I really enjoyed reading this. I do bbq chicken thighs that knock everyone’s socks off, and they all want to know the recipe. Years ago I got it off the side of a salad dressing bottle.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
A month or so ago I was longing for my mother's pecan pie - she died 25 + years ago. I knew it was no great secret, but I did not have it. I knew my brother and his wife had my mother's recipe box, so I called and talked to my SIL to see if I could get it. She said just get a bottle of Karo syrup - it's printed on the side. The recipe called for either dark or lite syrup, so I picked dark - should have picked lite. It was still good, but not "right".
During my short course in culinary school (after retirement) I was tasked to make the pecan pie recipe in our text book. It called for lite Karo, but the school kitchen, chronically short on ingredients, only had about half the amount I needed and no dark Karo. I made up the difference with dark molasses, and the result was great-I got an "A."
My Dad cooked by taste, so when boiling shrimp he mixed up his favorite ingredients and tasted the water before adding the shrimp. It was never written down even in an approximation form, so when he died the recipe was lost. Then I found a version in an old Betty Crocker Cookbook which according to my memory was spot on.
Mix 2 parts bottled BBQ sauce with 1 part bottled Italian salad dressing. Marinate the boneless skinless thighs for anywhere from 5 minutes to 4 hours. Grill over medium heat until chicken is cooked through.
The marinade doesn't burn, it loses its moisture about the same time the chicken is done.
Mosca Do you flip the thighs or cook on one side with the cover on the grill to bake them? Do you have any particular favorite BBQ sauce and salad dressing?
I grill them like burgers, constant flipping and tending, lid down some and lid up some. 375-400 lid down is about right. I take them off when the edges start to crisp up. The original recipe was Wishbone Italian dressing and Kraft, I think. After many years, the salad dressing doesn’t matter, and the best bbq sauce is Dinosaur, readily available in the northeast.
I liked this article. I have a "secret" buffalo wing sauce recipe that my wife and kids rave about, and I'm using it on grilled wings rather than fried these days. Everyone tells me to open a wing restaurant when they try it. The secret recipe? I found it on a USENET newsgroup back in 1992, prior to the advent of the web in any meaningful way. The recipe CLAIMED to be the one from the Anchor Bar in Buffalo NY. Who knows - I just know its good and I've made it so many times since 1992 I don't need to look it up on the tattered 8.5x11 printout tucked into the back of my wife's old cookbook anymore.
The story goes that Teressa Bellissimo, owner of the Anchor Bar threw the original batch of Buffalo wings together as an improvisation to feed her son and some of his friends late one night. The wings were scraps at the time.
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