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I love peaches and I love wings. This is the perfect combination of the two. Marinade: 1/2 cup low sodium teriyaki sauce 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 teaspoon powdered ginger 1 teaspoon minced garlic 1 thinly sliced scallion Peach Sauce: 2 medium peaches peeled and diced 1/4 teaspoon ginger powder 1 teaspoon molasses 1 teaspoon honey 1 teaspoon cane syrup 1/8 teaspoon cinnamon 1 fresh mint leaf whole Place one dozen wings in a zip top and add marinade. Place bag in the refrigerator and allow to rest two hours, turning every hour so the meat is well covered. When wings are ready light one burner on your grill setting it to medium. Add the wings to the other side, allowing them to cook with indirect heat. Turn wings frequently until they reach an internal temperature of 165 degree. Divide the peach sauce, saving most of it for dipping.  Baste the chicken with the remaining peach sauce and allow to cook for five more minutes. Remove fro

Nothing beats the sound of a sizzling platter of fajitas. Thin sliced beef or chicken, onions, peppers and tomatoes severed on a pipping hot cast iron platter. Seasoning: 4 teaspoons seasoned salt 1/2 teaspoon cumin 1/2 teaspoon roasted garlic powder 1 teaspoon onion powder 1/2 teaspoon chipotle powder 1/2 teaspoon smoked paprika This is enough seasoning to do a few meals Fajitas: 2 teaspoons seasoning divided 1 red bell pepper sliced 1 orange bell pepper sliced 1 large sweet onion sliced 1 small jalapeno diced 1 tomato diced Begin by preheating your smoker to 300 degrees. add a chunk or two of cherry wood This will give the vegetables a light smoke flavor when added to the smoker. Sprinkle 1 teaspoon on spice on the meat. Add vegetables and remaining seasoning to grill basket placing basket on the smoker. Add meat to the smoker and cook until the internal temperature is 125 degrees for beef or 160 degrees for chicken.