Smoked Chicken Wings 
These crisp-charred chicken wings are bathed in a spiced butter sauce. 
This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual.

Yield: serves 10
2 tbsp. kosher salt
2 tsp. sweet paprika
2.5 tsp smoked paprika
1 tblsp. garlic powder
1 tblsp. onion powder
1 tblsp. dried thyme
1.5 tblsp. dried oregano
1.5 tsp. ground black pepper
1.5 tsp. ground white pepper
1 tsp. dried sage
1 tsp. cayenne
5 lb. chicken wings
16 tbsp. unsalted butter, melted
16 tblsp olive oil heated w the butter
1 cup mild hot sauce
1/2 cup Old Bay seasoning
Juice of 2 lemons (4 tblsp)
In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. 
Toss wings with spices in bowl; chill 2 hours IN A VACUUM bin
Meanwhile, make the sauce: 
Whisk together butter, oil, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor). Place chicken wings on grill grate. Maintaining a temperature of 250° 
Cook, turning once, for 30 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.

Shrimp Fettuccine Alfredo   by LENA ABRAHAM    OCT 15, 2018

Overcooking the pasta.
Nothing is worse than a bowl of mushy pasta. We're going for al dente in this recipe—aka it should still have some bite. This can be especially tricky when you're adding cooked pasta back to a hot pan because it will actually get cooked a little bit more. We recommend tasting your pasta for doneness a 3 to 4 minutes before the box recommends. There should still be a bit of firmness in the center of your fettuccine. That means, given a little extra cooking time in the skillet you make the sauce in, it'll come out perfectly. 

Overcooking the shrimp.
Never underestimate how fast shrimp can cook. Depending on their size and the heat of your pan they could cook in literally one minute, so keep an eye on them! As soon as they turn from gray and translucent to pink and opaque, they're good to go! Set them aside on a plate and continue with the sauce. Just don't ditch anything they've left behind in the pan! Those juices (sorry) will help flavor your sauce and make it so much better.

Curdling the sauce.
One of the secrets to making an extra creamy alfredo sauce is the addition of an egg yolk. In order to incorporating that yolk without cooking it, you need to make the sauce in a specific order. After you've added your flour, add your cold milk and cream first, so that when you drop your yolk in, it won't start cooking immediately. When you do drop your yolk in, whisk it in to the sauce immediately and you won't have any problems. If it still sounds risky to you, you can whisk together your heavy cream, milk, and yolk and pour it into your pan as a homogenous mixture.

1 lb. fetuccine
1 tbsp olive oil
3 tbsp. butter
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
3 or 4 cloves garlic, minced
1 tsp ital seasoning
1 c. heavy cream
1/2 c. whole milk or cream cheese
1 egg yolk
1 c. freshly grated Parmesan, plus more for garnish (3-4 oz)
1 tbsp. Chopped parsley, for garnish
Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.

In a large skillet over medium heat, heat 1 tablespoon oil. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.

Into the pan, add 3 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. 
Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
Garnish with more parmesan and parsley.
Chris' Recipe Spaghetti sauce homemade
1 small onion
3 or 4 cloves garlic 
.5 vege bulls cube
.33 cup water 
1/2 tablespn fennel
Tablspn oregano
1/8 cup chopped parsley or finely chopped red pepper
Teaspoon dry basil
1/4 cup chopped basil (tsp dried)
1/4 cup wine
28oz can tomatoes 
6oz paste 
Tblsp olive oil 
Top w Parmesan 
Don’t do parsley and red pepper together 

Cook onions in tbls olive oil for 3-4 mins. add garlic cook 1 min longer. At same time put bullion and water in 2 quart pan and heat on low
Add onions/garlic to bullion. Add spices and tomatoes and paste and oil. 
Cook for 1 hour adding wine as needed to make sauce like. Add cheese during last 10 mins. 

Meatball s 7 


Chardonnay Poached Salmon in the Romertopf

Serves 4

4 salmon steaks

.5 cup Chardonnay
.25 cup water
1/2 lemon, sliced
1 tablespoon green peppercorns
10 juniper berries, crushed
2 bay leaves
1 stem fresh basil
3 fronds fennel (try seeds - 1/2 Tbsp)

Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.

Pre-soak Römertopf  for 10-15 minutes. Place salmon steaks in the presoaked pot.
Pour liquid over salmon

Set the oven temp 450°F (230°C). Cook for 25-30min.

Remove the pot from the oven and pour off the liquid into a saucepan. 
Return the pot to oven, without the lid, for an additional 5 minutes, to brown the salmon.

Dill Dijon Whipped Cream:
1/2 cup heavy cream
1/4 cup sour cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
2 tablespoons Chardonney liquid
Salt and pepper

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