Shanghai 2.0

Shangai 2.0 Wings (+Others!)

Shangai 2.0 Wings (+Others!)

First cook from a new book and goodness me what a book it is! Wings and Things from Wingmans Chicken – First up was Shanghai 2.0 wings.

This recipe is from Wings and Things by Wingmans Chicken:

 
 

The Prep:

I mixed five spice, celery salt, white pepper and black pepper with buttermilk then added the wings, mixed them together and left to marinate for 4 hours.
 
Whilst the wings were marinading I made the sauce: Dark soy sauce, light soy sauce, honey, soft dark brown sugar, sesame oil, rice vinegar, garlic, ginger, coriander and spring onions in a pan.
 
After 4 hours I drained the wings and added to a mix of cornflour and rice flour then went to fire up the grill.
 

The Cook:

3 quarters of a chimney of charcoal into the fuel dome (3/4 rather than a full one to run at a lower temp and slow the cook down a bit to get crispy skin):

 

A chunk of cherry on top then wings around the outside.

Shanghai 2.0
About 30 minutes in, just before I turned them over (mostly to knock more excess flour off)
Shanghai 2.0
Just under an hour the wings were ready
Shanghai 2.0
 

Time to Eat:

Wings tossed in the sauce, sesame seeds on top then Japanese Mayo, red chilli, spring onions, ginger and coriander.
 
Shanghai 2.0
What a great looking plate of food!
Shanghai 2.0
I was looking forward to eating these!
Shanghai 2.0
 

This recipe is from Wings and Things by Wingmans Chicken:

 
 

SUMMARY:

Every once in a while you find a book that you know is something special, when this one arrived I had a quick flick through and knew I wanted to cook most of the recipes which is always a good sign. As I added cooks to my list there was so many I decided to just work my way through the book!

This was the first cook and it was awesome, probably my favourite wing cook so far. Super, super tasty – just awesome really!

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22
Cook Method: Indirect / Vortex
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: Cherry
Cook temperature: 200°C
Cook time: 1 hour
Internal temperature: 75°C
Notes: No major changes with this one, it was awesome!

Also cooked this week:

Hot Smoked Pork Belly with Cider, Apples and Marjoram:

First up, cold smoke some cream:

Hot Smoked Pork Belly

Pork Belly in a white meat brine

Onto the Kamado Joe Big Joe

Cold smoked cream ready for the mash

I used the Cold Smoke Generator from ProQ to smoke the cream, it’s a great bit of kit:

 

The Pork belly had been basted throughout, time to add some apples

Hot Smoked Pork Belly

Big knife from Blenheim Forge:

Hot Smoked Pork Belly

Sliced into 6 chunks

Hot Smoked Pork Belly

Apples ready

Hot Smoked Pork Belly

Smoked mash

Hot Smoked Pork Belly

Final plate

Hot Smoked Pork Belly

With the sauce on top

Hot Smoked Pork Belly

This was an awesome meal, each part was just fantastic! Not too hard to prep and cook but a great meal to eat. Recommended!

This recipe is from Grill Smoke BBQ by Ben Tish:

 

Chilli Dogs in Potato Rolls:

I have cooked these before and remembered how good they tasted, I do love a chilli dog too so time to make them again!

Butchers dogs from Turner and George cooked indirect on the Napoleon Pro 22 (prick them with a cocktail stick before you cook them, allows the juices out and stops the skin ripping)

Chilli Dogs in Potato Rolls

Potato rolls made from the same book

Chilli Dogs in Potato Rolls

Hot dogs into the rolls

Chilli Dogs in Potato Rolls

Chilli, onions and coriander on top

Chilli Dogs in Potato Rolls

Glorious!

Chilli Dogs in Potato Rolls

The chilli recipe in the book is awesome on it’s own so I might make more of that at some point! The potato rolls are awesome, I had leftover rolls with bacon in the morning which worked well. The chilli dogs themselves? Fantastic! What a recipe.

This recipe is from Fire and Smoke by Rich Harris:

 

Rump Roast:

Rump roast joint from Turner and George

Rump Roast

Into my new spun iron Petromax pan to sear the outside

Rump Roast

Seared all over

Rump Roast

Into the Kamado Joe to cook slowly at 150c.

Rump Roast

An oak chunk added some smoke as well as colour

Rump Roast

At 55c it was time to come off and rest

Rump Roast

Looks like a massacre! 

Rump Roast

Nice and pink though

Rump Roast

Served with Jersey royals, Yorkshire pudding, peas and beans. 

Rump Roast

I went back for seconds!

Rump Roast

The Rump roast was cracking, really nice bit of beef. It had been dry aged well and had that lovely taste of great British beef. Not a cheap cut but worth it for a nice Sunday roast.

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

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