Bryan Amorese's dedication to real "Buffalo" wings

With summer upon us and the basketball finals in full swing, what better food to lay on the grill than Buffalo Wings? Lucky for you all, fellow BBQ-er Bryan Amorese shared his real “Buffalo” style recipe with me. Growing up an hour from Buffalo, he’s had a fondness for chicken wings all his life and doesn’t let anything stand in the way of his delicious summer dish – not even snow. Check out this yummy recipe, which will please every hungry mouth at your next BBQ.

Ingredients:

Full Wings marinated in:

• Apple Cider Vinegar

Season heavily with:

• Kosher Salt
• Fresh chopped Garlic
• Onion Powder
• Cumin
• Smoked Paprika

Buffalo Wing Sauce:

• 3 parts- Vinegar based Cayenne Pepper Hot Sauce such as Bulliard’s or Frank’s (Avoid Tabasco as main wing sauce base, but can be used for additional flavor)
• 2 parts- Butter or margarine.
• Pinch garlic powder

Directions:

1. Marinade and season wings for at least 4 and up to 24 hours
2. Sear wings over direct high flame 4-5 min. each side (gas or charcoal)
3. Move all wings to one side under low flame, keep other burners stepped (middle) medium heat (left) high heat to maintain temp. Or a 2 zone charcoal fire keeping wings over low zone. Rotate wings for equal direct grill exposure. (Slow drip of marinade creates small controlled flare-ups to give another layer of flavor!)
4. With wings almost completely cooked, place wings over high heat, flipping once to bring temperature up and to insure proper “BBQ Glow”
5. Mop with a little seasoning (Chef’s choice) 3-1 apple juice – cider vinegar mixture. A dash of beer never hurts as it always seems handy.
6. Toss with Buffalo Wing Sauce and enjoy

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Scott's cool blue cheese dip is the perfect compliment to spicy buffalo sliders.

For weeknight meals, I’m always searching for something fun and creative to make but without a lot of prep and cook time. Many of you know I spend a lot of time commuting from work so weekday lengthy recipes don’t work for me because we don’t like to eat at 10 o’ clock at night!
This recipe is great for others in the same boat. Many of my grilling clinic attendees have told me that “sliders” are perfect for kids because they are the perfect size and they don’t take a long time to cook on the grill. This tasty dish is appealing to adults and kids alike!

I used GameDay Eats Wing Sauce for this recipe! Tasty!

This recipe makes enough to serve 2 adults.
Ingredients:

• 1 packet chicken cutlets (ie: tenders)
• wing sauce or hot sauce (use mild wing sauce if you don’t like heat)- 1 1/2 cups or more (enough to coat chicken in bowl and reserve some for basting on grill afterwards)
• rolls (buns)
• sandwich dill pickles
• blue cheese dip (see recipe below)

Give the tenders a quick drizzle or olive oil, and a dash of salt and pepper. Add enough sauce to coat all the tenders in a medium-large size bowl. Let them marinate at least 15 minutes in the fridge.

Turn grill on to heat up while chicken is marinating; meanwhile- make Scott’s Blue Cheese Dip.

Scott’s Blue Cheese Dip:

• 12 oz. container sour cream
• 4 oz. container blue cheese (the better the cheese, the better the dip)
• 2 tblsp minced garlic
• 1 tbls spoon dry mustard
• lots of freshly ground black pepper and sea salt

Combine all ingredients and store in refrigerator.

Grill tenders on direct heat for 3 minutes per side or until thermometer reaches internal temp. of 165 degrees. Baste with additional wing sauce.

Serve tenders on buns with blue cheese dip, arugula, pickles and extra wing sauce. Serve with additional arugula in the side and blue cheese dip as the dressing.

On the table in less than 30 minutes!

While grilling, I toss coconuts in the pool for Haley and Connor to fetch.

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Beer Can Chicken- a fun way to spend an hour drinking beer with your friends outside!

My dad has been making beer can chicken for a while, and this was my first try. This is a great meal to make for 4-6 people and gives you a good hour outside of beer drinking, should you want to check on the chicken every so often.

The beer primarily serves two purposes. 1) It makes the chicken moist. 2) It helps prop the chicken up on the grill, and as a result the liquid gets hot and evaporates into the meat.

