And what are your plans?
In our house it feels like Christmas. Well, maybe not Christmas but a HUGE day for my son and I. Has been that way for years.
With the wife and daughter out and about tonight, I think we'll partake of the best wings in town - takeout from The Old Union Hotel on Clinton Street in The Bing (award-winners, even in Buffalo contests).
May have to get a few bottles of Ommegang. Haven't decided which direction there, just yet. And to cleanse the pallet, some crystal-clear Rolling Rock.
Glued to the TV.
Watcha got going, BBI?
The wait is almost over!!!
Ahh, Happy Birthday baby dep.
I can't remember seeing it in the store in years.
Ever figure out what the 33 means?
Ah nostalgia, Larry in Lauderdale
Congrats! enjoy.
And dep happy first to your daughter
By the way, she wants Sam Darnold too.
Apparently the Rolling Rock 33 remains a mystery. - ( New Window )
Last time I smoked wings I also decided to make candied bacon.
I put the wings on the bottom grate, candied bacon on the top. All I had on the wings was a dry rub.
Anyway, maybe you can see where this is going, but i didn't, as the bacon smoked and the honey/brown sugar/other spices on the bacon carmelized it dripped down on the wings.
The result was incredible. People have been begging me to make those wings again (and of course the bacon is delicious).
I think this is sort of how peanut butter cups were invented.
Anyway, thought I'd share, because I'm sadly not using the smoker tonight.
Quote:
for smoked wings with my maple sriracha glaze and some ribs. No alcohol on the menu...yet
Last time I smoked wings I also decided to make candied bacon.
I put the wings on the bottom grate, candied bacon on the top. All I had on the wings was a dry rub.
Anyway, maybe you can see where this is going, but i didn't, as the bacon smoked and the honey/brown sugar/other spices on the bacon carmelized it dripped down on the wings.
The result was incredible. People have been begging me to make those wings again (and of course the bacon is delicious).
I think this is sort of how peanut butter cups were invented.
Anyway, thought I'd share, because I'm sadly not using the smoker tonight.
Recipe?
pat dry the wings and crumble brown sugar over them until the brown sugar starts to break down into a sticky consistency. Use a rub of your choice, I make one with brown sugar, sea salt, pepper, paprika, minced onion, celery seed, and cayenne pepper. Smoke between 250-275 (if it encroaches on 300 for a bit that's okay because it'll help render the fat of the skin down and help make them a little crispier) for about 90 minutes. Mop the glaze over the wings and let them smoke for another 30 minutes.
Glaze is really simple: 2 cups sriracha 1 cup real maple syrup and 1/4 cup of brown sugar, obviously adjustbale to taste.
Quote:
for smoked wings with my maple sriracha glaze and some ribs. No alcohol on the menu...yet
Recipe?
Tried this in a restaurant/bar in Milwaukee last week and fell in love. Good stuff.
recipe sounds delicious.