You don't want soggy wings to eat, so the first step to make sure they are crispy is wash the wings and drain off the excess water. Next pat the wings dry with paper towels and let them sit in the refrigerator for several hours uncovered to continue drying.
Prepare the wings for cooking by drizzling some olive oil and a little corn starch over them in a mixing bowl. Try to insure that each piece is completely covered. Oil the grates on your grill and preheat the grill to about 350° - 400°. A high temperature like this will seal in the juices and make sure the skin is crispy. Flip the wings a few times as needed, depending on the temperature you are cooking with. The wings will be done when they reach an internal temperature of at least 165°. You can run the temperature up to even 185° without overcooking them.
Just before the wings finish cooking on the grill coat them on all sides with Grumpa 654 Marinade. You can flip them a few times as they finish coming up to temperature. For the final step, remove the wings from the heat and toss them with either Grumpa 654 Marinade or Tropical Heat until they are nicely coated. At this point there is nothing more to do except enjoy!
For this recipe we prefer boneless pork loin chops. It is so easy to overcook thin pork chops, that we recommend ½ inch thick chops for max juiciness.
Place your pork chops in a baking pan or a Ziploc bag and cover them with Grumpa 654 Marinade. Refrigerate for a minimum of 3 hours to allow Grumpa 654 Marinade to work. Overnight is even better!
Coat the grates on your grill will oil and preheat the grill to a medium heat. Cooking time varies depending on the thickness of the chops, grill temperature of the grill, etc. You want your pork to be completely done and we recommend using an instant read thermometer and cooking to an internal temperature of 145° -155°.
Just before the chops are done you may add an additional coating of Grumpa 654 Marinade or Tropical Heat for a little more flavor. Remove the chops from the grill and cover them with foil. They will continue cooking after being removed from the heat for a short period of time, so let them “rest” for 5-7 minutes before you enjoy them.
For our burgers, we recommend 80/20 ground chuck for the best results. You will want to keep the beef refrigerated at all times except when working with it, trust us on this. In a mixing bowl chop up one slice of sandwich bread and add Grumpa 654 Marinade or Tropical Heat to make a chunky paste. The paste will add moisture to the burgers and help keep them moist and tender.
Next gently mix in the ground chuck. It is important to work quickly to keep the beef as cold as possible. As soon as the beef and paste are combined, stop mixing. Excessive mixing will cause the burgers to be tougher and they will be more likely to crumble or dry out.
Next, making the patties. Burgers always shrink when cooked. A good rule of thumb is to make the patties about an inch larger than your buns. We still want to avoid overworking the beef as we make the patties. When making the patties it is best to make them in somewhat of a saucer shape, with the center area “lower” than the outer rim area. This will help them not to bulge in the middle as they cook and will also help minimize shrinkage. Now return the covered patties to the refrigerator for at least 15 minutes prior to cooking.
Prepare the grill by oiling the grates. Preheat the grill to a medium high temperature. Place the burgers on the grill, covered, and cook for 3-5 minutes. When liquids are pooling in the center of the burgers it will be time to flip them. Do NOT press down on the burgers as they cook or you will lose juices and dry the burgers out. It will also cause flare-ups. If your burgers are cooking too fast, remove from direct heat, cover and continue cooking them.
Just before the burgers are done you can top them with cheese if you prefer. You may also add a coat of Grumpa 654 Marinade or Tropical Heat. Enjoy!
Baby back ribs are the most common ribs and easiest to find. They are smaller, meatier and leaner than other types. These are the ribs we are using in this recipe.
First we need to prep the meat by removing the silverskin. The silverskin is a membrane over the underside of the ribs that is easily removed. Simply insert a knife between the membrane and the ribs at one end to pull up a corner. Be careful not to cut the membrane. Since it will be a bit slippery, it is usually easier to grasp it with a paper towel. Pull gently but firmly and the skin should pull off nicely.
Next, place the ribs in a shallow baking pan and coat both sides with Grumpas 654 marinade and refrigerate overnight. We personally don't think any other seasonings are necessary. However, if you wish to add some salt, pepper, etc., now is the time to do it.
Now for the grill. It is best to use indirect heat (about 200°). Clean the grill and oil the grate. Grill the ribs (covered) for about 30 minutes on each side. After this first hour, move the ribs to medium heat and cook for an additional 20-40 minutes. Occasionally turn the ribs. You can also coat the ribs with additional Grumpa 654 Marinade or Grumpa 654 Tropical Heatwave at this point. Watch the ribs closely if you coat them. You don't want the “sauce” to carmelize too quickly and burn your ribs after all this work.
When the ribs are done the meat will begin pulling away form the bones on the ends. To make sure you should test the ribs with a meat thermometer for an internal temperature of 190°. Let the ribs rest for about 10 to 15 minutes before enjoying them!
For this recipe we are using a whole cut up chicken. You may wish to purchase a whole chicken and cut it up yourself or you can choose one that is already cut up for you. Wash the chicken and drain off the excess water. In a baking pan, use Grumpa 654 Marinade to coat the chicken on all sides. Cover and refrigerate for at least 2 hours, or even better, overnight.
When you are ready to begin cooking, prepare the grill by coating the grates with oil and preheating the grill to a medium high heat. Place the chicken on the grill, skin side down. Turn the chicken often. You can also baste the chicken with additional Grumpa 654 Marinade or Tropical Heat Wave as the chicken cooks. The chicken is done when a meat thermometer inserted in the thickest part of the chicken reads 165° (about 20 minutes total). Enjoy immediately with Grumpa 654 Tropical Heat Wave!
