Making up for lost time...ton of pr0n for you! - Page 2

Mark Warren · 05-14-2013, 08:02 AM

Very Nice - Thank You for sharing.

oifmarine2003 · 05-14-2013, 08:10 AM

Nice run of Q. Time to start posting your pron on a regular basis.

cazzy · 05-14-2013, 08:47 AM

Ask and you shall receive!

cazzy's wings

Ingredients needed
Chicken wings (whole or cut to flappers and drumettes)
1 cup soy sauce (low sodium)
1 cup brown sugar
1/2 cup Mirin Rice Wine
1 tbsp fresh ginger root (peeled and grated)
1 tsp chili flakes
*I use this as a base and multiply quantities based on need.

Making the marinade
In a sauce pan, bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved. Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes. Simmer for 10 min while stirring regularly. Remove from heat and refrigerate.

****The longer you let the chili flakes steep, the better your results will be as the sweet heat will really come through. Plan ahead and you'll be golden Ponyboy!

Marination
Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.

****Hold some marinade back for basting. Some members will boil the marinade after they remove the wings and use that for basting. Whatever you're comfortable with.

The cook
Fire up your pit and stabilize at 375-400. I use a adjustable rig with a 16" drip pan and cook above the felt line. Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan. This is the anal part but I find it really makes the wings tacky and layers the flavor. At 10 min, I baste with marinade, then again at 15min. At 20min I flip and baste and then baste again at 25 min. This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings. Your wings will be at about 145-150 and should really start having a beautiful brownish red color. Remove at 175-185ish as this will ensure the collagen breaks down. Some may go over a lil but no worries, it's hard to screw up wangs!!

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference. Feel free to ask me any questions!

The process is obviously what I use on my egg, but I've done these on a pit my gramps made me from a water heater and had great results.

The other wings are nothing special...just put some of your favorite rub into a zip lock bag and add corn starch. Shake it up and use that to season your wings and your end result will be a crispier wing. Use either a 4:1 or 3:1 rub to corn starch ratio.

deepsouth · 05-14-2013, 08:49 AM

heady post. nice work.

kaosfury · 05-14-2013, 10:53 AM

Nice. Many thanks. Will likely make these this weekend.

cazzy · 05-14-2013, 10:57 AM

Quote:

Originally Posted by kaosfury

Nice. Many thanks. Will likely make these this weekend.

If at all possible, please make your merinade tonight. It will yeild a much better product if the chili flakes have time to steep. I know that's in my instructions, but it's the most important step.

WineMaster · 05-14-2013, 11:12 AM

Well done ! Great post

Wampus · 05-14-2013, 12:34 PM

WHEW.....

Uhh.....

cazzy · 05-14-2013, 12:59 PM

Thanks for the compliment guys!

Mrfish: Thanks! No. While I thoroughly enjoy cooking, my passion is feeding people and giving them foodgasms. That's the reward for my efforts, so if I didn't share...it wouldn't be any fun. lol

oifmarine2003: I'll definitely start positing more!

Wampus: Love your comment and use of smiles...made me laugh. Please tell me about these Wampus Beans?

PatAttack · 05-14-2013, 01:04 PM

It's a pr0nolanche!!!!

Dang, cazzy. You tryin' to get us all worked up?

Looks phenomenal!!!

BobM · 05-14-2013, 03:25 PM

That's a lot of 'q there. Nice cooks and pics!

tb80 · 05-14-2013, 03:35 PM

Quote:

Originally Posted by cazzy

Costco has them all the time. Are you a member?

I am but don't make it out there very often. I will have to check it out. Thanks for the tip.

JohnHB · 05-14-2013, 03:53 PM

Loved the post. I shows a wide range of techniques. It is useful to contemplate what else should one be doing - particularly if we are in a rut!!!
John

Budman1 · 05-14-2013, 05:34 PM

Nice array of prOn!

cowgirl · 05-14-2013, 05:39 PM

Looks great from here too!

