Rufus Teague Blazin' Hot BBQ Sauce Wings

Rufus Teague Blazin' Hot BBQ Sauce Wings
With homemade blue cheese dressing
Recipe by Brad Leese

INGREDIENTS

• 1 Bottle of Rufus Teague Blazin' Hot BBQ Sauce
• 2 dashes liquid smoke flavoring
• 1 1/2 pounds chicken wings, separated at joints, tips discarded.

DIRECTIONS

1. In a large bowl, pour the Rufus Teague Blazin' Hot BBQ Sauce over the chicken wings in a medium sized bowl, cover, and let the wings marinate in the refrigerator 1 hour or up to overnight.

2. Preheat the grill for low heat.

3. Lightly oil the grill grate. Arrange chicken on the grill, and discard the remaining BBQ sauce marinade. Grill the chicken wings on one side for 20 minutes, turn-over. Continue grilling 25 minutes, or until juices run clear.

Note: Recipe also works great with Rufus Teague Honey Sweet BBQ Sauce and Rufus Teague Touch O’ Heat BBQ Sauce.
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Homemade Blue Cheese Dressing/Dip

INGREDIENTS

• 3/4 cup sour cream
• 1 1/4 cups mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Balsamic Vinegar
• 1 tablespoon milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces blue cheese, crumbled

DIRECTIONS

1. In a large bowl, whisk together the sour cream, Balsamic vinegar, milk, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for at lease 24 hours before serving.

Note: You can never go wrong by serving some celery sticks with the wings and dressing/dip!

Wood Pellets, a great way to enhance meat flavor!

Wood Pellets are made from natural wood by evacuating all of the air within the cellular structure of the wood. This allows the wood to be compacted into a very dense form. Pellets yield intense smoke quickly which in-turn helps seal the meat, lock in the moisture and add flavor.

It is cheaper to use wood pellets since you normally only need 1/3 of a cup of pellets for most cooking events. The cost per use (10 uses per 1 lb. bag) will leave less of a hole in your pocket than that of wood chips.

The pellets come from sawdust that has been shaped by applying high heat and pressure any contaminants present in the wood are eliminated. This process produces a smoking wood product of consistent quality. Each flavor is produced from the wood species it is named after. Jack Daniel’s® Smoking Pellets in made using mellowing charcoal from the distillery which is pulverized and blended with sawdust and is then transformed into a palletized form.

Using pellets is much easier since you do not soak them in water before use like you do when using wood chips. They also offer more versatility by allowing you the option of blending more than one flavor together to achieve a personalized flavor.
To use the pellets, simply place 1/3 of a cup of pellets in the smoker box (lining the box in foil reduces cleanup time) and place the box on the grill right above the flame. When the smoke starts coming out, place your food on the cooking grate and close the cover of your grill. Smoke normally last up to 30 minutes depending on the temperature of your grill.

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Wood Flavors
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Made from mellowing charcoal used to make Jack Daniel's that smooth sipping whiskey.

Sugar Maple
A very mild, sweet, light smoke especially good for Pork, Ham, Poultry, Cheese and Game Birds. Wonderful for smoked turkey!

Mesquite
The spicy, distinct flavor of the Southwest which is a strong smoke good for Beef, Pork, Poultry, Fish or Game.

Hickory
The smoke flavor of bacon and most commonly used by everyone. A strong smoke good for Beef, Pork, Poultry, Fish and Game.

Cherry
This smoke is a mild, sweet and fruity smoke which gives a rosy tint to light-colored meats. It is good for smoking any kind of food.

Oak
A mild smoke with no aftertaste. Oak gives food a beautiful smoked color. Good for smoking any kind of food.

Orange
A tangy, citrus smoke -- great with pork, poultry, fish and seafood. Orange gives food a golden color.

Mulberry
A mild smoke with a sweet, tangy, blackberry-like flavor. Good for Pork, Ham and Poultry.

Sassafras
A mild, musky, sweet smoke with a root beer aftertaste, especially good on beef, pork and poultry.

Remember our wood pellets cost Only $3.99 per 1 lb. bag! and if you enter the BBQ/Grilling Blog Coupon Code: friend in when you order from GrillingGifts.com you will save 5% off your order. These pellet bags make great stocking stuffers especially when paired with our Stainless Steel Smoker Box.

GrillingGifts.com's Leather Grill Glove

We now carry a Leather Grill Glove that can be personalized with up to 3 letters.

