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Baco Noir
·The Kamado Joe forum's NFL Kickoff Speed Challenge was perfectly timed. I was planning on doing a tailgating classic today anyway - wings! For the cook, I did wings 2-ways:
1) Adding some fresh jalapeños to The Wolfe Pit's Original Wings sauce and
http://www.thewolfepit.com/2014/07/how-to-grill-buffalo-wings-original.html
2) Dry rubbed with my wife's all purpose rub that she makes for her dad's BBQs at his horse ranch in Montana to raise money for the Leukemia and Lymphoma Society.
Half the wings were rubbed before cooking and the other half were cooked naked.
To Wolfe's original wing sauce, I added 1 green and 1 purple jalapeño that were finely diced and then simmered it on the stove while the wings were cooking.
I preheated the Primo XL grill to 350F at the dome temp and let it heat soak for about 30 minutes before I started cooking.
I flipped the wings every 5 minutes to try to keep the skin from burning and made sure to burp the grill each time I opened it to avoid any flashbacks from the dripping chicken fat.
It took about 25 minutes to get the skins to crisp up and then I sauced the naked wings two times with 5 minutes between each with The Wolfe Pit original wing sauce.
And wings wouldn't be complete tailgate food with out the obligatory celery, carrots and dips.
1) Adding some fresh jalapeños to The Wolfe Pit's Original Wings sauce and
http://www.thewolfepit.com/2014/07/how-to-grill-buffalo-wings-original.html
2) Dry rubbed with my wife's all purpose rub that she makes for her dad's BBQs at his horse ranch in Montana to raise money for the Leukemia and Lymphoma Society.
Half the wings were rubbed before cooking and the other half were cooked naked.
To Wolfe's original wing sauce, I added 1 green and 1 purple jalapeño that were finely diced and then simmered it on the stove while the wings were cooking.
I preheated the Primo XL grill to 350F at the dome temp and let it heat soak for about 30 minutes before I started cooking.
I flipped the wings every 5 minutes to try to keep the skin from burning and made sure to burp the grill each time I opened it to avoid any flashbacks from the dripping chicken fat.
It took about 25 minutes to get the skins to crisp up and then I sauced the naked wings two times with 5 minutes between each with The Wolfe Pit original wing sauce.
And wings wouldn't be complete tailgate food with out the obligatory celery, carrots and dips.
