My order of CT will be arriving today and I'm planning on chicken wings for Sunday; eldest daughter and son-in-law are coming over.
I most likely won't be smoking due to the cold and rainy weather we've been having.
I've never used CT before. Does anyone have any suggestions on putting the two together? I'd like to end up with something like Buffalo wings and maybe Teriyaki wings.
Thanks.
I have used CT on wings many times, both in the smoker and on the grill.
When using it on the grill I mop the wings every time I turn them till there done.
The CT will set on the wings nicely and the CT has very little sugar in it so it doesn't burn if you keep turning the wings.
I think CT would go well with wings but there is no heat in CT so I would mix in some melted butter and cayenne pepper sauce. And maybe add some more garlic. Mmmmmm now I want some. :)
Thanks guys. I'm probably end up doing the wings in the oven. Rain is forecast. My grill is on an uncovered deck and my SG is still drying out from a couple of days ago when I forgot to cover the OBS. Or, maybe I'll have my son-in-law help me drag the grill into the garage. It was covered with snow yesterday >:(
Nice thing about CT you can complament it with about any spice to heat it up, I put Louisiana hot sauce in mine to kick it up a little.
See what you have started Nepas; A Carolina Treet - a - mania :D
HR
I tried out some of the CT tonight.
I opened the bottle and my wife stuck her finger to taste it. She didn't like it. I told her "It's not to drink. That's why we have JD." I suppose I could have put that finger on the grill for a while ... ;D
Anyway, we had some thin sliced port cutlets thawed out. So, I put 'em in a bag with enough CT to coat and marinated for an hour. Pulled them and gave them a quick rinse and a shake. Coated in plain bread crumbs mixed with pepper flakes, chipotle, garlic powder and a little onion powder. Back in the fridge to set a spell. Fried in canola oil in a cast iron skillet at 350-375 for about 3 minutes per side.
At dinner, she said "These are fantastic. How did you make them?" Don't ask. ;)
Quote from: ArnieM on October 16, 2009, 04:18:44 PM
I tried out some of the CT tonight.
I opened the bottle and my wife stuck her finger to taste it. She didn't like it. I told her "It's not to drink. That's why we have JD." I suppose I could have put that finger on the grill for a while ... ;D
Anyway, we had some thin sliced port cutlets thawed out. So, I put 'em in a bag with enough CT to coat and marinated for an hour. Pulled them and gave them a quick rinse and a shake. Coated in plain bread crumbs mixed with pepper flakes, chipotle, garlic powder and a little onion powder. Back in the fridge to set a spell. Fried in canola oil in a cast iron skillet at 350-375 for about 3 minutes per side.
At dinner, she said "These are fantastic. How did you make them?" Don't ask. ;)
They never learn When Momma asks me what I'm making I tell her "FOOD" Ok just don't make it to spicy like you did last time
Arnie, I use this when I grill wings, that way you don't have to keep flippin the damn things
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/100_2036.jpg)
Just flip the whole basket. Spray with Pam first.
Quote from: classicrockgriller on October 16, 2009, 09:23:04 PM
Arnie, I use this when I grill wings, that way you don't have to keep flippin the damn things
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/100_2036.jpg)
Just flip the whole basket. Spray with Pam first.
I try to avoid Pam. A little oil of your choice in a dish, crumple up a paper towel into it, remove it and coat the racks, grill, whatever. Less expensive and I KNOW what oil I'm using.
Thanks CRG. I have something like that for my grill when doing small stuff like shrimp or chipmunks. I'm going to be doing 8 pounds of wings in the oven. My son-in-law is bringing some Buffalo sauce from, yep, the Anchor Bar in Buffalo.
I think I'm going to marinate half the wings in CT, the other half plain. I'll take some pics and see how things come out. Stay tuned.
you want the Anchor bar recipe
Quote from: classicrockgriller on October 16, 2009, 11:28:52 PM
you want the Anchor bar recipe
Do you mean "Do I want it?" Yes. Are you offering it?
Does a sow have piglets?
Do wet birds fly at night? YES.
Anchor bar deep fires their wings 350/12 to 14 minutes
Then the sauce is applied in a bowl with a flip method.
The wings are fried naked
Quote from: ArnieM on October 16, 2009, 11:15:35 PM
Quote from: classicrockgriller on October 16, 2009, 09:23:04 PM
Arnie, I use this when I grill wings, that way you don't have to keep flippin the damn things
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/100_2036.jpg)
Just flip the whole basket. Spray with Pam first.
I try to avoid Pam. A little oil of your choice in a dish, crumple up a paper towel into it, remove it and coat the racks, grill, whatever. Less expensive and I KNOW what oil I'm using.
Thanks CRG. I have something like that for my grill when doing small stuff like shrimp or chipmunks. I'm going to be doing 8 pounds of wings in the oven. My son-in-law is bringing some Buffalo sauce from, yep, the Anchor Bar in Buffalo.
I think I'm going to marinate half the wings in CT, the other half plain. I'll take some pics and see how things come out. Stay tuned.
Chipmunks eh,,, OK not going to go there just now. Chipmunks,,,
THE sauce.
6 tablespoons louisiana hot sauce
1/4 cp margarine
Tbl white vinegar
pinch or two of garlic salt
a pinch of celery seed
Black pepper cple shakes
2 globs of worchestire sauce
Cayene pepper and Tobasco to taste
Quote from: classicrockgriller on October 17, 2009, 12:19:02 AM
THE sauce.
