Beer-B-Q Bull Horns
- 1 cup sugar
- 3/4 cup freshly ground hops
- 1/4 cup freshly ground malted barley
- 1/4 cup ground cumin
- 1/4 cup kosher salt
- 2 tablespoons chili seasoning
- 2 tablespoons freshly ground black pepper
- 1 tablespoon celery salt
- 1 tablespoon hickory smoked salt
- 2 (12-ounce bottles) American lager beer
- 1 tablespoon extra-virgin olive oil
- 1 (18-ounce) bottle your favorite barbecue sauce
- 16 chicken wing drumettes
- 16 strips thinly sliced bacon
- 16 heavy duty toothpicks
Preheat grill. If using charcoal, bank the charcoal on 1 side of grill. If using a gas cooker, light only one half of the grill.
In large bowl whisk 1 bottle of lager beer with 2 tablespoons of the spice mixture and the olive oil. Set aside.
For "bull horns", cut the skin and tendons around the base of the drumette. Push chicken meat up into a ball forming a "lollypop-like" shape. Wrap the ball of chicken meat with a strip of regular bacon. Secure the bacon to the drumette by skewering with a toothpick.
Place the bull horns in the bowl of marinade and refrigerate for at least 1 hour up to overnight.
Remove bull horns from marinade. Sprinkle generously with the spice mixture. Place on the indirect (unlit) side of the grill and close the cover.
Cook, turning occasionally, until chicken juices run clear and bacon is crispy, about 30 to 40 minutes.
Note: This recipe makes more spice mixture that you'll need, but will keep for several months in a tightly sealed container in a cool, dry place. Leftover beer glaze will keep in the refrigerator up to 1 week.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy H. Page Skelton