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Ninja Air Fryer Dueling Chicken Wings

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Ninja Air Fryer Dueling Chicken Wings

Author Mark & Fey
Keyword air fryer, Ninja, Poultry, Spiceology, wings
Cook Time 25 minutes
Servings 10

Ingredients

Boneless Buffalo Wings

  • 2 large chicken breasts about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank's Buffalo Sauce for finishing

Bone-in Sweet Chile Wings

  • 1 pound chicken wings
  • Salt Pepper + Three Chile Blend
  • Frank's Sweet Chile Sauce for finishing

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

Instructions

  • For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.
  • For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.
  • Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.
  • While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

Video

Pork Collar BBQ Sliders

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Pork Collar BBQ Sliders

Author Mark & Fey
Keyword Ninja, Pork, Pork collar, Spiceology

Ingredients

For the pork and BBQ sauce

  • 1 whole pork collar about 4 pounds
  • Salt Pepper + Three Chiles our spice blend with Spiceology
  • 1 1/2 cups ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic minced
  • 1 tablespoon orange zest
  • Hawaiian-style slider buns
  • 8 slices provolone cheese

For the slaw

  • 1 12 ounce bag coleslaw mix
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 2 tablespoons dijon mustard
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon celery seeds
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Pat the pork collar dry and season all over with Salt Pepper + Three Chiles — we can’t tell you how much, measure that shit with your heart. You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic —  just remember to turn your wrapped collar about halfway through brining.
  • Remove the pork collar from the fridge. Set a smoker to low heat about 275 degrees F. We’re using our Ninja Woodfire Outdoor Grill Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to  5hours. Remove the collar from the grill, cool it for 10 minutes and wrap tightly in butcher paper or foil to rest for an hour while you prep the BBQ sauce and slaw.
  • Combine the ketchup, brown sugar, molasses, cider vinegar, garlic, orange zest and pinch of salt in a small saucepan. Cook over medium heat for 5 minutes until bubbly and thickened. Set aside to cool.
  • In a large mixing bowl, combine the slaw mix, mayo, buttermilk, mustard, vinegar, celery seeds, salt, and pepper. Toss to combine.
  • Shred the pork and toss it with the BBQ sauce. Use a serrated knife to cut through the slab of rolls and top the bottom half with the cheese slices. Broil on a foil lined sheet pan until the cheese is melted. Add the pork, more BBQ sauce and the slaw. Top and slice into sliders.

Video

Apple Hand Pies

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Apple Hand Pies

Author Mark & Fey
Keyword dessert, Spiceology
Cook Time 6 minutes
Servings 4

Ingredients

  • 2 tablespoons salted butter
  • 3 large green apples peeled and diced
  • 2 small lemons juiced, divided
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons Apple Cinnamon Blend from Spiceology
  • 2 prepared rolled pie crust from one (15 ounces) package
  • 1 cup powdered sugar

Instructions

  • Heat a large skillet over medium high heat. Add the butter, apples, and 2 teaspoons of the lemon juice and cook until they’ve just started to soften, about 5 minutes. Keep cooking but add in the sugars and Apple Cinnamon Blend. Cook the filling down until almost caramelized, about 5 more minutes. Remove from the heat to cool completely before building the hand pies.
  • Roll out the dough and cut each round into 4 rectangles, about 3 by 5 inches. You may need to trim the rounded top and bottom of the pie round to give you straight edges to work with. Fill 4 of the rectangles with about ⅓ cup of the filling. Brush the edges of the pie dough with water, top with another rectangle and press to seal. Use a fork to press the edges together further.
  • Heat your air fryer to 380 degrees F. Cook the hand pies directly in the air fryer for 6 to 8 minutes until golden brown. Remove from the air fryer and cool for 5 minutes before icing.
  • In a small bowl, whisk together the powdered sugar and remaining 2 teaspoons lemon juice until a thin icing forms. Brush the still warm hand pies with the icing. Let the icing set for 2 minutes before enjoying.

