Memorial Day Is Grilling Day

For whatever reasons Memorial Day has always meant cookouts! Growing up we called them BBQs even though it was HOT coals on a grill cooking....no CHARRING burger meat over about 600 degrees of heat. I recall the summer air wrapping you like a blanket while playing baseball and feeling the first summer sweat beads roll down the forehead. Returning home from the field to the smell of freshly oiled leather from the baseball glove, flowers and trees in bloom and yes the fluid and coals burning black smoke while to coals caught fire and worked to a smolder. Looking back I have fond memories but at the same time I can honestly say we have come a long way. What was always charred burgers and hot dogs has turned into smoked meats, ribs, and beer can chicken.

This weekend even though we will be camping, the Weber will be in tow and the delights that will come off of it will bring new smells of memories and moments that my kids will think about in their future. It makes me wonder what they will do to one up me when they are older and prepping for their Memorial Day festivities. I will be going with the pork...yes the same pork that was made with the last blog. It is a crowd favorite and since it was requested, I cannot disappoint! I must make the pork! In order to change it up a little though I will also smoke some chicken wings over apple wood (my wood of choice). This one is an easy one!

Smoked Hot Wings
Chicken Wings (drumettes if you can find them)
William Sonoma Smoke House Rub
EVOO
Butter
Franks Original Red Hot hot-sauce

Spread out your chicken wings. Drizzle them with olive oil and then sprinkle the rub over the chicken wings. Use a moderate amount of rub but not to much! Put the chicken in a large zip-lock bag and squeeze out the extra air when sealing the bag. Put that bag in the fridge because we are not cooking these till tomorrow!
The next day take your wings out of the fridge about an hour before you cook them, soak your apple wood chips and set up the grill for indirect cooking. You want all the coals on one side of the grill so that you can get to about 300 degrees of heat. While the grill is getting to the proper heat, make the sauce. This is simple, equal parts of butter and hot-sauce. Bring it to a simmer and let it thicken just a bit stirring often. Back to the grill. Place all your chicken wings on the opposite side of the grill away from the heat. Add the apple wood chips to the coals and cover the Weber (top vent just over 1/2 closed, bottom vent wide open). Cook for 30 minutes. When done put the wings in a large bowl and pour the hot-sauce mixture over the chicken wings. Toss the wings to coat evenly and serve. These wings are very good. A spicy, tangy summer time kick-off treat!

So go out and grill, BBQ, smoke something this weekend! There is nothing more American than cooking over open fire outside. Thank a soldier that we can continue to cook like this....or any other way we want to!

Happy Memorial Day!!