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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 12-03-2010, 05:38 PM   #1
Babbling Farker
N8man's Avatar
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default 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...
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
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Old 12-03-2010, 05:44 PM   #2
big brother smoke
somebody shut me the fark up.

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Join Date: 05-03-06
Location: Ventura, CA

Looking mighty tasty, Nate!
Peace and Smoke,

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My weapons: Humphrey's Smokers and Grizzly Coolers
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Old 12-03-2010, 05:45 PM   #3
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Those are lookin' good, glazed up right nice!
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

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Old 12-03-2010, 05:51 PM   #4
Cast Iron Chef
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Join Date: 08-01-09
Location: Henderson, NV

Nice looking wings. Glaze came out excellent. I'd hit a few of them for sure.
18.5 & (2) 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
Genesis 3 Gasser
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Old 12-03-2010, 06:05 PM   #5
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Join Date: 03-15-06
Location: Battle Creek, MI

Dang that sauce sounds good! I might whip up a small batch of that this weekend.

Thanks for sharing,

Good judgment comes from experience, and a lot of that comes from bad judgment.
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Old 12-03-2010, 06:14 PM   #6
Babbling Farker

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Join Date: 08-20-10
Location: Livermore, CA

Looks awesome, loves me some WANGS!
Tim -

Backwoods Party G2
2016 MAK 1 Star
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22" OTG Weber Kettle & a Nice Old Redhead

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Old 12-03-2010, 06:22 PM   #7
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

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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Old 12-03-2010, 06:24 PM   #8
is one Smokin' Farker
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Join Date: 02-23-08
Location: Ventura County

Those look great N8. I'd hit them up for sure.
2 Jumbo Big Drum Smokers
Weber One Touch Silver
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Old 12-03-2010, 06:30 PM   #9
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA

Looks great, and thanks for sharing the recipe; I'm going to have to try this one for sure.

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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Old 12-03-2010, 06:40 PM   #10
Bigg Higg's BBQ
Knows what a fatty is.
Join Date: 01-24-10
Location: Troy, NC

DANG !!! Nice Wang's, i'd knaw on them Thangs !!
5 UDS's :becky:
2 Uni-Flame Kettle's
Charbroil Gasser

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Old 12-03-2010, 06:42 PM   #11
Buster Dog BBQ
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Join Date: 07-20-08
Location: Clive, IA

Looks good
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
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Old 12-03-2010, 06:50 PM   #12
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Join Date: 07-03-09
Location: Fayetteville, AR

Excellent Nate!
The beatings will continue until morale improves!
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Old 12-03-2010, 06:54 PM   #13
Mister Bob
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Join Date: 06-15-09
Location: Scituate, RI

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!
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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Old 12-03-2010, 06:57 PM   #14
Babbling Farker

Join Date: 04-03-10
Location: Cypress TX

those look awesome, nicely done!
J Crunch
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Old 12-03-2010, 08:02 PM   #15
somebody shut me the fark up.
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Join Date: 05-10-06
Location: Overland Fark, KS

Nicely done! That sauce looks mighty tasty and warm.
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