Hot Wings- from the market to the plate (pics)

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Author: [Food & Fitness] Topic: Hot Wings- from the market to the plate (pics)
jasonwhitesknee PM jasonwhitesknee
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Posted: 7/29/2010 4:00:43 PM
I buy my wings from the farmers market.  They are fresh and local. 

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

wings
jasonwhitesknee PM jasonwhitesknee
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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.
jasonwhitesknee PM jasonwhitesknee
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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
jasonwhitesknee PM jasonwhitesknee
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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.
Rocafella PM Rocafella
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Posted: 7/29/2010 4:53:37 PM
Will be trying this sometime.  Thanks for including details and pictures and garbage.


LakeFavorite PM LakeFavorite
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Posted: 7/29/2010 4:59:26 PM
Very thorough thread. Thanks JWK
jasonwhitesknee PM jasonwhitesknee
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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
jasonwhitesknee PM jasonwhitesknee
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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.
jasonwhitesknee PM jasonwhitesknee
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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.
jasonwhitesknee PM jasonwhitesknee
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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
Cyrax PM Cyrax
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Posted: 7/29/2010 11:15:56 PM
     I think I'm gonna try that one of these Weekends.. Thanks JWK
Henry-Lilly PM Henry-Lilly
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Posted: 7/30/2010 2:11:12 PM
Nicely done
captjohn67 PM captjohn67
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Posted: 7/30/2010 3:23:33 PM

 hell yeah  

CountNo_Account PM CountNo_Account
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Posted: 7/30/2010 11:53:51 PM


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


CountNo_Account PM CountNo_Account
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Posted: 7/30/2010 11:55:35 PM
How big are the lumps? I mean compared to ordinary charcoal. Are they uniform in size?
jasonwhitesknee PM jasonwhitesknee
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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.
jasonwhitesknee PM jasonwhitesknee
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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
captjohn67 PM captjohn67
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Posted: 8/2/2010 9:39:37 PM
ready for those ribs now my friend  
allbees PM allbees
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Posted: 8/4/2010 11:18:28 AM
looks awesome, jwk.  
FriedShrimp PM FriedShrimp
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Posted: 8/5/2010 12:21:11 AM
jasonwhitesknee PM jasonwhitesknee
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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
bobcat26 PM bobcat26
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Posted: 8/8/2010 10:01:06 AM
 Good thread!
FriedShrimp PM FriedShrimp
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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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