Juicy Tender Turkey

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Juicy Tender Turkey

Author Mark & Fey
Keyword Poultry, Spiceology, Turkey
Cook Time 2 minutes
Servings 10

Ingredients

  • 1 large 12 to 15 pound turkey
  • 12 to 15 tablespoons about 1 cup Lemon Thyme Juicy Bird Brine Blend

Instructions

  • If you’re using a frozen turkey, make sure it is thawed completely. This can take 5 days in the fridge depending on the size of your turkey.
  • Remove the giblets and neck from the turkey and pat it dry inside and out with paper towels. You’ll need 2 to 3 teaspoons of brine per pound of turkey. Season on the inside, under the skin, and on the outside with Lemon Thyme Juicy Bird Brine Blend. Set the turkey on a cooling rack and refrigerate uncovered for 12 to 48 hours before cooking.
  • On turkey day, heat your grill or smoker for medium-low indirect heat, we’re aiming for about 325 degrees F. Cook the turkey to 155 degrees F in the thickest part of the turkey (carryover cooking should bring you to 165 degrees, but if you want to be safe and need extra gravy, leave it on the grill until it hits 165 degrees… sinner). Rest the turkey for at least 30 minutes before carving.

Sausage & Fennel Stuffed Turkey Breast

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Sausage & Fennel Stuffed Turkey Breast

Author Mark & Fey
Course Dinner
Keyword Ninja, Poultry, Spiceology, Turkey
Cook Time 30 minutes
Servings 8

Ingredients

  • 1 x Whole Boneless Skin on Turkey Breast (4-5 lbs)
  • 1 x Pound Bulk Sage Breakfast Sausage
  • 1 x Head of Fennel Medium
  • Italian Juicy Bird Dry Brine Blend

Instructions

  • The day before:
  • Place the turkey breast skin side down on a cutting board. While keeping the entire breast in one piece, butterfly each breast from the inside out, opening it like a book. Place some plastic wrap over the turkey and then pound with the flat side of a mallet to get an even shape.  Evenly coat both sides of the turkey with the Juicy Bird. Place it skin side up on a wire rack over a sheet tray and put it in the fridge, uncovered, for 24-36 hours.
  • The day of:
  • Remove the turkey from the fridge about an hour before starting. Preheat your Ninja Woodfire Outdoor Grill to 325º.
  • Heat a skillet to a medium-high heat. Place the sausage into the skillet and break it up into small pieces. Cook until the sausage is browned and cooked through. While the sausage is cooking, thinly slice the bulb of the fennel (use a mandolin if you have one). Save the green for garnish. Remove the sausage from the pan but leave the fat. Add the fennel and a pinch of kosher salt and cook until the fennel is soft.
  • Flip the turkey breast over so the skinside is down. Evenly place the sausage and fennel across the top. Roll the turkey up from one end, working to keep the skin facing out. Tie it up with 3-4 pieces of butcher’s twine. Place on the grill and cook until the internal temp hits 157º – 160º (carryover cooking will finish the job). This can take anywhere from 1-2 hours depending on your grill, the size and shape of the turkey, and environmental factors. Always cook to temperature, not time.
  • Allow the breast to cool for 20-30 minutes and slice into ½” pieces. Finish with a drizzle of olive oil, a pinch of flakey salt, and some of the green leaves from the fennel.

