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Author: [Food & Fitness] Topic: Hot Wings- from the market to the plate (pics)
jasonwhitesknee send a private message View Space | Friends | Playbook | My Sportsbook: BetJamaica.com |
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#1
Posted: 7/29/2010 4:00:43 PM
I buy my wings from the farmers market.  They are fresh and local. 

WINGS
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#2
Posted: 7/29/2010 4:01:24 PM
[IMG]http://i85.photobucket.com/albums/k42/danielousooner/IMG00057-20100729-1537.jpg[/IMG]
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#3
Posted: 7/29/2010 4:07:14 PM
darn, i think i forgot how to add an image

wings
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#4
Posted: 7/29/2010 4:35:14 PM
I use this brinkman smoker for wings

lump charcoal instead of kingsford

soak hickory chips for at least one hour

do not smoke these traditionally.  do not use the water pan.  put the charcoal pan in the middle of the grill where the second grate should be.

picture

get the lump charcoal going until it is almost all grey and then liberally sprinkle your soaked chips on top.
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#5
Posted: 7/29/2010 4:37:16 PM
do not go crazy on any kind of dry rub as the sauce will provide all the kick you'll need.

I just toss the wings in a little garlic salt and pepper before tossing them on.

I'll be putting them on in about an hour then more pictures to follow.

Next up - sauce
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#6
Posted: 7/29/2010 4:50:27 PM
here are the ingredients i'm using for the sauce tonight

picture

peel garlic and chop the peppers.  run them through a food processor.  add stubbs, sriracha and molasses to smooth out the heat.

Place the mixture into a small pan on low heat on the stove.
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#7
Posted: 7/29/2010 4:53:37 PM
Will be trying this sometime.  Thanks for including details and pictures and garbage.


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#8
Posted: 7/29/2010 4:59:26 PM
Very thorough thread. Thanks JWK
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#9
Posted: 7/29/2010 5:25:43 PM
Ok, thanks guys.

Here is a picture of my sauce after it has been run through the food processor. 

The bottle on the left is my "MOP" sauce.  It is basically a spicy vinegar that i baste the wings with as they smoke/grill.  The mop sauce helps add another layer of sauce and also keeps your chicken moist and keeps the skin the way i like it.

Next up- pictures of the wings on the grill
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#10
Posted: 7/29/2010 6:15:57 PM
Flipped for the first time after 45 minutes then basted with the vinegar based mop sauce

this method takes a little bit longer than plain direct grilling.

The lid stays on about 85% of the way the entire time.

Resist the urge to open and check.
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#11
Posted: 7/29/2010 7:06:01 PM
At this point the wings have been on the fire for an hour and 20 minutes.  I have mopped and flipped 2 times.

Now I am going to SAUCE (not mop) the wings before I flip.  After I sauce then I am going to immediately flip and sauce the other side as well.

Put the lit back on and let go for about 15 minutes.  After 15 minutes flip and sauce one more time and let go for another 15 minutes.

Up next - plate and done in about 1/2 hour making total cooking time just under 2 hours.
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#12
Posted: 7/29/2010 7:43:58 PM
And done

do not immediately grab a wing and chow down.  let these babies sit for 10 minutes.

I hope you guys found this to be useful.  my blackberry doesn't take great pics but I think you can get the idea.

Up next week - ribs
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#13
Posted: 7/29/2010 11:15:56 PM
     I think I'm gonna try that one of these Weekends.. Thanks JWK
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#14
Posted: 7/30/2010 2:11:12 PM
Nicely done
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#15
Posted: 7/30/2010 3:23:33 PM

 hell yeah  

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#16
Posted: 7/30/2010 11:53:51 PM


Well done. Thanks. In your opinion why is lump charcoal better? Never tried it.


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#17
Posted: 7/30/2010 11:55:35 PM
How big are the lumps? I mean compared to ordinary charcoal. Are they uniform in size?
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#18
Posted: 7/31/2010 5:41:10 AM
lump charcoal is cheaper, burns longer and burns hotter.

The size of the lump is not uniform, some pieces are bigger than kingsford and some are smaller.

The charcoal provides the heat to your smoke and the wood provides the flavor.

I use "chunks" of wood as opposed to "chips" of wood with most meats but wings are a quick cook so chips are the way to go.
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#19
Posted: 7/31/2010 2:56:13 PM
The owner of buffalo wild wings begged me for forgiveness for using the word "wings" in his stores name after he ate 8 of my wings.  <--- true story
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#20
Posted: 8/2/2010 9:39:37 PM
ready for those ribs now my friend  
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#21
Posted: 8/4/2010 11:18:28 AM
looks awesome, jwk.  
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#22
Posted: 8/5/2010 12:21:11 AM
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#23
Posted: 8/7/2010 10:08:03 PM
QUOTE Originally Posted by captjohn67:

ready for those ribs now my friend  

Sorry man I've been slammed.  Ribs take 2 days and a lot of work.  I'll do a rack or two this week if i can
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#24
Posted: 8/8/2010 10:01:06 AM
 Good thread!
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#25
Posted: 8/8/2010 11:44:11 AM

Be curious to get a look at some of your indoor recipes.  Maybe something light like a soup or a good fish recipe

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