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BY CHAR-GRILLER®
GARLIC PARMESAN
CHICKEN WINGS
Replicate the signature flavors of your favorite wing spot with
this marinated Garlic Parmesan Recipe.
Ingredients:
4 lbs. of Chicken Wings
16 oz. Bottle Italian dressing
1 Cup of Shredded Parmesan Cheese
1/2 Tbsp. Onion Salt
1/2 Tbsp. Black Pepper
1 Cup of Butter
1 Tbsp. Oregano
2 Tbsp. Garlic Powder
A pinch of rosemary
Instructions:
1.
Marinate wings overnight or at least four hours
in Italian dressing
2.
Add charcoal to one side of grill for indirect grilling,
or use Smokin' Stone
chunks if desired
3.
Let grill preheat to 275˚F
4.
Place wings on indirect heat side of grill
5.
Smoke wings for 45-60 minutes, until internal
temp reaches 170˚F
6.
While wings are smoking, make garlic Parmesan sauce
by mixing Parmesan cheese, garlic powder, onion salt,
black pepper, butter, oregano and rosemary
7.
Remove wings from grill and toss in garlic
Parmesan sauce
CEDAR PLANK SALMON
Think you can't get the perfect smoked salmon on a gas grill?
Think again. With indirect grilling, you can get the perfect
cedar plank soaked salmon every time.
Ingredients:
2 Cedar Planks
2 Salmon Filets
Olive Oil
Rosemary
Salt and Pepper to Taste
Instructions:
1.
Soak cedar planks in water for at least 8 hours.
2.
Set up your grill for Indirect cooking
3.
Add 30 to 40 charcoal briquettes to one side of the grill
4.
Ignite charcoal with gas burners set to
medium high
D-4
and add flavored wood chips/
™
5.
Once charcoal is lit, turn off gas burners and allow to
fully ash over
6.
Rub salmon on both sides with olive oil.
7.
Season with salt and pepper, rosemary sprigs and
slices of lemon
8.
Place salmon on the side of the grill away from
the charcoal
9.
Cook salmon for 15 minutes or until flakey.
CHILI-LIME CHICKEN THIGHS
Perfect for tacos, fajitas, nachos, or as a dish all on it's own,
this Chili-Lime Chicken Thighs Recipe, prepared by our
ambassador, BBQFiends, can be quickly cooked on a grill for
a weeknight meal or cooked with charcoal on the weekend to
add just the right kick of smokey flavor.
Ingredients:
3 Lbs Chicken Thighs
2 Tbsp Favorite BBQ Chili Seasoning
1 Lime
Chopped Cilantro for Garnish
1 Lime Juiced (Marinade)
1 - 12 oz Beer (Marinade)
Salt & Pepper to Taste (Marinade)
Instructions:
1.
Trim excess fat off chicken thighs and place in a large
bowl. Add the marinade ingredients and let sit in the
refrigerator for 1-2 hours before cooking.
2.
Remove chicken from marinade and season with your
favorite BBQ chili seasoning. Get the grill up to 375° F
and place the chicken over indirect heat.
*Tip: To get crispier chicken skin flip the chicken over
about half-way through the cook and move to direct
heat. Make sure internal temp is at least 165F before
removing for the grill.*
3.
Pull the chicken and garnish with chopped cilantro and a
squeeze of lime over the top.
4.
Serve and enjoy!
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