Monthly Archives: December 2013

Smoked Chicken Wings

Santy Claus brought me a new BBQ cookbook and I need to show up at a neighbor dinner with appetizers.

Important news

Important news

How about some smoked chicken wings? Easy yum yums.

Everybody likes chicken

Everybody likes chicken

I rigged my UDS for smoking at 200 with about 2/3 a coal chimney’s worth of charcoal. Atop that hot mess I added a mix of hickory chunks and cherry chips with the intent to leave it alone for about 1 & 1/2 to 2 hours.

Who wants wingy wingy?

Who wants wingy wingy?

I figured that kiddos might prefer the drumettes while the adults can negotiate the entire three part wing. I let the whole batch smoke for about 1 hour 45 minutes, all 5+ lbs.

Smoke!

Thoroughly smoked

I got some badass color on these wings, with a single batch of charcoal and wood fuel. The UDS, quite well made if I say so, got up to about 200 degrees and didn’t need a lick of attention while I drank some beers and watched bad reruns on tv.

Two sauces were made: Traditional hot wing sauce comprising a stick of butter and oodles of Frank’s Red Hot Sauce, and Honey BBQ sauce comprising a bunch of Sweet Baby Ray’s, a ton of honey, another stick of butter, and a couple dashes of Frank’s.

I tried to roll the wings in butter and flour to fry them, but that failed, since I don’t own a cast iron skillet for frying. Instead, I dropped all the smoked wings into about 3/4″ of hot vegetable oil to fry the skin. From the frying pan, each wing went into a warm foil pan of sauce. Drumettes into honey BBQ and the full wings into the Frank’s sauce.

Hot wings!

Hot wings!

Honey BBQ!

Honey BBQ!

Super thrilling to me was seeing my son’s 7 year old friend crushing the honey BBQ wings. They were really good, with a deep smoky taste and a nice tenderness. Those hot wings grow on you, or so I was told. Truly, they were tasty wings with a nice finish and bite.

In the end, the minimal effort resulted in two kinds of tasty wings full of deep smoke flavor, moisture, and tenderness. Each well-incorporated the richness of their respective sauces. Delicious poultry that everyone enjoyed.

Pro Tip Epilogue:

I received a text from someone with far more BBQ wing experience. Smoked chicken wings don’t like to stick to sauce, unless you augment the sauce with some brown sugar. That explains why the honey BBQ sauce coated the wings well, and why the hot sauce slicked off their respective wings. In the future, add brown sugar for stickiness and perhaps some vinegar to keep the heat when doing hot smoked chicken wings.

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BBQ Joint Review: Adam’s Smokehouse

It’s client appreciation week for my solo LLC law practice, so why not take my longest-standing client and his wife out to a nice meal? In other words, I treated my parents to lunch at a new BBQ place: Adam’s Smokehouse.

Tasty food awaits you inside

Tasty food awaits you inside

We learned an important lesson about eating at relatively new BBQ joints: Don’t show up for lunch the same day a glowing review appears in the local newspaper. The line was out the door by 11:30 and we waited a good 20-25 minutes to place our order.

On the west edge of The Hill, south of where Watson splits off of Hampton (5 minutes from the zoo, for the out-of-towners), Adam’s Smokehouse rests in a small south city storefront strip shared with a dive bar.

As a longtime STL resident, the decor was pretty neat. All the walls were covered in 80s-ish baseball and hockey and olympic nostalgia. All those framed posters surrounded a modest storefront BBQ restaurant with 12-15 tables and minimal seating. It’s been open for two months and ripe for an expansion already.

A diverse chalkboard menu awaited us at the head of the line:

So many choices!

So many choices!

Beef brisket is a good measure of a BBQ joint, and I’ve never eaten tri-tip commercially, so that’s what I ordered (the pick two for $12.99). Amazingly, they were sold out of brisket at 11:45, so we were a good 10 minutes late. Unbelievable. Instead, I ordered the well-reviewed (as of that morning) salami. Sides were pit beans and slaw (which I was assured was homemade), and an unsweetened iced tea.

A person ahead of us asked for french fries, and someone said proudly said that they don’t serve fries. If you want your spuds, it’s going to have to be in the form of potato salad.

Dad reliably ordered ribs (1/2 slab, big boi!) and pulled pork for good measure, as well as beans and slaw, and my mother ordered turkey breast sandwich and slaw and applesauce.

Salami and tri-tip

Salami and tri-tip, with pit beans and slaw

Shredded turkey breast with applesauce and slaw

Shredded turkey breast with applesauce and slaw

Ribs, shredded pork, pit beans, and slaw

Ribs, shredded pork, pit beans, and slaw

As I came back with drinks, my parents were already digging in. Mom tasted her applesauce and fondly said it tasted exactly like her (German) grandma used to make. Dad sampled. He said pretty much the same thing. FYI to nostalgic old tyme apple sauce lovers – come to Adam’s Smokehouse.

