These should be some fine wings for your tail gate party or for everyday munchies. Courtesy of the Library "Grilling" Cookbook

Grilled Chicken Wings

The Marinade
1 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon Tabasco or your favorite hot sauce
4 lbs chicken wings (about 24)

Combine all ingredients for the marinade in a small bowl and stir thoroughly. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade.

Set and refrigerate for several hours (best overnight) massaging the bag occasionally.

Prepare a Medium fire in your grill. Position an oiled grill rack 4-6 inches above the coals or gas grill. Remove the wings from the marinade, shake off the excess and arrange on grill rack. Return marinade to a sauce pan and bring to a boil for a few mins.

Grill, turning frequently and brushing with the reserved marinade. About 25 to 30 minutes should do it until the skin starts to char.

These finished wings will be superb. You may want to have a couple of bottles of hot sauce available when you serve them. And plenty of ice cold beer...



Slow-Smoked Ham

One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water-(as Henry has to keep reminding me, Jack is not bourbon)
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)

Sauce Directions:
In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently.

Divide sauce into two portions; set aside.

Ham Directions:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place pre-heated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.

Place ham on the grill rack over drip pan.Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes.

Add more pre-heated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill.

Cover and let rest for 15 minutes before slicing. Re-heat second portion of sauce and serve with ham.

*Note: For gas grills, pre-heat and then turn off any burners directly below where the food will go. Follow directions as above. The heat circulates inside the grill, so turning the food is not necessary.


This recipe comes from the Daily Herald

Homemade Chicken BBQ Sauce

3 tablespoons unsalted butter
1 large clove garlic, minced
1 1/2 cups ketchup
1 cup cider vinegar
1 cup firmly packed dark brown sugar
5 tablespoons Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons fresh lemon juice
1 tablespoon peeled, grated fresh ginger
1 teaspoon kosher salt
Zest from 1 lemon

Add butter to a medium saucepan and place over medium heat. When butter melts and starts to bubble, add garlic and cook, stirring, for 1 minute, or until fragrant. Stir in ketchup, vinegar, sugar, Worcestershire sauce, dry mustard, lemon juice, ginger, salt and lemon zest.

As soon as the sauce starts to bubble, reduce heat and simmer slowly for 15 minutes, stirring occasionally. Makes about 4 cups.


BREAD-IN-A-JAR FOR GIFT GIVING

This recipe is easy to do, but the instructions must be followed exactly. The good thing about giving Bread-In-A-Jar is those who receive it can keep it until they get over the holiday food blahs. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year.

Take jars out the oven one at a time. When jars have cooled enough to handle them,tighten the tops. As jars cool, they will seal.
Henry

2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts

1. Cream the shortening and sugar.
2. Beat in eggs, pumpkin and water.
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
5. Bake at 325 degrees for 45 minutes.
6. When done, remove one jar at a time; wipe sealing edge with papertowel or cloth and screw cap on tightly.
7. The heat will vacuum seal the jar and the bread will keep up toone year.
Makes: 8 pints.

Possible substitutions for pumpkin, one of the following:
2 cups shredded apples or carrots
1 bag whole ground fresh cranberries
1 can whole cranberry sauce
1-3/4 cup applesauce plus 1/4 cup pineapple
1-3/4 cup applesauce plus 1/4 cup raisins
2 cups mashed bananas
2 cups apricot
2 cups shredded zucchini
2 cups chopped fresh peaches

Recipe Source: Original Source is unknown, recent source: M.Hudgins