Bunnies at Lunch

This little guy was a friendly little bunny that kept hopping through
the restaurant in a tent at the bottom of the mountain where we ate
lunch after exploring caves.

American Tale was one of my favorite movies as a kid

Fv: Somewhere out there,
beneath the pale moonlight,
someone's thinking of me and loving me tonight.

Ty: Somewhere out there,
someone's saying a prayer,
that we'll find one another in that big somewhere out there.

(*)Ty: And even though I know how very far apart we are,
it helps to think we might be wishing on the same bright star.

Fv: And when the night wind starts to sing a lonesome lullaby,
it helps to think we're sleeping underneath the same big sky.

Together: Somewhere out there,
if love can see us through,
then we'll be together, somewhere out there,
out where dreams come true.

...

Neruda

'Carnal apple, Woman filled, Burning moon'

Carnal apple, Woman filled, burning moon,
dark smell of seaweed, crush of mud and light,
what secret knowledge is clasped between your pillars?
What primal night does Man touch with his senses?
Ay, Love is a journey through waters and stars,
through suffocating air, sharp tempests of grain:
Love is a war of lightning,
and two bodies ruined by a single sweetness.
Kiss by kiss I cover your tiny infinity,
your margins, your rivers, your diminutive villages,
and a genital fire, transformed by delight,
slips through the narrow channels of blood
to precipitate a nocturnal carnation,
to be, and be nothing but light in the dark.

Rebels With a Cause

http://www.thisislondon.co.uk/standard/article-23883049-bikers-blow-cover-of-cctv-cars-snooping-on-drivers.do

I love people who work hard and put effort into fighting unfair
government treatment of citizens. More people like this in the world
could do a lot of good. Burn the world.

AWESOME Picture

Wow, this image is incredible. I love it, it's the work of a brilliant imagination.

Melting Pot

Well, no one was willing to spend the money on dinner, but at the last
minute my mom offered to go with me to the Melting Pot and she said it
could be an early birthday dinner for her. I was happy to take her,
and then at the end, I surprised her by paying. We shared a nice wine
and we had their brand new big night out menu. The cheese fondue is
always my favorite, but the Duck a l'Orange was superb. I mean, it
just melted in my mouth and was savory with the flavor of duck from
the Coq a Vin broth that we cooked it in. It was a very nice evening
and we talked about a lot of things and it was a good time with my
mom.

A Kiss is Telling

We will flirt and whisper,
lads and ladies playing games,
dancing around questions,
surreptitiously they tease,
knowing that it's a crime,
to have their intentions known.

But all these games,
the truth of trifles and hearts,
they become transparent,
they become useless
once a kiss passes between lips,
because a kiss tells the truth.

Food

I have been wanting quite badly to go to the discounted new menu
tonight at the Melting Pot, and have been trying to get someone to go
with me. Sadly, not many people I know are willing to spend 31$ on a
meal right now. I'm not willing to spend 62$ to go alone, though the
food looks soooooooooooooooooo good. Anywho, I've been doing a lot to
entertain, movies, spending time sitting in the hot tub at Shepard's
house. Some board games have been a lot of fun. On top of all of that,
buying a house is an adventure. I am really looking forward to this,
and trying to think of other adventures to follow that.

Movies

Finally watching Ghost.. a movie that was recommended to me a little
over 2 months ago. I had been very busy, and then very depressed. I am
loving it, the scene in the elevator near the beginning is hilarious.
I should have watched this immediately when it was originally
recommended to me.

Quotes

"There's one sad truth in life I've found - While journeying east and
west - The only folks we really wound - Are those we love the best. -
We flatter those we scarcely know, - We please the fleeting guest, -
And deal full many a thoughtless blow - To those who love us best."
~Ella Wheeler Wilcox

Sergeant Peppers

Sergeant Peppers Amadeus Bond is such a good pet. He runs from a whole
block away when I go outside and call him. I can hear his collar
jingle the entire way.

There is no I in silent

Except that there is. Changed my guitar strings today, don't like the
new ones. They have a little too much of a ring to them, I find that I
definitely prefer the heavier strings. I am learning to play House of
the Rising Sun by the Animals... good song. Maybe I will post
recordings of me playing here in the future. I had a very long meeting
with Kevin about con business. It looks like we made a little money
and we are hyped to be set to make even more next year, with all kinds
of new opportunities, including advertising banners in the hallway.

