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Hooters Buffalo Shrimp Low-Fat copycat recipe by Todd Wilbur

Hooters Buffalo Shrimp Low-Fat

Score: 5.00 (votes: 1)
Reviews: 1
  • $0.00
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The Hooters chain continues its rapid expansion across the globe into 39 states and seven countries, including Taiwan, Aruba, Singapore, and Australia. In those 200 or so restaurants, this appetizer has become very popular since it was first introduced in 1995, as a variation on the Buffalo Chicken Wings recipe. Since this shrimp is fried, as are the chicken wings, we must resort to some tricks that will help bring the fat down. We'll bake the shrimp, rather than fry it, and prepare the sauce with a fat-free spread that adds flavor.

Nutrition Facts
Serving size–6 pieces
Total servings–2
Calories per serving–204 (Original–320)
Fat per serving–3g (Original–10g)

Source: Top Secret Recipes Lite by Todd Wilbur.

Get This

_main
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • Canola oil nonstick spray
  • 12 large, uncooked shrimp
  • 1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot Cayenne Sauce
  • 1/4 cup Fleischmann's Fat-Free Buttery Spread
  • 1 tablespoon water
Do This

1. Preheat the oven to 450 degrees F.

2. Line a cookie sheet or shallow baking pan with a sheet of aluminum foil or non-stick foil.

3. Make the breading by combining the flour, salt, paprika, and cayenne pepper in a small bowl.

3. Prepare the shrimp by cutting of the entire shell except the last segment and the tailfins. Remove the vein from the back and clean the shrimp. Then, with a paring knife, cut a deeper slice where you removed the vein (down to the tail), so that you can spread the meat open. Be careful not to cut too deep. This will butterfly the shrimp.

5. Spray the foil on the baking sheet with nonstick spray. Roll each of the shrimp in the flour breading mixture. Then arrange them on the baking sheet. Place them on the spread-out, butterfly-cut, meaty part, with the tails sticking up. Spray each shrimp with a coating of nonstick spray, so that the breading is moistened.

6. Bake for 10 to 12 minutes or until the surface of the shrimp becomes light brown. Turn the oven to broil for 4 to 5 minutes, or until the shrimp begin to brown and become crispy.

7. While the shrimp cooks, prepare the sauce by combining the hot sauce with the fat-free butter-flavored spread and a tablespoon of water in a small saucepan over medium/low heat. Cook it until the sauce starts to bubble, stirring occasionally, then reduce the heat to low and cover until the shrimp is ready.

8. When the shrimp is done, remove the pan from the oven, and let the shrimp sit for about a minute. Put all of the shrimp into a plastic container (with a lid), add a generous amount of the sauce, and cover. Gently shake the shrimp until each one is well coated with sauce. Pour the shrimp out onto a plate and serve hot.

Serves 2 as an appetizer.

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Reviews
felinesix
Sep 5, 2018, 10:46
This was delicious! And addictive. Thinned out the hot sauce a bit because I like a kick but not pure fire. Highly recommend!

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    The secret to the flavor of this Barney's Beanery chili recipe comes from two chili powders that were popular in the West over 100 years ago, around the time Barney's first opened: Gebhardt and Mexene. Chili powders were new at that time, and there were very few on the market, so it's highly likely these ingredients were used in the recipe that made Barney's Beanery famous. Find those two chili powders and you're well on your way to hacking a classic chili. 

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  • Score: 5.00 (votes: 2)
    Panda Express Honey Walnut Shrimp

    Three components must be mastered to properly hack this top menu pick at the country’s largest fast Chinese chain: candied nuts, honey sauce, and perfectly battered shrimp. For the candied walnuts, I came up with a technique using the oven, which means there’s no candy thermometer required and it’s a no-brainer. For the sauce, you just whisk the ingredients together in a bowl.

    To make your shrimp look like the shrimp at Panda Express, you don’t want them tightly curled up when they fry. You can keep them from curling by pinching the tail end of each shrimp after it has been floured and dipping it into the batter headfirst. When you pull it out, the weight of the batter will help unfurl the shrimp a bit, and if you then lower it slowly into the oil it will mostly stay that way.

    When all the shrimp have been fried, bake them in the oven so that they are crispy and warm, then toss the shrimp and the nuts in the sweet honey sauce and serve.

