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Hot Wings First Time Start To Finish From Scratch Sauce W/Qview

post #1 of 13
Thread Starter 
If I have smoked these before forgot. I do remember doing these on the Weber. The sauce is tonights experiment, I talked to Dave and he suggested using yellow mustard, so here we go.

.99 cents a pound, otherwise they have been over 2.00, no way Jose.

Waiting for the knife.

All the tips in a pot to make some stock, never waste was the slogan at my restaurant, we made stock out of necks and even peeled the meat for chicken salad. I'll have Carol peel whatever is left for the dogs and pour the stock over Luckie's food.

All trimed up.

In a ziplock with some TQ for a few hours.

Here is where the experiment comes in. I used equal parts yellow, and spicy mustard, KC Masterpiece, Youshida's, about 30 drops of Tabasco green in the little bottle, and some cayanne which is in the middle right, then a couple dollops of Smart Balance and simmered for a few. Carol said too much vinegar, it must have been from the mustard or the Tabasco since I didn't add any. I then added regular ketsup in the same amount, and it was a little better, I added some brown sugar and she still didn't like it. So I added a little more and more KC and she still made faces.

What a delima. I knew I should have just smoked them and finished them on the Weber without her tasting the sauce, and I bet she would have loved them. Sometimes sauce needs that finishing touch on the grill to carmelize the flavors.

Oh well, I will take them out of the bag and rinse before going to bed, not sure if I should marinate with the sauce or smoke and add just before tossing on the Weber.

I will be finishing tommorow night so it isn't a crisis.

Any ideas?
post #2 of 13

Looks like a great start

As Usual Ron looks like you have the start to something great. Just had to ask what is Smart Balance?

I always like to tinker with flavors and never remember what I did to get it to the point that I liked.

post #3 of 13
Looks good so far Ron I like playing around with the sause myself and my wife just looks at me kinda funny some times.. She just dont understand.. Nickel More the Smart Balance Ron is using is Butter.. It is a Healthier type of butter so they say..lol I use it myself it is not bad..
post #4 of 13
You don't know Smart Balance? Dios Mio, Man.
Actually I know smart balance because my parents use it.

I think if Carol didn't really care for the sauce then maybe toss them and give a light rub before throwing them onto the smoke.
post #5 of 13
Thread Starter 
I think I will just smoke them first, and sauce them, then sear them and the vinegar will go away. I am hoping anyway.icon_smile.gif
post #6 of 13
It sounds like another well thought out plan there Ron. I already know what smart balance is too. So get r done and we will soon see the goodnes that you have thought of again. I'll be sitting here waiting for the results.
post #7 of 13
Get a bit of sauce and nuke it, stir it, nuke it and then taste it. Don't nuke enough to burn it though, but you do want a good bubble going. That'll break loose some of the flavors and tone down whatever the vinegar flavor is that is too much.

There are some sauces I make that I taste "raw" and can't imagine that I would ever like it (Jack Daniels sauces come to mind as does the Carolina mustard sauce on this site), but after I heat it up some it totally changes into something really good.

Something else I just thought about was that I have a favorite vinegar sauce and one of the things it has in it is a lot of black pepper (Dreamland BBQ sauce). This sauce is good right out of the jar (BBQ sauce sandwich!) but is even better and more mellow after it's been heated up first.
post #8 of 13
Sounds to me like you are getting the vinegar taste from the BBq sauce. When I do these I only add mustard, soy, garlic powder, onion powder, salt and pepper... then add the heat to taste. You can make them without any heat or you can make them scorchin hot by adding red pepper and or tabasco.

I can also tell you that I can't even stand the smell of this stuff when I mix it up because I don't like raw mustard. When this is smoked or cooked or grilled, it takes on a completely different flavor than when it is raw. It doesn't resemble the stuff you mixed up in flavor or color or even texture.

Well.... you'll never know unless you dip a few of em and try em. I'd certainly make sure you made enough for Carol's dinner the way you know she likes them.
post #9 of 13
Words of Wisdom! I always make sure that I do some with just salt and pepper on them in case she doesn't like my current "experiment" icon_redface.gif as much as I do.
post #10 of 13
They sound like it is going to be another great smoke Ron...PDT_Armataz_01_34.gif
post #11 of 13
Looking good
post #12 of 13
Thread Starter 
All done.

Out of the fridge and rinsed.

All smoked.



Some crispy and some not.

After all the worry about the vinegar there was no trace at the end.

Turned out good.

Thanks for watching.
post #13 of 13
Nothing wrong with a few sear spots. :-) Nice looking wings.
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