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kcmike
09-22-2011, 10:36 AM
Ok... I was going to wait to post this until next week, but since Guerry begged me :becky:, (click here to read Guerry's groveling (http://www.bbq-brethren.com/forum/showpost.php?p=1795522&postcount=47)) I've decided to go ahead and post this today...

As some of you know, we did a pre-production release of our new Limited Edition Habanero Death Dust® rub here on the BBQ Brethren last week (click here for thread (http://www.bbq-brethren.com/forum/showthread.php?t=116262)). It won't officially hit our website until October 1st, but since pre-orders have begun shipping out, I figured it probably was a good idea to go ahead and show folks one way they could use this new rub.

Oakridge BBQ Habanero Death Wings!


I decided to use our "Easy Chicken (http://www.oakridgebbq.com/2011/06/easy-grilled-chicken.html)" method for these wings, with one minor modification in the prep process...

http://farm7.static.flickr.com/6156/6171835089_e7ffbb87ff_b.jpg

First, you start out with about 2 dozen chicken wings. Throw them into a gallon-sized zip lock bag and add ¼ Cup olive oil and ¼ Cup Habanero Death Dust® rub. Zip the bag closed and massage the wings around until they are all evenly coated with the rub/oil mixture. Place this into your fridge for one hour.

http://farm7.static.flickr.com/6161/6171835121_1aee1153b8_b.jpg

After an hour, dump the wings onto a half sheet pan and spread them out evenly. Then, wearing latex gloves, cover each wing with more Death Dust®, flip them over and then repeat on the opposite side.

http://farm7.static.flickr.com/6178/6171835155_470b6ac457_b.jpg

http://farm7.static.flickr.com/6180/6172364852_47c5fd6f32_b.jpg

Prepare your smoker using lump charcoal and hickory (or whatever wood you like) and get it running right around 225º-235º. Load the rack with the wings and cook for one hour.

http://farm7.static.flickr.com/6153/6172364932_a23b962ee2_b.jpg

After one hour, they should look like this...

http://farm7.static.flickr.com/6175/6172364972_7ec87d4706_b.jpg

But, they're not done just yet...

Now, with the wings still setting on the grate, ramp your smoker up to around 550º. To do this quickly, I opened up my side door and used my Stihl leaf blower on an idle, and aimed it right at the pile of lit lump in the bottom. In about 30 seconds, my lid temp gauge had wrapped all the way around over to 100º, which should have put my pit temp somewhere in the neighborhood of 550-600º.

http://farm7.static.flickr.com/6172/6171835399_88aa664d96_b.jpg

Shut the big side door and trim the bottom vents down and let her ride for about 5 minutes. Lift the lid to check on the wing's progress. Mine were just right after about 7-10 minutes. During this time the WSM slowly cooled to around 350º and hung there for the last couple minutes before I pulled the wings. Here's what they looked like right before I pulled them...

http://farm7.static.flickr.com/6159/6171835427_1e6ca603f9_b.jpg

And the finished close-ups... No sauce was added to these wings, it's just the rub you see on the wings...

http://farm7.static.flickr.com/6163/6172365054_2ba49fb602_b.jpg

http://farm7.static.flickr.com/6160/6171835525_7e26856731_b.jpg

http://farm7.static.flickr.com/6154/6172365232_f17607ae11_b.jpg


Final thoughts... These were, without a doubt, the best damn hot wings I've ever had. Smoky, tender, pull off the bone, but still very juicy. The high-heat finish gave them totally bite-through skin with a little crispness to it. The heat level was just perfect, they gave me hiccups after about three wings, but they were so damn good I just couldn't stop eating them. After about 12, the heat buildup in my mouth was about all I could take, but I still wanted more!!!

deguerre
09-22-2011, 10:42 AM
Groveling seems to have worked.:-D Farkin' fantastic!

CharredPiggies
09-22-2011, 10:51 AM
mouth watering :thumb:

che22879
09-22-2011, 11:03 AM
Nice! :thumb:

colonel00
09-22-2011, 11:15 AM
Looks fantastic. I cannot wait to give the dust a try.

cowgirl
09-22-2011, 11:18 AM
They look tasty from here too!!

deepsouth
09-22-2011, 11:23 AM
great looking wings.

FamilyManBBQ
09-22-2011, 11:34 AM
Lookin' good Mike!! Can't wait to give them a try...after the Death Dust arrives!!

May even have to give the leaf blower technique a try! :becky:

Great pics!

bigsapper
09-22-2011, 11:36 AM
Awesome!

shares
09-22-2011, 12:52 PM
This is why I love wings - there's so many ways to do them, and they're all so darn good

Timmy Mac
09-22-2011, 01:11 PM
Those look awesome,can't wait to get some of that death dust:-P

PatioDaddio
09-22-2011, 01:37 PM
They look outstanding, Mike. Nice pics!

John

ALLENY
09-22-2011, 01:38 PM
They look awesome. Can i order some death dust?

tamadrummer
09-22-2011, 01:39 PM
They look beautiful Mike but man I don't think I could take the heat from the habby! Just too much burn for me girly-man taste buds. :crazy:

More power to the folks that have what it takes to make it thorough a dozen of those bad boys.

