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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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grilled wings tonight
We voted, and decided to have a "retro" supper tonight. I got a mess of
wings, and am going to slow grill them out on the grill, basting them repeatedly with KC Masterpiece. I've not done that in years, since it's such a mess cleaning up the grates. They're due for a good cleaning, anyway, so what the heck. To keep it purely "retro," there won't be any smoking beforehand or even Carolina-type sauce. -- Nonny Nonnymus A penny saved is obviously a government oversight. |
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grilled wings tonight
On Mar 3, 5:12 pm, Nonnymus > wrote:
> We voted, and decided to have a "retro" supper tonight. I got a mess of > wings, and am going to slow grill them out on the grill, basting them > repeatedly with KC Masterpiece. I've not done that in years, since it's > such a mess cleaning up the grates. That is something I really hate about having the SO's family over. They LOVE barbecue sauce, and they think if they are "gettin' all over ya" they are having some good stuff. I am not used to it, I don't like all the crap on the grill, and the taste isn't my style. BUT, that's what they grew up with. Dad used to make his chicken (and burgers!) that way, so that give them a "retro" trip down memory lane as well. For my trip down memory lane to remember my Dad's barbecue, I would have to burn the meat to char, have half the chicken cooked, and half burned, and the sausages hard enough to drive nails with in case of emergency. Mom's iced tea and banana pudding was always good, though! Robert |
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grilled wings tonight
Had the same thing back in the 60's, we would have these awsome pork
chops 1and half inches thick and Dad would always come home drunk and burn the crap out of them till they were black and crispy on the outside and dry as a bone, mmm mmm can just taste them now... |
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grilled wings tonight
Dave Bugg wrote:
> wrote: >> Had the same thing back in the 60's, we would have these awsome pork >> chops 1and half inches thick and Dad would always come home drunk and >> burn the crap out of them till they were black and crispy on the >> outside and dry as a bone, mmm mmm can just taste them now... > > Have the same what? Please leave some of the text to which you are replying > so we know to what you are referring. The wings cooked on the grill with KC Masterpiece cooked in were darned good, and sure brought back memories. I did a bunch, then bagged the leftovers for breakfasts and to go with soup in the evening. Cooking that way was sure standard fare in the 50's and 60, slowly disappearing in the 70's in favor of dry rubbed meats with sauce on the side or added before serving. Pork chops were another retro thing with us. I'd get them about 1/2" thick (they're better thin) and cook them fairly slowly with KC Masterpiece-type sauce so it carmelized. They'd be about 3/4" thick when ready to serve. <Grin> -- Nonny Nonnymus A penny saved is obviously a government oversight. |
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grilled wings tonight
Nonnymus wrote:
> Dave Bugg wrote: >> wrote: >>> Had the same thing back in the 60's, we would have these awsome pork >>> chops 1and half inches thick and Dad would always come home drunk >>> and burn the crap out of them till they were black and crispy on the >>> outside and dry as a bone, mmm mmm can just taste them now... >> >> Have the same what? Please leave some of the text to which you are >> replying so we know to what you are referring. > > The wings cooked on the grill with KC Masterpiece cooked in were > darned good, and sure brought back memories. I did a bunch, then > bagged the leftovers for breakfasts and to go with soup in the > evening. > Cooking that way was sure standard fare in the 50's and 60, slowly > disappearing in the 70's in favor of dry rubbed meats with sauce on > the side or added before serving. Pork chops were another retro > thing with us. I'd get them about 1/2" thick (they're better thin) > and cook them fairly slowly with KC Masterpiece-type sauce so it > carmelized. They'd be about 3/4" thick when ready to serve. <Grin> I'd eat 'em any day of the week. -- Dave www.davebbq.com |
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grilled wings tonight
Dave Bugg wrote:
>> The wings cooked on the grill with KC Masterpiece cooked in were >> darned good, and sure brought back memories. I did a bunch, then >> bagged the leftovers for breakfasts and to go with soup in the >> evening. >> Cooking that way was sure standard fare in the 50's and 60, slowly >> disappearing in the 70's in favor of dry rubbed meats with sauce on >> the side or added before serving. Pork chops were another retro >> thing with us. I'd get them about 1/2" thick (they're better thin) >> and cook them fairly slowly with KC Masterpiece-type sauce so it >> carmelized. They'd be about 3/4" thick when ready to serve. <Grin> > > I'd eat 'em any day of the week. > Yup, there's still a place in my heart for "retro" barbecuing. This might get me kicked off this fine newsgroup and perhaps even have my right to call myself a Missourian rescinded, but has anyone ever barbecued a steak? It's not bad, to be honest. Mrs. Nonny and I loved a barbecue rib joint in Fort Wayne, and would eat there at least once a week. Their rib sauce (KC style) was very good, as were their aged steaks. They'd smoke their ribs, then dunk them into a pan of sauce just before serving them. One evening I'd had a couple martinis and asked them to dunk their 16 oz. T-bone into the sauce. It was a battle, and even involved the owner coming to the table to see if I was a danger to myself and others. Finally, they did and served a barbecue steak to me. It was very, very good. In fact, I shared a bite with the owner and also the owner's brother, who was the cook. To make a long story short, it later became a menu item and like the ribs, the "barbecued steak" was one of the place's specialties. FWIW, cooking the sauce into the meat, as I discussed above about chicken and pork chops, doesn't work well with steak. Brushing it with KC-style sauce just before removing from the grill seems best. I've tried it with the Rudy's (less sweet) sauce, the mustardy sauces and the vinegar based sauces, and it doesn't work. The best simple solution is KC Masterpiece, Bullseye or a similar sauce. We're having company coming in next week- a group of gals Mrs. Nonny and I've known since the days BEFORE kindergarten. They're all the anorexic types: "Oh dear, I couldn't possibly eat a single more leaf of watercress," until they get here. By the time they leave, I bet I can put 5# on each and every one of them. <grin> The first night is gonna be pulled pork sandwiches with Marzetti slaw, kale and white beans and banana pudding. I also laid in 6 racks of the prettiest baby backs you ever saw and got a big bunch of scallops and shrimp to serve with gazpacho another night. I think they'll be happy. -- Nonny Nonnymus A penny saved is obviously a government oversight. |
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