05-14-2013, 08:10 AM	#17
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Nice run of Q. Time to start posting your pron on a regular basis. __________________ Chris- Midwest BBQ Outreach

05-14-2013, 08:47 AM	#18
cazzy Full Fledged Farker Join Date: 02-08-12 Location: Katy, TX	Ask and you shall receive! cazzy's wings Ingredients needed Chicken wings (whole or cut to flappers and drumettes) 1 cup soy sauce (low sodium) 1 cup brown sugar 1/2 cup Mirin Rice Wine 1 tbsp fresh ginger root (peeled and grated) 1 tsp chili flakes I use this as a base and multiply quantities based on need. Making the marinade* In a sauce pan, bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved. Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes. Simmer for 10 min while stirring regularly. Remove from heat and refrigerate. **The longer you let the chili flakes steep, the better your results will be as the sweet heat will really come through. Plan ahead and you'll be golden Ponyboy! Marination Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours. Hold some marinade back for basting. Some members will boil the marinade after they remove the wings and use that for basting. Whatever you're comfortable with. The cook** Fire up your pit and stabilize at 375-400. I use a adjustable rig with a 16" drip pan and cook above the felt line. Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan. This is the anal part but I find it really makes the wings tacky and layers the flavor. At 10 min, I baste with marinade, then again at 15min. At 20min I flip and baste and then baste again at 25 min. This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings. Your wings will be at about 145-150 and should really start having a beautiful brownish red color. Remove at 175-185ish as this will ensure the collagen breaks down. Some may go over a lil but no worries, it's hard to screw up wangs!! Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference. Feel free to ask me any questions! The process is obviously what I use on my egg, but I've done these on a pit my gramps made me from a water heater and had great results. The other wings are nothing special...just put some of your favorite rub into a zip lock bag and add corn starch. Shake it up and use that to season your wings and your end result will be a crispier wing. Use either a 4:1 or 3:1 rub to corn starch ratio. Last edited by cazzy; 05-14-2013 at 01:21 PM..

05-14-2013, 08:49 AM	#19
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	heady post. nice work. __________________ Out. Again.

05-14-2013, 10:53 AM	#20
kaosfury Knows what a fatty is. Join Date: 03-27-13 Location: Bellevue, OH Name/Nickname : Karl	Nice. Many thanks. Will likely make these this weekend. __________________ Pit Bos Pro 1600

05-14-2013, 11:12 AM	#22
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Well done ! Great post __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

05-14-2013, 08:02 AM	#16
Mark Warren is one Smokin' Farker Join Date: 04-16-13 Location: here	Very Nice - Thank You for sharing.

05-14-2013, 12:34 PM	#23
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	WHEW..... Uhh..... __________________ [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]

05-14-2013, 12:59 PM	#24
cazzy Full Fledged Farker Join Date: 02-08-12 Location: Katy, TX	Thanks for the compliment guys! Mrfish: Thanks! No. While I thoroughly enjoy cooking, my passion is feeding people and giving them foodgasms. That's the reward for my efforts, so if I didn't share...it wouldn't be any fun. lol oifmarine2003: I'll definitely start positing more! Wampus: Love your comment and use of smiles...made me laugh. Please tell me about these Wampus Beans?

05-14-2013, 01:04 PM	#25
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	It's a pr0nolanche!!!! Dang, cazzy. You tryin' to get us all worked up? Looks phenomenal!!! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

05-14-2013, 03:25 PM	#26
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That's a lot of 'q there. Nice cooks and pics! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

05-14-2013, 03:53 PM	#28
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Loved the post. I shows a wide range of techniques. It is useful to contemplate what else should one be doing - particularly if we are in a rut!!! John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

05-14-2013, 05:34 PM	#29
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Nice array of prOn! __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

05-14-2013, 05:39 PM	#30
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great from here too! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/