Blues Hog Red Wings
I was asked today to provide a couple of recipes for a local BBQ newsletter coming out in March. While digging through my site, I was amazed that I have published 95 articles in my Cooking and Recipes category over the last 18 months that my site has been up.
Anyway, I found an old recipe that I thought you guys would find interesting. I wasn't doing as many pictures back then. I'm contributing this article, so I'll have to cook some wings soon to snap some pics.
This weekend, we hosted a dinner for friends at a local BBQ contest. They love chicken wings, but don’t do an extreme amount of heat. I grabbed my favorite chicken rub and tried a little experiment. The result was rave reviews by my friends.
- Parted Chicken Wings
- Your Favorite Chicken Rub
- One Stick of Butter
- Blues Hog Tennessee Red Sauce
After seasoning the wings with the rub, place on the grill. In the smoker would be any better. As the wings are almost fully cooked, get your sauce bath ready. Using a half aluminum pan, melt the stick of butter. Once melted, add a your Blues Hog Tennessee Red sauce. Move the cooked wings to the bath and fully coat them. Move the bath to a cool part of the grill and they’ll stay hot until your guests are ready to eat.
Blues Hog Tennessee Red is a thin vinegar and tomato based sauce. Very tangy and interesting.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler