Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin3d on March 27, 2017, 07:50:05 PM
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Changed it to wings tonight instead of quarters with rib tickler seasoning and gonna use the rest of big red rib glaze on wings. Using chefs select and some lump with a big chunk of cherry wood.
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Sure cook something like that knowing im on low carb diet Shame shame ;)
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Lol sorry Toney! Well some of the wings come out a little on the burnt side but all in all very very tasty.
The big red rib glaze is OMG tasty on the chicken to and it will be my go to a lot from now on.
I did the same for wings as I did for last time but I did not take in consideration the extra 15 mins for the glaze at the end in which made the some wings burnt and a little dry. But me and ole lady stood there eating them leaving 4 wings left.
The side that burnt the most was the side the big chunk of cherry was on.
So for those of you that have not made the BIG RED RIB GLAZE I highly recommended making it!
It's also a great dipping sauce.
I also left the rods out and had the lid crack 95% of the time to get temp up to 400 degrees.
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Awesome looking wings!
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I like that cook and amazed what you people are doing with the PBC.
BTW I don't eat the skin.
One skinless wing is about 47 calories and 0 carbs.
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ART The word amazed is the word I use a lot when I tell people about the PBC? It is one amazing cooker.
I've used and swore by electric smokers for about 3 years until not to long ago when I switched to charcoal (I have more time now) and now the electric smokers are used to stack stuff on (charcoal). I'm not knocking electric cause I pulled a lot of good food off of them but the charcoal takes it to another level that I was wanting and looking for. The one thing I like about this site is the variety of cookers and information that it's overwhelming that no matter what you cook with everyone is nice and helpful. And not stuck with one cooker and one way of doing things. Like the last one I belong to that will not mention.
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I'll have to try it on wings, they look great. I love the glaze and the color looks awesome. It is a very high sugar content sauce and will burn fast
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Nice Lookin Wings! :thumbup:
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Beautiful color
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It looks cool - nice color, but what about the flavor? Does it taste like Big Red soda?
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Thanks all. There are a lot ingredients in the glaze and has great flavor I've never tasted before and does not taste like big red pop.
It took about 4 hours to cook big red soda down!!!
I did not mix the other ingredients till the soda was cooked down.
Big Red BBQ Rib Glaze
INGREDIENTS
1 x 20oz bottle of Big Red soda
1 cup ketchup
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp Worcestershire sauce
1/2 cup cider vinegar
1/2 cup water
1/2 tsp black pepper
2 tsp salt
2 tbsp cherry jam
2 tbsp brown sugar
1/2 tsp cayenne pepper
INSTRUCTIONS
Pour Big Red into a small saucepan, and place over low/medium heat to reduce. You want to get the soda down to a syrup, reducing by nearly 6 times. The final amount left in your pan when properly reduced should be approx 1/2 cup.
In another pan, combine all other ingredients over low heat and mix well. Add in reduced Big Red syrup and allow mixture to simmer for 5-10 minutes.
Cool slightly, then apply to ribs 15-20 minutes before end of cook time, allowing glaze to set and gel before serving.
Store in airtight glass jar for up to one week in the refrigerator.
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:thumbup: Nice!!!!!
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Thanks for posting the recipe!!!
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Gonna have to give this a try. I've got a couple of quarts of Big Red left over from my last rib cook.
BD
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Had to give this a try since I had a little glaze left over. I used memphis dust for the rub. It reminds me of Huli Huli chicken and it's pretty dam tasty!
(https://s6.postimg.org/7kd3zd329/IMG_8955.jpg)
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Glad you liked it. I'm thinking it's gonna be good on a lot of things and I'm already thinking the next time I whip up a batch I'm gonna try it on shiskabobs along with ribs or chicken.