A Frame Hot Sauce Brotherhood Challenge
As a collective group we were able to get our hands on a hot sauce called “A Frame” hot sauce. A sauce that was created by surfers in Florida who were tired of the same ol’ ketchup based datil pepper sauce. So they made their own. We decided to design a whole Brotherhood Challenge basket around it. The results of our experiments are below. The basket ingredients for this sauce include; A Frame Hot Sauce, pears, bone in chicken thighs and couscous. I hope you are as excited about this as we are!
Chicken Thighs – Couscous Cakes – Pear Chutney
We all agreed, it had a strong sweet thai taste with a little kick at the end, very similar to a thai chili wing. Everyone loved the crispy skin buttered in thick jelly like sauce. Too spicy for the kids, but an adult win.
Drink of choice paired with tonights dinner: Mojitos
Smoked chicken thighs with an Indian pear curry sauce over coconut rice.
I trimmed the excess skin and fat off of the chicken thighs and seasoned with kosher salt, pepper and garlic powder then smoked with pecan wood at 250 until 165 internal. As the thighs were smoking, I created the sauce that I would then braise the thighs in. I wanted to create an Indian curry of sorts so I figured I would use the pears to sweeten it, and the A Frame hot sauce in it for a little sweet kick. I heated some ghee in a skillet and sautéed some shallots and garlic until translucent and fragrant. I then added curry powder, cumin, ground coriander, and garam masala and tossed in the pan as well for about a minute to lightly toast. I then added crushed tomatoes, and coconut milk and stirred until uniform in color. I chopped up the pear then put into a mini processor until very fine, then added this and the A Frame hot sauce to the curry. I increased the temp on the Big Green Egg to 325, then simmered the chicken thighs in the curry for about an hour to lets the flavors permeate the meat. For the couscous, I thought coconut would pair nicely with the spice of the chicken. I sautéed a little chopped garlic in some olive oil then added equal parts of chicken stock and coconut milk and heated until boiling. I then added couscous, curry powder, raisins, and shredded coconut and heated until boiling again. I then turned the heat off and, covered and allowed to stand for 10 minutes. I served the chicken thighs and sauce over the couscous and garnished with cilantro.
The BBQ Buddha
I made A Frame Glazed Chicken Thighs with a pear blue cheese, and arugula salad served on top of couscous cakes
When I got my basket ingredients, I instantly thought of Nashville style hot chicken. I wanted to make some fired chicken on the Big Green Egg. Frying chicken over an open flame?!?!?! Relax, I was careful. After the chicken was fried, it was given a nice, generous glaze with the A Frame sauce. I then wanted to have the pears replace the traditional dill, pickle. I did a quick pickle with some red wine vinegar. I also carried the pears over to the couscous. I kicked the couscous up with some fire roasted red peppers and sautéed pears.
The sweetness of the A Frame sauce played nicely and gave a little hidden heat at the end of the bite. The pickled pears added some tang and the couscous added a slight reprieve from the heat as well. This basket pushed me to try some new things an opened up my eyes for some more things to come!!