Waffles And Ribs Food

WAFFLE AND WINGS

Steps:

• For the wings: Whisk together the buttermilk, salt, chili powder, black pepper, thyme and cayenne in a large bowl. Add the wings and refrigerate for 6 hours.
• For the ham hock gravy: Combine the ham hocks and 2 quarts water in a large pot, bring to a simmer and cook for 3 hours. Add the celery, carrot and onion and simmer for 1 more hour.
• Strain the stock and keep the ham hocks. Pick the meat off the ham hocks and reserve for the gravy.
• Return the stock to the pot, bring to a boil and cook until reduced to 1 quart, about 30 minutes.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to make a roux. Cook the roux, stirring, until it gets a nice nutty brown color, about 5 minutes.
• Slowly whisk the reduced stock into the roux to avoid lumps. Bring to a simmer, reduce the heat and simmer, stirring regularly, for 5 minutes. Add the ham hock meat and heavy cream, season with salt and pepper and continue to simmer for 15 minutes more.
• For the waffle batter: Whisk together the flour, sugar, baking powder and salt in a large bowl.
• In a separate bowl, whisk together the milk, eggs and melted butter.
• Add the wet ingredients to the dry ingredients and whisk to combine. Some lumps in the batter are acceptable but not too many.
• Preheat a Belgian-waffle iron and spray with nonstick cooking spray. Spoon 1/4 to 1/2 cup of the batter into the center of the waffle iron (depending on the size of the waffle iron) and close. Cook until the waffle is golden brown, 3 to 6 minutes, depending on the iron. Repeat with the remaining batter.
• For the wing breading: Preheat the oil to 325 degrees F in a deep pot or deep fryer. Preheat the oven to 200 degrees F. Combine the flour, salt and pepper in a shallow bowl or plate.
• Working with 3 to 4 wings at a time, dredge the wings in the flour and fry until the thickest part of the wing reaches an internal temperature of 165 degrees F, about 10 minutes. As the wings are cooked, transfer them to a rimmed baking sheet and keep warm in the oven.
• To plate: Place a hot waffle on each of 6 plates. Stack 3 wings on top of each. Divide the gravy among the plates and garnish with the chopped scallions.

CROWD-SOURCED BARBECUE RIBS

Steps:

• Prepare the ribs: Slide a butter knife between the bone and thin membrane on the bone side of the ribs to loosen. Grab the membrane with a paper towel, then pull it off and discard.
• Make the rub: Mix the brown sugar, paprika, garlic powder, mustard powder, cumin, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Set aside 2 tablespoons of the rub for the sauce. Rub the rest all over both racks of ribs. Wrap well in plastic wrap or foil and refrigerate at least 4 hours or overnight.
• Soak 2 cups wood chips (such as cherry, apple or pecan) in cool water, about 30 minutes. Preheat a grill to medium low (250˚ F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side. For a gas grill, turn off half the burners. Cover the indirect side of the grill with foil (or position a drip pan underneath the grates). Drain the wood chips and scatter over the hot coals (for a charcoal grill), or place in a smoker box over direct heat (for a gas grill). Unwrap the ribs and place meat-side up on the indirect side of the grill. Close the lid and grill until the ribs are a rich brick red color, 2 to 2 1/2 hours. (For a charcoal grill, adjust the vents and add more coals as needed to maintain the temperature.)
• Meanwhile, make the sauce: Combine the ketchup, shallot, brown sugar, vinegar, 1/2 cup water and the reserved 2 tablespoons rub in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with salt and pepper and set aside to cool.
• Remove the ribs from the grill and wrap each rack in heavy-duty foil. Return the ribs to the indirect side of the grill, meat-side down, and continue to grill until the meat has pulled back a bit from the bones, 2 to 2 1/2 more hours. (For a charcoal grill, adjust the vents and add more coals as needed.)
• Carefully unwrap the ribs and return to the indirect side of the grill, meat-side up. Brush generously with about 2/3 cup of the sauce. Cover and grill until the sauce is cooked into the meat, 10 to 20 more minutes. Remove the ribs to a cutting board and let rest a few minutes, then cut into individual ribs. Serve with the remaining sauce.

STU'S BAKED BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

WAFFLES

Steps:

• Melt butter either on the stove or in the microwave. Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together yogurt, milk, melted butter, and eggs. Fold wet ingredients into dry ingredients.
• Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.