Anyway. So, aside from that, lots of time for... books, and movies.
I've been escaping entirely into fiction and reading and playing
music. Lots and lots of playing music lately, it's good for the soul.

Venture Brothers started up again last week, and I've been loving it.

I need to write more, I have been having some good ideas lately.

Lyrics

I just want to know what she's feeling
I just want to know what she's doing
I just want to know why she left me here to die

There she stands
Up above
Looking down on me
I can't touch her
Her eyes are empty

I want to ask her name,
But she's already gone,
And it doesn't seem important,
With what she's left me with,
It screams

She's my sylvia
My helen,
My sweet josephine,
The empire is already wrecked,
We burned the world together

It's the silence that's killing me
The nothing where once before
Nothing but possibility stood

Brisket

I really very much want to cook a brisket on Saturday using some of
the flavoring tips from Steven, especially using coffee grounds in the
seasoning. It's definitely worth a try since it's much easier than
grinding the peppers that I normally have to in order to make my
brisket.

Brisket

As always, thanks to Steven Raichlen for a wonderful recipe available
at: http://www.barbecuebible.com/newsletter/2010_08/11_up_in_smoke_fif.php

HILL COUNTRY BRISKET

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Smoking/Indirect Grilling
Serves: 8 to 12
Advance Preparation: 4 hours to overnight for curing the brisket (optional),
then allow 8 to 9 hours for smoking the brisket and at least 30
minutes for it to rest.

1 beef brisket flat (6 to 8 pounds) with—very important—a cap of fat at least
1/4-inch thick
3 tablespoons dry mustard
3 tablespoons coarse salt (kosher or sea)
3 tablespoons cracked or coarsely ground black pepper
3 Tablespoons Worcestershire powder (see Note below)

You'll also need: 6 to 8 cups oak or hickory chips or chunks, soaked for
1 hour in water to cover, then drained; a heavy-duty aluminum foil pan;
heavy-duty aluminum foil

Trim the brisket so as to leave a 1/4-inch cap of fat. (Any less and
the brisket will dry out; any more, and the fat will prevent the rub
from seasoning the meat.)

Place the mustard, salt, pepper, powdered Worcestershire sauce, if
using, in a bowl and mix them with your fingers. Sprinkle the rub on
the brisket on all sides, rubbing onto the meat. If you have time,
wrap the brisket in plastic wrap and let it cure in the refrigerator
for at least 4 hours or as long as overnight.

To grill: If you are using a smoker, set it up following the
manufacturer's instructions and preheat it to 275 degrees F. When
ready to cook, place the brisket fat side up in the smoker. Add wood
chips or chunks to the smoker every hour, following the manufacturer's
instructions.

If you are using a charcoal grill, set up the grill for indirect
grilling, place a large drip pan in the center, and preheat the grill
to 275 degrees F. To maintain this low temperature, use only half as
much charcoal as usual. (A half chimney-full.) When ready to cook,
toss about 2 cups of wood chips or chunks on the coals. Place the
brisket on the hot grate over the drip pan, fat side up, and cover the
grill. You'll need to add fresh coals an more wood chips or chunks to
each side of the grill every hour for the first 4 hours.

Smoke or grill the brisket until a dark "bark" (outside crust) forms
and the internal temperature of the meat is about 150 degrees F, 4 to
5 hours; use an instant-read meat thermometer to test for doneness.
Then, tightly wrap the brisket in a couple of layers of aluminum foil,
crimping the edges to make a tight seal. Return the brisket to the
smoker or grill and continue cooking until the brisket is very tender,
but not soft or "mushy," and the internal temperature is 190 to 195
degrees F, about 4 hours longer.

Remove the wrapped brisket from the smoker or grill and place it in a
warm spot. Let the brisket rest for about 30 minutes. This resting
period is very important; during that time, the brisket will reabsorb
its juices.

To serve, unwrap the brisket and thinly slice it. Spoon any juices
over the brisket and get ready for some of the most extraordinary
smoked beef on Planet Barbecue.

Note: Worcestershire powder is available by mail order through
www.spicebarn.com. If unavailable, add 1 tablespoon more of dry
mustard.

