it is typically paired with chicken but tastes great with just about anything you can think to pour it on or dip in it. —Andy Husbands and Chris Hart.
Serves: 4 to 6
Make the dry rub: In a small bowl, mix all the seasonings. Set aside.
Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney, and light it. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. If using a gas grill, light the gas, and adjust the temperature on both sides to low.
While the fire is coming to temperature, place the chicken thighs on a baking sheet, skin-side up. Sprinkle the chicken with half of the dry rub.
When you can hold your hands over the fire for no more than 8 to 10 seconds, clean the grill grate. Set the chicken thighs, skin-side down, on the grates. Sprinkle the remaining half of the dry rub on the chicken. Cook, covered, for 30 to 40 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. If using a charcoal grill, adjust the vents to maintain a temperature of 300°F.
Flip the chicken, and continue to cook until a thermometer inserted into the thickest part of the meat registers 170°F, about 15 to 20 minutes more. Transfer the chicken to a platter, and let it rest for 10 minutes. Slather with the Alabama White Sauce, and serve.
Alabama White Sauce
Makes: 2 cups
Whisk all the ingredients in a medium-sized mixing bowl until fully incorporated. Cover, and set aside until ready to use, or transfer to an airtight jar, and refrigerate for up to two weeks.
GRILLED KOREAN AND KNOB CREEK® RYE WHISKEY BBQ-STYLE WINGS
Courtesy of Celebrity Chef Michael Symon
Photo courtesy of Knob Creek® Rye Whiskey.
Place the chicken wings in a gallon-sized bag, and pour in half of the Korean and Knob Creek Rye® Whiskey BBQ sauce. Reserve the other half of the Korean and Knob Creek Rye® Whiskey BBQ sauce for later use. Make sure all of the wings are coated, and then refrigerate for up to 4 hours or overnight.
Preheat your grill to medium heat. Remove the wings from the marinade, and pat them dry. Discard the marinade. Lightly season the wings with salt and freshly ground black pepper. Drizzle the wings with a little bit of olive oil, and then place them on the grill.
Cook until nicely grill marked and cooked through, about 25 to 30 minutes. Throughout the last 10 minutes of the cooking process, brush the wings with the reserved Korean and Knob Creek Rye® Whiskey BBQ sauce.
Remove the wings from the grill, and pour them onto a platter. Sprinkle with the sliced scallions and chopped cilantro. Serve the remaining Korean and Knob Creek Rye® Whiskey BBQ sauce on the side.
Korean and Knob Creek® Rye Whiskey BBQ Sauce
Add all ingredients to a mixing bowl, and whisk together. Set aside.
CHEESE “BURKER” SLIDERS WITH SAMUEL ADAMS BOSTON LAGER KETCHUP
Courtesy of Chef David Burke
Photo courtesy of Samuel Adams Boston Lager.
Makes: 20 mini sliders, two per person
For the Burgers:
Preheat oven to 350°F. Slice English muffins in half. Scoop out half of the bread on the bottom portion. Fill with two ounces ground beef that has been tossed with Samuel Adams Boston Lager. Place on sheet pan upside down (on meat side), and brown meat in oven for 3 minutes. Remove from oven, and top meat with cheese, thinly sliced pickles and top of English muffin. Heat in oven for 5 minutes. Remove from heat, and skewer with tomato. Serve immediately.
For the Boston Lager Ketchup, mix together all ingredients, and serve with sliders!
ULTIMATE HOT BALTIMORE CRAB DIP
Excerpted from Cooking with Frank’s® RedHot® Cayenne Pepper Sauce, by Rachel Rappaport, ©2014 Ulysses Press. Used with permission.
Photo courtesy of Ulysses Press/Judi Swinks Photography
Makes: about 18 servings
Preheat oven to 350°F. In a medium bowl, stir together both crab meats, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, black pepper and shallot until smooth.
Spread the mixture into an 8- x 8-inch baking dish. Sprinkle with the cheddar cheese in an even layer. Bake uncovered until the cheese is melted and the dip is warmed through, about 15 minutes. Serve immediately with crackers, chips or bread.
CARAMEL ALMOND POPCORN CLUSTERS
Courtesy of the Popcorn Board
Photo courtesy of the Popcorn Board
Makes: about 20 pieces
Preheat oven to 225°F. Spray a 10- x 15-inch baking sheet with non-stick spray. Mix popcorn and almonds in a large bowl.
Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high, and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
Bake for 1 hour in preheated oven. Cool completely. Break into pieces, and store in airtight container.