Food Smokers and Smoking Tips/Tricks/Techniques

Love Sriracha on wings but that is brilliant. May have to try that...

 

I love Sriracha, and I love wings. Never put the two together, explain your methods pleeaaase??

 

Main way I've done it is mix sambal, Sriracha, little bit o honey and pickled garlic.

But a mix of just Sriracha and little honey as a finishing glaze would still be good



I use the vortex on the kettle for the wings to cook.

@Cold Iron can chime in too. He does a few wings

 

Yessir Vortex all the way here. I just wasn't sure what you cut the Sriracha with, cause straight on the wings would be fire

 

Sriracha and honey is a great flavor combo. Little bar up the street from use does a Sriracha honey garlic sauce for their wings. Some of my favorite wings.

 

Sprinkle a little brown sugar on some bacon as it bakes or grills and a strip of sriracha down the middle ... Sweet, salty, spicy! And Bacon

 

I think @Cold Iron is off bird hunting?

 

A buddy's father-in-law was selling this after he went to a ceramic grill. @Bigdaddy4760 convinced me I needed to add it to the build, so here I am.

New Braunfels Longhorn Deluxe. A little older, so the thicker steel, and in nice shape, not that we won't get to modding .

 

Very nice. Need to bring it out and buff it off and repaint it. PS. you need some rear springs on your truck.

 

I'm going to try to cook on it tomorrow, then bring it out Friday so it's out there for cleaning up.

I think I'll go ahead and do a small lift like I mentioned to you last time out. If I could just find someone with a two post lift in their shop....

 

10-4

 

Got me a new little toy today, nothing major, but will give it a whirl tomorrow if the weather cooperates. Oklahoma Joe’s charcoal chimney.

 

I have one and love it. I think it is a fair bit nicer and more functional than the Weber version.

 

My wife is going to stop letting me hang out with you.

 

Best I recall you’re the one that turned me on to these. My old “knock off” Weber type had simply burnt out. I drilled several 1/2 holes in it and it worked fine, just used up. This one appears to very well built, and all stainless.

 

Real proof there is no glue added!

 

Tonights menu:

Ham hocks and collards greens and buttermilk fried chicken

1 whole 3-1/2 to 4lb chicken cut up + a few extra walkers. Marinade is a pint of buttermilk 1 glug of hot sauce, a squeeze of Dijon mustard a heavy sprinkle of Tony C's. Whisk together.



Place the chicken pieces in the marinade make sure all are coated and covered in liquid, cover and refrigerate. See you in about 6 hours when you'll get pulled, drained and dredged in flour then into a 350 degree oil batch for about 14 minutes

Next on tot he hock and collards. 1 or 2 hocks 1 or 2 bundles of fresh collards, garlic, black pepper, chicken bullion cube, white onion and jalapeno.



Onions, garlic and jalapeno dice up and sweat over low heat in a little bit of oil of better yet bacon grease



While the onion and pepper sweat time to clean and chop the greens. I like to cut the spine out as it is tough. Then lay all the leaves on to of one another and cut into 1-1/2" pieces. If you get precut bagged greens they will have the stems in them. If this is all I can get I pick through to get the big heavy pieces out.



After the onions and peppers sweat until translucent add in the hock and water to cover and the bullion cube. Cover an simmer over low heat until the meats is falling off the bone 3 to 4 hours.



I like to use the Kerosun heater for low simmering as it is a nice even gently heat that works perfectly for this. However this can easily be done on the stove top.



After the meat is falling off the bone tender I'll pull and shred the meat discarding the bones, skin and cartridge. Put the meat back in the broth add a splash of white vinegar and then stir in the collards. The collards will wilt quickly and mix nicely in to the broth. Cover and simmer for another hour or 2 until tender.

Dinner is served:

 

Think you need a long bed taco

 

Time to start trimming the butt and warmin the smoker. Gonna throw a 7 pounder on overnight to have ready for an early lunch tomorrow