The Herald Bulletin

February 2, 2013

Winning menus for the big game include wings, pinwheels

By Dave Lobeck
CNHI News Service

— Here are some great menu ideas to develop before today’s kickoff between the Baltimore Ravens and San Francisco 49ers.

Smoked Buffalo Wings

This dish turned out awesome, a home run. I mean, a touchdown.

Normal Buffalo wings are great on their own, but we took these to another level and infused them with hickory flavor by smoking them, and it didn’t take much time at all.

Here’s how you do it. Set up the kettle grill with indirect heat. You can sprinkle hickory chips on hot coals (75 percent grey) or better yet, if you have access to a hickory log, use the log to isolate the hots coals to one side of the grill. The smoldering wood will add the smoky flavor.

I cut the wings into pieces and then tossed them in olive oil. This keeps them from sticking. I then placed them on cookie cooling racks. One was low and the other had extended legs, so I had two layers. I placed them on the side of the grill that is not directly over the coals. Put the lid on and let them bake for 20 minutes or so.

The wings should have a golden color to them after 20 minutes. Bring them in and place them in the oven on the same cookie racks. The oven should be preheated to 380 degrees. Let them bake until the skin is a little crunchy, but the meat is still moist. You don’t want chicken jerky. Roast for about 15 minutes, but keep your eye on them. The top layer will bake quicker than the lower layer.

Toss them in the authentic wing sauce and serve with Liz’s homemade bleu cheese dressing, carrots and celery. The best of the smoky south and Buffalo brought together. Yum.

Buffalo Sauce

Bring to a low boil over medium heat. (Recipe good for 3 pounds of wings)

Mexican Pinwheels

I am embarrassed to be presenting this recipe, but all I know is that they always disappear at parties. Therefore, I owe it to my readers to present the facts. I love these things, and they are so simple.

Basically, combine the peppers, Cheddar cheese, cream cheese, sour cream and olives (everything listed other than the tortillas) in a bowl. Mix them well. Simply spread a thin layer of the spread over a whole wheat tortilla. If you want it spicy, sprinkle all over with some hot sauce. Roll the tortilla like a jelly roll and wrap it in cellophane. Allow to chill overnight. Cut into half-inch-thick pieces and serve with salsa. The recipe makes about 12 dozen awesome pieces of delicious goodness.

Liz’s Awesome Bleu Cheese Dressing

OK, shoot straight with me. Were you actually contemplating buying store-bought bleu cheese “dressing” to serve with those delicious smoked Buffalo wings? Seriously? I’ll pretend I didn’t hear that.

If you don’t like bleu cheese dressing, I challenge you, in fact I beg you to try this. It will make you a believer. It is light and fresh, and the bleu cheese is more of a background flavor. It is nothing like the store-bought stuff. C’mon, would I lie to you?

Mix all ingredients together and chill overnight.

Liz’s Touchdown Brownies

There has to be something sweet, and this certainly qualifies. It’s kind of like athletes on steroids, but in a good way.

Preheat oven to 350 degrees. Grease a 13x9x2 baking pan. In a large bowl, combine first four ingredients and mix thoroughly. Mix in the chips, caramels and pecans. Pour into greased backing pan and bake for 35 minutes. Cool completely.

Frosting

Mix these ingredients together until smooth. Spread on brownie which has cooled.

Yard Line Frosting

This is optional but, in my opinion, very important.

Mix well and put into a ziplock plastic bag. Snip a small portion off of one corner. Squeeze icing through the opening and make your yardage lines on the frosting.



I have videos posted at www.youtube.com/BBQMyWay. Just search my page for “smoked Buffalo wings,” “mexican pinwheels” and “bleu cheese dressing.”

Sorry, you are on your own on the brownies. Enjoy the big game!



Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.