Bar BQ Grills: Pub Food On The Grill

Pub food isn't fancy.

Pub food isn't healthy.

But there is something about pub food that draws me to it like a moth to a cheese-dripping, bacon crunching flame.

The good news is that I don't eat dessert. Chocolate cake, pecan pie, and cheesecake don't interest me. Tiramisu? Meh. My indulgences lean towards an occasional stack of deep fried onion rings or a few bacon wrapped, cheese stuffed jalapenos.

Here are two quickies I've done in the past week.

Chicken Wings

I've done chicken wings many times on here. Hot wings, bbq wings, sriracha wings, teriyaki wings, and well....a lot of wings. But they always start off basically the same. Fire roasted 30-20-10 at 375f. That means cooked indirect on a 375f grill for 30 minutes, flipped, 20 minutes, sauced and cooked for 10 more minutes.

This time I did something different. I started of using a bold marinade for an hour instead of a dry rub. The wing soak I created was

Â¼ cup red wine vinegar

Â½ tsp dried minced garlic

Â½ tsp black pepper

1 tsp salt

2 tsp parlsey, chopped

2 tsp oregano, chopped

2 tsp roasted red pepper, chopped

Â½ cup oil

I fire roasted them as usual. You can see the first layer of flavor clinging onto the wings.

These were tossed in teriyaki sauce, Trevor's favorite, and served with Bush's Bourbon and Brown Sugar Grillin' Beans.

These wings definitely brought more in the flavor department. The one downside is that the texture suffered from the marinade. They weren't as crispy as usual and I pride myself in that perfect crunchy bite. So let's classify this as a work in progress.

Next time:

I'll air dry them in the fridge for an hour after pulling them from the marinade. Maybe put the sauce on earlier to roast the skin crisper (30-15-15?). Or both!

Twice Baked Fajita Potatoes (kind of like potato skins)

Not a real recipe here. I just had some leftover steak fajitas and needed a snack on Sunday. I roasted a potato for about 1 hour 15 minutes on Alexis' Big Green Egg. I split it in half and scooped out the insides. It was almost too hot to handle and steam escaped as I dug into them. I mixed the insides with some cheese, chopped steak fajita, the leftover peppers and onions, cilantro, and fajita finishing sauce.

Those bad boys went back on the Big Green Egg for about another 10 minutes, just long enough to melt it all together into ooey-gooey goodness.