The Wind in the Willows

I have been reading this beautiful classic for the first time. Since I
got my kindle a few months ago(and now am very much in lust with the
new model that I don't have), I have been reading classic after
classic for free. I started with some fairy tales that were written by
the author of the Wizard of Oz, then some Irish fairy tales, then I
tried some Japanese fairy tales. I enjoy fairy tales a lot, because of
their brevity. I ended up not enjoying the Irish book at all, because
it didn't feel at all like it was broken up into tales, there didn't
seem to be any kind of cohesive narrative. Anyway, after those, I
tried my hand at The World Set Free, which started out amazingly well,
but got so muddled in the middle that I have given up on it. I was
totally lost, events began to run together, every so often another
brilliant line or prophecy would arise, and then the narrative would
become muddled again. Now I am on The Wind in the Willows and reading
briskly through it.

I used to watch the animated version that they played on PBS all the
time as a child. It was one of my great childhood memories, the music
and characters. I laughed a lot. There was a claymation, that I saw
the most, and then there was also a Disney animated version. Anyway, I
am at work, and I am going to go back to reading. I will post more
tomorrow.

Recipes

SMOKED CHICKEN QUESADILLAS
WITH CILANTRO AND PEPPER JACK CHEESE

Quesadillas are a popular crew snack on the set of Primal Grill—easy
to make, easy to adapt to ingredients you have on hand, and very
satisfying any time of day. (We even make breakfast quesadillas with
scrambled eggs, cheese, chorizo, and roasted and peeled poblano
peppers.)

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Serves: 4

4 large (8 to 10 inches across) flour tortillas
1 cup shredded smoked chicken
2 cups shredded cheese, such as a half-and-half mixture of pepper Jack
cheese and sharp cheddar
1/2 cup coarsely chopped fresh cilantro
2 scallions, both white and green parts, trimmed and finely chopped
2 fresh or pickled jalapeno peppers, thinly sliced crosswise (or for a milder
outcome, seed the fresh jalapenos)
2 tablespoons (1/4 stick) butter, melted
Salsa, pico de gallo, guacamole, or sour cream (optional) for serving

1. Place a tortilla on a work surface. Sprinkle one half of the
tortilla with a quarter of the chicken, cheese, cilantro, scallions,
and jalapenos. Fold te other half on top to make a half-moon-shaped
quesadilla. Assemble the remaining quesadillas the same way. Lightly
brush both sides of each quesadilla with the butter, turning them
carefully. The quesadillas can be prepared to this stage up to 30
minutes ahead.

2. Set up the grill for direct grilling and preheat it to medium-high.

3. When ready to cook, brush and oil the grill grate well. Arrange the
quesadillas on the hot grate and grill them until the bottoms are
golden brown, 1 to 3 minutes. Using a spatula, turn the quesadillas
and grill the second side the same way. Keep an eye on
them—quesadillas burn easily. Serve the quesadillas at once with the
optional condiments.

TANDOORI GRILLED SALMON STEAKS

Source: Adapted from Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Grateless grilling or tandoor grilling
Advance preparation: 3 to 4 hours for marinating the fish.
Serves: 4

1-1/2 pounds salmon steaks

For the garlic water:

4 cloves garlic, rough chopped
A 2-inch piece of fresh ginger, peeled and rough chopped
2 cups water

To finish the marinade:

4 cloves garlic, peeled and rough chopped
A 2-inch piece of fresh ginger, peeled and rough chopped
1 small onion, rough chopped
2 teaspoons coarse salt (kosher or sea)
2 teaspoons black pepper
1-1/2 teaspoons ajwain (carom seeds) or caraway seeds
2 teaspoon turmeric powder
1-1/2 teaspoons ground cumin
1 cup thick (strained) plain yogurt (2 cups yogurt if omitting the egg
and chickpea flour)
1 egg, lightly beaten with a fork (optional)
1 cup chickpea flour (optional)
3 tablespoons oil or unsalted butter, melted for basting

1. Place the salmon steaks in a large bowl or nonreactive baking dish.

2. Make the garlic water. Place the garlic, ginger, and water in a
blender and blend just to mix. Strain the garlic water over the fish.
Marinate, covered, in the refrigerator for 15 minutes. Drain the fish,
discarding the liquid.

