This weekend we went to a family barbecue in Buffalo, NY and we were inspired! Nothing says summer like fresh grilled shellfish. We got our inspiration after watching our cousins “steam” clams on the grill. They had a cooler filled with little neck clams and placed them directly on the grill over medium heat. Once the clams are open, they are cooked. Simply place the cooked clams in bowl and serve with hot sauce or a sprinkle of some Nantucket Off-Shore Bayou Rub. It’s a crowd pleaser not to mention a great icebreaker. Standing over a bowl of steaming hot clams is sure to get the conversation going. Enjoy.
We love Willingham’s WHAM on just about everything and we love to use the rubs that we sell to make snack mix. Came across this great recipe for Chex Mix which is a great snack to enjoy year round, give it a try and let us know what you think in the comments below!
¼ cup Willingham’s Marinade
¼ cup Willingham’s Mild or Cajun Hot Seasoning
3 pinches of Hot Stuff for Big Kids Only
2 cups Oil (vegetable, corn, or olive)
2 cups peanuts
1 bag pretzels
3 boxes of cereal (Whole Wheat, Corn Chex, Rice Chex, Cheerios, or Crispix)
Preheat Oven to 250 F. Add the first 4 ingredients into a bowl and mix completely. Next, in a very large oven safe roasting pan, add peanuts and pretzels, and pour above mixture into roasting pan, and mix completely. Add the remaining ingredients and mix completely. Bake in the oven for a total of 2 hours while mixing every 30 minutes.
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint
Anyone who know’s Grilling knows that Guy Fieri knows his way around the grill. So when we say this recipe of the week from the Food Network site, we wanted to make sure that we shared some of Guy Fieri’s chicken wings with all of you. You can access the full site here. Or, read on below for this awesome Smoky Grilled Chicken Wing Recipe courtesy of Guy Fieri and the Food Network!
- 1/4 cup kosher salt
- 1 tablespoon honey
- 4 cloves garlic, peeled and smashed
- One 1-inch piece of ginger, peeled and smashed
- 5 pounds chicken wings, separated at joint, tips discarded
Quick Pickled Red Chiles and Dates:
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 cup (about 10 pieces) Medjool dates, split lengthwise, pits removed and finely diced
- 4 to 5 scallions, cut thinly on the bias
- 1 Fresno chile, halved lengthwise and finely sliced
- Canola oil, for grilling
- Kosher salt and freshly cracked black pepper
- 3 tablespoons smoked paprika
- 2 tablespoons toasted sesame oil
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 1/4 cup lightly packed fresh mint leaves, chopped
Begin by making the brine: In a large bowl, combine 6 cups water, the salt, honey, garlic and ginger. Stir until the salt is dissolved, and then add the wings. Cover and leave in the refrigerator for 1 to 2 hours.
Prepare the quick pickle mixture: In a large bowl, combine the rice wine vinegar, sugar and soy sauce. Stir well until the sugar dissolves. Add the dates, scallions and chile to the mixture. Set aside while you cook the wings.
Once the wings have brined, drain and set out on kitchen towels to dry well.
Prepare an outdoor grill with zones for direct and indirect heat. Wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
Sprinkle the wings with salt and pepper, and then lightly toss in a mixture of smoked paprika and sesame oil. Place the wings on the direct heat side of the grill and cook, turning until the wings are golden brown and the skin is crispy, 7 to 8 minutes. Move the wings to the indirect side to finish cooking, 12 to 15 minutes more. When done, remove the wings to a large bowl.
Add the chopped herbs to the pickled date mixture, toss to combine and add to the bowl with the wings. Toss to coat evenly, and then transfer to a serving platter and serve.
Willingham’s Original Rub is a best seller for the BBQ Pro Shop on Amazon and on our store. We were introduced to the Original WHAM by our BBQ and Grilling mentor Elizabeth Karmel and it was one of the first rubs that we started to carry. We had an opportunity to talk to John when we placed an order with him, and he told us some great news, fresh from his return from Memphis in May 2012.
Memphis in May recognized John as creator of the indirect cooking, his accomplishments of being part of MIM for 30 years and using the first dry BBQ Rub. He was inducted into the BBQ Hall of Fame with Mike Mills and John Willingham is one of the BBQ greats. An honor and a pleasure to support and recognize him for all he has done for BBQ!
When we were contacted by Malcolm Reed, creator of “How to BBQ Right” Blog and Newsletter, active member of the Social Network for The BBQ Backyard fans and, a Pitmaster who is on roll (Two Grand Champions in 2012!) to carry his rub, it was an easy choice! So here it is folks, The BBQ Rub! When it comes to recipes, video, and tips galore, his newsletter and blog are tops on how to do it on the competition circuit, or in your back yard.
Killer Hog’s – The BBQ Rub brings out the natural flavors in meat and builds a beautiful, mahogany bark on pork, beef, and poultry. Killer Hog’s – The BBQ Rub was developed as a competition BBQ rub by the Killer Hogs Championship BBQ Team. This rub allows you to turn out BBQ like a professional pitmaster. The Killer Hogs Championship BBQ Team spent years perfecting their BBQ dry rub and now you get a chance to experience the flavor.
The BBQ Rub brings out the best in everything you cook. The BBQ Rub is balanced with a special blend of sugar, salt, heat and other spices. Combining for an amazing flavor that’ll have your mouth watering before it even goes on the meat. After your done cooking, shake some on the finished product, that is what he recommends.