Roasted Bone Marrow BBQ Wings
Yes, it’s another cook from Wings and Things! The Book is so good that I am cooking at least one dish a week until I have done all of them! Next up was Roasted Bone Marrow BBQ Wings.
This recipe is from Wings and Things by Wingmans Chicken:
The Prep:
In a large bowl I added celery salt, white pepper, black pepper, smoked paprika, garlic granules and onion powder then the wings from Fosse Meadows farm. Mixed and in the fridge for 4 hours.
Bone marrow into the oven for an hour:
Red wine vinegar, soft dark brown sugar, smoked paprika, tomato ketchup, cola, Worcestershire sauce, bourbon and the melted bone marrow into a pan:
3/4 of a chimney of charcoal
Time to Cook:
The recipe doesn’t call for it but I coated them in the rice flour and cornflour mix from previous recipes. Vortex in place, wings round the outside and a cherry chunk in the middle.
Nice colour
I had basted the wings a few times with the Bone Marrow BBQ Sauce during the cook
As the temperature of the wings was getting close I heated the sauce. What a mess my grill was in by now!
Time to Plate:
Dipped into the Bone Marrow BBQ Sauce then onto the plate
Topped with green chilli, sesame seeds and spring onion
Time to Eat:
This was looking and smelling fantastic!
Close up time.
This recipe is from Wings and Things by Wingmans Chicken:
Another awesome recipe from this book, the bone marrow bbq sauce was just incredible. I was eating that off the spoon whilst the wings were cooking!
The wings worked well with the rice flour/cornflour combo of the previous cooks. If you were deep frying it would work without but with the vortex I think it helped crisp them up and hold the sauce during the cook.
| 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: |
50 minutes |
| Internal temperature: |
75°C |
| Notes: |
The rice flour/cornflour combo worked well – do this next time too |
Spicy lamb skewers (Yang Rou Chuan):
First up a tower of spices from Steenbergs!
And a good opportunity to use my new boning knife and my scimitar from Blenheim forge
Lamb leg from Turner and George
Bone out
Chunked
Into a bowl
Spices toasted and ground
Mixed with the meat
Onto the skewers from Alex Pole
Cooked direct on the grill
Finished!
The finished dish
This was a cracking dish, pretty easy to prepare and cook which was good but super tasty. The lamb was so tender but full of flavour, there was a fair bit of spice too which I enjoyed.
This recipe is from the book Kebabs by Sabrina Baksh and Derrick Riches, my first cook from this!:
Notorious P.I.G:
Another one from Wings and Things by Wingmans Chicken, it was close whether this was going to be the leading cook on this blog post but the wings just pipped it!
A fair bit of work this one – 1kg Pork shoulder from Turner and George
Rub applied (recipe in the book)
My first low and slow on a kettle, I used Napoleon coconut briquettes – they were awesome! I will write a review
It sat at this temp for 5 hours without me having to touch it
Looking good, some colour!
At temp, time to come off
Fired back up with charcoal to cook the chicken – Vortex in the middle
Chicken on, cherry chunk for colour and a light smoke
Chicken done
Buns toasted and brushed with bacon butter (yum!)
Pork pulled and mixed in the Bone Marrow BBQ sauce (glorious!)
Chorizo jam, pickled cabbage, chicken thigh
Pulled pork on top
Back on for a quick warm, be careful with brioche buns as they can’t take much heat!
What an absolute beast!
This was a lot of work but totally worth it. Each component was just awesome! The bacon butter was great, the Bone Marrow BBQ Sauce from the previous cook tasted even better, the pulled pork was fantastic and the whole lot together was incredible!
Pizza:
Time to use the Famag IM5 for only the 2nd time!
Part of a delivery from Duchy Charcuterie – The Nduja was calling me.
The Dough was nice and smooth
Some new oak wood chunks and splits to try from Smokey Oak Barbecue (look them up on Instagram and Facebook)
The dough rose! Think the cling film contained it!
That’s enough wood.
The Ooni Pro is a beast, what a shot!
Little ham pizza for #2
Little olive pizza for #1
Nduja and aged pancetta pizza for my wife.
Same for me
Loads of Nduja, lovely!
These were great pizzas, the Nduja was outstanding. Can’t wait to make more pizzas and work through the rest of the delivery!
The Oak was cracking, I will do a few more cooks then write about it.
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
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
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Fantastic and inspiring blog. Did you manage to clean down the grill after those wings?
Thanks Bill! The grill took some amount of work to tidy up!
Firstly, what a great blog!
For the Notorious P.I.G: – you did this low ‘n slow on the Napoleon using Napoleon coconut briquettes.
Can you tell me your method for lighting and maintaining the low temperature? I have just bought a Napoleon and you’ve inspired me to do some low ‘n slow cooks on it. I want to do Jacob’s ladder too, so keeping a low temperature for several hours on a Kettle grill is something I’d like to do properly.
Any extra detail/photo on the various lighting methods for your cooks, how to use the vortex, etc, would be much appreciated!
Hi Tony, thanks for the feedback. Appreciate it!
Did you see the review for the briquettes? I go into a bit of detail on there: https://kungfubbq.co.uk/review-napoloen-coconut-briquettes
For charcoal I light most of those cooks in a chimney starter and just pour the lit coals into the base. Vortex I pour the coals into that.