Yes, we have taken up smoking, the indirect kind, that is; that means that we have a covered grill where we put a small pile of hot coals on one side and items of food on a grate on the other side. We close the lid and keep the temperature low, and some hours later, we have the most delectable, moist and tender appetizers that you normally only consume in your dreams. (What other kind of smoking did you imagine, with Larry being an oncologist?!)
We are such neophytes at smoking that I feel totally fraudulent writing these recipes. We bow low at the shrine of my brother-in-law, Kenny Overholt, who is a grill master extraordinaire. Every little thing that we know about indirect grilling has been learned under his tutelage; he has a hot line for answering our questions. And no, he is OUR brother-in-law and you cannot steal him. I guess you will just have to google "indirect grilling" and try to absorb the technique, so that you can reproduce these two appetizer recipes for your family and friends. It definitely will be worth the effort. Since these two appetizers take approximately the same amount of time to grill, we often make then at the same time.
Smoked Chicken Wings
Smoked Chicken Wings
6 lb. chicken wings, about 25 whole ones(Cut into 3 parts, at each joint, tossing the smallest wing piece, and saving the other 2 parts to smoke. Or you can buy 50 ready prepped drummettes).
3 c. apple cider vinegar
3 c. water
1/4 c. butter
2 Tbsp. salt
1 Tbsp. pepper
3 Tbsp. worchestershire sauce
In a large stock pot, combine the cider, water, butter, salt, pepper and worchestershire sauce and bring to a boil. Drop the chicken wing pieces into the mixture and bring back to a boil; make sure all the pieces are submerged in the liquid. Cover and remove from the heat. Let set on the stove for 3 hours. If you are not quite ready to grill after three hours, put the whole pot in the refrigerator.
Prepare the grill for indirect heat. Place the wings on the grate, on the side away from the charcoal. Close the lid and maintain the internal grill temperature at 225, adding a few briquets as needed and adjusting the air vents. The wings should be ready in about 2 1/2 hours. It is not necessary to turn them over or move them around on the grate. Serve with a BBQ sauce for dipping. This makes 50 pieces and you can figure about 5 wings per person for an appetizer.
Jalapeño Poppers
Jalapeño Poppers
18 medium sized jalapeño peppers
8 ounce block cream cheese, room temperature
1/4 lb. shredded pepper jack cheese (or other desired type of cheese)
1 tsp. Lawry's Seasoned Pepper
18 slices of bacon (just over 1 lb)
With a fork, combine the cream cheese, shredded cheese, and seasoned pepper. Prepare the jalapeño peppers by chopping off the ends, slicing them in half, and removing most of the seeds and white membrane. If you want very little heat, remove all the seeds and membrane. Using a spoon, divide the cheese mixture between the 36 pepper halves. Using a kitchen shears, half the bacon slices lengthwise. Carefully wrap each popper in one of the bacon strips. If your hands are not accustomed to handling hot peppers, you may want to wear gloves. Remember not to get your hands near your eyes!
Prepare the grill for indirect heat. Place the poppers on the grate away from the hot coals. Close the grill lid and maintain the internal grill temperature at 225 for about 2 1/2 hours, or until the bacon is cooked through and slightly brown. Serve immediately. Makes 36 appetizers.