WWBBQ
09-22-2011, 01:44 PM
Looks great I'll have to make some when my dust arrives.

tasterner
09-22-2011, 01:47 PM
Dang that looks awesome, can't wait to try it! Saw my rubs shipped, thanks!!

kcmike
09-22-2011, 02:09 PM
They look awesome. Can i order some death dust?

Sure, I'll shoot you a PM...

Forrestbro
09-22-2011, 02:32 PM
Leaf blower huh? Great idea!
Habanero Death Dust - I love that name!

BluesDaddy
09-22-2011, 02:44 PM
I guess this gives me one more thing to try this weekend. I got ribs thawing out now, along with some bratwurst. Thought I'd also do some moink balls since I bought some Wright bacon at a ridiculously low price. Now I need to go buy some wings. Good thing I got a son-in-law to help eat all the stuff I cook!

markdtn
09-22-2011, 02:52 PM
Can't wait for my dust to arrive!

Lake Dogs
09-22-2011, 02:58 PM
How about some:

Oakridge BBQ Cayenne Burn Wings!

Alan in Ga
09-22-2011, 03:37 PM
Those look fantastic Great Job

J_Don
09-22-2011, 03:38 PM
Those look absolutely fantastic and now my mouth is watering for some Habenero Wings. :redface:

Big Ron
09-22-2011, 03:45 PM
Great post Mike and sounds like this rub will be a hit for sure!

deguerre
09-22-2011, 03:47 PM
How about some:

Oakridge BBQ Cayenne Burn Wings!

Cajun.:becky:

DirtyDirty00
09-22-2011, 04:26 PM
damn these do look good. however they hadda be darn hot. hot hot hot.

sbsg2005
09-22-2011, 04:35 PM
Them look like they would taste awesome but would literally be the death of me with my ulcers. Will have to try some anyways.

1FUNVET
09-22-2011, 04:40 PM
On the menu for next weekend.Thanks for the recipe :thumb::thumb:

meatinc
09-22-2011, 05:27 PM
Great job Mike! Where's my death dust? I guess I'll have to order some!

WSM - Check
Leaf Blower - Check
Chicken - Check
Death Dust - :tsk::rolleyes:

kcmike
09-22-2011, 05:35 PM
Great job Mike! Where's my death dust? I guess I'll have to order some!

WSM - Check
Leaf Blower - Check
Chicken - Check
Death Dust - :tsk::rolleyes:

Sorry, Aaron... this stuff costs me a fortune to make. You'll have to stand in line like everyone else... :becky: :becky:

rdenn_58
09-22-2011, 05:45 PM
Mike, nice job!! I like how you got your WSM temps way up...what ingenuity! I will have to do that when cooking regular chicken legs, thighs or quarters.

AustinKnight
09-22-2011, 05:49 PM
Man those look farkn great! I love grilled/smoked wings there so much better then fried, well to me they are. Great job and really nice pics you should shoot food for a living :thumb:

SmokinAussie
09-22-2011, 06:11 PM
Those wings look fantastic. Nice technique too! The leaf blower idea is awesome!

Cheers!

Bill

smokey and the brisket
09-22-2011, 06:51 PM
I will for sure order some of the dust this weekend. Those wings look amazing! I cannot wait to try some of the other rubs as well :thumb:

swibirun
09-22-2011, 07:38 PM
Yeeee-freaking-oooooow! Those look tasty and HOT.

One of my favorite shots was of the ones in the bag because you can just see the spices hanging out on the wings, having their way with them!

kcmike
09-23-2011, 09:57 AM
Those wings look fantastic. Nice technique too! The leaf blower idea is awesome!

Cheers!

Bill

I figured everyone would like the leaf blower trick... :becky: :thumb:

deguerre
09-23-2011, 10:31 AM
I figured everyone would like the leaf blower trick... :becky: :thumb:

Yep. I'm wondering if I can do that with a hair dryer...

DaChief
09-23-2011, 10:44 AM
Mike, nice job!! I like how you got your WSM temps way up...what ingenuity! I will have to do that when cooking regular chicken legs, thighs or quarters.
Those look Outstanding :thumb:

Redhot
09-23-2011, 11:19 AM
Oh WOW! We have GOT to try that!!!! Y'all know I love the hot stuff!

kcmike
09-23-2011, 11:24 AM
Yep. I'm wondering if I can do that with a hair dryer...

I thought about that too... All it takes is the leaf blower being on an idle, give it any gas and it is just too much air. (I've experimented with it before... :heh: :heh:) I think as long as the hair dryer moves enough air, I don't see why it wouldn't work, might have to put it on high speed, though... :wink: :thumb:

1FUNVET
09-23-2011, 11:30 AM
Hair dryer chicken wings - LOL :laugh::laugh:

PatioDaddio
09-23-2011, 11:51 AM
I figured everyone would like the leaf blower trick... :becky: :thumb:

I've done something similar with one of these that I had in my patio cabinet, but I found that it blew ash all over, including on the food. :shocked:

http://hotbeanbags.com/photos/1131130314_68627W.gif

How do you avoid that, Mike?

John

PatioDaddio
09-23-2011, 11:53 AM
P.S. I've also used our Oreck canister. I just put the hose into the exhaust (it fits perfectly).

http://i995.photobucket.com/albums/af76/lakern26/Oreck/Oreckcompactcanistervacuum.jpg

John

kcmike
09-23-2011, 12:18 PM
I've done something similar with one of these that I had in my patio cabinet, but I found that it blew ash all over, including on the food. :shocked:

How do you avoid that, Mike?

