The Ribman Buffalo Chicken Wings (+Others!)
I first met Mark Gevaux (The Ribman) back in 2014 when we went to Street Feast in Dalston for the first time. We followed up with a rib roll covered in Holy F**K sauce on the Sunday morning on Brick Lane, what a cracking feed! (I still go to Brick Lane for a rib roll any Sunday I am in London and always during Meatopia weekend!) Over the years I have bought all of Mark’s sauces including the infamous metal bottle ones off his Kickstarter campaign (they almost finished me!). Recently I saw Mark had joined forces with Chicken George to produce a Buffalo sauce for Wingfest which resulted in them winning best wings! I had a sneaky taste of the sauce before it went on sale and managed to buy some when it was launched, time to cook with it!
I don’t think it has an official name, Mark did suggest it was going to be called F**k Franks 😉
Wings split then into a bowl and covered with a fair bit of sauce.
A full chimney starter of Stag Charcoal mixed hardwood poured into the vortex in the Napoleon Pro 22, grill dropped a level, wings spread round the outside and a chunk of whisky oak placed over the vortex.
20 minutes in, wings flipped over and brushed with more sauce.
20 minutes in, flipped again and more sauce.
To crisp the skin up more I used a trick that @onlyslaggin @barbechoo_james and @love2bbquk shared with me. Petromax cast iron pan over the fire and wings in for 5 minutes.
Time to Serve:
Some colour on those wings!
Time to Eat:
I was really looking forward to these!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Napoleon Pro 22|
|Charcoal:||Stag Charcoal Mixed Hardwood|
|Smoking Wood:||Whisky Oak|
|Cook temperature:||300°C (ish)|
|Cook time:||60 minutes|
|Notes:||No major changes|
Also cooked this week:
Some time back unholypizzauk, mozzafella and pizzyislovely started cooking Detroit pizza’s using the Lloyd’s pans in the Ooni pizza oven and it started a craze with every man and his dog suddenly cooking Detroit pizzas. I bought a pan but then went on holiday and was travelling for work so was quite late to the party but it was finally time to have a go myself.
I used a recipe from Kenji Lopez-Alt which was simple to follow. The dough was made in my mixer:
Topped with pepperoni then cheese:
More pepperoni then the sauce (I will do 3 lines of sauce next time!)
Cooked in the Ooni Pro over charcoal at 300°C for 15 minutes, rotated a few times. The pepperoni had taken a beating during the cook! I had wondered about placing it part way through the cook, that would have been a good idea.
Time to slice it:
This was a sliced shot, I should have taken a photo of the edge as they were the best bits with crispy, melted cheese on!
Ok, the top was overdone (burnt) so next time I would either cover with foil part way (thanks Julian / pizzaislovely) or add the toppings partway through the cook (thanks rosehillsourdough).
However, normally when I cook pizzas it’s quite a lot of work and I eat last when everyone else has finished or almost finished! This was nice as it was enough food for four people all in one cook. The pizza itself was so tasty, the crispy edges were the best and I loved the deep base. Definitely doing this again.
You can buy the pans on Amazon – they aren’t cheap but the are made to be safe to use at this high temperature.
Lamb Kofta Kebabs
It’s another cook from the Posh Kebabs book and another chance to use the cracking skewers from Forge Kitchenware:
Cooked direct on the Napoleon Pro 22. The lamb mince was straight out the fridge when I formed the kofta’s which seemed to help keep the together during the cook and rotations.
Nice colour forming:
Time to plate up:
On a flatbread with yoghurt, chutney and coriander:
I am really enjoying this book, so many great recipes and they are all quick and easy to prep and cook.
This recipe is from the Posh Kebabs cookbook:
Chicken Ruby and Black Daal:
I cooked a load of dishes from the Dishoom book before and am starting to work my way through the rest of the list now. Next up Chicken Ruby and Black Daal:
My wife made the black daal and I made the chicken ruby. Both dishes were quite a lot of work but it was totally worth it, what a meal this was. Loved it!
This recipe is from the Dishoom cookbook:
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