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October's Online Block Party - Wings and Other Appetizers!

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Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Ideas for a savory sauce?
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Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
BC- I guess I got the play wrong. Woodson with the fumble recovery for 6, and the interception to seal the victory :lol: it was a good game. Thought my Raiders were going to throw it away
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ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
Sorry I missed this yesterday - was busy with family stuff.

Is there a less-sweet bottled sauce that you like? I don't know what's available in your area. Otherwise, you could start with something as simple as a mustard-based glaze.

Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Hmmm I'll think about it.

On a similar note I talked to a friend last night that is making moink balls today as a practice for a a similar party. He is going to roll them in panko crumbs to give them a crisp crunch. He will report back his findings to me. I will keep you guys posted to his results

Edit- He got rained out. Will try again tomorrow
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ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
CookinWithFire wrote:
Made some sesame wings last weekend for the Sunday games.
Looks like they turned out nice. I see the coffee can in the pic...that wasn't part of the recipe, was it?

beercuer wrote:
Ah,... the good ol' days. Wasn't that about the same time as "Refrigerator" Perry played for the Bears? Talk about a mountain of a man-- That was like having 12 men on the field! :cheers:
Yep, the '80s...hard to believe that decade started over 30 years ago. Back then I was still doing only direct grilling and starting my charcoal with lighter fluid! :lol:

beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Wolfpackbbq wrote:
BC- I guess I got the play wrong. Woodson with the fumble recovery for 6, and the interception to seal the victory :lol: it was a good game. Thought my Raiders were going to throw it away


Well Wolfpack, I'm glad you got to enjoy the game. I'm a bit disappointed that I did not even get to watch it.

As for sauces, I know that adobo and chipotle go famously together. You might even like a teriyaki baste/glaze. Even the Kikkoman brand I believe would work well. You could even doctor that with sesame seeds, crushed red chile, etc.

As for savory, I wonder how a hollandaise or Bernaise or even a ranch type sauce would work? I bet a smoked, thick cream of mushroom soup would top that nice.
Last edited by beercuer on Tue Oct 08, 2013 7:40 pm, edited 3 times in total.
Got beer???

beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
ScreamingChicken wrote:
]Yep, the '80s...hard to believe that decade started over 30 years ago. Back then I was still doing only direct grilling and starting my charcoal with lighter fluid! :lol:


Good ol' days, indeed! That's when I had my (kettle style) "Happy Cooker" from Montgomery Wards... even better than a Weber, because it had an adjustable charcoal grate and hood hinge. :D
Got beer???

beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Hot, Sweet & Sour Tiger Wings

Back again. This time, I look to present some party wings pit cooked with this "Tiger Sauce." I find it to be somewhat unique and delicious. It's sweet, sour, salty, and hot-- catching one's taste buds on many levels. If you can imagine combining cayenne peppers with vinegar, sugar, worcestershire and a pinch of salt, then you have some idea of what this might be like, if not familiar with it.

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So, here we go out to the pit with the frozen party wings. Went with a hot indirect grilling this time, with mesquite smoke.

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I was pleased with the way the skins came out on these, browning nicely while the meat remained moist.

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After having a good chat with my brother and sipping a few margaritas, it was time to plate. I doused the wings with the sauce (mixed in a bowl), steamed a bed of organic kale, and split a homegrown pomegranate. I guess it's my fault that Detroit won the ALCS game! :lol:

:cheers: :bbq:
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Got beer???

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
Nice job, BC! I've seen Tiger sauce but never tried it, and based on your description I think I'd like it. The plate and presentation look nice, too - the pomegranate adds a colorful touch.

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
Last week I made a batch of wings but I went big (and I went home, too) - turkey wings. And it only takes 2 to make a batch.
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Because they're white meat I like to brine them, and this time I used a combination of beers.
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I used regular briquettes and grilled them indirect around 375 until they reached 170 internal temp.
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Darker, less hoppy beers add a subtle flavor and sweetness without making the meat taste beery. And even though I cooked the wings thoroughly they were still quite moist.
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BaasPro medium
medium

Posts: 154
Location: Alvaton, KY

I don't know if this counts because we didn't make them this month, but we dig the Fire-Eater Wings recipe...

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Ride on, Grill on, Wok on...
www.CountrysideFoodRides.com

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
Those look like they might have a little heat... :lol:

Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
I did a small trial run of Moink Balls. I used a 50/50 mix of Italian sausage and ground chuck. 1/2 were plain the other half were mixed with chopped chipotles and adobo sauce. I coated 3 in Panko crumbs as a trial. Cooked them for an hour and started glazing them in BBQ sauce half way thru (except the panko crusted balls). Added some jalapeno canoes for my effort. I had a few taste test dummies and they all went back for seconds. Everyone agreed the sauced were better than the panko. Sorry no completed pics. Friends came over for dinner and I was rushing to prep for that

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Cactus1 well done
well done

Posts: 741
Location: Indian Head Park, IL.
Canadian Thanksgiving was Monday October 14. I already wished CG a Happy Thanksgiving. Happy Belated Thanksgiving to any other Canadians out there.
To commemorate the day I grilled turkey wings - I had 8 wings cut into 16 pieces - with a Cranberry Buffalo Sauce. Wings were rubbed with Penzey's BBQ 3001. Sauce was 1 can Ocean Spray whole cranberries, 1 stick butter, 3 tbsp. Montego Specialties Jamaican Habanero Hot Sauce, and juice of 1 lime. Celery sticks and blue cheese dressing to go with.
When I served them I told my family that I was thankful for Columbus. Without him my Ohio State Buckeyes would probably have to play in Cleveland or Cincinnati.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7443
Location: Stoughton, WI
Wolf, how was the split between the plain balls and the ones with chipotle and adobo? I'm guessing it depended on each person's tolerance to heat.

The wings sound great, Cactus! I see that you didn't add any sugar to the sauce so between the cranberries and the lime it must've been pretty tart.

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