Spicy Sesame Chicken Wings with Cucumber Salad

Servings: 4 | Preparation time: 20 to 30 minutes | Grilling time: 20 to 25 minutes

Ingredients

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  • 2½ pounds chicken wings, wing tips removed;

Glaze

  • ¼ cup plus 2 tablespoons soy sauce;
  • 5 tablespoons packed dark brown sugar;
  • 3 tablespoons finely chopped scallions;
  • 2 tablespoons rice vinegar;
  • 2 tablespoons sesame seeds;
  • 1 tablespoon vegetable oil;
  • 1 tablespoon toasted sesame oil;
  • 1 tablespoon hot chile-garlic sauce, such as Sriracha;
  • 2 teaspoons peeled, grated fresh ginger;
  • 3 garlic cloves, minced;

Salad

  • 1 English cucumber, peeled, halved lengthwise, seeds removed, and thinly sliced;
  • 1 teaspoon kosher salt;
  • 3 tablespoons rice vinegar;
  • 2 teaspoons vegetable oil;
  • 1 teaspoon toasted sesame oil;
  • ½ teaspoon peeled, grated fresh ginger;
  • 1 small clove garlic, minced;
  • 2 teaspoons honey;
  • 2 teaspoons soy sauce;
  • ⅛ teaspoon freshly ground black pepper;
  • ¼ cup finely diced red onion;

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Instructions

  1. In a large bowl combine the glaze ingredients. Pour all but ⅓ cup of the glaze into a large resealable plastic bag. Place the wings in the bag with the glaze. Press the air out of the bag and seal tightly. Turn the bag to distribute the glaze, and marinate at room temperature for 20 to 30 minutes.
  2. Place the cucumber slices in a colander set over a bowl, toss evenly with the salt, and allow to stand for 15 to 20 minutes.
  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  4. In a medium bowl whisk the rice vinegar, vegetable and sesame oils, ginger, garlic, honey, soy sauce, pepper, and onion. Rinse and drain the cucumber, then pat dry. Transfer to the medium bowl with the salad dressing and toss to coat.
  5. Brush the cooking grates clean. Grill the wings over direct medium heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat and continue grilling until the skin is dark brown and crisp and the meat is no longer pink at the bone, about 10 minutes more. Transfer the wings to the large bowl with the reserved ⅓ cup glaze and toss to coat. Serve the wings warm with the cucumber salad.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Maple-Brined Turkey with Bacon Gravy

Servings: 8 to 12 | Preparation time: 25 minutes | Brining time: 12 to 14 hours | Grilling time: 2-¾ to 3-½ hours | Special equipment: sturdy plastic bag; 10-quart or larger stockpot; 1 bamboo skewer; butcher’s twine; 2 extra-large disposable foil pans; roasting rack; 6 large handfuls maple, apple, or hickory wood chips; instant-read thermometer; gravy separator

Ingredients

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  • 1 whole turkey, 12 to 14 pounds, thawed if frozen
  • 1 large onion, coarsely chopped
  • 2 cups low-sodium chicken broth
  • 2 tablespoons grade B maple syrup
  • 3 tablespoons unsalted butter, melted

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Brine

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  • 1 quart warm water
  • 1-½ cups grade B maple syrup
  • 4 bay leaves
  • 1 tablespoon coarsely cracked black peppercorns
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • ¾ cup kosher salt
  • 3-½ quarts ice water

Gravy

  • 6 slices thick bacon
  • ½ cup all-purpose flour
  • Low-sodium chicken broth, as needed
  • Kosher salt
  • Freshly ground black pepper

