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Grilling Tips

Honey Mustard Wings

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Now that I'm about 40 recipes deep into my grilled wings explorations, I figured I had all the basics covered. I have a steady stream of new wing ideas that I keep jotted down and I had some pretty unique ones on tap for my 2020 Meatwave season. Of course, that was the season that never was and I wanted to hold onto my more ambitious ideas for when I had a taste testing audience, so I began to examine if I had any omissions in my reliable wing bench that needed filling and realized I had never done the tried and true classic of honey mustard wings. To be totally honest, this is probably because they're not my favorite, but the recipe I put together ended up being so delicious I couldn't stop myself from eating the entire plate almost by myself!

I can't deny that when sharp and pungent mustard is combined with sweet honey, the two form a pretty irresistible union. It's one that's so ubiquitous at this point though that it doesn't feel exciting, and is definitely not novel. So when I decided to approach my own honey mustard wings recipe, I wanted to still featured those two primary players front and center, but add more depth to maybe make this recipe a little different than others out there. One way I did that was by using a rub where I began adding complimentary ingredients like garlic powder, mustard powder, and light brown sugar, but those components have different flavor effects in their dry form over their liquid ones.

Before applying the rub, I patted dry my wings with paper towels to start with a semi-dry and tacky surface that the spices would adhere to well. I then tossed the wings with the seasoning in a large bowl until they were all more or less evenly coated.

Part of that seasoning mixture was baking powder, which isn't a flavoring component, but one that works to give the chicken skin a textured surface that holds sauce well, akin to what you get when frying wings. That's one part of getting a crackling skin on the grill, the other is allowing the chicken to air dry for at least eight hours in the fridge to remove almost all surface moisture. I do this by placing the wings on a wire rack set in a sheet pan so as much of the chicken skin is exposed as possible for full exterior drying.

With the wings in the fridge, I turned my attention to the sauce, which will come as no surprise started with Dijon mustard and honey. I then added a splash of apple cider vinegar, and after mixing those three items together, I felt like I needed a little more sugar to achieve the right balance. I worried more honey would begin to overpower the flavor, so I grabbed the light brown sugar I already had out for making the rub, and that was able to boost the sweetness without the scaled tipping too far in the honey direction, plus I got the added bonus of a light molasses touch. I then rounded out the sauce with Worcestershire for a savory quality and crushed pepper for different type of heat than the mustard provided.

It was the next day when I fired up the grill to cook these and I arranged my freshly lit batch of charcoal so all the coals were situated on one side of the grate to create a two-zone fire. I then placed the now dry-looking wings on the cool side of the grill, covered and let them roast.

Unlike with other cuts of chicken, I'm cooking wings to get the right exterior color and crispness over internal meat temperature. It actually takes a good 45 minutes for wings to get a crackling skin using a high heat fire, and the chicken meat has surely “overcooked” by this time, but what makes wings so easy and versatile is that amount of fat in them, which allows them to take this beating and still remain nothing by tender and juicy inside.

Once the wings were done, I transferred them to a large bowl, poured in the sauce, and tossed to coat. The heat of the wings released a great aroma as the sauce heated up, which started warming my heart to them more than it was when I first set out on developing this recipe.

I was left pretty surprised that these were not only better than most honey mustard wings I've had in the past, but they may have ended up being my favorite wing recipe I did this year! I would normally be drawn to spicier creations like my jalapeño wings, but these delivered such a pleasing sharp and sweet flavor that it was hard not to fall in love and keep eating one after another. It wasn't that honey-mustard flavor that hooked me though, it was the extra depth these had, mainly from the garlicky undertones and crushed red pepper that added just enough heat to keep my spice-loving taste buds happy. If the pandemic hadn't left me with the inability to host cookouts this summer, I may have never even made these, so I guess you could consider that some type of odd silver lining.
Published on Thu Jan 21, 2021 by Joshua Bousel

