1 cup melted butter
1 1/2 cup your favorite hot sauce (I use Frank's)
1 clove minced garlic (or 2 teaspoons powder)
Whisk ingredients together until blended. Pour over wings cooked crisp and drained on paper towels. Stir to coat well. Do not cover right away to prevent wings from getting soggy.
Use Chipotle Sauce instead of hot sauce for a smokey kick
Use Franks Sweet Chili Sauce for an Asian kick
Substitute half of the hot sauce with a sweet BBQ sauce for BBQ wings
Korean-style BBQ Short Ribs are pretty popular in the shop right now. Try some today!
2 lb Korean-style short ribs
3/4 cup soy sauce
1/2 cup water
1/4 cup vinegar
1/2 cup pure Maple Syrup (or Honey)
2 tablespoons sesame oil
2 cloves minced garlic
1 Tablespoon ground Ginger
optional- Hot pepper sauce or powder to add a kick
Mix marinade ingredients in large non-reactive bowl
Add short ribs, cover and marinate at overnight or longer. Longer the better.
You can marinate in zip top bag with air removed also. Discard marinade after use.
Grill slices over medium high heat a couple/few minutes each side until cooked through.
** boil this mix in a sauce pan until reduced by half the volume for a great Asian style dipping sauce for other meals like pork, fish, or poultry.
2 lb Stew Beef
2 lb chopped onions
1/4 cup Hungarian paprika
1 1/2 to 2 cups beef stock
Salt and pepper
Season beef with salt and pepper.
Heat some oil in a dutch oven or heavy pot on high
Brown the beef in batches until well browned on all sides then remove. (work in small batches to prevent the pan cooling off too much)
When beef is browned and removed add some more oil and the onions.
Turn heat to low
Cook until translucent about 15 minutes
Add beef, stock, and paprika to the pot, cover and simmer for 3 hours until the sauce thickens and the beef is fork tender.
Serve over egg noodles with a dollop of sour cream.
Add 25 to 50% pork helps the sausage stay together and helps distribute the spices
20 pounds total boneless venison and pork shoulder or back fat (25-50% pork, less with back fat more with shoulder) cut into 1" cubes
1/2 cup kosher salt
3 Tablespoons course black pepper
3/4 cup ground sage
1/2 teaspoon cayenne pepper (optional)
Course grind the venison and pork through a 1/2" plate.
Mix in spices and blend well
Regrind through a 3/16" plate (almost freezing the meat before regrinding will help prevent the meat from smearing)