Thursday, March 31, 2011

Killer Hogs Wing Recipe...

Dry Rub Hot Wings Recipe

This is my favorite hot wing recipes. You can use either fresh or frozen wing sections or whole wings. If the wings are frozen, thaw the wings overnight in the fridge. A good tip here is to leave the wings in their original bag but place them in a large bowl because they will leak.

Now… it’s time to marinate.

Wings marinaded, seasoned and ready to grill

Recipe for 4lbs. of Chicken Wing Sections or Whole Wings

  • 1 Bottle of Frank's Red Hot Sauce 12oz
  • ½ Cup Olive Oil
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Soy Sauce

Place the Chicken Wings in a Large Zip Lock bag and pour the marinade over them. Refrigerate for 4-6 hours. I like to leave them in the marinade overnight if possible.

Next remove the chicken wings from the marinade and place on wire racks to drain excess liquid. Now it's time to season.

  • 1 tsp. Seasoned Salt
  • 1/2 tsp. Black Pepper
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/2 tsp. Cayenne Pepper
  • 1 tsp. Sweet Paprika

I cook the wings on a Weber kettle grill over direct heat. You don't want a really hot fire because the wings will burn before cooking through.

"Dry Rub Hot Wings"

I start with a half charcoal chimney and spread them out evenly on the bottom grate. Open the bottom vent to allow air to flow and use the top vent to control the heat. I cook with the top vent in the half open position.

The wings cook in about 12-15 minutes turning every 3 - 4 of minutes.

Half way through the cooking I baste the wings with a mixture of ½ Hot Sauce, ½ Butter. Just mop it on or dip the wings into it.

To finish the wings and give them a true “dry rub” taste, give them a light coat of Killer Hogs BBQ Rub at the very end. You can always use your own, homemade BBQ rub if you like.

These wings are great at a party but you'll want to cook several bags because they will go fast..

Tuesday, March 29, 2011

the sauce's the thing...

Lexington-Style Barbecue Sauce

Lexington-Style Barbecue Sauce
Yield: 3 cups (approximately)

Preparation: 5 minutes

From Taste of the South, June/July 2009

Recipe excerpted from Grillin’ with Gas by Fred Thompson (Taunton Press, 2009)


  1. 2 cups apple-cider vinegar
  2. 1/2 cup water
  3. 1/2 cup ketchup
  4. 2 tablespoons firmly packed light brown sugar
  5. 1 tablespoon hot pepper sauce
  6. 2 teaspoons crushed red chile flakes
  7. 2 teaspoons kosher salt
  8. 1 teaspoon freshly ground black pepper


  1. In a medium bowl, combine vinegar, water, ketchup, brown sugar, hot pepper sauce, chile flakes, salt, and pepper, whisking until sugar and salt dissolve. Use immediately or store in an airtight container in the refrigerator for up to 4 weeks. Shake before using.

Slow-Cooked Memphis-Style Barbecue Sauce

Slow-Cooked Memphis-Style Barbecue sauce
Yield: 4 cups (approximately)

Preparation: 5 minutes

Cook: 2 hours

From Taste of the South, June/July 2009

Recipe excerpted from Grillin’ with Gas by Fred Thompson (Taunton Press, 2009)


  1. 1 (24-ounce) bottle ketchup
  2. 1 1/2 cups water
  3. 1/2 cup apple-cider vinegar
  4. 1/3 cup firmly packed light brown sugar
  5. 1/3 cup granulated sugar
  6. 2 teaspoons freshly ground black pepper
  7. 2 teaspoons granulated onion
  8. 2 teaspoons dry mustard
  9. 1 tablespoon fresh lemon juice
  10. 1 tablespoon Worcestershire sauce


  1. In a medium saucepan, combine ketchup, water, vinegar, both sugars, pepper, onion, and mustard. Place over medium-high heat and bring to a boil, stirring to dissolve sugar.
  2. Reduce heat to low and simmer for 1 1/2 hours, stirring sauce occasionally.
  3. Add lemon juice and Worcestershire. Cook for 30 minutes.
  4. Remove from heat and let cool. Pour into an airtight container and refrigerate for up to 3 weeks, though Fred Thompson doubts it will last that long.

