BBQ Chicken Wings

 This method is low and slow- achievable on our new grill! I would not attempt it unless you can control your charcoal temperature- which is the amazing thing you can do with with the Masterbuilt grill. These wings were insanely good. Used Frank’s on the right third and S.O.S. Maple BBQ (locally made)  https://stevesoriginalsauces.com/products/nh-maple-syrup-barbecue-12-oz  on the left. Both excellent. Made blue cheese dip using Great Hill Blue from Marion, MA. Had with sides of potato salad and corn on the cob. 

Brine your wings: 

2 cups water

2 TB sugar 

2 TB table salt

Stir to dissolve in a large bowl then add wings. Cover and refrigerate for at least 30 min. 

Pat them dry and season with smoked paprika and pepper. You can season with whatever dry rub you'd like. 

Heat the grill to 250 and add some wood to smoke. I used pecan.

Cook 45 minutes, flip, cook another 45 min. 

Increase heat to 300. 

Spray both sides of wings with, "I Can't Believe It's Not Butter" spray. Grill an additional 20 minutes at 300.  

Pull wings off grill and into an aluminum tray that you can fit back in the grill. 

Sauce the wings with your preferred sauce and put back on the grill (keep in the pan) for another 10 minutes.   

Blue cheese dressing: 

1 cup sour cream

1 cup mayonnaise

2/3 cup buttermilk

1 teaspoon Worcestershire sauce

1/2 teaspoon granulated sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt, or to taste

4 ounces blue cheese, finely crumbled

Lobster Quiche

Happy 4th of July! I came across this recipe in my “Best of the Best from New England” book. Hannaford was sold out of live lobster but I’ve bought this meat in the frozen section before and it’s great and in this recipe. It’s a 7oz package, not sure what the measure was on it but it looked right. Make sure to get good cheddar and Swiss! The tarragon is so good in it, dried is what I used. I forgot the parsley! You could play around with herbs that pair well with the cheeses and lobster. 

 CRUST:

1½ cups flour 

1 teaspoon salt

6 tablespoons butter or shortening

3-5 tablespoons ice water

Mix together the flour and salt. Using a pastry fork or food pro-cessor, cut in the shortening until the mixture resembles coarse sand. Mix in just enough ice water to form a ball. Wrap the pastry in plastic wrap and refrigerate for 1 hour. Roll out the chilled dough on a lightly floured board to ⅛-inch to ¼-inch thickness. Line a 9-inch quiche pan with the pastry, cover with plastic wrap, and refrigerate until ready to use.

FILLING:

3 eggs

1½ cups half-and-half

1 tablespoon butter, melted

1½ cups cooked lobster meat, chopped coarsely

 ¾ cup grated Swiss cheese 

¾ cup grated Cheddar

1 small onion

1 clove garlic

¼ teaspoon dry mustard

½ teaspoon tarragon

1 teaspoon parsley

Salt and pepper to taste

cheese

Preheat oven to 350°. 

In a large bowl, beat the eggs well. Add the half-and half and beat again. Stir in the lobster meat and cheeses.

Set aside. Chop the onion fine and sauté in a little butter. When the onion is almost done, crush the garlic and stir in: remove from heat. Add the onion and garlic, dry mustard, herbs, salt, and pepper to the lobster mixture and combine well. Pour into the quiche crust and bake at 350° for 45 minutes. Cool on a rack for 5 minutes before slicing.

A recipe from Murphy's Bed & Breakfast, Narragansett, RI.

The Bed & Breakfast Cookbook

Houston’s Hawaiian Ribeye

 I adjusted ingredients for 3 ribeyes. Used the juice left inside a freshly sliced pineapple. It wasn’t as much as the recipe calls for (which was fine), but I would probably use canned juice. Served with fresh snap peas from the garden stand and baked potatoes. 

INGREDIENTS

• 2  thick cut  rib eye steaks
• 1  cup low sodium soy sauce (do NOT use regular! it will ruin your steak!)
• 2  garlic cloves, minced
• ¹⁄₂ cup brown sugar
• 6  ounces  pineapple juice
• ¹⁄₃ cup apple cider vinegar
• 2  teaspoons fresh ginger, minced

• DIRECTIONS

  1. Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it’s cooled, or to speed up the process, cover and place it in the fridge until it’s cool.
  2. Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
  3. 20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
  4. Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.