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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2012, 12:03 AM   #1
martyleach
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Default Wings Myron Mixon style with a Rub Co twist

For Christmas, my wife got me "SMOKIN'" by Myron Mixon. It's a pretty entertaining read with some good cooking suggestions (I never say recipes...) I love wings so thought I would give his a try.

You start with a tomato based sauce with lots of stuff in it. Gotta make 2 different sauces to get started. I decided to deep fat fry the wings after separating the min drumstick from the flat. Here I am in my shop ready to go.



Here is Myron's Chicken sauce/glaze. It really tasted pretty darned good. Sweet, tangy with a kick.


So I cooked the wings at 350 for 10 minutes, dabbed them dry and coated them with the sauce.


And then I sprinkled with The Rub Co's Hot Wing Rub just cuz I love that stuff....




Darned if only a handful made it into the kitchen. Here served with pulled pork, Carolina Mustard slaw, corn, celery and blue cheese dressing.
I'm gonna get fat eating like this.....


Those wings were awesome....
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Unread 01-22-2012, 12:29 AM   #2
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That is a fantastic looking plate.

Sent from my Kindle Fire using Tapatalk
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Unread 01-22-2012, 12:43 AM   #3
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everything looks great Marty Does Mixon come off as an annoying fark on paper too? He makes for good tv though.
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Unread 01-22-2012, 12:47 AM   #4
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Quote:
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everything looks great Marty Does Mixon come off as an annoying fark on paper too? He makes for good tv though.
I don't think he comes across as annoying in his book. Frankly, I enjoyed it a lot. You can't argue the guys success and he has a right to be cocky.

I am going to try his muffin pan chicken real soon just for the heck of it....
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Unread 01-22-2012, 12:48 AM   #5
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Those look farking great!!! And I just finished eating :)
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Unread 01-22-2012, 12:52 AM   #6
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marty nice I like the color on those wings
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Unread 01-22-2012, 12:54 AM   #7
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Those look great Marty, it's a wonder ANY of them made it to the plate!
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Unread 01-22-2012, 12:55 AM   #8
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Quote:
Originally Posted by martyleach View Post
I don't think he comes across as annoying in his book. Frankly, I enjoyed it a lot. You can't argue the guys success and he has a right to be cocky.

I am going to try his muffin pan chicken real soon just for the heck of it....
I was thinking about trying that out one day. Let us know how it goes.
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Unread 01-22-2012, 12:57 AM   #9
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Drooling..............
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Unread 01-22-2012, 01:29 AM   #10
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Marty, them are some mighty fine lookin' wangs there!

And here i am stuck at work (however a coworker brought some jalapeno/cheese venison summer sausage that we're comparing with some Opa's SS that another coworker brought).
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Unread 01-22-2012, 01:42 AM   #11
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You only cooked your wings for 10 min. @ 350!!! Did I miss something? They do look good though!
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Unread 01-22-2012, 03:02 AM   #12
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Damn Marty... Those look amazing! Love wings!!

Cheers
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Unread 01-22-2012, 08:17 AM   #13
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Love Myron's book....I did his buttermilk fried chicken....my review on the chicken and the book....
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Unread 01-22-2012, 08:27 AM   #14
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Your wings look good.
Do you always cook in your wood shop?
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Unread 01-22-2012, 12:37 PM   #15
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Quote:
Originally Posted by BBQ_MAFIA View Post
Your wings look good.
Do you always cook in your wood shop?
Only when I deep fat fry. Makes the house smell greasy....
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