John
That can be a problem. Here's a couple things I found out by trial and error...

Anything above an idle can put ash everywhere. But even my entry level Stihl blower moves more than enough air just idling, so anything more isn't really needed anyway.
Leave the lid on top. This creates positive pressure in the uint and greatly helps prevent ash from making it up past the water pan. Any loose ash exits through the door instead. (path of least resistance)
Another key factor that seems to help is to only use this technique on short-term cooks, like chicken. The coal bed had only been going for a little over an hour on these wings, so any residual ash was minimized because of the "new" fire.


Hope this helps... :thumb: :wink:

jerneedog
09-23-2011, 12:50 PM
WOW! Those look so darn good.
I will have to give them a try someday.
Thanks for sharing!

inv3ctiv3
09-23-2011, 12:54 PM
Damn those look amazing but I don't think I could handle the heat....

BluesDaddy
09-23-2011, 01:44 PM
Death Dust arrived in the mail today. Of course, I had to taste it. Stuff has a really nice flavor and definitely a "bite" to it. I can definitely see where a dozen wings with this on 'em can be about all one could handle. Not sure if I want to use it on ribs just yet. I think I'll give the wings a try this weekend as a test!

indianagriller
09-23-2011, 02:25 PM
just received number 46 and 47 of 150 in the mail today, CTO is firing up now for some chicken and brisket... Im going to add some of this in with my normal brisket rub to kick it up

Groundhog66
09-23-2011, 02:36 PM
Looks/sounds great, might have to give it a try.

deguerre
09-23-2011, 05:50 PM
Woo Hoo! #s 24 and 25 were in the mail today! Redhot is PSYCHED! She's gonna try your wings first I think.:becky:

EatonHoggBBQ
09-23-2011, 08:37 PM
Me likey. I'll take another dozen or so. :thumb::thumb::thumb:

Smokin Ribs
09-23-2011, 11:06 PM
Mike, can u pm me? Id like to get on that order list:-P

silverfinger
09-23-2011, 11:18 PM
Got mine today! Thanks again!

Lazybones
09-23-2011, 11:48 PM
Mine came in today...can't wait to try it out!

Durzil
09-24-2011, 02:02 AM
Boohoohoo no death dust today :(

kcmike
09-24-2011, 09:31 AM
Mike, can u pm me? Id like to get on that order list:-P

PM Sent...

kcmike
09-24-2011, 09:33 AM
Boohoohoo no death dust today :(

Well, if you didn't live on the far corner of the earth for Pete's sake!... :becky: :becky: :laugh:

BBQ4FUN
09-24-2011, 09:37 AM
Just received my order yesterday. Can't wait to try it out!! :thumb:

Wetsmoke
09-24-2011, 10:46 AM
I received #16 and #17 and was waiting for someone to post a cook that I could copy. Yours looks excellent!!!! I will have to give it a try. The color on the wings looks great!!!

kcmike
09-24-2011, 11:29 AM
Here's another idea for you... sprinkle some over a pile of french fries.

I did this last night for dinner and I couldn't stop eating those fries!!!

BluesDaddy
09-24-2011, 11:55 AM
Habanero Death Dust wings on the kettle. I've got ever things smoking as well, so may not be able to really hit that last super hot step, but we'll see. Also used the Death Dust as the second sprinkling on my ribs before foiling. Can't wait!

SuperQue
09-24-2011, 05:52 PM
It's just plain ol' fun mentioning Habanero Death Dust to my co-workers. I can't wait until I get my hands on it. Thanks Mike.

PatioDaddio
09-24-2011, 06:33 PM
I took delivery of #18 today. On tap tonight: Homemade Habanero and Bacon Sausage. I'll be using spare rib trimmings, a little pork sirloin and uncured center-cut bacon.

Oh, and the Death Dust, of course.

John

Bikini BBQ
09-24-2011, 09:10 PM
WOW, looks great, can't wait to use the "death dust".

HOG WILD BBQ
09-25-2011, 11:12 AM
Made my mouth water!

Mister Bob
09-25-2011, 11:58 AM
Awesome wings, I'll definitely try that one. Great pics BTW! :thumb::thumb:

plethoraofpinatas
09-26-2011, 11:14 AM
My order arrived on Saturday and I couldn't resist putting a pinch on my tongue....

KABOOM that was some flavor! I normally shy away from habanero spices and sauces because I only get the heat, never any really good flavor. With the Oakridge BBQ rub I tasted chiles, paprika, and sugar up front, then when the celery salt started to come through the habanero heat started to rise. The heat was strong but not more than I expected. The real surprise was the flavor profile, it was better than any habanero spice/sauce i've ever had. I can't wait to grill some Habanero Death Wings this weekend!

kcmike
09-26-2011, 11:25 AM
My order arrived on Saturday and I couldn't resist putting a pinch on my tongue....

