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Labor Day Cookout Recipes

August 27, 2019 144 Comments

Labor Day Cookout Recipes
When it comes to Labor Day cookouts and the start of Football season our mind immediately goes to Wings! You can do no wrong with the classic Buffalo wing recipe but we wanted to do a little something different. We cooked up not one, but TWO tasty recipes for wings along with a Redskin Potato Salad. Jerk Chicken Wings 4 green scallions, chopped 3 large garlic cloves, chopped 2 Scotch bonnet chilies (or milder chilies like jalapeño or habanero depending on spice preference) chopped 1/2 small onion, chopped 1/8 cup brown sugar 2 tablespoons chopped fresh thyme 1 tablespoons ground allspice 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/3 cup vinegar (preferably celery vinegar from Keepwell Vinegar) 1/8 cup tamari soy sauce juice of 2 limes 1/8 cup coconut oil  1 teaspoon freshly ground black pepper Place all ingredients in a blender and puree.  Pour over 2-3 dozen chicken wings and let marinade over night.  Cook on the grill, smoker or oven until internal temperature reaches 165 degrees.  For the oven: 400 degrees for 40-50 minutes flipping halfway For the smoker: 250 degrees for 1.5-2 hours For the grill: Medium direct heat / 350 degrees for 25-30 minutes   Maryland Fried Chicken Wings 2 dozen chicken wings 2 cups buttermilk 2 cups all-purpose flour 1 Tbsp Chesapeake seasoning 3 tsp kosher salt canola or vegetable oil for frying In a large bowl, combine the chicken with the buttermilk and 2 teaspoons salt. Refrigerate for at least 4 hours, or overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take the chill off. Stir together the flour, New Bay, and 1 teaspoon salt. Place in a gallon-sized resealable bag, and set aside. Heat 1 1/2 inches of oil in a deep skillet or dutch oven to 365 degrees.  You can also use an air fryer or deep fryer (follow the instructions provided with the fryer). Working in batches place the chicken wings into the flour mixture and shake the bag to coat, pressing to adhere. Fry 3-4 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn.  You want to get the chicken wings crispy and golden brown with an internal temperature of 165.  If using an air fryer follow the directions for chicken wings that came with the fryer. Garnish with Baba’s hot pickles and OB dipping sauce. Organic Butcher Blue Cheese and Buttermilk Dipping Sauce 2 T Organic butcher “Green Seasoning” 1/4 cup of vinegar (malt or apple cider preferred) 1 T sugar 1/4 cup buttermilk 1/4 cup sour cream 1/3 cup crumbled blue cheese (our brand from the store) Freshly ground black pepper “Redskins” Horseradish Potato Salad 2 1/2 lbs. red potatoes, do not peel 4 hard-boiled eggs, chopped 1 cup mayonnaise (prefer Duke’s) 6 tablespoons prepared horseradish 2 tablespoons white sugar 2 tablespoons chopped fresh parsley salt and pepper to taste Boil skin on red potatoes in salted water until tender, 20-25 minutes.  Let the potatoes cool then cut into ½ inch pieces.  Combine mayonnaise, horseradish, sugar and parsley in a separate bowl.  Add mayonnaise “dressing” over potatoes and chopped hard boiled egg.  Season with salt and pepper and let sit over night.  Check the seasoning before serving.  

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January 22, 2015

Super Bowl Classics: Ribs & Wings
Let's talk tailgating! With the Super Bowl right around the corner this is the year to impress your friends. Ribs and wings are no-brainers when it comes to Big Game fare but that doesn't mean they have to be boring. We'll help you create a crowd-pleasing and finger-licking spread. The MeatWe carry both beef and pork ribs at The Organic Butcher. Our favorite pork ribs are Berkshire, a heritage breed known for its marbling and dark red color. We sell both St. Louis Style and Baby Backs. Our beef ribs are locally sourced, tender and packed with flavor. They are often dry-aged which adds a remarkable depth to the meat. If chicken wings are more your style, we carry organic, free-range chicken from PA and Virginia.  It is antibiotic- and hormone-free, and is more flavorful than conventionally raised birds. Rub vs. Sauce (the age-old argument)There are many delicious ways to BBQ ribs, but most people fall squarely into one of two camps — the dry-rub folks or the sauce people. We won't pick sides and will gladly eat either. It all comes down to personal preference or where in the country you are from. The Organic Butcher carries a variety of sauces and spice rubs that you can pick up along with your baby backs. One such sauce is Old Mule BBQ. It comes to us from a small, family-owned business in the Blue Ridge Mountains of North Carolina. They take special care in making and bottling their sauces by hand. They never use artificial ingredients and rely on slow-cooking methods to thicken their products. Old Mule comes in three flavors— Original, Mustard and Hot. Also in stock is a selection of dry rubs from the Dizzy Pig BBQ Company in Manassas, VA. Dizzy Pig is extremely creative with their spice blends and has fun mixing ingredients like coffee, pineapple and African Bird Pepper into their rubs. Their spices are always gluten- and MSG-free. Inside or OutsideThe weather has been unpredictable, to say the least, but rest assured that both ribs and wings cook up beautifully on the grill AND in the oven. Ribs are a little trickier in the oven but you can find a great step-by-step tutorial for pork ribs here and beef ribs here.  We love the recipe for wings with homemade blue cheese dressing in the Blue Ribbon Cookbook. It never fails to impress our guests. We've included it below: 2 pounds chicken wings Perfect Roast Seasoning (1/4 cup kosher salt, 3 tbsp ground black pepper, 1 1/2 tbsp dried thyme)2 tablespoons Sriracha2 tablespoons unsalted butter, melted1 tablespoon Chinese plum sauce1 1/2 teaspoons light brown sugar1/4 cup sour cream1/4 cup crumbled blue cheese 1. Sprinkle the chicken wings with the seasoning. Let rest for 20 minutes. 2. In the meantime, preheat the broiler or grill. 3. In a small bowl, mix together the hot sauce, butter, plum sauce, and brown sugar. Set aside half of the hot sauce. 4. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with the remaining half of the hot sauce mixture, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the reserved hot sauce mixture before serving. 5. To make the dressing: Mix together the sour cream and blue cheese. Serve with the wings. Enjoy! (And don't forget the beer!)  

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