WASHINGTON – The Redskins may be 0-3 thus far, but your game-day spread doesn’t have to be quite so sad.
Recipes from a few D.C.-area chefs will spruce up your tailgating or watch-party menu, giving you and your fiends something to look forward to — even if it isn’t a win.
The BBQ Joint Chicken Wings, Andrew Evens, executive chef and owner, The BBQ Joint
36 jointed wings
1 cup The BBQ Joint sweet spice rub
1/2 stick unsalted butter
1 each or 1/2 cup chunk of apple wood or soaked apple wood chips
1 each or 1/2 cup chunk of hickory or soaked hickory chips
1 cup favorite dressing (ranch recommended)
3 stalks celery cut into 3-inch strips (optional)
Prepare a charcoal grill for indirect grilling: Light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into a mound on one side of the grill.
Game-day wings. (Courtesy simoneink )
To cook in a gas grill: Place the wood chunk or chips in a smoker box or a foil packet with fork holes, puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to low between 275-300 degrees.
In a large bowl, toss the jointed wings with 1/2 cup of the rub and set aside.
Spread the wings out on the cool, or indirect, side of the grill. Smoke the wings over indirect heat at 275-300 degrees until an internal temperature of 180 degrees. At that point, take the wings off the grill and place in a large clean bowl.
Add the melted butter, as needed, and toss to coat. With the remaining 1/2 cup of BBQ rub, sprinkle via a shaker or strainer on to the wings and toss again to coat.
Transfer the wings in a pile to a plate and serve with your favorite dressing and celery sticks, if desired.
Note: You can smoke the wings a day ahead and reheat to serve. They will also last up to three days in an airtight refrigerated container.
Texas Chili con Carne, Jeff Tunks, executive chef, District Commons
A whole lotta muff-a-lotta (Courtesy Scott Suchman)