KABOOM that was some flavor! I normally shy away from habanero spices and sauces because I only get the heat, never any really good flavor. With the Oakridge BBQ rub I tasted chiles, paprika, and sugar up front, then when the celery salt started to come through the habanero heat started to rise. The heat was strong but not more than I expected. The real surprise was the flavor profile, it was better than any habanero spice/sauce i've ever had. I can't wait to grill some Habanero Death Wings this weekend!

Thanks! That's exactly what I was aiming for. I too have had enough with all the "all heat no flavor" products out there. I'm thrilled that it sounds like we hit the mark with this little special project...

Thanks!
Mike

By the way... you were dead-on about the celery and salt, however since we would never use a pre-blended celery salt in our products, what you were tasting was fresh celery and sea salt in just the right proportions... :becky: :thumb:

shares
09-27-2011, 01:44 AM
I made wings using this method this past weekend. I didn't have the HDD on hand, but it's the process that intrigued me - wings that look sauced without the hassle and mess of saucing? That's brilliant!

For wing rub, I like to take scrap savory rubs that I don't otherwise plan on using, and add Chipotle powder for taste and heat. I'm going to do a lot more testing of this method in the near future as my initial results were very impressive.

Bikini BBQ
09-27-2011, 08:43 AM
I made some wings at work Sunday night, BAM they were a big hit ! Gonna make more next week, they had just the right amount heat and tingle, no problem & great taste. Gonna double the amount of dust next time, great flavor Mike !

Scott

1FUNVET
09-27-2011, 11:09 AM
My order arrived on Saturday and I couldn't resist putting a pinch on my tongue....

KABOOM that was some flavor! I normally shy away from habanero spices and sauces because I only get the heat, never any really good flavor. With the Oakridge BBQ rub I tasted chiles, paprika, and sugar up front, then when the celery salt started to come through the habanero heat started to rise. The heat was strong but not more than I expected. The real surprise was the flavor profile, it was better than any habanero spice/sauce i've ever had. I can't wait to grill some Habanero Death Wings this weekend!

Got mine in today and did the same thing with a pinch on the tongue.I agree with the descripton of the flavor profile. Think you have a winning combo of flavors. I just might have to order another one.

kcmike
09-27-2011, 11:28 AM
EatMoreHeat.com just did a video review of our new Death Dust on YouTube...

Check it out!

http://youtu.be/yqCmaVDau-Y

silverfinger
09-27-2011, 12:38 PM
EatMoreHeat.com just did a video review of our new Death Dust on YouTube...

Check it out!

http://youtu.be/yqCmaVDau-Y

Hey Mike,
I just watched the video, looks like your off to a great start with the rub you created. I still have not opened my package of death dust since Im the only one in my home that likes spicy like that. I think IM going to wait for my son-inlaw to show up and cook wings with it like you did. One question for you Mike. Would you cook them wings any different on an old Kaman smoker?

inv3ctiv3
09-27-2011, 12:39 PM
I just made an order from you Mike but couldn't order the HDD :( Let me know when it's available!

likeadeere
09-27-2011, 01:33 PM
WOW. those look delicious, I can't wait to buy some of that!

deguerre
09-27-2011, 01:40 PM
Nice and Mean! Dude seriously looked like he needed something to drink.:heh::thumb:

colonel00
09-27-2011, 01:41 PM
Hey Mike,
I just watched the video, looks like your off to a great start with the rub you created. I still have not opened my package of death dust since Im the only one in my home that likes spicy like that. I think IM going to wait for my son-inlaw to show up and cook wings with it like you did. One question for you Mike. Would you cook them wings any different on an old Kaman smoker?

I am not sure what a Kaman smoker is but I would imagine you could. I cooked some wings last night on a UDS and they came out great. The two things you need to be able to do is smoke low for an hour or so and then crank the heat up to get the skin done. If your cooker can go from low to hot fairly quickly or if you have another grill to finish the wings then you should be fine.

http://www.bbq-brethren.com/forum/showthread.php?t=117096

kcmike
09-27-2011, 02:09 PM
I just made an order from you Mike but couldn't order the HDD :( Let me know when it's available!

I'll shoot you a PM on how to pre-order before Oct 1st.

Thanks!
Mike

kcmike
09-27-2011, 02:12 PM
Hey Mike,
I just watched the video, looks like your off to a great start with the rub you created. I still have not opened my package of death dust since Im the only one in my home that likes spicy like that. I think IM going to wait for my son-inlaw to show up and cook wings with it like you did. One question for you Mike. Would you cook them wings any different on an old Kaman smoker?

I am not sure what a Kaman smoker is but I would imagine you could. I cooked some wings last night on a UDS and they came out great. The two things you need to be able to do is smoke low for an hour or so and then crank the heat up to get the skin done. If your cooker can go from low to hot fairly quickly or if you have another grill to finish the wings then you should be fine.

http://www.bbq-brethren.com/forum/showthread.php?t=117096

Not sure about the Kaman smoker either, but Brad nailed it in his reply. Just follow the recipe and then smoke them for 1 hour at around 225º, then ramp up your smoker (or move them to a grill) and finish them with high heat.

Thanks!
Mike

gsmith
09-27-2011, 03:52 PM
Can I get some info on ordering the death dust? I want to order some of the venison rub and would like to add the dust to my order.

Thanks.

