Memorial Day Recipes from BBQ Pitmaster Myron Mixon - gas bbq grill

Visit myronmixon.Com for morePITMASTER chicken wings ingredients: 2 c for 12 chicken wings.Distilled white vinegar Jewish Salt and freshly ground black pepper, taste Juice of 1/2 lemon vinegarBased on the instructions of the roast meat pot: Rinse the wings thoroughly in cold water and pat them dry.Spray the wings thoroughly with white vinegar using a spray bottle.If you don't have a spray bottle, pour the vinegar into the bottle and dip it in with your wings.Season on both sides with salt and pepper.Heat the charcoal grill or gas grill set up for indirect heating to 350 degrees F.Place the chicken wings on the smoker's coal stove row or on the opposite side of the fire on the gas grill.Be careful not to overlap them.Mix 1 cup of white vinegar, lemon juice, salt pepper in a spray bottle or small bowl.After about 15 minutes, flip the wings and then spray with vinegar (can also brush if no spray bottle is used )-lemon mixture.Sprint again after 15 minutes and check doneness.Take the largest wing and pull out the "drum sound" from the apartment ".If it's easy to pull, they're done.(Or: When the chicken legs reach an internal temperature of 165 °F/75 °C on the meat probe, they are done.) Transfer the wings to a wooden cutting board or platter, cover them loosely with foil, and let them rest for 15 minutes.You can put some barbecue sauce next to it if you like.4 main courses and 8 side dishes: 4 tablespoons.Unsalted butter, 1 pound of soft salt.2 tablespoons of elbow macaroniall-3 c flour.milk 2½ c.Chopped cheddar cheese, 1 pound of black pepper.Leftover baby back rib meat-or leftover pulled meat, cow bris or pulled chicken instructions: Generously apply a 13x9 "baking tray with 2 tablespoons of butter on the bottom and sides.Cook a large pot of salt water at high temperature.Add macaroni to al dente and cook according to the packing instructions.Once you put the pasta in the water, melt the remaining 2 tablespoons of butter in a medium pan-high heat.Sprinkle the flour on the melted butter and stir for about 1 minute until the butter and flour form a slightly brown paste that begins.Stir slowly in the milk and bring the mixture to the bubble to thicken.Remove the pan from the fire, add 2 cups of chopped cheese and season it with salt and pepper.Preheat the broilerDrain the macaroni and put it back in the cooked pan.Add cheese sauce and stir in the rest of the pork ribs.Pour the baby mac into the prepared baking tray and sprinkle it on the top with the remaining cup of cheese.Put it in the broiler and grill until the cheese is golden on it for 3 to 4 minutes.Remove from the broiler and let the foil-covered stand 15 minutes before serving.Barbecue chicken cake make 8 chicken cakes.2 tablespoons of 1 large egg.milk 2 tbsp.Grated Parmesan cheese.Garlic Salt 2 °c.Chopped roast chicken leftovers.Vegetable oil is only a sauce (recipe below) description: mix cookies, eggs, milk, cheese and garlic salt together in a medium bowl.Stir the rest of the roast chicken.Shape the chicken mixture into eight 3 "cakes with about each cup.Heat vegetable oil with medium heat in a 12 "non-stick frying pan-high heat.Fry for 4 to 5 minutes and turn once until golden brown.Remove from the frying pan and drain water on paper towels.Serve the cake right away with salad and sauce on it.Only 12 ingredients are offered by SLAW: 2 medium-sized green vegetables, cut in thick and thin, 2 onions, 2 mature tomato Ding, and 2 c.Instructions for freshly ground black pepper with mayonnaise Jewish salt: Mix all ingredients together in a large bowl.Thoroughly toss.Serve immediately.Only about 3 cups of sauce: 2 tablespoons.2 tablespoons of onion powder.12 ounces of garlic powder2 tablespoons of tomato sauce.paprika ⅔ c.2 tablespoons apple