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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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12-03-2010, 04:38 PM
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#1 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Hot Wangs
Pulled the Stubby DrumPit into service today...
That there is a Chicken Cooking Machine!!!  And on the Menu today is....Wangs!!! I ground a few Dried Cayenne Peppers and mixed them into a package of House Autry Chicken Bake. Gave the wings an egg wash and threw them into a Ziploc with the Breading Mix. Shake shake shake and onto Stubby..  Behold the Cayenne Pepper Specks.....  I'm using a combo of Royal Oak Lump and K with some Black Cherry Wood. The Drumpit Temp was reading about 400*. Twenty Minutes later and the wings were @ 170*....I took three of them and glazed them with Big N8's Smoking Pot Habanero Sauce, recipe to follow.....  5 minutes later the Glaze is set....  Ohhhhh, Baby!!!!! Sexy, Sexy!!! C'mon here and tell your Unkie N8 all about it.....  I'm liking it...The Habanero Sauce Glaze compliments the Cherry Smokiness of the Wang and the Cayenne adds to the Throaty Burn after each bite...Iff'n I weren't sharing this meal with my LadyFriend, I woulda Glazed the Entire Batch....  Big N8's Smokin' Pot Habanero BBQ Sauce.. 64oz. Catsup 16oz. Mango Jam, I like Goyo 1 cup Apple Cider Vinegar 1/4 cup Molasses 1 Tbls. Minced Garlic 1 Tbls. Minced Ginger 2 cups PineApple Juice 10 minced Habaneros, Veined and Seeded if you want Mild, or not if you want Die Hard, ForeHaid Sweating, Internal Combustion!!!! 1/4 cup Worcestershire Sauce 1 Large Yellow Onion Diced and Chopped 1/4 cup Amaretto 2 Tbls. Olive Oil With a Large Pot on Medium Heat, Coat Pot With Olive Oil Sweat the Onions until Translucent, then add the Habaneros, cook for Three Minutes then add the Garlic and Ginger, Stirring Often, and Cook for Three more minutes then add remainder of ingredients... Turn Heat to Medium Low and Simmer for Six Hours, Stirring every 30 minutes or so, until the Sauce is reduced by One Fourth... I then take a Stick Blender and Blend for a Minute until Smooth... Trust Me, it's Worth the Effort....The Flavors Meld and BBQ Nirvana is not far behind.... Take off the Heat and Let Cool for One Hour... Then Bottle or Can and Place into the Fridge... |
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12-03-2010, 04:44 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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Looking mighty tasty, Nate!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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12-03-2010, 04:45 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Those are lookin' good, glazed up right nice!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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12-03-2010, 04:51 PM
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#4 |
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is One Chatty Farker
  Join Date: 08-01-09
Location: Henderson, NV
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Nice looking wings. Glaze came out excellent. I'd hit a few of them for sure.
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Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
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12-03-2010, 05:05 PM
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#5 |
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Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
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Dang that sauce sounds good! I might whip up a small batch of that this weekend.
Thanks for sharing, JimT
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Good judgment comes from experience, and a lot of that comes from bad judgment. |
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12-03-2010, 05:22 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ten habaneros.
Veined and seeded if you want MILD?!?  I'd hit those in a heartbeat though. Keeping my cell handy iffen I need to call the Fire Dept.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-03-2010, 05:30 PM
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#9 |
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is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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Looks great, and thanks for sharing the recipe; I'm going to have to try this one for sure.
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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12-03-2010, 05:40 PM
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#10 |
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Knows what a fatty is.
Join Date: 01-24-10
Location: Troy, NC
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DANG !!! Nice Wang's, i'd knaw on them Thangs !!
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5 UDS's :becky: 2 Uni-Flame Kettle's Charbroil Gasser [LEFT][COLOR=#000000]Opportunity is missed by most people because it is dressed in overalls and looks like work. ~ Thomas Edison[/COLOR][/LEFT] |
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12-03-2010, 05:54 PM
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#13 |
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Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I love the stubby drum, and the wings look great! I'm definitely going to try that habanero sauce, it looks like a killer recipe!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-03-2010, 07:02 PM
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#15 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Nicely done!
That sauce looks mighty tasty and warm.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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How I Fire Up That Ugly DrumPit Smoker!!!!