3. Make the marinade. Place the garlic, ginger, onion, salt, pepper,
ajwain (or caraway seed), turmeric, and cumin in food processor and
grind to a smooth paste. Add the 1 cup yogurt and egg and chickpea
flour, if using, and process to a smooth paste, running the machine in
short bursts. If omitting the egg and chickpea flour, add the
additional 1 cup yogurt and run the processor just to mix. The mixture
should be thick but pourable: you may need to add a couple tablespoons
of water. Pour the marinade over the fish steaks, turning them to coat
evenly. Use a spatula to coat the steaks thoroughly on both sides.
Marinate, covered, in the refrigerator for 3 to 4 hours.

4. Remove the steaks from the marinade. If you own a tandoor, thread
the steaks on a tandoor skewer (they have hooks on the end for hanging
cooked food on a rack to cool); impale a whole onion on the end to
keep the steaks from slipping off the end into the embers. Plunge the
skewer into the tandoor, resting the skewer end on the bottom of the
tandoor. The cooking time will be short, 5 to 8 minutes. Turn once as
needed.

5. Alternatively, set up your grill for grateless grilling by
arranging bricks or other fireproof supports opposite each other on
the grill grate; the idea is to suspend skewers between them. Preheat
the grill to high. Thread the fish steaks onto flat metal skewers, two
to a skewer, and suspend between the two supports. Grill for 3 to 5
minutes per side, or until cooked through and golden brown. Let rest
for a couple of minutes before carefully removing from the skewers.
Serve immediately.

Recipes

GREEK GRILLED SHRIMP
SPRAYED WITH OLIVE OIL AND RETSINA

Note: Retsina is a Greek wine flavored with pine resin. (Resin was
once used to seal wine skins—the Greeks retained a taste for it.) Look
for retsina in a good liquor store or Greek market or use an aromatic
dry white wine, like Spanish verdejo.

Source: Recipe courtesy of Steven Raichlen
Method: Direct grilling
Serves: 4

2 pounds fresh shrimp with the heads on or 1-1/2 pounds peeled and
deveined shrimp
1/4 cup extra virgin olive oil, preferably Greek, in a spray bottle
1/4 cup Greek retsina or other dry white wine in a spray bottle (optional)
Large crystals of sea salt for sprinkling

You'll also need: Best of Barbecue Marinade Spray Bottle, or other spray bottle

If using whole shrimp, peel the tails, using kitchen scissors to open
the shells. Leave the heads intact. Scrape out the veins with the tine
of a fork. If using shrimp tails, peel and devein.

Set up your grill for direct grilling and preheat to medium-high.
Brush and oil the grill grate.

Spray the shrimp on one side with olive oil. Arrange oil side down on
the grate. Lightly spray the tops with more olive oil and retsina.
When the bottoms of the shrimp are sizzling and browned, turn over.
Lightly spray this side with oil and retsina. The cooking time is
brief, 1 to 2 minutes per side.

Transfer the grilled shrimp to a platter or plates and sprinkle
generously sprinkle with coarse sea salt. Serve at once and get ready
for some of the best shrimp of your life.

FRANCIS MALLMANN'S BURNT ORANGES
WITH ROSEMARY

Source: Adapted from Seven Fires by Francis Mallmann (Artisan, 2009)
Method: Direct grilling
Serves: 4

Here's a dessert of such startling simplicity and bold in-your-face
flavors, just to hear about it is to want to try it. It comes from the
rock star of South American live-fire cooking, Francis Mallmann.

4 large juicy navel oranges
2 o 3 sprigs fresh rosemary (2 to 3 tablespoons leaves)
3/4 cup sugar
1-1/2 cups crème brulee ice cream or plain Greek yogurt, divided
between 4 shallow bowls

Cut off both ends of each orange. Using a sharp paring knife, remove
the peel and white pith in strips. Cut each orange in half widthwise
and remove any seeds with a fork. Arrange the oranges on a plate cut
side up.

Sprinkle the oranges with rosemary leaves, pressing the leaves into
the flesh. The recipe can be prepared up to 1 hour ahead.

Set up your grill for direct grillingand preheat to high. Ideally,
you'll be grilling over wood.

If you have a plancha, preheat it screaming hot. If working directly
on the grill, brush and oil the grill grate.

Just before serving, sprinkle the cut part of each orange with sugar.
Invert the orange halves onto the metal plate or onto the grill. Cook
until the sugar caramelizes, that is, turns dark brown, 2 to 4
minutes. Do not let burn or the sugar will taste bitter.