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  • Score: 5.00 (votes: 2)
    Hooters Daytona Beach Style Wings

    Hooters debuted a new flavor and style of their famous chicken wings in 2013 with the introduction of Daytona Beach Style Wings—naked wings (not breaded) that are fried, sauced, and grilled. The new menu item was a sales success, eclipsing the famous buffalo-style wings the chain had become known for, and making it imperative that we have a delicious and accurate Hooters Daytona Beach style wings copycat hack. And now we do.

    To build an identical home version you’ll first need to make a knockoff of the delicious Daytona sauce to brush over the wings. It’s a combination of barbecue sauce and the same cayenne sauce used to coat traditional buffalo wings, plus a few other important ingredients that make the sauce special—and things you won’t find in other hacks—like Worcestershire sauce and minced jalapeños. The wings are coated, grilled for just a minute on each side, then sauced again for maximum flavor. Stack the napkins close by and get something tall to drink, because these messy wings are guaranteed to deliver a super-spicy kick to your food hole.

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  • Score: 5.00 (votes: 2)
    Panda Express Beijing Beef

    The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

    Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing.

    Now, with the soggy beef problem solved, we’ve finally got a good hack for this famous sweet-and-spicy dish.

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  • Score: 5.00 (votes: 1)
    Bob Evans Farms Banana Nut Bread Loaf

    When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. So the banana taste in the loaf appears to come from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. And that’s how I crafted this clone.

    This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So if you like Bob Evans Banana Nut Bread Loaf, you'll love this new recipe hack.

    Making bread is fun, right? Find more of my copycat recipes for famous bread here

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  • Score: 4.75 (votes: 4)
    Cheesecake Factory Cajun Jambalaya Pasta

    Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."

    The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."

    I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but it's the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine—an attractive mix of standard white noodles and spinach-flavored noodles. 

    This recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.

    Now, how about dessert? Find my copycat recipes for Cheesecake Factory's signature  cheesecakes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.82 (votes: 11)
    Buffalo Wild Wings Asian Zing Sauce

    Menu Description: "Sweet meets heat: A chili pepper, soy and ginger sauce."

    Here's a clone for one of the newer sauces that the wing masters at Buffalo Wild Wings added to the menu. When I get over to BWW, I order up a tall Foster's on tap, and 12 boneless wings covered in this great sauce. It's sweet-and-sour with a kick, and the kick is what the beer's for. Next time you're at the market grab yourself some chili garlic sauce in the aisle with the other Asian foods. That's the crucial ingredient to this Buffalo Wild Wings Asian Zing Sauce recipe that gives this sauce its heat, along with its deep red color. Once this sauce is made it'll store for weeks in a sealed container in your fridge. Now you've got a quick dip for eggrolls, wontons and spring rolls. Cook up some wings, nuggets or breaded tenders and toss 'em in the gooey goodness until well-coated, then serve hot. And don't forget the beer.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.67 (votes: 3)
    Buffalo Wild Wings Parmesan Garlic Sauce

    Menu Description: "Roasted garlic and Parmesan sauce with Italian herbs."

    Buffalo Wild Wings had a record day on Super Bowl Sunday 2007 when the chain sold 3.4 million wings! One year later the chain announced the opening of its 500th store. As the biggest buffalo wing chain in the country continues to grow, so does its selection of delicious sauces. Creamy, and slightly spicy, this Parmesan Garlic Sauce is one of several new sauces BWW added to its menu. Our Top Secret clone starts by roasting a few peeled garlic cloves in your oven. Add mayo and Parmesan cheese to the soft, roasted garlic, plus some corn syrup, lemon juice, red pepper flakes and an assortment of dried herbs and you've got yourself an addictive sauce that's as good on finger food as it is on a salad. Bake up some breaded chicken nuggets or fry up some wings, then simply toss 'em in some of this delicious sauce and serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    P.F. Chang's Spicy Green Beans

    Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic."

    Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not.

    Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Outback Steakhouse Victoria's Crowned Filet

    Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule.

    Want more Outback copycat recipes? Click here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.50 (votes: 6)
    Applebee's Key Lime Pie Dessert Shooter

    Menu Description: "This tart and tangy layer of graham cracker crumbs, key lime filling and whipped cream is a little taste of heaven."