vinegar.Worcester County sauce2 tablespoons of black sugar.honey 2 tbsp.2 tablespoons maple syrup2 tablespoons of Jewish salt.Instructions for freshly ground black pepper: Mix all ingredients in a blender and pulse a few times to mix thoroughly.Pour the mixture into the medium pot and put it into the medium fire.Keep stirring until the sauce is heated but don't let it boil.Remove the pot from the heat.Use the sauce immediately, depending on your preference, or, if retained for later use, let the mixture cool and then pour into a large bottle or container for storage, for up to 1 year of tight coverage and cold storage.Myron's PEACH beans 8 ingredients, 2 lbs.Dry Navy or northern soybeans.Brown sugar, salt and freshly ground black pepper taste better.Prepared MustardMaple syrup c.ketchup 3 c.1 can of peach pie (7 ounces)) Put Ding's bell pepper in a large bowl and put enough cold water to cover 3 to 4 inch.Cover the bowl loosely with a kitchen towel and let the beans soak for the night at room temperature.When you are ready to cook the beans, rinse thoroughly with fresh cold water and drain the water.Put the beans in a big pot and cover them with water.Boil, reduce heat, sim1 hour.Drain the beans.Preheat the smoker or oven to 300 degrees F.Put brown sugar, salt and pepper, mustard, maple syrup, tomato sauce, pie stuffing and pepper in a large bowl.Mix well.Then add the beans and stir.Pour the bean mixture into a large aluminum pan.You can assemble the beans to this point 1 day in advance;Chill with the lid until you are ready to cook them.Add enough water to the pan to cover everything and cover the pan with aluminum foil.Cook in a smoker or oven until the beans are soft, about 4 hours, check every hour to make sure they don't dry (add more water in the pan if they dry)The beans are finished when the top is dark brown and bubbling.If you want the top to be slightly more crunchy, uncover the pan in the last 30 minutes of cooking.Let the beans stand for about 15 minutes and then serve.Barbecue jalapño-cheddar hushpuppes earned a month of hushpupuppets: half.Yellow corn flour.all-1 teaspoon of flour.1 teaspoon of baking powder.salt 1 tsp.Louisiana-Style of chili sauce.2 slices of yellow onion, Mexican pepper, seeds and 3 ounces.Ground sharp cheddar cheese (about 1 cup) 2 big eggs and hit a c.Deep milk vegetable oilfrying 1 tbsp.Only rub (recipe below) instructions: Mix corn flour, flour, baking powder, salt, chili sauce, onion, jalapeno and cheddar cheese in a medium bowl, mix wellAdd the eggs and milk, stir and mix again;The batter will be messy.Heat vegetable oil in a large, heavy, deep pan or electric fryer 4 "to 360 F.Put the batter in a tablespoon of oil at a time and Fry 6 at a time.When hushpuppes pop onto the surface, roll them in the oil with a slotted spoon to make them even Brown.Remove and drain paper towels.Sprinkle with rubbing and serve immediately.Only RUBIngredients: 1 c.2 tablespoons of light red sugar.2 tablespoons of chili powder2 tablespoons mustard powder2 tablespoons of onion powder.2 tablespoons of garlic powder.2 tablespoons of cayenne powder2 tablespoons of Jewish salt.Black powder instructions for fresh grinding: Mix all ingredients together in a large bowl.Mix well.You can store this friction in a closed container for up to 1 year.Mama SLAW supplies 12 Ingredients: 2 small head green cabbage, 3 °c after chopping.Jewish salt in mayonnaise, taste 2 medium sweet onions, cut fresh black pepper, taste 2 ripe tomatoes, cut pieces of barbecue rub (optional) onions, tomatoes, mayonnaise, salt and pepper.Thoroughly toss.You can prepare 6 hours in advance and put it in the fridge.But if you do, do not add salt until you are ready to serve, stir again before serving;Otherwise, slaw becomes water.Decorate with basic barbecue friction if needed.Serve immediately.