Wings On The Kettle With The SnS Insert…And Marinated in Bachan’s Japanese BBQ Sauce…My Results

[SheilaAnn]

You marinated! I didn’t think of that. Because it seems that this is more of a finishing sauce. Next Time!

Of course, my thoughts turn to Katsu and how you drizzle this sauce on the cutlet. What if you drizzle this sauce over double fried chicken?

My results are in SUWYC. I didn’t realize this was a new thread until just now.

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1193051-show-us-what-you-re-cooking-suwyc-volume-25-spring-2022?p=1217485#post1217485

[Panhead John]

Yeah, I saw your post SheilaAnn and saw what happened. Before I tried this I watched the Meat Church video that scottranda posted. I’ve never used this sauce before, but I’m going to use it again, like you mentioned, more of a finishing sauce.

[JoeSousa]

I have never marinated the wings in Bachan's. Most of the time I dry brine them overnight, cook them on the kettle with the vortex, and then toss them in the Bachan's. I usually prefer the original to the spicy but on wings I tend to use the spicy sauce. Haven't tried the Yuzu sauce on wings yet.

[scottranda]

Here is my cook! No rubs, just Bachman marinade. It turned out great. Not sure I’d sear on the rear next time because it burned on the grill grates, even though it was searing for an entire minute 🙄 but I caught it soon enough. Great color!!

[Panhead John]

Great job! They do have a nice color….2 hour smoke time?

[scottranda]

1.25 hours. Probably rather let them go
Longer next time.

[scottranda]

For anyone wondering, $9.99 for 34 ounces. Good deal at Costco!!

[mnavarre]

Marinated in some doctored up Banchan's (garlic, shallot, oyster sauce, and doenjang) and smoked on the kettle with apple for 2-ish hours then ramped up the heat and glazed with more Banchan's.



I think calling this stuff barbecue sauce is a bit misleading, as it's thin enough that it wants to run off. I wonder if adding some honey would thicken it enough to stick. Really dang good though. Might not like them as much as the soy ginger wings I usually make, but I'd do these again no question.

[SheilaAnn]

I think by adding the oyster sauce and gochuchang, it overrode the "slickness" of the sesame oil and so it stuck, as it were.

Fun test runs here!

[mnavarre]

The oyster sauce and doenjang were in the marinade, I glazed with just straight Banchan's. I just think it's thin enough that it needs some texture to stick to, even a bit of cornstarch added to the marinade might do it. a rub might be enough to do it also.

[SoulHunter07]

What if you cooked it down on the stovetop to reduce it to a thicker consistency?

[Finster]

Looks delicious..
I've only ever done the vortex.
May try this some lazy Saturday when time isn't an issue.
was the asparagus low and slow as well? Or did you do it on the sear side?

[Panhead John]

Thanks! The asparagus was done close to the coals for about 30 minutes. I put them over the coals briefly a few times to help crisp up the bacon. I didn’t do too good of a job with the bacon part, one end was done more than the other. But…it’s hard to "really" screw up bacon..

[Redwng]

Very good detailed review PJ. I have done wings also with the SNS insert which had my kettle pegged over 600 which I think works pretty good for wings.

[Panhead John]

Thanks Redwng You just reminded me of something I forgot to mention, lighting the coals! I didn’t do a snake method in the SnS, or start it with a tumbleweed, which a lot of us normally do for low and slow. I put down a layer of unlit coals, with hickory chunks, first into the SnS. I then poured about a 3/4 chimney of hot coals over the unlit coals. This still gave me plenty of time for a 2 hour smoke..

[Potkettleblack]

Panhead John

I got my Bachan’s in the mail on Friday, and then my Saturday got all sideways, so, it was a couple hours in the marinade while defrosting, no rub, and onto the Grilla at 375. Hadn’t installed the replacement plate, so no 225, and also, I was kinda starving due to the overall messiness of the day.

So not Meat Church’s recipe at all.

They were TASTY. I like the Bachan’s quite a bit, even though it’s very similar to a marinade that I just throw together. Chicken came out very good. served with a black rice that was also very nice. And a can of Chicago’s own Right Bee Cider Clementine hard apple cider. A very nice dinner.

for the future, I would have used more of the sauce and marinaded for longer and deboned the thighs for ease of eating. And taken some pictures, because they are really pretty, lacquered from the sauce.

as to the Bachan’s… After one cook, I think I’m to the "Frank’s Red Hot" level of appreciation. Bachan’s, "I’d put that s#!t on everything."

[58limited]

You don't like thighs?!? {throws beer bottles}

[SheilaAnn]

(Also throwing beer bottles)

[Potkettleblack]

(Throwing empty wine bottle... all out of beer bottles).

[bbq_esq]

Wings look great. I’ve found that I just like wings cooked at a higher indirect heat without the sear, dry rub only. Lots of smoke flavor, very tasty.

I was also a little underwhelmed by Bachan but I do a lot of Asian (Japanese, Sichuan Chinese, Thai) cooking, so I could be bias. It’s just a little one note for me. I think they have some great marketing. It’s not bad or anything, just nothing amazing.

[Allon]

Nicely done indeed. A great display Panhead John . Should I send you my address? Do you ship overnight?

[ssennott]

They look awesome I bet the tasted great

[Panhead John]

Thanks! Yes sir, they were pretty dang good….

[rlozinak]

Nice cook PJ. Those wings looked great. And this is coming from Buffalo,NY home of the wings

[Panhead John]

Thank you rlozinak!