1FUNVET
09-27-2011, 04:03 PM
If the initial run of 150 is gone( which it looks like the Brethern are gonna get it all)will you be making more?

kcmike
09-27-2011, 04:07 PM
Can I get some info on ordering the death dust? I want to order some of the venison rub and would like to add the dust to my order.

Thanks.

PM sent... :thumb:

kcmike
09-27-2011, 04:13 PM
If the initial run of 150 is gone( which it looks like the Brethern are gonna get it all)will you be making more?

Well.... I've been noodling that one over... I never in my wildest dreams imagined that we'd sell out before October 1st. However, we're within 20 packs or so from running out! I guess I underestimated the number of closet chile-heads here on the Brethren... :becky:

We'll clearly have to do something, because I can't release a new rub to the world on October 1, with only 3 bags to sell.... :tape:

So, we'll probably do a second batch and specify Batch #2 on the back label, that way it retains its limited production special edition characteristics. :thumb:

deguerre
09-27-2011, 04:27 PM
As good as your stuff is and you were surprised to sell out before the release date on this website?:becky:
PuhLEASE!:thumb::thumb:

If there is a second run we might get more and if we miss out, we'll (Redhot and I) will most assuredly be ordering some of your other rubs. Well, we're gonna do that anyway after sampling the Death Rub.

colonel00
09-27-2011, 04:33 PM
Please keep us informed about a second run. I am leaving town but will definitely be interested when I return. I don't think the two packs I got will even last me through the fall. :tsk:

kcmike
09-27-2011, 04:42 PM
I took delivery of #18 today. On tap tonight: Homemade Habanero and Bacon Sausage. I'll be using spare rib trimmings, a little pork sirloin and uncured center-cut bacon.

Oh, and the Death Dust, of course.

John

Hey John, I'm sure I speak for just about everyone else, I'm dying to see/read about your Homeade Habanero and Bacon Sausage!!!

Come on, Brother! Let's see it! :becky: :thumb:

colonel00
09-27-2011, 04:58 PM
^^^ +1 on that for sure :thumb:

Here is another idea I plan to try out soon....Death Dust Chex Party Mix. Should be pretty simple and I have a feeling it will be a hit.

kcmike
09-27-2011, 05:07 PM
^^^ +1 on that for sure :thumb:

Here is another idea I plan to try out soon....Death Dust Chex Party Mix. Should be pretty simple and I have a feeling it will be a hit.

Oh, Snap! That sounds awesome!

Some other off-the-wall ideas...

French Fries
Onion Rings
Corn on the cob
Potato chips
Scrambled eggs
Biscuits & Gravy
etc, etc, etc...

deguerre
09-27-2011, 05:33 PM
I'm thinking it'll be AWESOME on sweet taters with butter AND on sweet tater fries too...


Ooooo! Shrimp n grits!

Groundhog66
09-27-2011, 06:23 PM
PM sent for some, hope I'm not too late :shocked:

cowdogs
09-27-2011, 06:32 PM
PM sent for some, hope I'm not too late :shocked:

Same here... :clap2:

morgaj1
09-27-2011, 07:06 PM
I usually mix a tsp of rub in the cream cheese for ABT's. I think I will use the Death Dust next time.

Big Bears BBQ
09-27-2011, 08:21 PM
Those look really good I mean good................

silverfinger
09-27-2011, 08:26 PM
I am not sure what a Kaman smoker is but I would imagine you could. I cooked some wings last night on a UDS and they came out great. The two things you need to be able to do is smoke low for an hour or so and then crank the heat up to get the skin done. If your cooker can go from low to hot fairly quickly or if you have another grill to finish the wings then you should be fine.

http://www.bbq-brethren.com/forum/showthread.php?t=117096

Sorry for the mis spell. It's an old Kamado from Japan.

kcmike
09-27-2011, 09:54 PM
Sorry for the mis spell. It's an old Kamado from Japan.

Cool, that makes more sense. Same rules apply as stated above. :thumb:

Patrice
09-27-2011, 10:12 PM
You guys are lucky you live in the states. It was thinking about ordering some myself but it seems like it would cost about 3-4 times the price of the rub in shipping. Oh well...

kcmike
09-27-2011, 11:07 PM
You guys are lucky you live in the states. It was thinking about ordering some myself but it seems like it would cost about 3-4 times the price of the rub in shipping. Oh well...

Should only be about $13 US to ship up to three of them to Quebec. I can get a quote for you if you'd like. Just let me know. :thumb:

Thanks!
Mike

Gadragonfly
09-28-2011, 12:09 AM
I received package 69 & 70 this week and I'm hoping that while I'm at the Royal everyone will post the ways they've used HDD and I'll have all sorts of ideas to try when I get home :becky: I already plan to try to the wings and the idea of HDD ABTs sounds fantastic as does Chex mix. How about HDD spiced pecans?:becky: Can't wait! Julie

Sammy_Shuford
09-28-2011, 01:06 AM
Mine is ordered, and I can't wait.

Smokin Ribs
09-28-2011, 08:57 AM
Mailing in order today.

Mike I pm'd you as well

deguerre
09-28-2011, 09:00 AM
101 responses to the OP and seven pages later for chicken wings...Not too shabby Mike!:-D

J_Don
09-28-2011, 09:29 AM
Just placed an order for some of your other rubs and sent a PM for the HDD. Hopefully I can get in on this batch too! :pray:

Groundhog66
09-28-2011, 11:28 AM
PayPal sent for 3, can't wait to try it out :becky:

inv3ctiv3
09-28-2011, 12:02 PM
Ordered!

kcmike
09-28-2011, 12:11 PM
Ordered!