6 tablespoons louisiana hot sauce
1/4 cp margarine
Butter
Tbl white vinegar
pinch or two of garlic salt
a pinch of celery seed
I'll have to use parlic powder and celery salt.
Black pepper cple shakes
2 globs of worchestire sauce
Cayene pepper and Tobasco to taste
Thanks for the sauce recipe CRG. I'll give that a try tomorrow.
I usually deep fry 'em naked or put a sprinkle of cayenne or chipotle prior to frying. My fryer is pretty decent; holds a gallon of oil. But, I have to get through 8 pounds worth of wings tomorrow so I'll probably use the oven.
not butter.......margarine
Quote from: classicrockgriller on October 17, 2009, 10:30:38 AM
not butter.......margarine
But every thing is better with butter CRG. What would your good friend Paula think? :D
Quote from: HawkeyeSmokes on October 17, 2009, 12:01:01 PM
Quote from: classicrockgriller on October 17, 2009, 10:30:38 AM
not butter.......margarine
But every thing is better with butter CRG. What would your good friend Paula think? :D
I don't but margarine. Maybe that's the secret ingredient? My wife uses "Smart Balance". She says its good for cholesterol. So, she puts about an ice cream scoop worth on her green beans. I dunno ...
Quote from: ArnieM on October 17, 2009, 12:31:19 PM
Quote from: HawkeyeSmokes on October 17, 2009, 12:01:01 PM
Quote from: classicrockgriller on October 17, 2009, 10:30:38 AM
not butter.......margarine
But every thing is better with butter CRG. What would your good friend Paula think? :D
I don't but margarine. Maybe that's the secret ingredient? My wife uses "Smart Balance". She says its good for cholesterol. So, she puts about an ice cream scoop worth on her green beans. I dunno ...
Myself when doing wings, just deep fry naked, then sauce using Franks Ret Hot cut with butter. The more butter, the less heat. I prefer the heat so really don't use a lot of butter.
I like Franks, and Louisiana Hot sauce has a hot wing sauce now. It's pretty good too.
Actually I have never met a wing I didn't like.
Quote from: classicrockgriller on October 17, 2009, 12:50:05 PM
Actually I have never met a wing I didn't like.
I have. Because of work I eat at restaurants a lot. It's hard to believe how many make terrible Buffalo wings.
Just put more sauce or ranch
That won't work because their sauce and ranch dressings sucks to. :D
Geez, that is bad eats.
QuoteMyself when doing wings, just deep fry naked, then sauce using Franks Ret Hot cut with butter. The more butter, the less heat. I prefer the heat so really don't use a lot of butter.
Exactly how I do it, if I want them warmer I add some cayenne pepper to the sauce.
That's one of the reasons I do a lot of cooking at home. The restaurant fare isn't always very good, though expensive. At least I know what I'm cooking when doing it at home and it's usually pretty good. Now, if I can get Honey to clean out the sink - that's one restaurant advantage, no cleanup.
Our going "out" has dropped to almost nothing since the Bradley. I enjoy smoking/cooking and rest of the family likes what I cook.
Most of the time someone help with dishes and I also try to wash as I go so it not a lot at the end.
First, I apologize for starting this thread here. Chicken? Yes. But nothing got smoked. It was a miserable cold, rainy Sunday. But, I'll finish it off.
Menu:
- Chicken wings
- Cole slaw
- Mashed potatoes
- Assorted dip 'em yourself sauces.
I had two 4 pound bags of frozen and thawed chicken wings. They leaked all over the fridge while thawing. They come cut up with no tips and individually frozen.
Here they are, rinsed and draining.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Wings1.jpg)
I dried 'em off, laid 'em out and put on a sprinkle of chipotle powder; 'almost' naked. This was two deep fryer loads.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Wings2.jpg)
Did another two loads. Still have leftovers. I think they get a little dried out in the oven on "Keep Warm".
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Wings3.jpg)
I made the coleslaw using the recipe I posted here: http://forum.bradleysmoker.com/index.php?topic=11528.0
The mashed potatoes were a combo of russets, Yukon Gold, garlic, butter and buttermilk.
We had two bottled sauces including one my son-in-law brought back from the Anchor Bar as well as a sauce I made from CT and Frank's hot sauce.
CRG - The ingredients on the bottle from the Anchor Bar didn't match up too well with the ingredients in the sauce recipe from the Anchor Bar that you posted (thanks) in this thread. I guess that's the difference between 'homemade' and 'production'. But, the bottle was pretty good.
Of course we also had a quality bleu cheese dressing and celery sticks.
Everyone was happy.
Mmmmm wings
Nice job on the wings, I got a 5 lb bag in the freezer right now been trying to get the time to do something with them, maybe next week.
I have a buddy with 20 pounds frozen. He told me "if you'll smoke 'em, I'll provide 'em". DEAL! :o
KyNola
Quote from: KyNola on October 19, 2009, 12:24:16 PM
I have a buddy with 20 pounds frozen. He told me "if you'll smoke 'em, I'll provide 'em". DEAL! :o
KyNola
That sounds like a GOOD deal Ky ;D Can you put all 20 pounds in an OBS or are you going to use some other smoker?
What were the ingredients on the bottle?
I would like to know for my info, thanks.
Quote from: classicrockgriller on October 19, 2009, 02:41:42 PM
What were the ingredients on the bottle?
I would like to know for my info, thanks.
No problem. I'll get 'em this week CRG. They took the bottle home :( But, there was none of that margarine stuff in there.