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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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Old 07-29-2018, 06:18 PM   #1
ShadowDriver
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Default High Plains Blazin' Sunday Shenanigans - Wings! (w/ Pr0n)

Yes, it's another installment in this summer's "Blazin' Sunday" series with temps hot enough that our munchkin couldn't stand to get on the swings or slide down the slide at the playground

We've retreated to the relative comfort of overhead ceiling fans and cold beverages and naps (for the womenfolk in the house).

I haven't cooked much this weekend, except to whip up a couple of Hasselhoff 'Taters to go with CINCHOUSE's blue cheese meatloaf leftovers on Friday night.



Last night, I used the rest of last weekend's pastrami to make hot pastrami & swiss sammiches on dark rye. Similar to last weekend's Reuben photo, but w/o the kraut or dressing.



Tonight, it's time for a batch of wings!

CINCHOUSE asked for our Smoked Buffalo Wings and my mouth is craving some Jamaican Jerk (and I need to make some room in the fridge).



Wicken Yanks Rub on what will become the Buffalo Wings:



Walkerswood Hot on the Jamaican Jerk:



More to follow. It's time to crack open a cold beer.
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Old 07-29-2018, 07:01 PM   #2
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Looks like they will be super tasty!

I’ve tried many a recipe and rub that claimed to mimic Jamaican jerk, but for me, they’ve never recreated the taste that I get with Walkerswood. It’s disappointing because some of the best rub makers out there claim to have duplicated that Jamaican taste, but anybody that’s had jerk chicken in Jamaica knows this isn’t true.

I really wish it was easier to get pimento and sweet wood here in the states...
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Old 07-29-2018, 07:33 PM   #3
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Whipped up a batch of Buffalo Sauce:



Put the wings on the grill, and wouldn't you know it... 1 of the ONLY 2 wings I held back with just SPOG for our munchkin found the perfect spot to fall through the grates.

Man Down!



Thinking quickly, I dashed out to the chest freezer to see if I could find a single chicken leg in the basket to thaw and quickly get back into the game. Quick thaw in some warm water... some SPOG... and it's out with the other kids. Bet you can't figure out which piece it is....

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Old 07-29-2018, 07:46 PM   #4
16Adams
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Doing national wing day proud!!!!
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Old 07-29-2018, 08:15 PM   #5
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Looks great Shadow. Once again, you nailed it.

Need some more info on this blue cheese meatloaf.
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Old 07-29-2018, 08:27 PM   #6
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Man....Shadow!!!!!! awesome as always!!!!!!....I may have to go find something to eat after seeing that!!!!!!!!
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Old 07-29-2018, 08:43 PM   #7
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Mighty fine Marc.
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Old 07-29-2018, 08:58 PM   #8
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Buffalo Wings - Pre-Sauce:



Buffalo Wings - Watch the magic happen as those bits of charred dry rub mingle with the sauce, thickening it and changing the flavor.



Walkerswood Jamaican Jerk Wings:



Plated Shot w/ a good wedge of lime:



Quote:
Originally Posted by 16Adams View Post
Doing national wing day proud!!!!
Really? I had no idea there was such a thing. 'Bout every Sunday is Wing Day around our place.

Quote:
Originally Posted by Pig_Farmer View Post
Need some more info on this blue cheese meatloaf.
This is from CINCHOUSE dictating from the living room:

- Froze 3 slices of thick cut bacon - whizzed in the food processor.
- Added this to 1lb of ground beef and 1 egg.
- Sprinkled in freeze-dried minced onion, freshly minced garlic, W-shire, Ketchup, rolled oats, S & P, and a 3oz (of a 4oz package) of Bleu Cheese crumbles.
- Mixed all this together, and put in a small aluminum bread loaf pan (with some holes poked through the bottom). Last 1oz of bleu cheese went in over the top of the meatloaf.
- Foiled over the top of the pan.
- Cooked this in the kettle over the Vortex until about 160F, then pulled off the foil top for about 10-15 minutes.
- Rested for about 15-20 minutes before we sliced it up.

Hope that helps!
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Old 07-29-2018, 09:03 PM   #9
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Wings are fantastic Marc.
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Old 07-29-2018, 09:04 PM   #10
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Love me some Walkerswood chicken, looks great
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Old 07-29-2018, 09:10 PM   #11
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Killer Wangs Marc
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Old 07-29-2018, 09:13 PM   #12
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Wings look amazing!
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Old 07-29-2018, 09:37 PM   #13
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Quote:
Originally Posted by ShadowDriver View Post
This is from CINCHOUSE dictating from the living room:

- Froze 3 slices of thick cut bacon - whizzed in the food processor.
- Added this to 1lb of ground beef and 1 egg.
- Sprinkled in freeze-dried minced onion, freshly minced garlic, W-shire, Ketchup, rolled oats, S & P, and a 3oz (of a 4oz package) of Bleu Cheese crumbles.
- Mixed all this together, and put in a small aluminum bread loaf pan (with some holes poked through the bottom). Last 1oz of bleu cheese went in over the top of the meatloaf.
- Foiled over the top of the pan.
- Cooked this in the kettle over the Vortex until about 160F, then pulled off the foil top for about 10-15 minutes.
- Rested for about 15-20 minutes before we sliced it up.

Hope that helps!
Heck yes this helps. Big thanks to CINCHOUSE for the recipe. now on my list of things to cook in the near future.
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Old 07-29-2018, 09:39 PM   #14
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Humdinger. You nailed it.
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Old 07-29-2018, 10:46 PM   #15
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That's a mighty fine pile of wings sir!
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