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Instructions

  1. About 14 hours before grilling, in a very large nonreactive bowl whisk all of the brine ingredients, except for the ice water, until the salt and sugar are dissolved. Stir in the ice water. The brine should be very cold.
  2. Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If your turkey has a metal or plastic trussing clamp, leave it in place. Place the turkey inside a sturdy plastic bag and set it inside a large stockpot. Pour enough of the cold brine into the bag to cover the turkey as much as possible when the bag is closed and tightly tied. Discard any extra brine. Seal the bag. (If you don’t have room in the refrigerator, or if you don’t have the right sized pot, put the turkey in the bag in an ice chest and surround it with ice.) Refrigerate the turkey for at least 12 hours and no longer than 14 hours.
  3. Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one-third of the chopped onion into the neck cavity, and pin the neck skin to the back skin with a skewer. Put the remaining onion into the body cavity. Tuck the wing tips behind the turkey’s back and tie the drumsticks loosely together with butcher’s twine (or insert them in the plastic or metal truss, if there is one). Brush the turkey all over with the melted butter. Place one large disposable foil pan inside of the other creating a double thickness. Place a roasting rack in the pan. Place the turkey, breast side down, on the rack. Allow the turkey to stand at room temperature for 1 hour before grilling.
  4. Soak the wood chips in water for at least 30 minutes. Prepare the grill for indirect cooking over medium-low heat (about 350°F).
  5. Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the turkey over indirect medium-low heat, with the lid closed, for 1 hour, keeping the grill’s temperature as close to 350°F as possible.
  6. After 1 hour, turn the turkey over so that the breast side faces up. Drain and add two handfuls of wood chips to the charcoal or smoker box. Cook the turkey for another 45 minutes and then drain and add the remaining two handfuls of wood chips to the charcoal or smoker box. Continue cooking the turkey, with the lid closed, until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), reaches 170°F, 1 to 1-¾ hours longer. If the juices in the pan evaporate, add 1 cup water to the pan. During the last 15 minutes of cooking time, lightly brush the turkey with the maple syrup, trying not to let any syrup drip into the pan.
  7. Remove the pan with the turkey from the grill. Tilt the turkey so the juices run out of the body cavity and into the pan. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes (the internal temperature will rise 5 to 10 degrees during this time). Save the pan juices to make the gravy.
  8. In a large skillet over medium heat, cook the bacon until crisp and browned, about 10 minutes, turning occasionally. Transfer to paper towels to drain and cool. Reserve the bacon fat to use for the gravy, if needed. Chop the bacon.
  9. Strain the pan juices into a gravy separator. Let stand until the fat rises to the surface, about 3 minutes. Pour the pan juices into a 1-quart measuring cup, reserving the fat. If necessary, add chicken broth to the 1-quart measuring cup so that you have 1 quart of liquid.
  10. Measure the reserved fat. If necessary, add enough of the reserved bacon drippings to make ½ cup. In a medium skillet or saucepan over medium-high heat, heat the fat. When the fat is hot, whisk in the flour and let it bubble for 1 minute, whisking constantly. Increase the heat to high, whisk in the pan juices, and bring the gravy to a strong simmer, whisking often. When the gravy reaches a strong simmer, reduce the heat to medium-low, add the chopped bacon, and simmer until slightly thickened, 3 to 5 minutes more. Remove from the heat and season carefully with salt and pepper, if needed (the brine and bacon may have seasoned the gravy enough).
  11. Carve the turkey and serve with the warm gravy.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Easy Rosemary Roasted Chicken

Servings: 4 | Preparation time: 15 minutes | Marinating time: up to 4 hours | Grilling time:  30 to 50 minutes

Ingredients

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  • 1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed;

Marinade

  • 1 tablespoon Worcestershire sauce;
  • 2 tablespoons extra-virgin olive oil;
  • 1 tablespoon Dijon mustard;
  • 1 tablespoon cider vinegar;
  • 1 tablespoon finely chopped fresh rosemary leaves;
  • ½ teaspoon kosher salt;
  • ¼ teaspoon freshly ground black pepper;

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Instructions

  1. In a small bowl whisk the marinade ingredients.
  2. Cut the chicken into six pieces: two breast halves, two whole legs (thigh and drumstick), and two wings (remove and discard the wing tips). Brush each chicken piece on both sides with the marinade. If you have time, marinate the chicken in the refrigerator for as long as 4 hours. If not, you can roast the chicken right away.
  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Grill the chicken pieces, skin side down, over indirect medium heat, with the lid closed as much as possible, until fully cooked, turning once or twice. The breasts and wing pieces will take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct medium heat and cook until well browned all over, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Time to Grill™ by Jamie Purviance]

Honey-Lime Glazed Cornish Game Hens

Servings: 4 | Preparation time: 20 minutes | Grilling Time: 30-40 minutes

Ingredients:

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  • 2 Cornish game hens, 1/2 to 2 pounds each;

Marinade

  • 3 tablespoons vegetable oil;
  • 2 tablespoons honey;
  • 1/4 cup fresh lime juice;
  • 2 teaspoons finely chopped fresh rosemary leaves;
  • 2 tablespoons finely chopped fresh thyme leaves;
  • 1 teaspoon minced garlic;
  • 1/2 teaspoon paprika;
  • 1 teaspoon kosher salt;
  • 1/2 teaspoon frshly ground black pepper;

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Instructions

  1. Whisk the marinade ingredients in a medium bowl;
  2. Remove and discard the giblets from the hens. With a sharp knife or poultry shears, remove the backbones and cut them in half;
  3. Place the hen halves in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 2 to 3 hours, turning ocasionally;
  4. Prepare the grill for indirect cooking over medium heat (350 to 450 Fahrenheit degrees);
  5. Remove the hens from the bag and discard the marinade. Brush the cooking grates clean. Grill the hens, bone side down, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the hens, skin side down, over direct medium heat during the last 5 to 10 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes before serving. 

Bon appetit!

[Recipe source: weber.com]