High Plains Blazin' Sunday Shenanigans - Wings! (w/ Pr0n)

[ShadowDriver]

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 :sad:

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.

https://i.imgur.com/vzBwVUSh.jpg

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.

https://i.imgur.com/n6597N8h.jpg

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).

https://i.imgur.com/RB46R62h.jpg

Wicken Yanks Rub on what will become the Buffalo Wings:

https://i.imgur.com/fVVQWdwh.jpg

Walkerswood Hot on the Jamaican Jerk:

https://i.imgur.com/rGx9ylph.jpg

More to follow. It's time to crack open a cold beer.

[Sillius Sodus]

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...

[ShadowDriver]

Whipped up a batch of Buffalo Sauce:

https://i.imgur.com/aKjZ9Nsh.jpg

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. :shock: :tsk: :mad2:

Man Down!

https://i.imgur.com/4C3dexWh.jpg

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.... 8-)

https://i.imgur.com/Dsd2Dfch.jpg

[16Adams]

Doing national wing day proud!!!!

[Pig_Farmer]

Looks great Shadow. Once again, you nailed it.

Need some more info on this blue cheese meatloaf.

[lastmajordude]

Man....Shadow!!!!!! awesome as always!!!!!!....I may have to go find something to eat after seeing that!!!!!!!!

[Stingerhook]

Mighty fine Marc.

[ShadowDriver]

Buffalo Wings - Pre-Sauce:

https://i.imgur.com/sHkB6Drh.jpg

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

https://i.imgur.com/JsQq63Zh.jpg

Walkerswood Jamaican Jerk Wings:

https://i.imgur.com/O5QBApah.jpg

Plated Shot w/ a good wedge of lime:

https://i.imgur.com/bUs7Uwfh.jpg

Doing national wing day proud!!!!

Really? I had no idea there was such a thing. 'Bout every Sunday is Wing Day around our place.

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!

[Stingerhook]

Wings are fantastic Marc.

[sudsandswine]

Love me some Walkerswood chicken, looks great :thumb:

[Smoke Dawg]

Killer Wangs Marc

[TexArlina BBQ]

Wings look amazing!

[Pig_Farmer]

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. :thumb:

[Flatbroke]

Humdinger. You nailed it.

[Smoke on Badger Mountain]

That's a mighty fine pile of wings sir!

[BillN]

Delicious looking wings thanks for sharing.

[aerotech11]

Great looking wings. Making me want some good jerk wings now.

[Kanco Connection]

Flat-out delicious, Shadow! Attaboy!