As much as I love turkey around the holidays, it’s the dressing and gravy that I love the most. Dressing (specially this ciabatta and sausage version) has so many different flavors and textures and colors. Turkey? Meh… not so much. Not that the turkey is a bad thing, it’s just that I much prefer a plate with a lot of dressing and just a bit of turkey. I had never had a dressing that contained sausage until this one. I was blown away by just how much flavor the sage sausage adds. The ciabatta adds such wonderful texture and flavor too. There’s no question, this is one fantastic dressing.
Nothing is easier than smoking nuts. I use my Weber Smokey Mountain Smoker, but you can also smoke them on your gas or charcoal grill using a couple of added wood chunks. Smoking raw nuts only takes 20-25 minutes, so why not make a batch today for the big game?
These smoked rosemary nuts have a fantastic light rosemary taste (and aroma). They are a wonderful variation on your ‘usual’ smoked hot nuts.
These rosemary chicken wings with a herb dipping sauce wings were a fantastic change from traditional Buffalo-like wings. The flavor is just like that of a whole roasted chicken, but served as easy finger food. The herb dipping sauce really compliments the herby flavor of the chicken. I served them with Ranch dressing too, but honestly, you won’t need it.
I made the wings on my Char Broil Big Easy, using the Wingin’ator 3000 modification. You can make them in the oven or on your grill instead.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Serve with fresh lemon for drizzling and herb dipping sauce.
Arrange the chicken wings on the half of grill without coals. Cover grill and let smoke for about 25 minutes with the cover on. Turn the wings over and let smoke for 15 minutes. Remove from grill, squeeze on fresh lemon juice, and enjoy.