QALO X OVER THE FIRE COOKING

Derek created this special Nacho Wing recipe just for us to celebrate National Nacho Day right!

Servings: 4 People

Prep: 30 minutes

Cook: 1 hour

 

Chicken:

  • 1.5 lbs Chicken Wings

  • 1 cup Favorite BBQ Seasoning

  • 2 tbsp Hot Sauce

  • 1 qt Frying Oil, for frying

  • 2 cups Queso, melted & hot

 

Guacamole:

  • 3 Large Avocados

  • ¼ cup Diced Red Onions

  • ⅛ tbsp Chopped Cilantro

  • 2-3 medium Limes juiced

  • Kosher Salt, to taste

 

Pico de Gallo:

  • 2 Tomatoes, diced

  • 2.5 tbsp of Red Onions, diced

  • 1 whole Jalapeno, diced

  • 1.5 tbsp of Cilantro, chopped

  • 1 tsp of Coarse Sea Salt

  • 3 medium Limes, juiced

 

Instructions:

 

  1. Slather your chicken wings in hot sauce then add your favorite bbq seasoning. Mix thoroughly. Set chicken aside until ready to use.

  2. Preheat your smoker to 250F for indirect cooking. Add some hickory wood chunks for added smoke flavor if desired.

  3. Add your chicken wings to the smoker and cook for about 1.5-2 hours or until 165F internal.

  4. As the wings are close to done, preheat a grill, fire pit or stovetop for direct cooking. Add a Dutch oven to it and *carefully* add your frying oil (leaving at least 2-3” of space from the oil and the top of the skillet). Heat up the frying oil for 325-350F.

  5. Once the wings are done, pull them off and let them rest for 2-3 minutes. Carefully add wings to frying oil and cook for 2 minutes. Flip occasionally. Once done, pull off and place on a paper towel to cool for 5 minutes.

  6. In a bowl mix together all the ingredients for the Pico de Gallo. In another bowl, mash your avocados and mix all the ingredients for the Guacamole.

  7. Add your wings to a plate and drizzle the queso over the top. Add the pico de gallo and a scoop of guacamole. Serve and enjoy!

 

Derek has brought us another special recipe! Read on to make your own Stuffed Big Mac Bread!

Servings: 4 People

Prep: 15 minutes

Cook: 1 hour

 

Beef:


1.5 lbs Ground Chuck, 80/20

1 tbsp Kosher Salt

1 tbsp Black Pepper

1 tbsp Garlic Powder

 

Bread:

1 Italian Bread Loaf

2 cups Shredded Cheddar Cheese

1 cup Finely Diced White Onions, garnish

1 cup Sliced Dill Pickles, garnish

1 cup Shredded Lettuce, garnish

1.5 tbsp Sesame Seeds, garnish

 

Special Sauce:

1 cup Mayonnaise

⅛ cup White Vinegar

2.5 tbsp Yellow Mustard

1.5 tbsp Sweet Pickle Relish

¾ tbsp Paprika

½ tbsp Onion Powder

½ tbsp Kosher Salt

½ tbsp Garlic Powder

 

Instructions:

 

  1. Preheat your grill for two zone cooking at 325F.
     
  2. Slice your Italian Style Bread in half and separate the top from the bottom (set the top to the side to be used later). Next, carefully pull out the excess bread on both halves so that you create a divot in the bun. Stuff the divot with shredded cheddar cheese, handful of diced onions, and some of your sliced pickles. Then take a handful of your ground beef and cover the stuffing with it. Make sure to spread out the ground beef all over the bread so it completely covers the cheese. Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
  3. In a bowl mix all the ingredients for the Special Sauce, then set to the side until ready to use.
  4. Take out the bread and place it over the coals with the ground beef face down. Cook over the heat for about 8-10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them. After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal (about 15 minutes).
  5. When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side. Top the bread with more shredded cheddar cheese. Let cook until the cheese has melted and the top is bubbly (about 5-7 minutes). When it is done, pull off and let cool for 2-3 minutes.
  6. Garnish with sliced lettuce, diced onions, pickles and a drizzle of the special sauce. Slice, serve and enjoy!

 


Check out some of
Derek's favorite QALO rings!