Using a spatula, arrange the orange halves, sugar side up, on the ice
cream. If using a pan, spoon any juices over the oranges and serve at
once.

CATALAN CREAM

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Caramelizing with a crème brulee iron or fire-heated cast iron skillet
Advance preparation: Make the custard at least 3 hours in advance, and
up to 24 hours; must be thoroughly chilled
Serves: 6

For the custard:

1 quart whole milk
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1 vanilla bean, split (or 1/2 teaspoon vanilla extract)
3 strips lemon zest (the oil-rich outer rind—remove it with a vegetable peeler)
12 egg yolks
1-1/4 cups sugar
3 tablespoons cornstarch
2 tablespoons honey
About 1 cup Sugar In The Raw (known as castor sugar in England or
cassonade in French) or granulated sugar, or as needed

You'll also need: 6 crème brulee dishes (each about 4 inches across
and 3/4 inch deep—tradition calls for earthenware); a crème brulee
iron (see description above) or a kitchen blowtorch

Make the custard. Place the milk, cinnamon, vanilla, and lemon zest in
a heavy saucepan and simmer over the lowest possible heat for 10
minutes.

Meanwhile, place the egg yolks, sugar, cornstarch, and honey in a
large heavy heatproof bowl. Whisk the mixture until smooth and creamy,
2 minutes. Very slowly (you don't want to cook the egg yolks) strain
the hot milk into the egg mixture in a thin stream, whisking
constantly. Return the pan to a medium heat, and bring the mixture to
a boil, whisking steadily. The crema will thicken. Reduce the heat to
the barest simmer and cook the mixture for 3 minutes, whisking
steadily.

Spoon the mixture into the crème brulee dishes, shaking and tapping
each to smooth the top. Let the mixture cool to room temperature, then
refrigerate for at least 3 hours, or until serving. You can make the
Catalan creams up to 24 hours ahead and refrigerate, but if you do,
press a piece of plastic on top of each to keep it from drying out and
let warm to room temperature before serving.

Just before serving, heat the brulee iron or cast iron skillet
screaming hot—ideally in a wood-burning fireplace, or alternatively in
the embers of your charcoal grill or laid flat on the grate of your
gas grill. (You can even heat it on one of the burners of your stove.)
Evenly sprinkle the top of each Catalan cream with 3 tablespoons
sugar. Press the hot iron into the surface of the Catalan creams to
caramelize the sugar—this will take a few seconds and a puff of
fragrant smoke will rise as the sugar darkens. Note: the sugar should
be topaz-colored to a dark golden brown, not black. Burned sugar
tastes, well, like burned sugar.

Recipes

THAI GRILLED BANANAS WITH COCONUT-CARAMEL SAUCE

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Direct grilling
Advanced preparation: The sauce can be prepared a day ahead.
Serves: 4

To paraphrase Kevin Costner in Field of Dreams, if you grill it, they
will come. Such is the case for a Bangkok grill mistress named
Saisuwan. Five years ago, she scraped together enough cash to set up a
pushcart on Chareunkrung Road behind the Sheraton Hotel. Her grilling
skills became so legendary, guidebooks from all over the world sing
her praises. Saisuwan serves just one dish—but what a dish—grilled
bananas slathered with coconut-caramel sauce. You can eat them for
breakfast, as a snack, or for dessert—and the moment you finish,
you'll very likely find yourself returning for seconds. And if you
happen to find yourself near the Sheraton Hotel in Bangkok, you'll
recognize Saisuwan by her trademark white cap—and by sweet scent of
bananas grilling over coconut shell charcoal.

For the coconut-caramel sauce:
1/2 cup palm sugar or light brown sugar
1 cup unsweetened coconut milk
8 apple bananas or 4 conventional bananas

You'll also need: flat bamboo skewers (optional)

1. Make the coconut-caramel sauce. Combine the palm sugar and coconut
milk in a heavy saucepan. Bring to a boil over medium heat, whisking
to dissolve the sugar. Briskly simmer the mixture until thick, dark
brown, and very flavorful, about 5 minutes, whisking often. Remove the
pan from the heat and let the mixture cool to room temperature. Place
the sauce in a deep bowl. It can be prepared up to a day ahead and
refrigerated, covered. Let the coconut-caramel sauce return to room
temperature before using.

