Buckfast Wings (+Others!)
Wings in the freezer and a bottle of Buckfast BBQ sauce in my hut, it was time for Buckfast Wings!
I got the Buckfast sauce from Rendalls butcher online. Think it was £3 plus delivery.
The Prep:
Flour, salt, pepper, cayenne pepper, baking powder and paprika in a bag followed by the wings. Thoroughly mixed and good to go.
The Cook:
A full chimney of Whittle and Flame charcoal poured into the Vortex with a cherry chunk on top. Wings placed around the outside, bone pointing inwards where I remembered!
Flipped over half way
Basted with the Buckfast BBQ sauce right near the end. What a colour!
Time to Eat:
From grate to plate!
The wings were at 75°C around an hour in so time to come off.
Fantastic.
SUMMARY:
My wife has been asking me to cook wings like the first time I did them, I had a look back in my blog and found the basic flour, baking powder, etc method so recreated it. They came out nice and crispy so I would repeat it. I wasn’t too sure how the Buckfast BBQ sauce would taste but it was really nice, would recommend trying it.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Medium: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Vortex |
| Charcoal: | Whittle and Flame Ash Charcoal |
| Smoking Wood: | Cherry |
| Cook temperature: | 250°C |
| Cook time: | 60 minutes |
| Internal temperature: | 75°C |
| Notes: | No major changes, a great meal! |
Also cooked this week:
Rotisserie Chicken:
I had a Fosse Meadows chicken in the freezer, time to cook it. I hadn’t used the rotisserie for a while so just did a simple cook.
Rotisserie bar in place, chicken rubbed in rapeseed oil
On the Napoleon Pro 22 – cherry chunks to the side.
Fantastic colour from the rapeseed oil and cherry chunks
Close to the end, looking awesome!
75°C on the Thermapen, time to come off.
Such a simple cook, top quality chicken from Fosse Meadows rubbed in rapeseed oil and smoked with cherry chunks. It always amazes me how juicy these chickens are when you slice them. Slow grown with naturally formed fat, plenty of flavour.
Rump Cap:
I had a rump cap in the freezer, from my previous cooks with this cut there was only one way I was going to cook it. Over logs in the WSM! Once I built my fire from whisky oak staves I salted the beef and placed it on the top rack fat side down.
Great view, it smelt awesome too.
Flipped over, what a colour!
Looking fantastic!
The basic structure of the fire was still there.
Nice and pink, slightly overdone on one edge but cooking over a proper fire isn’t easy!
I loved this cook. Great fun cooking over logs and the smell is unreal. The beef tasted awesome, smokey, juicy but tender. This is the way to cook it!
Pizza:
I am still stuck on the 1st dough recipe in the pizza bible, I will move on soon but this tastes so good it’s hard to move on! First pizza, Chorizo
Another Chorizo, not a great shape – it must have stuck to the peel when I launched it.
Better shape, slightly burnt!
That’s better.
Pepperoni on this one.
The Ooni Pro is a beast. Fired by whisky oak staves, it’s glorious!
Last one is usually mine so it had to be a bit burnt!
I do love the pizza bible pizzas and it’s always great fun cooking on the Ooni Pro.
If you fancy buying an Ooni or have one already have a look at my Ooni blog page:
This recipe is from The Pizza Bible by Tony Gemignani:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs
Some good looking food and epic cooks there good sir.. ??
Thanks very much Dominic, it was a good week of eating!