    While working on this clone recipe for Aoplebee's Key Lime Pie Shooters, I couldn't help thinking of Steve Martin and Bernadette Peters in The Jerk enjoying "the best pizza in a cup ever." Applebee's has taken a slice of key lime pie out of the pie pan and put it into a 6-ounce rocks glass. The key lime filling for this clone is thickened on your stovetop, and the topping is made by combining key lime juice and sweetened sour cream. Try to find key limes for this recipe, but any lime juice will work in a pinch if key limes or bottled key lime juice is hard to track down. Chill the filling for a few hours in your fridge before building these 4 servings with graham cracker crumbs on the bottom, and whipped cream on top. It's really good stuff. Probably the best key lime pie in a cup ever.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
     

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  • Score: 5.00 (votes: 4)
    Buca di Beppo Garlic Bread and Garlic Bread with Mozzarella

    Get the mints ready. The secret to re-creating Buca di Beppo's garlic bread starts with using the right kind of bread and lots of fresh garlic. Bakers at each restaurant start baking bread early each day, so you'll want to find a freshly baked loaf of focaccia in your market's bakery, and cut it in half through the middle using a large serrated knife. The better the foccacia, the better your garlic bread will turn out. The garlic cloves are sliced very thin using a sharp knife and a steady hand. Arrange these slices over the top of the generously buttered bread. Add shredded mozzarella first if it's that version of the garlic bread you're making. Then, just make sure you each consume at least one slice when the lightly brown garlic bread comes out of the oven so that everyone's breath is equally stinky. 

    Make the uber popular Chicken Limone from Buca di Beppo with my recipe here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.84 (votes: 25)
    Carrabba's Spicy Sausage Lentil Soup

    It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.61 (votes: 18)
    Spatini Spaghetti Sauce Mix

    Since the Spatini Italian Foods Company discontinued production and sale of its spaghetti sauce mix in December 2006, Internet discussion groups have organized petitions pleading to bring the product back. For more than forty years generations of families have enjoyed spaghetti made by mixing a packet of top secret powder with canned tomato sauce. But after Spatini disappeared from grocery store shelves, the only way to get that same flavor on spaghetti required locating leftover stock on the Internet, and paying dearly for it. On eBay, 10-box lots of Spatini sold for up to ten times what they originally cost in stores. Now you can save your hard-earned lira and still get real Spatini flavor, because after analyzing a packet of the mix, I've discovered a great way to clone this "Dead Food" at less cost than the product's retail price. The secret ingredient is a crushed-up beef bouillon cube, which contains the precise quantity of salt and natural flavors, plus autolyzed yeast extract—a flavor enhancer—to mirror the original blend. Add a couple ground herbs, onion, garlic, powdered sugar, and cornstarch, and you'll have the exact amount of mix you need to recreate the spaghetti sauce you grew up with.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    California Pizza Kitchen Original Chopped Salad

    Menu Description: "Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb-mustard Parmesan vinaigrette topped with scallions."

    It's the delicious herb-mustard Parmesan vinaigrette that makes this salad so good. And since freshly made dressings are way better than anything you'll buy in a store, here's a great clone for vinaigrette that you can use either on the chopped salad clone here, or on any salad you assemble with ingredients on hand. After heating up these vinaigrette ingredients for a couple minutes, let the mixture cool, and then drizzle a thin stream of olive oil into the dressing as you blend it with an electric mixer on high speed. This will create an emulsion to thicken the vinaigrette and hold all the ingredients together even as the dressing chills.

    Try more of my CPK copycat recipes for appetizers, soups, and pizza here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.67 (votes: 6)
    Gordon Biersch Garlic Fries

    Don Gordon and Dean Biersch's vision of a fun place for delicious food and great beer became a reality in Palo Alto, California in 1988. Now there are more than 40 Gordon Biersch locations in 17 states serving custom-brewed beer, and an extensive menu of entrees and appetizers including these easy-to-clone, flavorful French fries. No need to make this Gordon Biersch garlic fries recipe from scratch. Just grab a bag of frozen French fries at your local supermarket, and bake or fry a pound of them following the directions on the bag. When the fries are done, toss them with the secret garlic mixture and serve.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 11)
    York Peppermint Pattie

    At his candy factory In York, Pennsylvania, in the late 1930s, Henry C. Kessler first concocted this minty confection. The York Cone Company was originally established to make ice cream cones, but by the end of World War II the peppermint patty had become so popular that the company discontinued all other products. In 1972 the company was sold to Peter Paul, manufacturers of Almond Joy and Mounds. Cadbury USA purchased the firm in 1978, and in 1988 the York Peppermint Pattie became the property of Hershey USA.

    Other chocolate-covered peppermints were manufactured before the York Peppermint Pattie came on the market, but Kessler's version was firm and crisp, while the competition was soft and gummy. One former employee and York resident remembered the final test the patty went through before it left the factory. "It was a snap test. If the candy didn't break clean in the middle, it was a second." For years, seconds were sold to visitors at the plant for fifty cents a pound.