Handle hot plates, food, Grill Grates and much more. With this heavy duty Leather Grill Glove your hands will be burn free.

Get one today at: Grilling Gifts

GrillingGifts.com's New Products!!!

GrillingGifts.com is now offering NCAA, NASCAR, MLB, and NFL logo'd BBQ Tool Sets starting at only $74.99 each! In addition to the great BBQ sets, we also offer a great selection of NCAA Gas Grill Covers which start as low as $34.99

Find these great specials and more at www.GrillingGifts.com today.

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Just a few examples of the College brands we have available on our webstore. Get one today for only $29.95 plus shipping! Order one of our NCAA team logo brands and brand your school spirit all ver your next tailgate party. Made from high quality stainless steel with a official team color laquered handle. Get one of these brands for the sports fan in your house.

Makes a great gift for a son, daughter, grandson, grandfather, grandmother, father, sister, brother, mother, friend, boss, loved one, boyfriend, girlfriend, or even a pet that's learned how to fire up the grill and cook ya some dinner!

New Product for 2007: HeatBacker Custom Steak Brand

HeatBacker Custom Steak Brand(Permanent Welded Letters)

• Stainless Steel Construction
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Since 1998 Texas Irons has been manufacturing and selling the best steak brands available. We've learned a lot in that time and want to use that knowledge to provide you with the best product at a very good price.

We offer steak brands for our customers who want a truly special, personalized product for themselves or to give away as a gift.

Our new HeatBacker letter style brander holds heat longer, so you get more branded impressions before you need to reheat the iron. This brand is a heavier grade product than any we've manufactured in the past and is brand new for 2007!

Material:
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Dimensions:
14" x 3" x 1"
Weight:
2.0 lbs

Getting the Grill Clean and Ready...

Getting the Grill Clean and Ready…
For some of us grilling is a year-round event. But others may not be willing to brave the cold just to have a perfectly grilled steak when its 10 degrees outside. If you are one of the warmer weather outdoor cooks you may just be getting your grill out from the back corner of the garage. Don't just start it up, clean it and give it a little TLC.
We have a few tips that will help you to get your grill back in shape for the outdoor cooking season.

Beginning of the Season
(If your not a year-round griller) Take the grill out of your garage or basement. If you are using a gas grill, make sure there are no spiders or cobwebs under the burner knobs or in the grill manifolds (dislodge any you may find with a slender bamboo skewer). If any of the tiny pinholes on the burner tubes are clogged, unclog them with a pin. Make sure the burner valves turn freely: If any feel stuck, spray in a little WD-40. Check that all connections are tight and that there are no holes or worn spots in any of the hoses. And most important: Follow all of the manufacturer's maintenance instructions.

The Grate
The grate is the part of the grill that comes in direct contact with the food, so it should be clean. Fortunately, this is as simple as bringing it up to grilling temperature when you preheat the grill and then scrubbing it with a dry stiff wire brush before adding the food. The heat loosens any burnt-on scraps and sterilizes the grate, while the brush removes the debris. There's no need to scrub the metal with any abrasives or soap. On the contrary: You season a grate, by using it and brushing it clean (washing is unnecessary). Clean your grill grate twice: once before putting the food on and again after grilling. The latter is especially important when you grill fish. Run the grill until any cooked-on bits of food or oils are burnt off, and then clean the grate with your wire brush. With a gas grill simply let it continue burning for 15 to 30 minutes. With a charcoal grill, you may need to rake the partially depleted coals into a pile to concentrate the heat. (Never extinguish used coals with water. Simply cover the grill and close all the vents and let the coals burn out.) Should the coals burn out before the grill grate is clean, hose it down with water and scrub off any burnt-on pieces with a wire brush. Dry it with paper towels to prevent rusting.
The Firebox: In general, the firebox (the metal bowl of a kettle grill or rectangular box of a gas grill) will clean itself in the process of grilling. Of course, any bits of food that have fallen through the bars of the gate or pools of congealed fat should be shoveled out with a garden trowel.

One thing you should clean often is the catch pan, or drip pan, for grease. In terms of more long-term maintenance, barbecue shops sell heavy-duty grill cleaners you can use for removing a season’s worth of soot.

Article taken from "How to Grill" By Steve RaichlenClick Here to buy this book.

Tools and Brushes for Cleaning