Black Eyed Pigz

Archive for December, 2009

Hey friends, just a little note to let you know I am currently working on a cook book. It’s not going to be solely dedicated to BBQ, but it will be chock full of great recipes for super tasty food you and your family will no doubt love. I will be self-publishing this book, and hope to have it ready by Spring/Summer 2010. I’m always looking for contributors, so if you have a great recipe that you would like to see included in the Black Eyed Pigz Cook Book, send it my way and I’ll make sure you’re credited for your submission.

Thanks to everyone for your support in 2009, and I’m looking forward to an even better 2010!

As New Year’s Eve approaches, I have fired up the ol’ smoker for one last cook this decade. The meal will be Hickory Smoked Ham, with a Pineapple Honey Glaze. I’ll be photographing the process and hope to have the pics posted sometime this weekend.

Happy New Year’s to all my faithful BBQ brethren, here’s wishing you and yours a very successful and delicious new year!

Super simple may be overstating things a bit, but, they’re not difficult to make at all, and they’re absolutely the BEST WINGS EVER!

Here’s how I do it:

1 bag frozen chicken wing sections (about 2 pounds) Thawed.
1/4 cup Franks Red Hot Sauce
1 12oz can Miller High Life (Yes, the Champagne of Beers).

Throw the wings in a gallon size zip top bag and add the hot sauce and beer, seal it up and let it marinate in the fridge for about an hour or so.

In the meantime, get your grill or smoker going. I like to smoke these at 250 - 275 degrees for about 1 1/2 hours. Add a generous amount of soaked hickory chips to your fire and place the wings on the smoker. Let them cook. Remove these from the heat and let them come to room temperature while covered with aluminum foil.

Get a small pan of vegetable or peanut oil going on the stove, about 350 - 375 degrees, and drop the wings, one at time, into the oil. I usually fit 6 wing sections in my pot at a time (it’s a small pot). Let them deep fry for about 4 - 5 minutes, and remove them, allowing them to drain.

Now, I eat them plain this way. There’s a hint of heat, plenty of hickory goodness and a crunchy skin that makes batter completely unnecessary. They’re not HOT by any means without additional sauce, so everyone can enjoy them. If you like your wings hot, here’s a quick and dirty buffalo sauce you can try out:

1 cup Franks Red Hot sauce
1/2 stick butter

Combine in a sauce pan, until the butter is melted and pour generously over your wings. Add some ranch dressing and you’re ready to rock!

Try it out and let me know what you think. I’ll NEVER bread another wing as long as I live.