Tuesday, December 24, 2013

Hog's Ass Wings & Posting Frequency

The holiday season has been a little crazy and sometimes I need to cook something easy and reliable.  For me one of those "old faithfuls" is wings on the grill.


Sure, I have posted lots of great recipes for wings.  But if I'm in a hurry, I'll just grab a commercial rub and make a basic wing sauce (1:1 butter/Franks hot sauce w/ splash of worcestershire sauce). 
For flavor on this particular day I used a cajun rub, Hog's Ass Garlic Habanero Sauce, and Char-Broil Whiskey Barrel Chips.




I used my normal 30-20-10 method which is setting up the Big Green Egg for indirect heat (plate setter legs down) at 375f.  Season the wings, cook for 30 minutes, flip.  Cook 20 minutes more, then toss in sauce.   Cook 10 more minutes, done.  


Of course, you have to serve them with the obligatory celery sticks and ranch or blue cheese dressing, that's Federal law.  


I like habanero sauces generally but when I was making the wing sauce, I cut back on the Hog's Ass because of the heat level I was getting.  That means I also cut back on the flavor it would deliver and that came through in the final product. 

Don't get me wrong, the wings were good.   They had a subtle smoke on the front end and a nice sting of heat on the back end.  But it was unbalanced because there wasn't enough taste to transition between the two.  So my wings weren't as great as usual.   I like the Hogs Ass as a hot sauce, it just doesn't work FOR ME in a wing sauce because I'm too much of a wimp to take the heat to get enough of the flavor.  If you like a more intense heat, this would be for you. 

Posting Frequency - Bad news/Good news
Bad News - My posting frequency has dropped to about once a week and will stay there for the next 2 months.

Good News - It is because I signed a publishing contract with Ulysses Press last month to write a book about kamado grilling.   While it is exciting, it is a hectic, chaotic schedule with tight deadlines.  I'll tell you more about the book when the time comes.     (Thanks to Meathead of AmazingRibs.com for recommending me for the job!)

17 comments:

  1. We hope you Alexis and family have a great Christmas Chris.

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  2. Congratulations on your book!!! That's fabulous!

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  3. Congratulations on your book Chris. Merry Christmas to you and your family.
    Sam & Meakin.

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  4. Merry Christmas, I hope to get an autographed copy of your book. I am looking at our tree and I do not see any presents shaped like a BGE.

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  5. I look forward to the book, Chris. That is good news!

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  6. Congratulations Chris. We are so excited about your book. Take all of the time you need on your postings. Happy New Year!

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  7. CONGRATULATIONS on the book! I can't think of anyone more qualified to write that book!!

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  8. Hope you had a great holiday. Now get back to writing that book. GREG

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  9. Congrats on the book, Chris! Happy New Year!

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  10. Merry Christmas my friend and best thoughts on my next favorite BBQ book of all time (feeling the pressure of expectation yet???) and let me know if you need a recipe tester. My Weber kettle awaits.

    Dave and Jackie

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  11. Congrats on that book deal Chris! Wow! But I'm really not surprised. You've got great talent. And if I don't get an autographed copy I'll hunt you down! I've only been posting about once a week also, my excuse isn't so glamorous, just holiday stuff.

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  12. Congratulations on the book deal!! WOO HOO!!! Guess that is a good reason for not posting more often. Can't wait for it to come out so I can brag to all my friends that I know you :)

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  13. That is wonderful news about the book deal, Chris. You take as long as you need to get it done and done right as only you could do it. Your loyal fans all understand and will be waiting here for you when you get done. I can't wait to see how it turns out.

    BTW...you know I love wings. My 5th food group. Those look outstanding.

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  14. Nicely done! Congrats on the book deal!!!! The wings look spectacular and I know my husband would really dig them.

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  15. Congrats! That's a huge deal. Can't wait to read it.

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  16. Chris, I'm totally stoked for you about the cookbook and can only imagine how hectic things are for you. I did an ebook and it was a lot of work so I can only think the real thing would be exponentially more so. On another note, I want to tell you how much I love the name of the wings for this one. You crack me up. And ps I'm a chicken wing fanatic too! They are my favorite.

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  17. Wahoo, congrats on the book deal!

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