Thanks, I think yours already shipped out this morning... :thumb:

inv3ctiv3
09-28-2011, 12:12 PM
Thanks, I think yours already shipped out this morning... :thumb:

Yup I got a shipment confirmation email! I'll be ordering a lot more from you, great service.

PitRow
09-28-2011, 01:58 PM
Package #20 arrived at my house on saturday. I like hot stuff but usually steer away from anything "habanero" because it usually just means "hot" and lacks flavor. But when I saw Mike post about this, for some reason I just had to order one and I'm glad I did. The flavor is amazing and yet just the right amount of heat at the same time. My daughter even put just a tiny little bit on her finger and gave it to her cat and he seemed to like it. Well before he made that funny face and ran around the room and then just sat there licking his lips that is. lol.

Anyway, I haven't had time to cook anything with it yet (just got back from Vegas at midnight last night) but these wings look amazing. It's on my list now! As are the chex-mix. I'm going to try it on some popcorn when I get home tonight. My mouth is watering just thinking about it.

Riskyguy
09-28-2011, 02:09 PM
I would like to order some also!

deguerre
09-28-2011, 02:13 PM
I would like to order some also!

Wow. How many does that make now Mike?
Oh! We're dusting some sweet tater fries tonight with the steak sammiches we're making from the leftover strips. Will probably dust the steaks as well with a little prior to reheating wrapped in foil in the oven to about 130 so as to not overcook.

Groundhog66
09-28-2011, 02:14 PM
Lovin' all this positive feedback, glad I ordered a few.

gsmith
09-28-2011, 02:59 PM
placed an order myself - thanks for the quick responses to my questions Mike

Dillo_Duster
09-28-2011, 04:19 PM
wow, those look great! your other rubs are awesome, so can't imagine this rub being anything else

kcmike
09-29-2011, 11:41 AM
Wow. How many does that make now Mike?
Oh! We're dusting some sweet tater fries tonight with the steak sammiches we're making from the leftover strips. Will probably dust the steaks as well with a little prior to reheating wrapped in foil in the oven to about 130 so as to not overcook.

Well, I did an inventory last night and we've only got 19 remaining and that doesn't count packages that are already spoken for by folks sending in checks...

I'm truly humbled and amazed! A BIG Thanks to everyone who pre-ordered!

We'll do one more batch of 150 for the official release on the website, then it will be history. :thumb:

RangerJ
09-29-2011, 12:22 PM
Did the wing recipe this weekend, but cut everything in half and used 12 wings.

They came out awesome!

Apparently, my tolerance for hot has decreased some as I had to throw in the towel after 5 wings. Not because I wanted to...

The wife could not seem to get enough and finished off the other 7.

Great overall flavor combination and then the after bite kicks in. I think I'll try them again and reduce the amount of rub next time. A little will go a long way here.

Great job Mike!

Big Bears BBQ
09-29-2011, 12:26 PM
kcmike, just sent you a message.............

deguerre
09-29-2011, 12:30 PM
Great overall flavor combination and then the after bite kicks inlong way...

Is that after bite or after burner?:-D

Groundhog66
09-29-2011, 12:44 PM
Received my shipping notification, can't wait to try this out.

1FUNVET
09-29-2011, 02:51 PM
I rolled meatballs in the Death Dust and made Moinks last nite. WOW- great flavor and heat explosion. :clap2:

kcmike
09-29-2011, 02:55 PM
Did the wing recipe this weekend, but cut everything in half and used 12 wings.

They came out awesome!

Apparently, my tolerance for hot has decreased some as I had to throw in the towel after 5 wings. Not because I wanted to...

The wife could not seem to get enough and finished off the other 7.

Great overall flavor combination and then the after bite kicks in. I think I'll try them again and reduce the amount of rub next time. A little will go a long way here.

Great job Mike!

Man, Wes... you're really shaking my preconceptions of Texans... can't cook brisket and can't take the heat!!! :heh: :heh: :becky: :becky: :becky: :thumb: :thumb:

Groundhog66
09-29-2011, 03:15 PM
Man, Wes... you're really shaking my preconceptions of Texans... can't cook brisket and can't take the heat!!! :heh: :heh: :becky: :becky: :becky: :thumb: :thumb:


Texan's are highly overrated :heh:

Big Bears BBQ
09-29-2011, 03:48 PM
I'll be send you a check out in the morning for 2 bags, thanks alot.

Dave

deguerre
09-29-2011, 03:59 PM
Texan's are highly overrated :heh:

Now now, be NICE to the Brisket State.:becky:

PatioDaddio
09-29-2011, 06:19 PM
Hey John, I'm sure I speak for just about everyone else, I'm dying to see/read about your Homeade Habanero and Bacon Sausage!!!

Come on, Brother! Let's see it! :becky: :thumb:

I shot it last night, and I will write it up and post it tonight. I was very happy
with the results. It's a spicy and garlic-y kielbasa that I hot smoked over
cherry.

John

PatioDaddio
09-29-2011, 06:22 PM
Oh, Snap! That sounds awesome!

