MIssion BBQ Weekend

Well, it was a Great Weekend for BBQ! We entered the Mission Battle of the Brisket this past weekend. had a Great time! Bruce's family members came from out of town and joined us for a weekend of Great weather and Great BBQ. 

It was nice to see a lot of old friends, we did real well for not being out there much. Our Pork was right on and the Brisket. Everyone loved our BBQ but the judges saw it differently, didn't do bad, 12th of of 60 teams, but alias once again to many 7's on some of our BBQ which I thought was pretty good. I know the pork and brisket was good.

LAst contest I wrote on my blog about why do I do this after not doing very well after a long lay off. This contest past contest answered that question! We had GREAT fun with friends, saw some good friends I haven't seen in a while, talked BBQ stories, legends and cook, even though I was fighting a sinus infection, but still was able to have a GREAT time.

Congrats to everyone who heard their  names called and to Holy Smoke for their Grand Championship (Must be the All natural meat!) and to Munchin Hogs for their RGC!

I will be stopping up at Shawnee to see my good Harold of Hot Meat Smokers, and some other friends.

Than it will be the American Royal, which we are competing under the MBQi logo and have classes there all weekend, hope you are signing up, their are going fast!

All in All in was a GREAT weekend. A specially hi to all of Bruce's family that came down to spend the weekend and cook with us. It was Great to see you all again.

Chef Richard

"Where Backyard Spice meets Life!"™

PB&J Grilled Wings

Sticky PB&J Wings

 3 lbs. Chicken Wings, split

1 TB. Chili Powder, ground

1 TB. Paprika

1 TB. Garlic Salt

1/2 tsp. Cayenne Pepper

1 cup Creamy Peanut Butter

1/2 cup Grape Jelly

1/4 cup Red Wine Vinegar

1 tsp. Asian Chile Sauce

Heat Source:

Direct fire, medium heat.

Indirect fire, to finish and glaze

Special Tip:

Make sure chicken is 75% done before mopping with the sauce.

 Preparation:

Combine the chicken wings with the spices and toss to coat well. Let marinate in seasonings for at least 30 minutes.

Combine all the ingredients to make the Sticky PB&J Sauce.

Preheat grill after lightly oiling. Using a medium high heat, grill the chicken wings, and keep turn until the wings are char nice on all sides. When the wings are half way cooked Start to baste with the sticky finger sauce and continue to mop until the mop is al gone. Do not allow the wings to burn by not turning enough. As wings are being glazed move them to an indirect position, continue to mop with glaze until all are glazed and moved.

Close lid of grill and continue to grill roast (still basting) until done. Proper Internal Temperature of 165°F

Serve on a warm platter with some of the reserved sticky PB&J sauce, garnish with Fresh Cilantro

Preparation & Grill Time:  45 minutes