    I've created a ton of famous candy recipes. See if I hacked your favorites here

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.83 (votes: 12)
    Hooters Buffalo Chicken Wings

    Menu Description: "Nearly world-famous. Often imitated, hardly ever duplicated."

    "Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.

    Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings; or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Claim Jumper Cheese Potatocakes

    Menu Description: "(Our most popular appetizer.) Parmesan, Cheddar & Monterey Jack cheeses, cilantro, onion, fresh dill & mashed potato lightly breaded and fried crispy topped with fresh cut chives. Served with herbed ranch salsa."

    This top-seller is a versatile side dish alternative to mashed potatoes, but also stands well on its own as an appetizer. With cilantro, green onion, and three different cheeses in there, the flavor is the bomb. When you add a crispy breading and some herbed ranch salsa drizzled over the top, it's clear why this is the most popular appetizer on the huge Claim Jumper menu. Try dropping a pinch or two of cayenne pepper into the herbed ranch salsa for an extra spicy boost.

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  • Score: 4.40 (votes: 15)
    Chili's Honey Mustard Dressing

    One of America's favorite casual chains brings us a popular salad dressing that you can't buy in stores. Instead, buy these six simple ingredients at a store and make your own version cheaply and quickly.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.77 (votes: 26)
    Chili's Chicken Enchilada Soup

    This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 10)
    Emeril's Original Essence

    On his Food Network TV show Emeril Lagasse mentions "Essence" almost as much as "Bam!" and "Kick it up a notch!" He claims to put his special spice blend on "everything but ice cream." He suggests using it all your meats, veggies and pasta, and combining it with oil to use as a marinade. If you can't get your hands on the version that's sold in the bottle here's how to whip up a quick clone at home. (This recipe I created to clone the taste of the bottled product found in stores is different from the recipe in Emeril's cookbooks.)

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Boston Market Garlic Dill New Potatoes

    Technically speaking "new potatoes" can be any young potato. Boston Market, however, uses red potatoes for this particular dish, and they're actually not all that young. So, for this recipe you need some common, medium-size red potatoes. After cutting the potatoes into bite-size slices, you steam them on a steamer rack or basket in a large covered saucepan over boiling water. When the potatoes are done, toss them with a delicious mix of melted butter, fresh dill, and garlic, and you've got a quick clone that could stand up to any taste test.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.83 (votes: 6)
    Burger King Onion Rings

    Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.17 (votes: 6)
    Joe's Crab Shack Blue Crab Dip

    The number one appetizer on Joe's menu is called Blue Crab Dip but you don't need blue crab to clone it. You don't even need to use fresh crab. I used some delicious lump crabmeat from Phillip's Seafood that comes in 16-ounce cans (you may find it at Costco, Sam's Club, Walmart, and Vons) and the dip turned out great. You could also use the crabmeat that comes in 6-ounce cans found at practically every supermarket—you'll need two of them. Just be sure to get the kind that includes leg meat, and don't forget to drain off the liquid before you toss it in.

    Try more of my Joe's Crab Shack copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's Grilled Baby Back Ribs (Improved)

    When I hacked this recipe on my TV show "Top Secret Recipe" I learned that the only way to make ribs taste just like the famous original version from Chili's is to smoke them with pecan wood chips. I had access to the development kitchen at Chili's corporate headquarters in Dallas where I discovered that the chain uses a special commercial smoker made by Convotherm that is preprogrammed to first smoke the ribs and then steam them until tender. To stimulate the steam function in a home smoker, you will need to spray the ribs with a little water every half hour in the second half of the cooking process.

    It is also important to use the right kind of ribs if you want the perfect clone. Get well-trimmed baby backs that aren't too thick. Chili's ribs are trimmed pretty close to the bone to ensure even smoking and grilling. I also learned on the show that the chain wraps up the hot ribs in plastic wrap and foil immediately after they are smoked and before they are finished on the grill to help make them extra tender. You can skip this step if you are rushed, but if you have the time to work it in, the meat will fall off the bone on the way to your mouth. 

    If you don't have a smoker, you can still use the seasoning and sauce recipes here and turn out some great ribs on your grill. You can give the ribs their great smokey flavor using a smoking box found on some grills, or by folding pecan wood chips into a pouch made from foil. Follow my grilling directions in the Tidbits of this recipe.

    I've cloned a ton of Chili's famous dishes. See if I hacked your favorites here. 

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur

     

     

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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