Some other off-the-wall ideas...

French Fries
Onion Rings
Corn on the cob
Potato chips
Scrambled eggs
Biscuits & Gravy
etc, etc, etc...

Bacon Death Candy! :becky:

John

P.S. Oh, and Deadly Smoked Almonds

BBQ Bandit
09-29-2011, 08:29 PM
Bacon Death Candy! :becky:

John

P.S. Oh, and Deadly Smoked Almonds

Shades of the peanut mod?

morgaj1
09-29-2011, 08:33 PM
If this is so wildly popular, why aren't you adding it to the site permanently?

smokeyokie
09-29-2011, 08:33 PM
hey kcmike,
thanks for the super fast delivery of the "death dust" !!! I am gonna do some riblets and chicken drumettes rubbed with it Saturday... I will post Pron and let you know how they turn out... Really excited about the rub!!!!!!!!!!!!! Is that weird????? Oh well WTF!!!!!!!!!!! I love to cook!!!!!!!!!!:whoo:

morgaj1
09-29-2011, 09:35 PM
Wrong post

PatioDaddio
09-30-2011, 02:22 AM
I shot it last night, and I will write it up and post it tonight. I was very happy
with the results. It's a spicy and garlic-y kielbasa that I hot smoked over
cherry.

John

FYI - The recipe is up here (http://www.bbq-brethren.com/forum/showthread.php?t=117272), but it's not on the blog yet.

John

kcmike
09-30-2011, 02:46 AM
If this is so wildly popular, why aren't you adding it to the site permanently?

Pure high-grade habanero powder like we're using is a bitch to work with...

However, I had no idea about that prior to using it, as I've never used it before. Regardless, I never intended to make this Habanero rub a part of our standard production lineup. Basically, I started this little side project to make something different as a special value add for our customers. Much like many of the craft brewers do when they offer seasonal or special small batch runs of interesting beers.

We'll likely release this rub again annually or semi-annually going forward, always in small, finite batches. :thumb:

LocoStrange
09-30-2011, 04:50 AM
Just got my confirmation that my 3 bags are coming. 2 for me, and 1 for my brother. I am sure he cant wait to use it with his WSM

morgaj1
09-30-2011, 07:06 AM
Pure high-grade habanero powder like we're using is a bitch to work with...

However, I had no idea about that prior to using it, as I've never used it before. Regardless, I never intended to make this Habanero rub a part of our standard production lineup. Basically, I started this little side project to make something different as a special value add for our customers. Much like many of the craft brewers do when they offer seasonal or special small batch runs of interesting beers.

We'll likely release this rub again annually or semi-annually going forward, always in small, finite batches. :thumb:

Gotcha. I got mine yesterday. I think you hit a homerun with this one. It has a very complex flavor profile without being overly hot. Good job!!!

deguerre
10-01-2011, 12:23 PM
We got wings in the EVOO/Habenero Death Dust right now!:becky:
It's amazing how pronounced the smell of the celery comes through right when you open the pouch. I love celery as an herb and use it in my cole slaw. I'm going to make some but now, instead of using the sriracha for the heat, I think I'll add some of this rub to the mix.:idea:

kcmike
10-01-2011, 12:41 PM
Made the official release on the website (http://www.oakridgebbq.com/2011/10/official-release-oakridge-bbq-habanero.html) this morning!

Razoruk
10-01-2011, 02:04 PM
I just ordered 3 from the website. I joined a little too late for the pre-order, but am looking forward tovdoing some wings for our halloween party

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
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...:-D

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
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?:becky::thumb::thumb:

And plus 1 on the rub.:thumb::thumb::thumb:

Boshizzle
10-04-2011, 09:29 PM
Sounds good, you two. Can't wait for pics!

deguerre
10-04-2011, 09:43 PM
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
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! :-P

Redhot
10-04-2011, 09:55 PM
Nice job, congrats! You go, girl! :-P

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!:thumb:

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.

kcmike
10-05-2011, 05:50 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.

Good question. There are a couple of reasons.

The oil helps lubricate the chicken skin, and helps keep the meat from sticking on the grill.
It also helps the skin to get crispy under high heat
And finally (and most importantly), while salt and sugar are water soluable, many of our other ingredients are actually more fat soluable than water soluable. So the oil helps carry the chile's and other spices' volitile oils to the meat.


The one hour quick marinade time was just a baseline. We've done this very successfully with up to 24 hours of fridge time.

Check out RedHot's post, she went 3 days on her oil marinade and you can actually see the meat's absorbed some of the chile oils in her closeup "bite" shot...

deguerre
10-05-2011, 05:58 PM
Good question. There are a couple of reasons.

The oil helps lubricate the chicken skin, and helps keep the meat from sticking on the grill.
It also helps the skin to get crispy under high heat
And finally (and most importantly), while salt and sugar are water soluable, many of our other ingredients are actually more fat soluable than water soluable. So the oil helps carry the chile's and other spices' volitile oils to the meat.
The one hour quick marinade time was just a baseline. We've done this very successfully with up to 24 hours of fridge time.

Check out RedHot's post, she went 3 days on her oil marinade and you can actually see the meat's absorbed some of the chile oils in her closeup "bite" shot...

