Robert McGee
TVWBB Gold Member
I received my Bayou Classic Leg and Wing Rack today. I had already scheduled some drumsticks for my wife and I, so it was a no brainer - try out the new rack.
They say never to change more than one thing at a time. Well, I decided to also try out Larry Wolfe's (aka The Wolfe Pit) Orange Marmelade Sriracha Wings recipe.
My wife and I both are fans of "medium hot" NOT fans of "Fire Alarm Hot". I was just a bit apprehensive as I had never used Sriracha Sauce before.
My fears were unfounded. Frankly, I just trusted in Larry's advice and went with his recipe without adjustment. I would term the sauce as "medium" - just about like I prefer.
We brined the six drumsticks in a medium sized bowl with a tablespoon of Kosher Salt for about 40 minutes before patting dry and grilling. That was enough salt. I added no other spices as the sauce appeared to have enough spice (and did).
The drumsticks cooked slower than laying them on the grill indirect (See Cook's Country Classic Barbecued Chicken). They were just beginning to brown after thirty minutes:
I reversed the rack (be VERY careful not to have the drumsticks fall off the rack) and continued. All cooking was done covered with the vents open. I used a full Weber Chimney of charcoal on one side with a pan on the bottom under the chicken (the picture perspective kind of makes you think that part of the rack is over the coals - not so. The rack is over the throw away pan).
I discovered a disadvantage of the rack - it is difficult to sauce the legs without them falling off the rack. I ended up using the tongs, removing each leg and saucing it off the grill. It doesn't take long and does a better job.
One problem, I didn't start saucing quite early enough and only sauced one time (I was concerned that the chicken would be too done). After thirty minutes and switching the rack, I would suggest you start saucing. I would further suggest at LEAST two times. I believe most would prefer three times. I found no need to finish over direct.
I pulled the chicken when my Thermapen "said" to. To help make up for being "under sauced" I used some of the reserve sauce at the table. It worked beautifully in that role, also.
The skin was crisp and the meat was incredibly tender and juicy. It was also cooked clear through.
I am extremely pleased with both the rack and the sauce.
The rack allows me to do two to four more drumsticks than I can do lying on the grille with the Classic method.
The sauce is not better than regular barbecue sauce - but it is equal to the best I have ever eaten. It is a great choice when I want to "change the pace" or kick it up a notch.
I would like to thank Larry Wolfe for sharing this recipe with us.
Dale53
They say never to change more than one thing at a time. Well, I decided to also try out Larry Wolfe's (aka The Wolfe Pit) Orange Marmelade Sriracha Wings recipe.
My wife and I both are fans of "medium hot" NOT fans of "Fire Alarm Hot". I was just a bit apprehensive as I had never used Sriracha Sauce before.
My fears were unfounded. Frankly, I just trusted in Larry's advice and went with his recipe without adjustment. I would term the sauce as "medium" - just about like I prefer.
We brined the six drumsticks in a medium sized bowl with a tablespoon of Kosher Salt for about 40 minutes before patting dry and grilling. That was enough salt. I added no other spices as the sauce appeared to have enough spice (and did).
The drumsticks cooked slower than laying them on the grill indirect (See Cook's Country Classic Barbecued Chicken). They were just beginning to brown after thirty minutes:
I reversed the rack (be VERY careful not to have the drumsticks fall off the rack) and continued. All cooking was done covered with the vents open. I used a full Weber Chimney of charcoal on one side with a pan on the bottom under the chicken (the picture perspective kind of makes you think that part of the rack is over the coals - not so. The rack is over the throw away pan).
I discovered a disadvantage of the rack - it is difficult to sauce the legs without them falling off the rack. I ended up using the tongs, removing each leg and saucing it off the grill. It doesn't take long and does a better job.
One problem, I didn't start saucing quite early enough and only sauced one time (I was concerned that the chicken would be too done). After thirty minutes and switching the rack, I would suggest you start saucing. I would further suggest at LEAST two times. I believe most would prefer three times. I found no need to finish over direct.
I pulled the chicken when my Thermapen "said" to. To help make up for being "under sauced" I used some of the reserve sauce at the table. It worked beautifully in that role, also.
The skin was crisp and the meat was incredibly tender and juicy. It was also cooked clear through.
I am extremely pleased with both the rack and the sauce.
The rack allows me to do two to four more drumsticks than I can do lying on the grille with the Classic method.
The sauce is not better than regular barbecue sauce - but it is equal to the best I have ever eaten. It is a great choice when I want to "change the pace" or kick it up a notch.
I would like to thank Larry Wolfe for sharing this recipe with us.
Dale53
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