George's Smackin' Wings

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A classic Buffalo wing, which you know heralds from the city of the same name.. is tossed into a deep fryer, then tossed into melted butter and hot sauce or finished off in an infinite number of other side sauces and condiments. 

Now friends, my Smackin' Wings are a better wing for a couple reasons... First, it's grilled with benefits from the outdoor flavor of fire-n-smoke; and the sauce is sweet, allowing you to enjoy the chicken and the side sauce. 

George's Smackin' Wings

Makes 32 pieces | from Grilling with Chef George Hirsch cookbook

chefgeorgehirsch.com | George Hirsch Lifestyle

16 chicken wings

1/2 cup olive 

1/4 balsamic vinegar

1/4 cup honey

2 teaspoon brown sugar

2 teaspoons cane syrup or dark corn syrup

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes

1/2 teaspoon dried thyme leaves

2 teaspoons soy sauce

1/4 teaspoon ground red pepper

1/4 teaspoon ground nutmeg

Cut off and discard wings tips. Cut remaining wings in half. Combine remaining ingredients in large bowl until well blended, add wings. Cover and marinade in refrigerator 1 hour.

Preheat grill to medium temperature.  

Place wings on grill. Grill 15 to 20 minutes over medium coals, turning frequently. As wings begin to brown continue slowly cooking on indirect heat, until completely cooked.

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The George Burger

New season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Check local listings. Click to watch TV Series Preview

Tired of the same old beef patty? The next time you light up the grill, try my winning burger. A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan. And, don't forget my side of crisp kettle potato chips! 

George Hirsch Tuscan Burger

The George Burger 

Makes 8, ¼ pound burgers

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1 1/2 pounds ground beef, short rib blend, 80/20 lean / fat ratio

½ pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: potato rolls, caramelized onion, arugula, Parmesan flakes

In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 1 hour. 

Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once. 

Serve on lightly toasted potato rolls with caramelized onions and grilled pepper tomato marmalade. Top with arugula and Parmesan. 

Grilled Pepper Tomato Marmalade

Makes about 3 cups

1/2 Ounce portion per 3 ounce slider burger 

2 cups good quality ketchup, (not high fructose) 

2 Red peppers, split deseeded grilled and charred 

Cloves from 1 head Caramelized garlic

¼ cup Virgin olive oil

2 Tablespoons Balsamic vinegar

1 teaspoon hot sauce

Pulse all above, leaving slightly chunky and add to ketchup.  

Chef George’s Caramelized Onions

Preheat a nonstick saucepan to a medium heat.  Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown.  Stir and cover again.  Continue the process until the onions are a golden brown.  Remove the cover.  Cook off any excess moisture. Remove the onions from the pan and cool. 

Grilled Pepper Tomato Marmalade

Makes about 3 cups

1/2 Ounce portion per 3 ounce slider burger 2 cups good quality ketchup, (not high fructose) 2 Red peppers, split deseeded grilled and charred Cloves from 1 head Caramelized garlic, ¼ cup Virgin olive oil2 Tablespoons Balsamic vinegar1 teaspoon hot sauce

Pulse all above, leaving slightly chunky and add to ketchup.  

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Brunswick Stew

Brunswick stew recipes vary greatly, but it’s usually a tomato based stew traditionally containing squirrel or rabbit. That's right squirrel! But, please feel free to use chicken - just a suggestion! Also - corn, lima beans or butter beans and vegetables are part of the stew pot mix. 

The best Brunswick stew I’ve ever tasted was Georgia style; one of the regions in the U.S. which claims to have been created the stew. The key is - as with any good stew is long, slow cooking which produces a rich thick based pot of flavor. 

I, along with most Georgia natives prefer to use a combination of chicken & pork. Starting with leftover grilled chicken and a puled pork is the fast track for the makings a great Brunswick.

Remember, cook low & slow.

Brunswick Stew

Recipe adapted from Grilling with Chef George Hirsch by George Hirsch with Marie Bianco

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3 cups pre grilled chicken/ pork

1 cup kielbasa or smoked sausage, chopped 

1 Tablespoon olive oil

1 cup sweet white onion, chopped

8 cloves garlic, peeled and chopped

1 teaspoon each thyme, rosemary

2 cups red potatoes, washed and chopped

1 28-ounce can crushed plum tomatoes

2 ears fresh corn or 1 16-ounce can corn with juice

1 12-ounce can red beans, drained and rinsed

1 teaspoon hot sauce 

1/4 teaspoon fresh graded nutmeg

Fresh ground black pepper

Preheat a large soup or stock pot.

Add olive oil, onion, garlic. Sauté till lightly brown.  Place grilled meat and sausage in pot and cook for 3-4 minutes.  Add thyme, rosemary, potatoes, corn, tomatoes, beans, hot sauce and nutmeg. Cover pot and simmer for 1 1/2 to 2 hrs., stirring occasionally.

Add fresh ground black pepper to taste.

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Cedar Planked

Can late summer get boring with another burger on the grill. You bet! So, it's time to change it up. 

You are going to need cedar planks for today's fish recipe. I am encouraging you to step outside + grill with this recipe. Soak planks for 30 minutes before you fire-up the grill. Make sure the grill is good and hot, this is key! Grilled cedar planked fish takes on a wonderful smokey flavor with more flair and a lot less hassle as you grill. The plank will be charred, but the fish will be perfectly cooked. This technique of cooking on planks is not new. The Indians in the Pacific Northwest cooked on cedar and alder, a tradition done for many centuries.

This weekend when you are running errands, head to the hardware store and pick up some cedar planks. Oh- be sure they are untreated non-resined wood, no thicker than 1 inch. Cedar and alder are popular choices, but mesquite, cherry, peach, apple, and oak also add their own unique flavors. Just give it a try and have a good time. Enjoy.

Cedar Plank Fish

makes two servings

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1 cedar plank

Two 10-ounce salmon, trout or halibut fillets

juice of one fresh lemon

1 tablespoon chopped fresh parsley

2 tablespoons maple syrup

3 tablespoons olive oil

Fresh ground black pepper

2 Tablespoons butter

Soak plank in water to cover 1 hour; drain.

Pre heat Grill to high.

Rub plank with one tablespoon olive oil. Place fillets on plank; season with pepper, parsley, syrup and lemon juice. Top with remaining olive oil.

Grill 10-14 minutes or until fish is cooked. The thickness of the fillets will determine final cooking time.

Prior to serving top with fresh butter and serve with extra fresh lemon slices.

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KYFF, Dry Rub

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The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience. Enjoy!

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Pork Rib Rub 

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Makes 1/2 cup

1/4 cup paprika

2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin

1 teaspoon black pepper

1 teaspoon nutmeg

1/2 teaspoon cayenne

In a small bowl combine all ingredients. 

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Ribs with Pork Dry Rub

recipe by Chef George Hirsch | Makes four servings

1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds

1 recipe pork rib rub

2 cups apple juice

3 cups pork ribs wet sticky sauce, see sauce recipe.

Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.

Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.

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