Which made them absolutely awesome by the way...:becky::thumb::thumb:

Oh, and we got our other two pouches today too. Thanks Mike!

Smokin Ribs
10-05-2011, 08:28 PM
Got mine today. # 130 of 150 and did the fingertip taste. Man, hot but good. Cant wait to make wings saturday.

FamilyManBBQ
10-05-2011, 10:43 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.

This is a spot on description of the taste outta the pouch IMHO. My initial thought was celery salt, followed by sweet...and then a building warmth. The heat kinda builds steadily.

Made a rub butter with some Death Dust today (topped my tri-tip dinner with it). Tasting it with the butter...the sweet was way more pronounced. The citrus/celery element seemed lessened...but the wonderful, building, warmth was still there for sure.

Its good stuff. Ordered a couple more today (hopefully they're not all gone)...gotta get some more before they are.

Durzil
10-06-2011, 12:19 AM
I went too hot on the first batch and didn't have time to make 2 batches so my wife could eat them as well. So I marinaded them in secret weapon and dusted with HDD this time. They had amazing flavor and just a little bite. My wife liked them more than the last batch I made her with no spice. These were not as spicey as I would like but was a great experiment. It's fun to try new things and work towards what's optimal for you. I also got bag 150/150 today that I requested muhahaha!

Smokin Ribs
10-06-2011, 08:32 PM
WOW! That was some good chit.. I took chicken breast strips, rubbed with evoo and death dust. It was the perfect blend of heat n sweet. Cant wait to try on wings saturday.. Good job Mike and the Oakridge BBQ gang!

Sillius Sodus
10-06-2011, 09:31 PM
Got my two bags yesterday...and made some awesome tasting wings!

A view of this new stuff that I haven't seen posted yet:

http://i32.photobucket.com/albums/d41/wacbzz/OakridgeBBQ003.jpg

And the reverse side of my two bags:

http://i32.photobucket.com/albums/d41/wacbzz/OakridgeBBQ001.jpg

Yep, you saw that right!

http://i32.photobucket.com/albums/d41/wacbzz/OakridgeBBQ002.jpg

Thanks Mike for the most awesome dust! :thumb:

silverfinger
05-25-2014, 11:14 PM
On my 2nd batch of HDD wings this weekend!!
Just amazing!! I'm hooked on these things!!
I have done a couple of things different. I will try to talk about that in more detail later.
Happy Labor Day brethren!!

THoey1963
10-29-2014, 05:39 PM
I have a couple dozen wings thawing and a quick search provided this recipe. The wings look AMAZING. For a weeknight cook, I'd rather do these on my gasser, pretty sure that's doable for the low temp and the high temp sear. Might throw a cherry chip smoke bomb on the burner during the first hour.

My concern is the heat level. We like spicy. Slap Yo Mama (Spicy, not the regular) is used on almost everything (sprinkled it on my sandwich for lunch). We use Habanero's in the jar when I make Maru's pickles. Jalapeno's (raw and cooked) are regularly part of our meals.

I have the HDD, have done the pinch on the tongue, seems ok (as in not too hot). Just haven't marinated something in it before. So, how hot are these? Might want to do half this way and the other half another way in case they get ridiculous hot.

bbq1980
10-29-2014, 06:14 PM
My concern is the heat level.

Others can chime in but don't let it fool you. It definitely packs a punch. Awesome rub. The first night I made them, I ate one wing. The heat mellowed out a bit overnight and the next day I was able to eat 2 at a time. Darn good though. It's sort of a slow burn that intensifies.

SD_Smoker
10-29-2014, 06:35 PM
I LOVE the death dust....I put it on every piece of chicken I make!

DUBBAGA
10-29-2014, 06:49 PM
Happy Labor Day brethren!!

Just saw this post from May 25...

Merry Christmas to you and yours http://www.santatulsa.com/santa-emoticon.gif

THoey1963
10-29-2014, 06:53 PM
Ok, think I'll make 50-50...

SmokeHouse Blues
10-29-2014, 11:33 PM
If the Habanero Death Dust is anything like your other products, it's a winner, but probably a little on the hot side for my digestive tract these days.........

THoey1963
10-30-2014, 01:07 AM
So, I did a dozen wings this way. Olive oil and 2 TBS HDD. Let them marinate for about an hour. I sprinkled a couple pinches worth on after I pulled it from the marinade, but left it at that. The other dozen I did with lemon juice, pepper, and salt. Grilled them as mentioned on my gasser. They did come out really nice. Cooked through, crispy skin. I probably could have used more HDD. They had heat, but weren't too hot. Could taste the salt and the celery. We both detected the sweet too.

I'll make these again, but go a little heavier on the HDD. Thanks for the recipe and the HDD! Great product.

Gnarlbecue
10-30-2014, 07:56 AM
I ate about 14 of these tonight and they were great!

I ran out of EVOO so I used peanut oil. Added some molasses, gochujang and apple juice to the bag. Soaked for about 2 hours, then drained and rubbed with a 60/40 mix of the HDD and the Game Bird and Chicken rub.

Smoked indirect on the kettle with a couple cherry chunks for about an hour, then gave them a quick direct heat to get 'em sizzling.

They were awesome!

The heat was intense and lasting, without being too much. Next time I will use more HDD, now that I'm certain it won't burn me too bad.