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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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07-13-2019, 10:23 AM | #1 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Hot & Spicy Hog Wings With 3 Dipping Sauces
I discovered a pack of hog wings in the freezer and made an impromptu appetizer. These were seasoned with a mixture of Smokin' Guns Hot and Temper Temper sold by Pendery's which is a blend of red and black pepper, jalapeno, & habanero.
Hog wings are a portion of a ham shank and they have been cured and cooked, so they just need about 45 minutes over a low heat or a fast deep fry. I smoked mine with hickory to bump the flavor in that direction. For the sauces I used a basic Buffalo sauce, a maple chipotle sauce and a jalapeno dipping sauce.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-13-2019, 11:42 AM | #3 |
Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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Now that looks like something that needs my attention.
Sent from my iPhone using Tapatalk Pro
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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07-13-2019, 02:26 PM | #4 |
is One Chatty Farker
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George
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They look great. I have never seen them in the meat department at Publix. Are they called hog wings or is that what you call them?
How long did you smoke and at what temp? |
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07-13-2019, 04:27 PM | #5 |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Thanks, it looks very tasty! I really want to find and eat some!
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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07-13-2019, 05:05 PM | #6 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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My kind of appetizer...
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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07-13-2019, 06:46 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Wow. Love wings
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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07-13-2019, 06:58 PM | #8 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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never heard of them, but I would like to get to know them.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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07-13-2019, 07:37 PM | #9 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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I'm thoroughly interested in these... but I need some help with what to request from the butcher/meat counter. Can you kick me in the right direction?
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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07-13-2019, 07:41 PM | #10 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Okay, these things are the bees knees. They are the bottom end of a pork shank with the skin removed, and trimmed down to include just the tibia bone... the small one. My friend with the restaurant connections can get them in 2 ounce or 4 ounce sizes, and the ones in my photo are the 2 ounce ones which I like them the best. Your mileage may vary.
The downside is.... they are $7 a pound compared to shanks that are $3 a pound. Very reasonable for what they are, and we have them a few times a year. Here is a visual.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from: ---> |
07-13-2019, 08:14 PM | #12 |
On the road to being a farker
Join Date: 04-26-16
Location: Newark, DE
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Usually I can find them at restaurant depot, there they are boxed as KC’s wild wings. They are pre cooked but I defrost and throw em on a smoker around 225 to bring them up to temp and then sauce em and sear them off. Man you cant go wrong.
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07-13-2019, 08:36 PM | #13 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I found them at Pioneer Meats.Got some 2 oz. headed my way.Thanks for the "Headsup".Ordered some pork belly sliders also.
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07-14-2019, 12:04 AM | #14 |
is One Chatty Farker
Join Date: 04-23-12
Location: Madison, WI
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I've wanted to get these but they only come in 10lb frozen packages which is more than I want to store...might have to give em a whirl when football season comes around.
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07-14-2019, 04:58 AM | #15 |
Take a breath!
Join Date: 10-19-17
Location: Knoxville,Tn.
Name/Nickname : Gary
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Your hog wings look great. I’ve seen them at GFS in a huge box and had to pass due to freezer space. Depressing.
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