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:
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.
Time to Eat:
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:
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
Big knife from Blenheim Forge:
Sliced into 6 chunks
Apples ready
Smoked mash
Final plate
With the sauce on top
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)
Potato rolls made from the same book
Hot dogs into the rolls
Chilli, onions and coriander on top
Glorious!
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
Into my new spun iron Petromax pan to sear the outside
Seared all over
Into the Kamado Joe to cook slowly at 150c.
An oak chunk added some smoke as well as colour
At 55c it was time to come off and rest
Looks like a massacre!
Nice and pink though
Served with Jersey royals, Yorkshire pudding, peas and beans.
I went back for seconds!
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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