Char-grilled Garlic Parmesan Hot Chicken Wing recipe - How to grill the perfect wing on a mini wsm

These wings rocked!  Hot with a garlic finish.  I hope you give these wings a try!  Hot sauce video is not complete yet.  I will make sure it is the next video I post.  The Mini WSM is the perfect cooker for this method.  I was able to fit 2 dozen wings on one rack.

 

Fire up the Mini WSM and stabilize temp around 275.  Add a couple small chunks of hickory to the coals.  While temp is stabilizing mix the rub and apply lightly to the chicken wings. 

Cook wings for 20 minutes on in-direct heat and then flip.  Cook about 10 minutes and then shred Parmesan on top of wings.  Wait 5 minutes and shred more Parmesan.  Hit up both sides of the wings with 2 rainings or parm. 

While waiting for the wings to cook assemble the sauce.

Set up the Mini WSM for direct cooking and cook wings an additional 2 minutes per side.  Be careful though as they will burn quickly. 

Toss the wings in the sauce and serve with blue cheese dip, celery and carrot sticks.

The Rub
1 T Light Brown Sugar
1 T Paprika
1 t Ancho chili powder
1/2 t Black Pepper
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t dried herbs
1/4 t Cayenne

Parmesan Cheese (I used Peccorino Romano)

The Sauce
1 Crushed Clove of Garlic
1 T Browned Melted Butter
2/3 C Hot Sauce (preferably homemade)
1 T Fermented Hot Chili Sauce

Sliced Carrots
Sliced Celery
Blue Cheese dip

Here is a similar hot sauce to the one I used on the wings - http://whitethunderbbq.blogspot.com/2014/10/fermented-hot-sauce.html

Bacon Hot Dog Bites - Game Day food on the mini Weber Smokey Mountain

This is a super easy appetizer. These smoked bacon wrapped hot dogs are excellent for a game day appetizer. I hope you give these a try.

 

Here's the bbq sauce recipe that I used on these hot dog bites - http://www.youtube.com/watch?v=9R0NbHQzmAY

Hot Dogs
Bacon
Dark Brown Sugar
BBQ Sauce

Cut hot dogs in quarters.
Cut Bacon into thirds
Wrap Hot dogs with bacon.
Put on a smoker at 300 degrees Fahrenheit and cook until bacon is done.
Dip in bbq sauce and place back on smoker until sauce sets.

Pulled Pork on the Mini WSM - Easy pork butt recipe on the Mini Weber Smokey Mountain

First long cook on the mini. Going to try lump next time as the Kingsford Blue produced a lot of ash and was stomping out the fire at the end. Cooked a 6lb butt in about 10 hours at a constant 225. Maintaining this temperature for 10 hours required very little maintenance.

 

1 Pork Shoulder Roast
BBQ rub of choice
- used left over rub from my chicken thigh video
- also used my top secret Cuban Rub
Cider Vinegar
3 chunks apple wood

- Ideally you want to prepare the pork shoulder 1 day before the cook.  To prepare, trim any excess fat and cover liberally with bbq rub.
- Fill Weber Smokey Joe completely with charcoal.  Add 3 chunks of smoke wood. - I like apple wood with pork.
- Assemble mini WSM and preheat smoker to 225 degrees Fahrenheit.
- Place roast on lowest grate (no need to install upper grate for this cook.
-  Mist with apple cider vinegar every 3 hours.
-  Wrap roast if necessary.
-  Cook until internal temperature of pork is between 195-203.
-  Wrap and let rest for 1-2 hours.
-  Pull the roast with 2 forks.

Check out Sal at
https://www.youtube.com/user/rootboyslim

Honey Brined Smoked Chicken Thighs - Easy Chicken Thigh Recipe on the Mini WSM

Super easy smoked chicken thigh recipe. A quick brine and then about an hour and a half cook and you will have some delicious chicken. I hope you give this recipe a try!

 

Brine 4-5 hrs
2 C Water
1/3 - 1/2 C Honey
1/2 C Italian Salad Dressing
2 T Salt

Rub
2 T Light Brown Sugar
1 T Turbinado Sugar
1 t Garlic Powder
1 t Onion Powder
1 t Ground Ginger
1 t Cumin
1 t Kosher Salt
1 t Freshly Ground Black Pepper
1 t Ancho Chili Powder
2 t Paprika

Seasoning the Mini WSM - First look at my Mini Weber Smokey Mountain Build

Here is the first time I fired up my newly finished Mini WSM.  Went for about 5 hours strong at 225.  I removed the lid once at 3 hours and it took about 10 minutes to come back to temp.  At the 5 hour mark I had to knock the ash off the coals.  The temp came back up really quickly and leveled at 230 until I shut it down at 7 hours.
When it was running at 230 the top of the dome was about 260.