2. Set up your grill for direct grilling and preheat it to high.

3. When ready to cook, brush and oil the grill grate. Peel the bananas
and skewer them through one end, if desired. Grill the bananas until
they are lightly browned and partially cooked, 1 to 2 minutes per
side. Dip the bananas in the coconut-caramel sauce (That's where the
skewer comes in handy) or brush the bananas on all sides, using a
basting brush, and return them to the grill. Continue grilling the
bananas until they are golden browned and sizzling, 1 to 3 minutes per
side longer. (Use a bamboo skewer to test for doneness; it should
easily pierce the banana.)
4. Transfer the bananas to a platter or bowls. Spoon the remaining
coconut-caramel sauce.

Wings!

RECIPES

HONEY AND SOY SPIT-ROASTED CHICKEN WINGS

Source: Planet Barbecue by Steven Raichlen (Workman Publishing, 2010)
Method: Indirect grilling or spit-roasting
Serves: 4
Advance Preparation: 4 to 6 hours for marinating the wings

3 pounds whole chicken wings (about 12 large whole wings)
1/2 cup soy sauce
1/4 cup honey
1/4 cup Asian (dark) sesame oil
1/4 cup Chinese rice wine, sake, or dry sherry
3 tablespoons oyster sauce (optional)
2 slices (1/4-inch thick) peeled fresh ginger, crushed with the side
of a cleaver
1 teaspoon five-spice powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 to 3 tablespoons vegetable oil
1/4 cup hoisin sauce (optional)
1/4 cup Asian chile sauce, such as Thai Sriracha (optional)

You'll also need: A rotisserie with a flat basket attachment (optional)

Rinse the chicken wings under cold running water and blot them dry
with paper towels. Place the wings in a large nonreactive mixing bowl.

Make the marinade: Place the soy sauce, honey, sesame oil, rice wine,
oyster sauce, if using, ginger, five-spice powder, pepper, and
cinnamon in a mixing bowl and mix well. Add the marinade to the wings
and stir to coat. Let the chicken wings marinate in the refrigerator,
covered, for 4 to 6 hours, turning them several times.

To grill: Drain the wings well, discarding the marinade before grilling.

If you are using a rotisserie, spread the wings out and place them in
the basket. Alternatively, you can skewer the wings crosswise on a
single spit rotisserie. Set up the grill for spit-roasting following
the manufacturer's instructions and preheat to high. When ready to
cook, attach the spit to the grill and turn on the motor. Spit-roast
the wings until they are crisp-skinned, darkly browned, and cooked
through, about 30 minutes. Start basting the wings with the vegetable
oil after 15 minutes, and baste them several times as they grill.

If you are using the indirect method, set up the grill for indirect
grilling, place a drip pan in the center, and preheat the grill to
medium. Arrange the chicken wings skin-side up in the center of the
grate over the drip pan and away from the heat, stretching the wings
out as far as possible. Cover the grill and grill the wings until they
are crisp-skinned, darkly browned, and cooked through, 30 to 40
minutes.
Start basting the wings with the vegetable oil after 15 minutes, and
baste them several times as they grill.

To test for doneness, make a small cut in the thickest part of one of
the wings; there should be no traces of red or pink at the bone.

Transfer the wings to a platter or plates. Normally, they're so
flavorful you won't need a sauce, but sometimes they're served with
hoisin sauce and chile sauce. Place 1 tablespoon of each side by side
in each of 4 tiny bowls. Mix the two sauces together with the tip of a
chopstick and use as a dip for the wings

LOUISVILLE WINGS

Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Indirect grilling
Serves: Makes about 18 wings, serving 6 to 8 as an appetizer
Advance preparation: 4 to 5 hours for curing and marinating the wings

18 whole chicken wings (about 4 pounds)
2 tablespoons lemon pepper
2 tablespoons sweet paprika
Coarse salt (kosher or sea)
10 tablespoons (1 1/4 sticks) salted butter
5 cloves garlic, finely chopped
2/3 cup Dijon mustard
2/3 cup Tabasco sauce or your favorite hot sauce (Red Devil or Crystal
brand sauces are less hot)
2/3 cup fresh lemon juice
2/3 cup bourbon (or substitute apple juice)
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper

You'll also need:
1-1/2 cups wood chips or chunks (preferably hickory), soaked for 1
hour in water to cover, then drained

Rinse the chicken wings under cold running water and blot them dry
with paper towels. Place the wings in a large nonreactive bowl and
toss them with the lemon pepper, paprika, and 2 tablespoons of salt.
Let the wings cure in the refrigerator, covered, for 1 hour.