On to my plate. I haven’t seen a bowl of beans that appetizing in a while. What a rich, deep color. They had it all in a BBQ bean flavor profile – sweetness, smoke, salt, some molasses and brown sugar. The finish as you swallowed was spice. I could eat a tub of these.

The slaw came in a thin cream base with heartily crisp cabbage and carrots. Whoever made it had a heavy hand with the celery seed, which is fine by me. Very little garlic salt, which I’ve seen in overwhelming proportions in other places’ slaw. I thought it was a nice cool contrast to two hot meats and a hot bowl of beans. Mom didn’t care for it. (“I like creamy slaw; I just prefer Schnucks’ slaw.”)

Tri-tip and I have a strained relationship. I’ve made it twice: once at home for this blog, and another time in a BBQ competition. At home it was decent, but in the field was quite sub-par. I don’t know what they did at Adam’s but this was superb beef. Thinly sliced and lightly pink, they cooked it with a big fat cap on top. Like well-prepared beef from well-fed cows, this was very tender and tasted like butter. It was a revelation, and I wish to goodness that I knew how to make it like this.

Everyone was there for the salami, based on our visual survey of the trays on other tables as we walked in. Our cashier said that it was the star of the aforementioned BBQ review in the newspaper that day.  Having been denied my brisket, I would take this salami as a consolation prize any day.

A quick aside about hot salami. One of my all time sandwiches ever and a Top 10 You Must Eat This In STL foods is the hot salami sandwich at Gioia’s Deli in The Hill neighborhood. I first tasted it in my early 20’s when some girls I new hired me to paint their living and dining rooms in exchange for lunch and beer. Gioia’s was walking distance away and we went there on Monday. I demanded return trips as payment the rest of the week. Recently, Andrew Zimmern and his TV show, Bizarre Foods America, visited St. Louis and stopped by Gioia’s. A somewhat unfortunate behind-the-scenes video explained that the hot salami is really salami de testa… hot tubed head cheese. (There’s a reason you never want to see someone make sausage.)

Gioia’s salami and Adam’s salami have a lot in common, though I’ve only ever had Gioia’s as part of a sandwich. I felt like the Adam’s salami was a little more densely packed, and slightly greasier (maybe they’re the same and the Gioia’s Italian white loaf soaks it up), but it definitely had more complex flavor. You could eat it slice-by-slice, and I must have gotten at least 10 generous slices. I was pretty unprepared for this salami, and anyone who eats it will see why the STL P-D author went nuts for it.

And I stole a couple ribs from Pop.

That's a pretty deep smoke ring

That’s a pretty deep smoke ring

What an impressive smoke ring on those ribs. Deep pink color on both sides. So deep it actually meets at the thin ends of the babybacks. They had a very light bite that pulled the meat in front of your teeth off the rib, but it was smoked well-enough that the remainder of the meat stayed on the bone. I’d consider these perfectly tender, though BBQ competition judges might say they’re just a tad too tender. Whatever. I cleaned those bones and loved every second of it. Get these ribs. I know I will next time.

Our sauce choices weren’t exactly legion like over at Sugarfire, but the three that we had on the table were all really nice and totally distinct from one another.

Tasty triumvirate

Tasty triumvirate

Carolina Vinegar is no lie. It was very thin, a cider vinegar base. It had a great peppery finish and a nice sweet/salt taste. I doused some of my tri-tip and otherwise worthless bread with it and went to town. ¬†Cranberry Cayenne was a thick sauce that balanced sweetness with spice, but I didn’t pick up on any tartness that you might get with cranberries. Nonetheless, it was a nice sauce outside of the mainstream. Sweet Jane Sauce was more like what you’d expect at a local BBQ joint. Nice balance of sweet and spice, with a traditional sauce texture and consistency. My personal bias was towards Carolina Vinegar, but the bottom line of the sauces is that anyone will be happy with at least one of these… or none at all since frankly none of this meat needed sauce.

All that was left was refuse and a sundry half bun. My meal made me quite full, but adding those two ribs got me up to nearly uncomfortably full. I needed a nap badly about 1/2 hour after leaving.

BBQ wreckage

BBQ wreckage

I liked that they served the food, by the way, in a plastic basket lined with a high gauge white Kraft paper instead of butcher paper or something else that either soaks up BBQ meat grease and/or cuts under the serration of my plastic cutlery. A nice touch that enhances the dining experience.

Overall this was a very pleasant BBQ joint experience, and they’ve only been open two months. They need to buy the place next door and knock down a wall for new seating, because it seems like demand is high enough for it. Of course I recommend eating here. I’ll be back soon.

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