Saturday, February 26, 2011
It was a beautiful day in Ventura today.
Put Richard's Holy Smokin Chipotle seasoning on
the wings. The Green Egg @ 325*
on a raised grid.
Turned @ 15-min intervals for 1-hr.
After reading Thirdeye's Blog on Chicken Wings, I cut
them into drummettes and wingettes and dipped
them into "The" Chicken Wings Sauce for 15-min. on the grill.
Served with Bobs Big Boy Blue cheese dressing. Everybody
loved them Thanks AZRP for the Sauce recipe.
"The" Chicken Wings Recipe:
Saturday, February 12, 2011
Two Salmon fillet from Trader Joe's seasoned with Richard's
Holy Smokin Chipotle, Butter, and Lemon.
12X8X1 1/2 in Salt Block heated to 350* for 1-hr.
On the Salt Block for 3-min a side
Served with Sticky Rice and Succotash. Tasty, I love
cooking on the Salt Block it gives it another