MidMo Smoke Show - Ep 8 5/20/17
Today on the Mid-Mo Smoke Show, we discuss chicken. How to cook it, brines and sauces, and a useful trick for competitions. Catch up on BBQ current events and make sure you stay tuned for some sweet heat with the recipe of the week. Want to share your thoughts on chicken with us? Vote on our twitter polls at #MidMoSmokeShow or at www.espn1073.com/midmosmokeshow.
1/2 cup paprika
1/2 cup kosher salt
1/2 cup packed light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
3 pounds chicken wings, tips discard
12 ounces Texas Pineapple Habanero Pepper Jelly
2 cups bbq sauce
Combined the rub ingredients in a bowl and rub them together with your hands. Store in an airtight plastic or glass container until ready to use. It will keep for up to 6 months if kept away from heat and light.
Set up your grill to cook indirectly at 230F to 250F. Cut the chicken wings into two pieces at the joint. Put a light coat of the rub on them and put them on the grill on the side away from the fire.
Heat the pepper jelly in a small saucepan over medium heat until it melts, 5 to 7 minutes. After the wings have cooked for about 30 minutes, or until they register 170F internally, baste them thoroughly with the pepper jelly. Let the Baste set for about 10 minutes and then brush lightly with your favorite bbq sauce. Cook for another 10 minutes to set the glaze.