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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-12-2012, 08:04 AM | #1 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Cherry Glazed Wings
I picked up the new Performer yesterday and decided to break it in with some smoked wings. I made a new glaze that I thought turned out very good;
-12oz jar of cherry preserve -1/3 cup catchup -1/3 cup sriracha -1TBS garlic -1TBS soy sauce -1TBS honey -1TBS ginger Heat all ingredients over low heat, then blend to combine, simmer while wings are cooking. New Performer Rubbed with Yardbird and some hot sausage Cooked at about 350* with some apple for flavor All plated up and ready to go The wings turned out great and the performer cooked awesome.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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Thanks from:---> |
03-12-2012, 08:09 AM | #2 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Man.....it's WAY to early to be craving wings and sausages......
Looks fantastic! Nicely done!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-12-2012, 08:20 AM | #3 |
Full Fledged Farker
Join Date: 09-15-11
Location: Nocatee, Fl
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Dang, that looks good, and the recipe is simple enough so that even I might be able to get it right. Now you've gone and blown my whole plan for the day right outta the water! I may have to look at wings instead of pork to cook tonight.
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Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty. |
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03-12-2012, 08:27 AM | #4 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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I like that glaze! Question about quantity, when you say 1 Tbsp of ginger and garlic, is that ground dry ginger and granulated garlic or fresh minced?
Thanks, I look forward to trying this.
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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03-12-2012, 08:39 AM | #5 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Both were fresh, and those amounts are estimated, I didn't really measure anything.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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03-12-2012, 08:56 AM | #6 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Lee's summit mo
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How did the kid like 'em?
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03-12-2012, 08:59 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's it!
When I'm done working I'm gonna buy me a chicken!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-12-2012, 09:20 AM | #8 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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He's still a little to young, his two year old brother took one lick and liked the sweet, but not the heat.
I'd love to see your twist on these Phu. I think this glaze would be really good on ribs or pork also.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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03-12-2012, 09:25 AM | #9 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks great! Way to break in the new toy!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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03-12-2012, 09:30 AM | #10 |
is one Smokin' Farker
Join Date: 09-30-11
Location: Beebe, ar
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looks great... but what is "-1/3 cup sriracha" and where do you get it? any substitutes for it? thx
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03-12-2012, 09:45 AM | #11 | |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Quote:
For a substitute I would try just your favorite hot sauce. The flavor of sriracha is awesome, and if like hot stuff, you will end up putting it on everything. If you cant find it PM me your address and I'll send you a bottle. Its that good.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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03-12-2012, 10:38 AM | #12 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Great looking wangs, and cute kid too!
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03-12-2012, 12:01 PM | #13 |
Knows what a fatty is.
Join Date: 07-30-10
Location: Roseville, CA
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Looks awesome!
I've been making a cherry glaze for my ribs lately and it turns out great. Consists of reduced cherry pepsi, cherry preserves, horseradish mustard, soy sauce, apple cider vinegar, chipotle hot sauce and some rub and it's been a crowd fav. Just made them for the first time using SM Cherry this weekend and they were even better. I think I'm going to try your recipe next time though. Sounds awesome. |
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03-12-2012, 01:24 PM | #14 | |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Quote:
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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03-12-2012, 03:35 PM | #15 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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those wings look flaptastic!
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