Okay. Sorry if I'm getting old and boring. Get used to it. Had a great weekend with family and friends, and they all requested BBQ ribs and wangs. So be it.
First, the wangs. They were prepped with MHGP, and a li'l cayenne...
Into the vac bags with some rendered chicken fat, ready for "Sous" to do her magic...
Sous is hot... 166 and holding, so the wings go into the bath for 5 hours...
The glaze. I did this before, butt changed it a little. It consists of the following:
1 cup Hoisin sauce
1 cup Orange marmalaide
4 tbs honey
1 tsp cayenne
2 tsp fresh ginger - finely minced
6 to 8 scallions - finely chopped
2 tbs sesame oil
a splash of Secret Aardvark
Mix together, using a stick blender... make it look kinda like this...
Ribs you ask? Yup, we got ribs. While Sous was doing her thing with the wangs, the ribs were BB's rubbed down with MHGP, cooked in the WSM at 250-260, over RO briquets and cherry wood. I let them roll for 3 hours, then foiled them for aboot 45 minutes with some local fresh honey, then unfoiled and glazed with me BBQ sauce...
Back to the wangs. They were extracted from Sous, had a short rest in the fridge, then placed around the Vortex on the Weber kettle. glazed with the aforementioned orange hoisin sauce, and sprinkled with toasted sesame seeds...
Let's eat...
A satisfied customer...
Thanks for looking!
First, the wangs. They were prepped with MHGP, and a li'l cayenne...
Into the vac bags with some rendered chicken fat, ready for "Sous" to do her magic...
Sous is hot... 166 and holding, so the wings go into the bath for 5 hours...
The glaze. I did this before, butt changed it a little. It consists of the following:
1 cup Hoisin sauce
1 cup Orange marmalaide
4 tbs honey
1 tsp cayenne
2 tsp fresh ginger - finely minced
6 to 8 scallions - finely chopped
2 tbs sesame oil
a splash of Secret Aardvark
Mix together, using a stick blender... make it look kinda like this...
Ribs you ask? Yup, we got ribs. While Sous was doing her thing with the wangs, the ribs were BB's rubbed down with MHGP, cooked in the WSM at 250-260, over RO briquets and cherry wood. I let them roll for 3 hours, then foiled them for aboot 45 minutes with some local fresh honey, then unfoiled and glazed with me BBQ sauce...
Back to the wangs. They were extracted from Sous, had a short rest in the fridge, then placed around the Vortex on the Weber kettle. glazed with the aforementioned orange hoisin sauce, and sprinkled with toasted sesame seeds...
Let's eat...
A satisfied customer...
Thanks for looking!
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