Fast and Hot Baby Back Ribs

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Fast and Hot Baby Back Ribs with Smoky Chipotle BBQ Sauce

Author Mark & Fey
Course Dinner, Meal Prep
Keyword Ninja, Pork, Pork Ribs, Spiceology

Ingredients

  • 2 racks baby back ribs about 4 pounds total
  • 3 tablespoons Salt Pepper + Three Chiles our spice blend from Spiceology
  • 3 tablespoons Worcestershire
  • 1 1/2 cups ketchup
  • 1 tablespoon Worcestershire
  • 1/4 cup light brown sugar
  • 1/2 cup apple cider vinegar
  • 2 tablespoons molasses
  • 1 chipolte pepper + 1 tablespoon adobo sauce
  • 1 large orange zested and juiced

Instructions

  • Prep the ribs for grilling by removing the touch membrane on the rib side of each rack. Wiggle a finger under the membrane in the middle of each and then pull up for easy remove. Cut each rack in half. Season the ribs on all sides with the Salt Pepper + Three Chiles seasoning and add a few dashes of Worcestershire to each rack. Wrap each rack in foil, meaty side down so they can cook in their own juices.
  • Heat your grill to 300 degrees F, we’re using the Ninja Woodfire Outdoor Grill. Place the rib packs on the grill and cook for 2 to 21/2 hours until the ribs reach 200 degrees F. Remove from the grill and cool for 10 minutes.
  • While the ribs cool, combine the sauce ingredients in a pot. Use an immersion blender to combine the ingredients. We like the Ninja Foodi Power Mixer for easy clean up. Bring the sauce to a simmer and cooke for about 8 minutes until thickened.
  • Cut the ribs in to 2 bone pieces. Heat the grill to high and if you’re using the Ninja Woodfire Outdoor Grill you can add smoke too. Cook for 3 to 4 minutes on each side, basting with sauce until the ribs are glossy and gorgeous, like Mark’s head.

Video

Lemon Thyme Juicy Bird Leg Quarters

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Lemon Thyme Juicy Bird Leg Quarters with Lemon Garlic Butter Pan Sauce

Author Mark & Fey
Course Dinner
Keyword Chicken leg quarters, Ninja, Poultry, Spiceology
Cook Time 1 hour 30 minutes
Servings 8

Ingredients

  • 8 chicken leg quarters about 3 pounds
  • 3 to 4 tablespoons Juicy Bird Lemon Thyme Brine our collab with Spiceology
  • Vegetable oil for crisping
  • 4 ounces 1 stick salted butter
  • 4 cloves smashed garlic
  • 5 spigs thyme
  • 1 large lemon zested and juiced
  • 2

Instructions

  • A day (or two!) before you want to eat these chicken leg quarters, season them on all sides with our Juicy Bird Lemon Thyme Brine. Set the quarters on a cooling rack set inside a baking sheet and refrigerate, uncovered, overnight.
  • When you’re ready to cook. Set a smoker to 250 degrees F. We’re using our Ninja Woodfire Outdoor Grill today. Cook the leg quarters skin side up for 60 to 90 minutes or until they reach 165 degrees F. Cooking time will depend on the size of your quarters. Remove the finished leg quarters from the smoker and cool for 20 minutes.
  • Just before serving, heat a tablespoon of oil in a large skillet over medium heat. Add the chicken quarters skin side down and cook for 3 to 5 minutes or until the skin is crisp. Remove the chicken from the skillet and reduce the heat to low.
  • Add one stick of butter to the pan followed by the garlic and thyme. Cook until the butter is melted and beginning to brown and smells incredible. Remove the pan from the heat and add the two tablespoons cold butter and the lemon zest and whisk until thickened. Pour the sauce over the chicken and serve.

Video

Tri-Tip Street Tacos

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Tri-Tip Street Tacos

Author Mark & Fey
Course Dinner
Keyword Beef, Meater, Spiceology, Tacos, tri-tip
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 pound tri trip roast, like this one from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Chocolate Chile
  • 12 small flour tortillas
  • Crumbled cotija cheese
  • Cilantro
  • Hot sauce

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno finely diced
  • 1 cup cherry tomatoes chopped
  • 1 small bunch fresh cilantro chopped
  • 1 large lime juiced
  • 2 tablespoons olive oil
  • Kosher salt for seasoning

Instructions

  • Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
  • Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
  • While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
  • Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
  • Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

