MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-24-2015, 03:00 PM   #1
rickv14623
Full Fledged Farker
 
Join Date: 07-26-13
Location: Rochester, NY
Default Wing rub question

Have seen several threads about this but.....
Some folks have mentioned using Old Bay as a chicken rub. How did that work out and what flavor profile of sauce (if any) worked well with it?

TIA
__________________
Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe
rickv14623 is offline   Reply With Quote




Old 08-24-2015, 03:56 PM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

old bay is real good on chicken or anything for that matter. Sauce I like Heinz 57 steak sauce with butter,lemon and some cayenne with it.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 08-24-2015, 04:09 PM   #3
USMC
is one Smokin' Farker
 
USMC's Avatar
 
Join Date: 06-30-13
Location: Benndale, MS
Default

I use Old Bay garlic and herb on my wings. I like buffalo wing sauce made with Frank's Red Hot, butter, and Lee and Perrins Worcestershire. Lots of different recipes for it on the web.
__________________
How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB
USMC is offline   Reply With Quote


Thanks from:--->
Old 08-24-2015, 04:24 PM   #4
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

I do almost the exact same thing as USMC and have people asking for the recipe every time.

Wing Sauce
1/2C Franks
1/3C butter (This is the ratio on the back of the bottle)
2TBS ACV
3-4 cloves garlic minced
1-2 shallot minced or 1/4 yellow onion

Melt the butter then sweat the garlic and shallot or onion until soft but not yet brown. 5-10 minutes on low.
Add vinegar and Franks, cook for 10-15 more minutes on low.
At this point you can add a little molasses to sweeten it up and take some of the edge off if you want.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Thanks from: --->
Old 08-24-2015, 04:58 PM   #5
IamMadMan
somebody shut me the fark up.
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

for rubs I use Oakridge Habernaro Death Dust on hot wings, and Oakridge Competition Chicken on the others.

I'll smoke till about half done and crisp on the grill or in the fryer to finish.


For sauces I use straight Franks without the butter or margarine for my hot wings (with HDD).

Crushed pineapple, garlic, and teriyaki sauce for pineapple/teriyaki wings.

So many more choices including BBQ Sauce.....
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 08-24-2015, 05:14 PM   #6
mwmac
is one Smokin' Farker

 
Join Date: 10-13-08
Location: boise, id
Default

Another vote for HDD. Just stocked up with a 2 lb order. Simple and delicious!
__________________
WSM, 22" Cajun Bandit, 26" Webers, Weber Performers, MBH's, WGA
mwmac is offline   Reply With Quote


Thanks from:--->
Old 08-24-2015, 07:07 PM   #7
rickv14623
Full Fledged Farker
 
Join Date: 07-26-13
Location: Rochester, NY
Default

Quote:
Originally Posted by MS2SB View Post
I do almost the exact same thing as USMC and have people asking for the recipe every time.

Wing Sauce
1/2C Franks
1/3C butter (This is the ratio on the back of the bottle)
2TBS ACV
3-4 cloves garlic minced
1-2 shallot minced or 1/4 yellow onion

Melt the butter then sweat the garlic and shallot or onion until soft but not yet brown. 5-10 minutes on low.
Add vinegar and Franks, cook for 10-15 more minutes on low.
At this point you can add a little molasses to sweeten it up and take some of the edge off if you want.
Sounds interesting, about how many pounds of wings will that sauce?
__________________
Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe
rickv14623 is offline   Reply With Quote


Reply

Tags
rub, wings

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:49 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts