eating and drinking in the loop / 202 dine /
Tilted Kilt Pub & Eatery
Tilted Kilt Pub & Eatery may be known for its Celtic décor and sexy cast members, but they have a mean BBQ item on the menu in the form of their Big Arse BBQ Burger.
Smoked Bacon, cheddar cheese, crispy shoestring onions and Guinness ® BBQ Sauce sit on top of the mouthwatering sterling silver USDA Choice ground chuck patty in this giant burger. Want a skinny version? Swap out the meat for a turkey burger or black bean patty. 660 W. Warner Rd, Tempe. 480.456.5458, tiltedkilt. com.
Ingredients:
Madison’ s Style Chicken Wings
Wanting to cook something at home? Try this recipe using Madison’ s Hot Sauce, now available at Whole Foods and more than 35 restaurants in the Valley. The BBQ sauce is a locally-made concoction created by“ accident” by restaurant consultant, Brad Child, when he was experimenting with a recipe. It’ s preservative-free, low on sodium, gluten-free, kosher and vegan, too. Most importantly, it’ s packed with flavor. Try this recipe at home and see for yourself! You can also find it online at, madisonshotsauce. com.
· 12-24 small chicken wings or drumsticks
· Spicy- 5oz Madison’ s Original Hot Sauce · Medium- 2.5oz Madison’ s M Sauce, mixed with 2.5oz Madison’ s Original Hot Sauce
· Zesty Mild- 5oz Madison’ s M Sauce
Directions: Place the wings and drumsticks into a large bowl and pour Madison’ s Hot Sauce over the top. Make sure you use a bowl big enough to get sauce all over the chicken, flipping and rotating to evenly spread the sauce. Use your hands if you need to, you may want to wear latex gloves. For more flavor, let them marinate for 2-3 hours in a covered bowl in the fridge, not to exceed 24 hours. When ready, place them on the grill to cook over a medium flame. Turn the wings frequently to avoid burning, approximately every 3-4 minutes. You’ ll know they are done when they are light to medium brown. There should be no pink inside. Garnish with some extra Madison’ s Hot Sauce and enjoy!
202magazine. com / JULY 2013 / 202 MAGAZINE
57