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Smokin’ Hot Wings

February 5, 2010 4 comments

Man food. **Insert cave man growl** Corn dogs, ribs, meat loaf, and bratwurst are fine examples of masculine culinary expressions.  With the Super Bowl upon us, it behooves me to provide a recipe that will delight the masses of men meaning to munch on meat.  This ultimate sporting event stimulates a surge of testosterone that causes us to consume copious amounts of flight appendages.  I can eat me some hot wings.  There’s just something about that combination of buttery, tangy, and spicy.  But let’s add another element: smoke!  Does it get any more manly than that?

I like to grill-smoke my wings for 30-35 minutes.  I put them directly over a thin layer of lump charcoal with a chunk of smoldering hickory working it’s magic over to the side.  The initial blast of the charcoal will put a nice crust on the wings, but with the smoker closed, it will cool off enough to gently cook them without torching them.  Then they go into the fryer to crisp up.  It only takes 2-3 minutes to get them golden brown and delicious!  Toss in the following garlicky buffalo sauce and you’ve got a manly (and low carb) treat.

**This should be plenty for 20 or so wing pieces.
1/2 stick of butter
1-2 cloves of garlic (crushed)
1/4 cup of your favorite red pepper sauce (Red Rooster, Louisiana)
1 tsp Worcestershire Sauce
Salt and Black Pepper to taste

Melt the butter slowly with the garlic over medium low heat.  Remove garlic before it has a chance to brown.  Add the remaining ingredients and stir to combine.  Then let the chicken wings party with the sauce!

Dr. Pepper BBQ Sauce

January 12, 2010 4 comments

A BBQ sauce recipe needs an “X-Factor” of some sort to make it stand out.  I’ve heard that coffee BBQ sauce is a big thing in Texas and have seen a couple recipes that included cola in its base.  I’m sure I’m not the first person in BBQ history to try Dr. Pepper in a sauce, but I challenge you to find a tastier recipe than the one I’m posting (I’ll even challenge Bobby Flay to a Throwdown!).  I’m not a huge fan of this funky soda as a beverage, but it adds sweetness and a unique fruitiness to this sauce.  I’m sure I’ve tried more than a couple dozen sauces in search of that perfect balance of sweet, tangy, and spicy.  This really is right up there with some of the best I’ve had.

2/3 cup ketchup
1/3 cup Dr. Pepper
2-3 cloves garlic, minced
3 TBS honey
2 TBS Worcestershire Sauce
2 TBS rice vinegar
1 TBS bacon grease
1 TBS ground New Mexico red chile (NOT chili powder; I’m sure your favorite ground chile will work)
1/2 tsp ground cumin
1/2 tsp liquid smoke
1/8 tsp celery salt
1/4 tsp red chile flakes (more or less to your desired heat level)
Fresh ground black pepper, to taste

Sweat the garlic in the bacon grease over low heat just until it is fragrant (shouldn’t take more than 30 seconds; be careful not to scorch).  Raise heat to about medium low and stir in ground chile and cumin to allow flavors to bloom in the grease.  After about 15-20 seconds, add the remaining ingredients and let simmer for about five minutes.  As far as heat goes, I would say this sauce is medium.  If you can’t handle the heat, get out of the kitchen!  Just kidding.  Substitute the New Mexico chile for it’s milder cousin, California red chile and forget about the red chile flakes all together.

Low carbing is easy here!  Just use reduced sugar ketchup, diet Dr. Pepper, and sugar free honey syrup (you can find that at grocers like Whole Foods and Wild Oats).  If you don’t have the honey syrup, just use one packet of Splenda.

Bring it on, Bobby!