Video

Pastrami Burger

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Pastrami Burger

Author Mark & Fey
Keyword Beef, Burger, Gold Belly, Spiceology

Ingredients

  • 1 pound thinly slice pastrami like the Langers we ordered from GoldBelly.com
  • 2 cups sour kraut
  • 1 pound ground beef
  • 2 teaspoons Salt Pepper + Three Chiles our seasoning blend from Spiceology
  • 4 burger buns
  • 8 slices Swiss cheese
  • 1/2 cup Russian dressing

Instructions

  • First, heat up the pastrami and kraut. We like to use a flat top grill and a cloche but a skillet with a lid works well too.
  • Divide the meat into 4 portions. Form the beef into loosely packed rounds — like a meatball.
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with Salt Pepper + Three Chiles. Let the burgers cook until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a hefty heap of sour kraut, flip. Layer on 2 slices of pastrami followed by a couple slices of cheese. Then build the burger by pouring some Russian dressing on the buns (both top and bottom) and adding the pastrami stack. Eat immediately!

Video

Spicy Maple Butterflied Turkey Legs

Cook Time 25 minutes

Serves 10 to 12

Boneless Buffalo Wings

  • 2 large chicken breasts, about 1 1/2 pounds
  • Salt Pepper + Three Chile Blend
  • 1 cup flour
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • Frank’s Buffalo Sauce, for finishing

Bone-in Sweet Chile Wings

Blue cheese dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 cup buttermilk
  • 8 ounces crumbled blue cheese
  • 1 teaspoon Worcestershire sauce

For the boneless buffalo bite: Cut the chicken into bite sized pieces and season with about a tablespoon of our Salt Pepper + Three Chiles Blend. Move the flour to a medium bowl. Crack the eggs into another medium bowl. In a third medium bowl, put the panko breadcrumbs. Season each of these bowls a few pinches Salt Pepper + Three Chiles. Coat each piece of chicken in the flour, followed by the egg and finally the panko. Line up on a parchment paper lined baking sheet.

 

For the sweet chile wings: Coat the wings with Salt Pepper + Three Chiles Blend.

 

Heat the air fryer to 370 degrees F. We’re using a Ninja Foodi XL 2-Basket Air Fryer so we can cook both types of wings at once. Boneless wings will take about 12 to 15 minutes. Bone-in wings will take 20 to 25 minutes.

 

While the wings cook, prepare the blue cheese dressing by combining the ingredients in a medium bowl. Top with chopped chives for serving.

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Spicy Maple Butterflied Turkey Legs With Maple Citrus Butter

Author Mark & Fey
Keyword Poultry, Spiceology, Turkey, Turkey Legs
Cook Time 20 minutes
Servings 2

Ingredients

  • 2 large turkey legs
  • 2 tablespoons Maple Chili Juicy Bird Brine Blend our blend from Spiceology

For the maple citrus butter

  • 1 stick 4 ounces salted butter, at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons maple sugar
  • 2 tablespoons orange zest

Instructions

  • Get things started by butterflying the turkey legs first. Working one leg at a time, set the leg on the board with the cut part of the knuckle facing up. Use a sharp boning knife to cut through the skin and flesh along the bone. Use the tip of the knife to cut the flesh away from the bone on both sides. You may see or feel some tendons around the bones, use your fingers and the knife to pry these out. Repeat with the other leg.
  • Season the legs with the Maple Chili Juicy Bird Brine Blend on all sides, getting under the skin. Place the legs skin side up on a sheet pan and chill, uncovered, overnight.
  • Make the maple citrus butter by smashing together the butter, maple syrup and maple sugar, along with with the orange zest. Chill overnight for max flavor.
  • When you’re ready to cook your legs, heat your grill to 400 degrees or medium high heat. Grill the legs for 35 to 45 minutes. turning every 5 to 8 minutes until they reach an internal temp of 175 degrees F. Remove from the heat and brush them with the maple citrus butter.

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