Every year, sometimes twice a year we have a gathering over 3 days in the Catskill mountains in NY at the old farmhouse that I've been hunting and fishing at since I was a kid. Many of the out of town guys are from the Chicago area and don't get the authentic Italian food and specialties that we take for granted here and they don't get the Catskill Mountains experience so it's a lot of fun for them especially. It's just guys meet up of lots of cooking, fishing or clays shooting depending on the season, ATV riding, more food and drink, cigars and 3 days of merciless ball-busting.
This year I took a group of the out of town guys on a little trout fishing expedition and we cleaned up and had a huge trout dinner Friday night. Myself and another very close friend handle most of the cooking, with me handling most of the outdoor cooking and him handling the indoor stuff, but we cross over on a few items. My ribs every year are the highlight of our Saturday afternoon, which is the the last full day of the party, and every year I also do a batch of bbq smoked wings and maybe another little surprise like ABT's or pig shots as well. This year I did a batch of Smoked Honey Teriyaki wings (the pic with the sesame seeds, ribs as usual that were beyond awesome, my special Catskills farmhouse trout with wild leeks, white wine and butter, and these bbq chicken wings.
The happy accident occurred when I decided to make a sticky glaze for my smoked bbq wings. When the wings probed about 155+ I mixed a generous amount of Bird Dog Peach Whiskey into the BBQ sauce and whisked it all together. Gave each wing a very nice coating and let them finish to 175 (give or take). Those were possibly the best wings I have ever cooked (smoked over pecan). The glaze was perfect and the whiskey left behind just a perfect hint of peach flavor that along with the bourbon notes, pecan smoke and my rub were just unbelievable. I doubt I will ever do them any other way.
The Star of the Show! Pecan Smoked Peach Whisky BBQ Wings!!
Friday's Trout haul- 25lbs of trout!!
My special trout preparation.
One of the other specialties of the house is Uncle Vito's fried venison cutlets.
Honey Teriyaki wings smoked over applewood.
Yours truly, taking a break from cooking!
The happy accident occurred when I decided to make a sticky glaze for my smoked bbq wings. When the wings probed about 155+ I mixed a generous amount of Bird Dog Peach Whiskey into the BBQ sauce and whisked it all together. Gave each wing a very nice coating and let them finish to 175 (give or take). Those were possibly the best wings I have ever cooked (smoked over pecan). The glaze was perfect and the whiskey left behind just a perfect hint of peach flavor that along with the bourbon notes, pecan smoke and my rub were just unbelievable. I doubt I will ever do them any other way.
The Star of the Show! Pecan Smoked Peach Whisky BBQ Wings!!
Friday's Trout haul- 25lbs of trout!!
My special trout preparation.
One of the other specialties of the house is Uncle Vito's fried venison cutlets.
Honey Teriyaki wings smoked over applewood.
Yours truly, taking a break from cooking!