Oakridge BBQ Habanero Death Wings - Page 10

deguerre · 10-01-2011, 02:25 PM

Got two more! Yes!!!

Groundhog66 · 10-01-2011, 04:58 PM

Received 111/112/113 today, gonna give it a try tomorrow.

NorcalBBQer · 10-01-2011, 08:42 PM

Quote:

Originally Posted by Groundhog66

Received 111/112/113 today, gonna give it a try tomorrow.

You doing some Wings with it?

Sillius Sodus · 10-01-2011, 08:52 PM

I just placed my order for two bags! I cannot wait...

J_Don · 10-04-2011, 05:04 PM

My package was sitting on my steps when I got home yesterday. Hope to do some wings and ribs and whatever this weekend. We have a Luau this weekend so that will give me a perfect chance to see what others think.

deguerre · 10-04-2011, 07:24 PM

Here's my initial impression:

OK, here's my initial impression of tasting straight out of the bag by fingertip method. An initial burst of citrus zest and celery were prominent immediately, swiftly followed by the sweet and salt which seemed equal in strength. Then the heat hit and took over but not as strong as I thought it would be. After about 5 seconds I did detect what some may consider a bitterness but it was slight to me and not unpleasent at all (I like bitter I might add). After 10 seconds the after taste was quite good with more of the heat and sweet pronounced than anything else. I can definitely use this as a stand alone - probably better for beef, and as a mix with something like Simply Marvelous Sweet Seduction. It will be useful added to recipes as well.

I definitely do not regret getting four pouches.

Boshizzle · 10-04-2011, 07:44 PM

I'm looking forward to mine. I have a recipe that I think this rub will go well with. It calls for injecting and marinating the wings for a few hours, patting them dry and adding the rub and then smoking them.

deguerre · 10-04-2011, 09:02 PM

OK. Redhot just did her cook on the wings. She managed to get PERFECT bite through and crunchy at the same time. These were farkin' FANTASTIC. I ate 9 before I called it quits and more from a full belly than anything else. We served with O'Charley's blue cheese dressing and raw broccoli with O'Charley's Bacon Ranch dressing. Simply outstanding. Redhot will post a cook thread.

Redhot · 10-04-2011, 09:20 PM

We finally did the HDD wings tonight, Guerry let me take the reins completely FOR once and guss what? We got the best wings I've ever had! Yeah, I got not only bite through skin, but it was slightly crispy too. The Habenaro Death Dust? I love it, just goes to show different strokes for different folks...I love a small amount of sweet and a lot of heat - never had wings this good from anywhere! Pix to follow, but I'm totally satisfied right now and resizing pix takes way too much effort....will post a new thread for the cook tomorrow...or maybe Thursday since the big boss is always here on Wednesdays/file review day...always a bad day for me. But Dayum, I got bite through and crispy on my first go round? And Mike, your rub OMG, ROCKS!

deguerre · 10-04-2011, 09:24 PM

Quote:

Originally Posted by Redhot

Yeah, I got not only bite through skin, but it was slightly crispy too. And Mike, your rub OMG, ROCKS!

Dang. Ready for KCBS chicken?

And plus 1 on the rub.

Boshizzle · 10-04-2011, 09:29 PM

Sounds good, you two. Can't wait for pics!

deguerre · 10-04-2011, 09:43 PM

Quote:

Originally Posted by Boshizzle

Sounds good, you two. Can't wait for pics!

To quote Redhot..."It ain't the ain't temp. It's when to know when to flip." And DAMN if she didn't nail that.

Boshizzle · 10-04-2011, 09:46 PM

Quote:

Originally Posted by deguerre

To quote Redhot..."It ain't and it ain't temp. It's when to know when to flip." And DAMN if she didn't nail that.

Nice job, congrats! You go, girl!

Redhot · 10-04-2011, 09:55 PM

Quote:

Originally Posted by Boshizzle

Nice job, congrats! You go, girl!

What I actually said was, "it's not the temp but the look, the smell and the feel" a bit of grandma knowledge right there!

MG_NorCal · 10-05-2011, 05:34 PM

What is the purpose of the oil in the initial step?
Given that the rub's main ingredients are water-soluble (sugar, salt), and a quick 1hr marinade was used, I would think something partially or entirely water-based would be appropriate.

10-01-2011, 02:25 PM	#136
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Got two more! Yes!!! __________________ 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

10-04-2011, 05:04 PM	#140
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS	My package was sitting on my steps when I got home yesterday. Hope to do some wings and ribs and whatever this weekend. We have a Luau this weekend so that will give me a perfect chance to see what others think. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

10-04-2011, 07:24 PM	#141
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Here's my initial impression: OK, here's my initial impression of tasting straight out of the bag by fingertip method. An initial burst of citrus zest and celery were prominent immediately, swiftly followed by the sweet and salt which seemed equal in strength. Then the heat hit and took over but not as strong as I thought it would be. After about 5 seconds I did detect what some may consider a bitterness but it was slight to me and not unpleasent at all (I like bitter I might add). After 10 seconds the after taste was quite good with more of the heat and sweet pronounced than anything else. I can definitely use this as a stand alone - probably better for beef, and as a mix with something like Simply Marvelous Sweet Seduction. It will be useful added to recipes as well. I definitely do not regret getting four pouches. __________________ 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

10-04-2011, 07:44 PM	#142
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	I'm looking forward to mine. I have a recipe that I think this rub will go well with. It calls for injecting and marinating the wings for a few hours, patting them dry and adding the rub and then smoking them. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

10-04-2011, 09:02 PM	#143
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	OK. Redhot just did her cook on the wings. She managed to get PERFECT bite through and crunchy at the same time. These were farkin' FANTASTIC. I ate 9 before I called it quits and more from a full belly than anything else. We served with O'Charley's blue cheese dressing and raw broccoli with O'Charley's Bacon Ranch dressing. Simply outstanding. Redhot will post a cook thread. __________________ 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

10-01-2011, 08:52 PM	#139
Sillius Sodus On the road to being a farker Join Date: 07-03-09 Location: South of the North	I just placed my order for two bags! I cannot wait...

10-04-2011, 09:20 PM	#144
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	We finally did the HDD wings tonight, Guerry let me take the reins completely FOR once and guss what? We got the best wings I've ever had! Yeah, I got not only bite through skin, but it was slightly crispy too. The Habenaro Death Dust? I love it, just goes to show different strokes for different folks...I love a small amount of sweet and a lot of heat - never had wings this good from anywhere! Pix to follow, but I'm totally satisfied right now and resizing pix takes way too much effort....will post a new thread for the cook tomorrow...or maybe Thursday since the big boss is always here on Wednesdays/file review day...always a bad day for me. But Dayum, I got bite through and crispy on my first go round? And Mike, your rub OMG, ROCKS! __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

10-04-2011, 09:29 PM	#146
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Sounds good, you two. Can't wait for pics! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

10-05-2011, 05:34 PM	#150
MG_NorCal On the road to being a farker Join Date: 01-31-09 Location: Pittsburg, CA	What is the purpose of the oil in the initial step? Given that the rub's main ingredients are water-soluble (sugar, salt), and a quick 1hr marinade was used, I would think something partially or entirely water-based would be appropriate. __________________ [COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting

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