Print Recipe

Yield 4-6 servings

Prep 15 Minutes
Inactive 8 Hours
Cook 45 Minutes
Total 9 Hours

Ingredients
For the Sauce
1/3 cup Dijon mustard
1/4 cup honey
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon crushed red pepper
 
For the Wings
1 tablespoon light brown sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
Procedure
To make the sauce: In a small bowl, whisk together mustard, honey, vinegar, brown sugar, Worcestershire sauce, and crushed red pepper. Transfer to an airtight container and store in the refrigerator until ready to use.
To make the wings: In a small bowl, mix together brown sugar, baking powder, salt, garlic powder, mustard powder, and black pepper. Place wings in a large bowl, pat dry with paper towels, and sprinkle in seasoning mixture. Toss until wings are evenly coated in the seasoning. Arrange wings in a single layer on a wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in the refrigerator for 8 hours to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and browned, about 45 minutes.
Transfer wings to a large bowl. Add in sauce and toss to thoroughly coat wings. Transfer wings to a platter and serve immediately.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Honey Mustard Wings
Sourced From: meatwave.com/recipes/grilled-crispy-honey-mustard-chicken-wings-recipe
Published Date: 01/21/21

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Grilling Tips

How Long To Smoke Hot And Fast Pulled Pork Shoulder At 275 Degrees?

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If you're curious how long it takes to cook a Boston butt at 300 degrees, you've come to the right place. You'll learn how to properly prepare and cook this meat in a competition-winning style. This meat is the same as pork shoulder. It is usually cooked whole. But competition cooks trim the excess fat and eat it whole. The meat is also called money muscle or multifidus dorsi.

If you're cooking a pork shoulder, the temperature ranges from 35 to 60 minutes per pound in a 275-degree oven. You'll need to rotate the meat several times during the cooking process, so that it cooks evenly. You'll need approximately four to five hours to roast a pork shoulder, or about six hours if cooking a Boston butt. During the last 25 minutes of cooking, make sure to use an instant-read thermometer to check the temperature.

If you're cooking a hog butt, make sure to use high-quality pork. Quality ingredients will make a huge difference. Choose a well-marbled cut from either the upper shoulder or the Boston butt. If possible, use a bone-in cut. Cooking a boneless butt will make it cook faster and less evenly. If you're cooking a bone-in butt, be sure to keep the fat on the meat.

To roast a pork butt, season it evenly on both sides. To keep the meat moist, spray it with vinegar every thirty minutes. While it's roasting, wrap the butt tightly in tin foil and place it in the oven at 225 degrees. Then, cover the roast tightly with foil and cook it for another two to three hours. While the meat cooks, it should be tender and juicy.

Once the meat is at the right temperature, it should slide out easily. If it's too tough, it will not shred easily. Then, use an instant-read digital thermometer to determine the internal temperature. Once it's done, you can start carving. While you're cooking, be sure to check the temperature of the meat to avoid burning the skin or the fat cap.

To make the most of your time and effort, season early. Season the meat about an hour before cooking it to give it time to absorb the seasonings. Adding salt at this stage helps bring out a ton of flavor and tenderize it. The meat needs to be at least 203 degrees in the thickest part. Then, use a high-quality dry rub and cook for a further three hours, or until the internal temperature reaches 165 degrees. If you are pressed for time, increase the heat to 350 degrees.

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Grilling Tips

How to Cook With Salt Blocks and Himalayan Salt Blocks Recipes

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When cooking with a salt block, you should place it over the burner, which is either a gas or an electric one. You should make sure there is enough air space between the block and the burner, so water drops should quickly evaporate. When the block is hot enough, hold your hand above it for about 5 seconds. Make sure it is at least two inches thick. Heat the salt block to around 500 degrees. Once the salt is hot enough, place it on the grill or cook your food on the stovetop.

The salt block must be hot enough for cooking or it will crack easily. You can test the heat by pouring a small amount of water on it and watching it sizzle. If it does not immediately evaporate, it is too hot. If it's not hot enough, increase the heat gradually until the temperature reaches 500 degrees. A salt block that's hot enough allows your food to quickly sear without becoming too salty. For more information on cooking with a salt block, read the Simple Art of Salt Block Cooking by Jessica Harlan and Kelly Sparwasser.

