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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 02-01-2013, 10:35 AM   #31
deguerre
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Our go to now is half n half extra virgin olive oil and Oakridge's Habanero Death Dust letting the wings marinate for three days (An accidental discovery but it works great) in the fridge. This allows excellent penetration of the HDD into the wings themselves. Then onto the kettle indirect 'til done. Really great for thighs too.
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Unread 02-01-2013, 11:07 AM   #32
swamprb
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Plowboy's Jerk! Needs no sauce!
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Unread 02-01-2013, 11:15 AM   #33
Skidder
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I make these for those that don't want or enjoy heat.
http://www.bbq-brethren.com/forum/sh...d.php?t=125996
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Unread 02-01-2013, 11:16 AM   #34
Skidder
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Any other time it's A.P.L. wings
http://thehogblog.com/?p=1062#more-1062
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Unread 02-01-2013, 11:27 AM   #35
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Default What is your go to wing rub and sauce?

Hint of Houston. Then melt a stick of butter and mix with a big bottle of Louisiana hot sauce. Simple and tastes great.
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Unread 02-01-2013, 11:37 AM   #36
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I like to make a batch using Willie B's Bourbon rub and then finish with a Jim Beam glaze recipe I came across a while back; very tasty.
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Unread 02-01-2013, 03:37 PM   #37
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The best buffalo style sauce I've ever found is Sean's BooYah! Wing Sauce.

http://www.seansbooyah.com/stuff.html

The Creeper is awesome if you like it hot. But my hot and other people's hot is not the same, so when I'm cooking 'hot' for others, I need to use the Sorta Hot. If you are cooking for a diverse crowd, even the Sorta Hot will likely be too hot for them and go with the Not So Hot.
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Unread 02-01-2013, 04:20 PM   #38
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Ya know, I just never thought of seasoning a day or two before cooking wings.

Gawd, I love this place! Thanks All!
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Unread 02-01-2013, 04:34 PM   #39
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Good Thread...Franks for me
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Unread 02-01-2013, 04:41 PM   #40
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Marinate overnight in Italian dressing with added cayenne, cinnamon and paprika. Smoke or grill indirect then dress with Tabasco Red, Tabasco Green and Tabasco Caribbean Style Steak Sauce. Such a unique taste and blows my friends away every time. I made these in college for tailgates and years later I still have friends that want me to cook them for Bears games.
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Unread 02-01-2013, 07:12 PM   #41
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Wow these are good wing recipes. Awesome!

Akorn char grilled and Weber one touch gold 22.5
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Unread 02-01-2013, 07:33 PM   #42
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Only slightly salt the wings prior to grilling. Putting other rubs and spices will cause them to burn a little. Cook at 350-400 and turn regularly. For sauce, I like buffalo wild wings spicy garlic so there are plently of recipes online for that or you can just buy a bottle of it at bw3. I make my own.
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Unread 02-02-2013, 09:31 PM   #43
Big dawg
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Has anyone tried John Henry's hot wing rub? Just picked some up today and I will be trying it out tomorrow.


Jrow
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Unread 02-02-2013, 09:37 PM   #44
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I prefer chick leggs.Kiss em with smoke and let the flames lick em.My fave is Dizzy Pig Swamp Venom and glaze with Blues Hog TN RED.

Wings and red kettles are WAYYYYYYY OVERATED. ;-)
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Unread 02-05-2013, 09:30 PM   #45
garzanium
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Quote:
Originally Posted by Big dawg View Post
Has anyone tried John Henry's hot wing rub? Just picked some up today and I will be trying it out tomorrow.


Jrow
whats the verdict? I picked up some John henry beef rub from bbq outfitters and am curious about the wing rub
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