Melt the butter in a nonreactive saucepan over medium heat. Add the
garlic and cook until it is fragrant and sizzling but not brown, about
3 minutes. Stir in the mustard, hot sauce, lemon juice, bourbon, brown
sugar, and black pepper. Season with salt to taste. Bring the bourbon
mixture to a boil and let boil for 3 minutes, then let cool to room
temperature. You'll use this for the marinade and sauce.

Pour half of the bourbon mixture over the wings and toss to mix. Let
the wings marinate in the refrigerator, covered, for 3 to 4 hours. Set
the remaining sauce aside.

Set up the grill for indirect grilling and preheat to medium. If using
a gas grill, place all of the wood chips or chunks in the smoker box
or in a smoker pouch and run the grill on high until you see smoke,
then reduce the heat to medium. If using a charcoal grill, place a
large drip pan in the center, preheat the grill to medium, then toss
all of the wood chips or chunks on the coals.

When ready to cook, drain the marinade from the wings and discard the
marinade. Brush and oil the grill grate. Place the wings in the center
of the hot grate, over the drip pan and away from the heat, and cover
the grill. Cook the wings until golden brown and cooked through 30 to
40 minutes.
During the last few minutes of cooking, move the wings a few at a time
so that they are directly over the heat, and leaving the grill
uncovered, cook them until crackling crisp, 1 to 2 minutes per side.
Transfer the grilled wings to a platter or plates and serve at once
with the remaining sauce. Provide hot wet towels for sticky fingers.

IRANIAN SAFFRON LEMON CHICKEN WINGS

Source: Planet Barbecue by Steven Raichlen (Workman, 2010)
Method: Indirect grilling
Serves: 4
Advance preparation: 6 to 24 hours for marinating the wings

1 teaspoon saffron threads
1 medium onion, peeled and grated
1 cup plain Greek-style whole milk yogurt, such a Fage brand
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
18 chicken wings (about 4 pounds)
4 tablespoons (1/2 stick) salted butter
3 tablespoons pomegranate molasses (optional), for serving
3 tablespoons chopped fresh flat-leaf parsley (optional), for serving
2 lemons, cut into wedges, for serving

You'll also need: Flat metal skewers (optional)

Prepare the marinade and wings: Place the saffron threads and 2
tablespoon of hot water in a small bowl and let the saffron soak for
about 4 minutes. Transfer half of the saffron and water mixture to a
small bowl and set it aside for the glaze.

Grate the onion on the coarse holes of a box grater into a large
nonreactive mixing bowl. Add the yogurt, salt, pepper, and remaining
soaked saffron and stir to mix. Gradually whisk in the 1/4 cup of
lemon juice and the olive oil. Taste for seasoning, adding more salt
and/or pepper as necessary; the mixture should be highly seasoned.

Rinse the chicken wings under cold running water and blot them dry
with paper towels. Cut the chicken wings in half, cutting off and
discarding the tips. Add the wings to the marinade and stir to coat.
Let the wings marinate in the refrigerator, covered, for at least 6
hours, or as long as overnight, stirring them every few hours.
The longer the wings marinate, the richer the flavor will be.

Make the glaze: Melt the butter in a saucepan over medium-high het.
Add the reserved saffron and water mixture and the remaining 2
tablespoons of lemon juice and let the glaze simmer until blended and
flavorful, about 2 minutes.

To grill: Drain the wings, discarding the marinade, before grilling.
Set up the grill for indirect grilling, place a drip pan in the
center, and preheat the grill to medium. When ready to cook, brush and
oil the grill grate. Arrange the chicken wings skin-side up in the
center of the grate over the drip pan and away from the heat. Cover
the grill and grill the wings until they are crisp and golden brown
and cooked through, 30 to 40 minutes. Once the wings start to brown,
start basting them with the saffron glaze. Baste the wings several
times.

To test for doneness, make a small cut in the thickest part of one of
the wings; there should be no traces of red or pink at the bone.

Transfer the grilled chicken wings to a platter and pour any remaining
saffron glaze over them. Drizzle the pomegranate molasses, if using,
over the wings and sprinkle them with parsley, if using. Serve the
wings at once with the lemon wedges.