If you have a signature rub you like for poultry, I suggest you use it on the chicken. We did a standard store bought rub consisting of your average stuff, like: salt, pepper, onion powder, garlic powder, cayenne, mustard, etc. I recommend making your own rub consisting of a variation of the above mentioned ingredients. Even with just salt and pepper, this chicken will still be good. You will need about 1/2 cup ++ of spice rub. If you have extra, you can put it into the beer.

I bought a free range organic chicken (perhaps happy chickens taste better, less tuff! he he) from the specialty meat market and it was slightly larger than a roasting chicken you might buy at the grocery store. You will need to remove the neck and gizzards from the chicken (if you have dogs, they will love you forever if you grill this and give it to them!). Then, take olive oil and coat the entire chicken both inside and out. Yes, you will have to stick your hand inside the chickens “hoo-hoo”.

Then, rub the chicken all over (in and out) with freshly ground pepper and sea salt. Then repeat with the rub. Stuff the neck of the chicken with fresh herbs, onions, garlic or anything you have in the fridge that might be a good addition (scallions, peppers, etc).

Drink a little less than half the beer. We used a light beer (bush light, my dad’s favorite, no comments on this please) but I think using different types of beer could alter the flavors slightly in a good way. This time of year, an October Fest or Pumpkin Ale could be a fun option.

The beer can will assist in holding up the chicken. You will stick the beer can up the chicken’s hoo-hoo. (If you watch SouthPark religiously from the CHEF era, you will know where this word comes from.) You can tuck the legs of the chicken behind and it will assist in holding the chicken up.

You will want to grill the chicken on indirect heat. Depending on how many burners you have on your gas grill, turn all up on high heat until it gets good and hot, about 230-250 degrees. Then, turn all burners off except one. Place the chicken on the off burner, near the burner that is on.

Cook chicken for about 1 hour and 30 minutes. Adjust cooking times for the size of your chicken (less or more). Cook until internal temp reaches 160-170 degrees.

<a title=”Grilled Poultry on Foodista” href=”http://www.foodista.com/recipe/7S2LSMCN/grilled-poultry”><img alt=”Grilled Poultry on Foodista” src=”http://dyn.foodista.com/content/embed/logo.png?foodista_widget_C2L4FZMP” style=”border:none;width:100px;height:22px;” /></a>

Grilled romaine and roasted pepper salad

Voila- you have great chicken! I served mine with grilled romaine and roasted pepper salad and baked beans, all of which can be cooked on the grill to save trips inside and out.

Dig in! You'll love how moist this chicken is!

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Fancy footwork on the grill!!

Well, if you think about it, there really isn’t anything you can’t cook on the grill. In essence, the grill is a big oven you use outdoors. But, cooking over flames lends a flavor that cannot be accomplished from an oven. This recipe puts a Mexican spin on your average grilled boneless chicken breasts.

Ingredients:
4 boneless chicken breasts
2 poblano peppers
2 cans enchilada sauce
1 8 oz. block of pepper jack cheese, grated (or buy it grated cheese already- make this easy on yourself!)
2 8” X 8” aluminum pans for roasting the chicken
Corn- 4-5 ears
1 package flour tortillas, this recipe will utilize approximately 8

Heat the grill

After the grill is heated, make sure to add the poblano peppers first – they take the longest to cook

Put chicken and corn on the grill
cook chicken for approximately 6-8 minutes each side (this is going to vary depending on how hot your grill is so keep that in mind)
Put one can of enchilada sauce in each aluminum pan
Put the pans on the grill and let the sauce get hot
Transfer chicken once it is 3/4 done into the enchilada sauce pans
Pull the peppers off the grill and take them inside. Place them in a paper bag to steam them for a few minutes and this will make the skin easier to remove.
Now, slice the poblano peppers and divide them equally to be placed on each chicken breast.
Add cheese to the chicken/poblano creation.
While the cheese on the chicken melts, toast the flour tortillas on the grill.

Once the cheese is good and melted, the corn and tortillas should also be ready to take off the grill.

Serve chicken breasts with ample amounts of sauce, corn and grilled tortillas for mopping up all the yummy sauce. Massive amounts of hot sauce recommended.

Salud!

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