For the first time ever, for me, I decided to try some wings on my SNS Kettle using their insert instead of my Vortex, or other methods. The main reason I did this was because I wanted to try a recipe which calls for Bachan’s Japanese BBQ sauce as a marinade. scottranda posted it the other day, as there was a lot of chatter here about using the BBQ Sauce. Lots of people spoke very highly of it.
The recipe was from the Meat Church YouTube channel. Basically it calls for marinating the wings for 4-8 hours in the Bachan’s sauce, applying your favorite rub afterwards, smoking them for 2 hours at 225, followed by a quick 2 minute sear over the coals. This would have been difficult to do with the Vortex. Ok I thought, let’s give it a shot!
I decided to have bacon wrapped asparagus as a side, drizzled with a little EVOO and sprinkled with some Lawry’s Garlic salt and some pepper. Oh yeah!
MARINATED THE WINGS FOR 5 HOURS
FRESH ON THE GRILL
2 HOURS LATER
Ready to Eat!
What did I think of the Bachan’s as a marinade? It was pretty good, but not my favorite marinade. So far, that title still goes to Good Season’s Italian Dressing. Now….these wings came out damn good, don’t get me wrong. But here’s what I liked most about this recipe/cook. By using my SnS insert instead of the vortex, I got a lot more smoke flavor, due to the longer cook times. I also still got a pretty good and crispy skin doing it this way. But for this cook, at least 80% of my flavor came from the rub I used and the smoke from the cook. I could taste the Bachan’s some, but honestly, it wasn’t much different than using a regular Soy Sauce marinade. Final score…..B+
The recipe was from the Meat Church YouTube channel. Basically it calls for marinating the wings for 4-8 hours in the Bachan’s sauce, applying your favorite rub afterwards, smoking them for 2 hours at 225, followed by a quick 2 minute sear over the coals. This would have been difficult to do with the Vortex. Ok I thought, let’s give it a shot!
I decided to have bacon wrapped asparagus as a side, drizzled with a little EVOO and sprinkled with some Lawry’s Garlic salt and some pepper. Oh yeah!
MARINATED THE WINGS FOR 5 HOURS
FRESH ON THE GRILL
2 HOURS LATER
Ready to Eat!
What did I think of the Bachan’s as a marinade? It was pretty good, but not my favorite marinade. So far, that title still goes to Good Season’s Italian Dressing. Now….these wings came out damn good, don’t get me wrong. But here’s what I liked most about this recipe/cook. By using my SnS insert instead of the vortex, I got a lot more smoke flavor, due to the longer cook times. I also still got a pretty good and crispy skin doing it this way. But for this cook, at least 80% of my flavor came from the rub I used and the smoke from the cook. I could taste the Bachan’s some, but honestly, it wasn’t much different than using a regular Soy Sauce marinade. Final score…..B+
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