South Carolina Mustard Barbecue Sauce

South Carolina Mustard Barbecue sauce
Yield: 2 cups (appropximately)

Preparation: 5 minutes

Cook: approximately 10 minutes

From Taste of the South, June/July 2009

Recipe excerpted from Barbecue Nation by Fred Thompson (Taunton Press, 2007)


  1. 1 1/2 cups yellow mustard, such as French’s
  2. 1/2 cup firmly packed light brown sugar
  3. 1/2 cup tomato paste
  4. 5 tablespoons apple-cider vinegar
  5. 1 tablespoon Worcestershire sauce
  6. 1/2 teaspoon cayenne pepper
  7. 1/2 teaspoon granulated garlic
  8. 1/2 teaspoon freshly ground black pepper


  1. In a small saucepan over medium heat, combine mustard, brown sugar, tomato paste, vinegar, Worcestershire, cayenne pepper, garlic, and black pepper. Stir until sugar dissolves. Remove from heat and cool. Pour into an airtight container and refrigerate. Sauce will keep for a couple of weeks in the refrigerator.

Big Daddy’s Carolina Style Barbecue Sauce

Big Daddy says, "This is Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes about 2 3/4 cups


  • 1 cup prepared yellow mustard
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke (hickory flavoring)
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.
smokin ronnie's take on this recipe:
also try red wine vinegar or apple cider vinegar instead of cider vinegar.
and maybe use a little ketchup to mellow out the mustard.
some people don't like the hickory taste. leave it out.
little less mustard and a little more vinegar also.

Carolina Lemon Mop

This vinegar based mop has a nice lemon flavor that works really well with a Carolina Barbecued Pork. You can adjust the heat by changing the amount of Tabasco.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes about 2 cups


  • 1 cup cider vinegar
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons sugar
  • 2 teaspoons Tabasco
  • 1 teaspoon cayenne

Alabama White Sauce

Alabama White Sauce
Yield: 1 1/4 cups (approximately)

From Taste of the South, Web Exclusive


  1. 1 cup mayonnaise
  2. 1/2 cup apple-cider vinegar
  3. 2 tablespoons ground black pepper
  4. 2 tablespoons fresh lemon juice
  5. 2 teaspoons Worcestershire sauce
  6. 2 teaspoons prepared horseradish
  7. 1 teaspoon corn syrup
  8. 1/4 teaspoon ground red pepper


  1. In a large bowl, whisk together mayonnaise, vinegar, black pepper, lemon juice, Worcestershire, horseradish, corn syrup, and red pepper. Cover, and refrigerate for up to 3 days. Serve with Whole Smoked Chicken.

ty Lord for all my blessings...

Sunday, March 27, 2011

boy meets grill bobby flay/Spanish Style Grilling... part #1

Learn a technique for slicing garlic to create chips to top chile spiked grilled shrimp. And Bobby's take on tapas continues with grilled potatoes tossed with a creamy and spicy tomato aioli, served alongside a spice rubbed rib eye, that sizzles with his sherry vinegar steak sauce.

Grilled Shrimp with Garlic (Gambas al Ajillo)

  • 3/4 cup olive oil
  • 3 tablespoons freshly chopped thyme leaves
  • 1 1/2 tablespoons ancho chili powder
  • 6 cloves garlic, coarsely chopped
  • 24 large shrimp, shelled and deveined
  • Salt and freshly ground black pepper
  • 3 cloves garlic, thinly sliced
  • Special equipment: wooden skewers soaked in water

Heat the grill to medium.

Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.

Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Spanish Spritzers:

  • Ice cubes
  • 1 part white wine
  • 1 part coke-cola
  • 2 parts lemon-lime soda
  • 1 part fino sherry

Fill a rocks glass with ice and pour in white wine, lemon-lime soda and fino sherry. Stir and enjoy!

boy meets grill bobby flay/Spanish Style Grilling... part #2

Learn a technique for slicing garlic to create chips to top chile spiked grilled shrimp. And Bobby's take on tapas continues with grilled potatoes tossed with a creamy and spicy tomato aioli, served alongside a spice rubbed rib eye, that sizzles with his sherry vinegar steak sauce.

Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas)

  • 5 large red or yellow potatoes, scrubbed
  • Salt
  • 2 plum tomatoes
  • 1/4 cup olive oil
  • Freshly ground black pepper
  • 1 cup prepared mayonnaise
  • 3 cloves garlic, chopped
  • 2 teaspoons Spanish paprika
  • 2 teaspoons pureed chipotle in ad obo

Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each

potato into 3/4-inch thick slices.

Heat the grill to high.

Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.

Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.

Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aiol

i drizzled over the potatoes or on the side.

Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

steak sauce:
  • 2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped
  • 3/4 cup aged sherry vinegar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish, drained
  • 2 tablespoons honey
  • 1 1/2 tablespoons molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Spanish spice rub:

  • 3 tablespoons Spanish paprika
  • 1 tablespoon ancho chili powder
  • 1 tablespoon mustard seeds, ground
  • 1 tablespoon fennel seeds, ground
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper


  • 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
  • Olive oil
  • Salt and freshly ground black pepper

sherry vinegar steak sauce:

Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.

Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.

Preheat grill to high.

Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.

2011 Scott Speedster S50...


Scott's Speedster S50 is just the ticket for all your road-riding fun, from cruising country roads, to getting in shape, to century riding. It boasts a butted-aluminum frame with a carbon fork up front to deliver snappy handling, effortless climbing and a super-smooth ride. Plus, its 24-speed TruVativ/Shimano drivetrain, powerful Scott dual-pivot brakes, light Alex wheels and road-hugging Continental tires make every ride easy and fun.

2011 Scott Speedster S50 Road Bike

The Speedster bikes are economical, lightweight and efficient. The shape optimized double-butted alloy tubing and proven geometry provide comfort and great handling. The Speedster line features replaceable derailleur hangers and durable components to ensure long life and excellent value. If you just want to ride, let a Speedster take care of the rest.

Frame: Speedster 6061 alloy
Fork: carbon, alloy steerer
Group set: Shimano Sora / 2300
Parts: Truvativ Isoflow crankset
Wheels: Scott Comp hubs, Alex Race 28 Aero rims


  • Price (USD)
    *does not include US sales tax
  • Sizes
    XXS/47 XS/49 S/52 M/54 L/56 XL/58 XXL/61
  • Weight
    9.38 kg / 20.66 lbs
  • Frame
    Double butted 6061 Alloy Tubing
    Hydroformed Chainstays
    Road geometry
    Integrated Headtube
  • Fork
    Speedster Carbon/Alloy, 1 1/8“
    Alloy steerer Integrated“
  • Headset
    Integrated Steel Cup
  • Derailleur (Rear)
    Shimano Sora RD-3400 24 Speed
  • Derailleur (Front)
    Shimano FD 2303 - F
  • Shifters
    Shimano ST-2300, Dual control 24 Speed
  • Brake Levers
    included in Shiftlevers
  • Brakes
    Scott Comp SCBR 310, 39-49 mm
  • Crankset
    Truvativ Isoflow 3.0, 52 x 42 x 30 T
  • BB-Set
    Truvativ 07BB 68/108
  • Handlebar
    Scott Road Pilot Pro
    Oversize 31.8mm, Anatomic
  • H'stem
    Scott Road Pilot Pro / 4 bolt
    Oversize 31.8mm 1 1/8“ / 6° angle
  • Pedals
  • Seatpost
    Scott Alloy 31.6/300 mm
  • Seat
    Scott Road Team
  • Hub (Front)
    Scott Comp 20 H
  • Hub (Rear)
    Scott Comp 24 H
  • Chain
    HG 50 KMC
  • Cassette
    Sram PG-830, 11-28 T
  • Spokes
    CN - Standard, Black 2 mm
  • Rims
    Alex Race 28 Aero Profile, 20 Front / 24 Rear
  • Tires
    Continental Ultra Sport 700 x 23 C

Model number
218122 - 24-Speed

Saturday, March 26, 2011

chasin' tail bbq hickory creek tx.

TY Lord we now have a bbq joint in the Lake Dallas Denton County area that has the possibility of greatness. "Chasin' Tail BBQ" is a team of bbq men who's mission statment is simply " To go beyond belief in the area of BBQ. We started with a passion to learn about BBQ and enjoy the process. It is our goal to network, leverage, and expand the local BBQ experience for others".
I've had brisket & ribs so far from Chasin' Tail last sunday afternoon. Brisket was tender, smoked just about right. Ribs were moist and full of flavor. The sauce was SUPERB. I mean really SUPERB. Can you believe it? A bbq joint who's sauce actually has some spices in it!!!
More pics and info to come. sr

Chasin' Tail BBQ on Urbanspoon

Come On SUMMER!!! just a few more weeks....... part #4...

Just finished mine this way ... and then used the liquid to make an incredible "Pig Candy" glaze -- a version of Amazing Ribs' recipe. A cup of the liquid from the foil mixrunoff-- a cup of apple juice -- half of maple syrup and some hot sauce. Boiled way down to syrup consistency to glazed at the end. damn good.

Meshacks in Garland Texas!!!