The salt block comes in many shapes and sizes. Choose one suitable for your cooking purpose. A high-quality cooking salt block should have a very uniform crystalline structure. A low-grade block won't have as uniform a crystalline structure as one designed for serving. Cookware-grade salt is specialized for cooking. This means that it will be more likely to crack and wear away. If you don't care for the aesthetics of your salt block, it won't be ideal for baking or curing.

If you're worried about the salt block being damaged, you should follow some basic steps to clean it. Always let it cool before cleaning it with a damp cloth or a green scrubber. Once you're done cleaning, dry it immediately and store it in a cool place. When not in use, store it in a sealed plastic to protect it from moisture. You can also store it in a dark, cool place.

While salt block cooking may seem a little mysterious and exotic, it's easy to try it at home. You can use it to cook chicken, vegetables, fish, and more. You can also use it to season meat and seafood, so make sure to read about its benefits before trying it yourself. You'll be surprised by the results. You'll love the flavor your food will have after using a salt block. The best way to use one is to experiment and learn how it works!

Himalayan salt blocks are the most common and versatile type of salt blocks available. The Himalayan salt blocks contain minerals, which make up about 2% of the total weight. Its natural non-stick surface means that the block won't scratch your pan, so it will avoid sticking to the pan and letting the food stick. It also chills brilliantly. When used properly, it will give your food an added layer of flavor that will impress your guests.

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Grilling Tips

Smoked Pork Loin Glaze

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A smoked pork loin is a tender piece of pork that tastes amazing when served with a maple glaze. To make the glaze, combine half a cup of maple syrup with one teaspoon of apple cider vinegar. Heat the mixture over medium heat until the alcohol is reduced to about half. Brush the pork tenderloin with the glaze about every 10 minutes or so. Smoke the loin for approximately 4 1/2 to 5 hours. While the pork tenderloin cooks, adjust the smoker temperature to 300 degrees Fahrenheit and continue to glaze the meat every ten minutes or so.

For a delicious smoked pork loin, you can marinate the meat in the morning or overnight. Make sure that the marinade completely covers the meat. It will also help the seasoning stick better to the pork. The marinade is made from brown sugar and apple juice. A pinch of Dijon mustard is also useful for helping the seasoning stick to the pork. For an extra rich glaze, marinate the pork loin for at least an hour before grilling.

To use the smoked berries, you can slice them and drizzle them over the pork. It is best to smoke the pork for about 45 minutes at a time and monitor the internal temperature with a wireless thermometer or remote probe. Thermoworks Smoke Unit is one of the thermometers that has Bluetooth compatibility. Smoked pork is different from baby back ribs and other smoked meats because of its low smoke content. It is best to cook it slow and indirect to avoid burning the glaze.

To create a perfect smoked pork loin, you must first select a meat with a lower fat content. Pork loins are naturally tender and can be prepared using a smoking process. Smoked pork loins can be cooked for approximately three hours, depending on its size. When preparing for a party, a third-pound roast is best. If the pork is for a large gathering, consider buying a larger roast.

To prepare a smoked pork loin glaze, begin by cutting the pork loin lengthwise. Sprinkle 1 tablespoon of whiskey inside the roast. Leave it marinating for about five minutes. Sprinkle another third of the rub on top. Sprinkle on mustard and brown sugar, and sprinkle the remaining 2 tablespoons of whiskey. Finally, spread the remaining rub over the outside of the roast. This process is repeated several times for as many times as necessary. Lastly, the pork loin can be served cold, topped with gravy or served as finger food.

Preparing a pork loin for smoking is easy and inexpensive. Unlike braising, smoking allows for a nice crust and a moist meat. Brining the roast is optional, and adds time to the cooking process and doesn't improve the texture. Once the pork is ready to cook, place it in the smoker for a minimum of four hours. No matter what type of smoker you have, the steps are the same.

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