ATLANTA - Labor Day barbeque with Stubb's Legendary Bar-B-Q : Rocky Stubblefield (Stubb's grandson) joins with two recipes perfect for grilling. See below for his "hatch chile hot wings" and "short -cut pulled pork recipes." For more information on Stubb's Legendary Bar-B-Q click here.
Hatch Chile Hot Wings
4 pounds chicken wings, cut into drums and flats
1 cup Stubb’s Green Chile Anytime Sauce
1 lime, zested and juiced
2 cloves garlic, minced
1/4 cup brown sugar
For dipping sauce
1 cup sour cream (can use regular, low-fat or fat-free)
1/4 cup Stubb’s Green Chile Anytime Sauce
Zest of one lime
1/2 cup freshly chopped cilantro
Thinly sliced jalapeños
Crumbled queso fresco
Fresh cilantro leaves
For the chicken wings
In a small bowl combine the Stubb’s Green Chile Anytime Sauce with the garlic, brown sugar, lime zest and juice and whisk. Place the chicken wings in a zip-top plastic bag. Pour the marinade over the wings, seal the bag and let marinate for several hours.
For the dipping sauce
Combine all the ingredients in a small bowl and stir together. Chill until ready to use.
Grill the wings
Heat the grill to a medium high heat, about 400° degrees, and arrange the wings on the grates so they don’t fall through. Cook until wings are crispy and cooked through, turning once or twice. About 15-20 minutes. Watch for hot spots on the grill, since the marinade has brown sugar, it may have a tendency to flame.
Transfer wings to a platter and sprinkle with jalapeño slices, queso fresco, lime wedges and cilantro. Serve with dipping sauce.
“Short-cut” Pulled Pork
2 tablespoons Stubb’s Bar-B-Q Spice Rub
2 tablespoons granulated garlic or garlic powder
2 teaspoons black pepper
About 1 ½ teaspoons salt
4 pounds pork butt, or “country-style” ribs
1 bottle Stubb’s Moppin’ Sauce
3 cups wood chips, or 4 to 5 chunks, soaked (optional)
In a small bowl, combine the barbecue seasoning, garlic, pepper, and salt. If using pork butt, chip it into thick strips or chunks, about the size of a small fist. Place the pork in a large disposable aluminum foil pan. Coat the pork on all sides with Stubb’s Bar-B-Q Spice Rub.
Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to around 250°F. Drain and add half of the wood (if using) for smoking.
Set the pan of pork over indirect heat and cook in the covered grill for about 3 hours. After the first 10 minutes of cooking, baste the pork with Moppin’ Sauce. To ensure even cooking, set an over thermometer next to the pan, also over indirect heat. Every hour, check it, baste it with the Moppin’ Sauce and add more fuel and wood as needed to maintain a smoky 250°F heat. The pork is done when the pieces are browned on the outside but tender on the inside. When the meat reaches an internal temperature of 165°F to 175°F, it’s cooked enough to be sliced.
10th Honor Ride: Public safety officers join military cyclists in 9/11 remembrance bicycle ride honoring fallen Navy Seal. The 10th Honor Ride Team consists of cyclists from Gwinnett County Sheriff’s Office, Georgia State Patrol, Georgia Department of Natural Resources, FBI, Tallahassee Police Department, Naval Special Warfare Command, Marine Corps Special Operations Command and Operation One Voice. The will average just over 100 miles per day with a final 72 mile leg on Thursday, September 8th. SFC Chad Johnson, a cyclist from the Georgia State Patrol and LTC Rico Quispe, Marine Corps Special Operations Command will join us to preview the event. This year, they will be honoring fallen Navy Seal, PO2 Clark Schwedler. For more information click here.
Pet of the day from the Cobb County Humane Society for more information click here.