Dwain Pannell
TVWBB Hall of Fame
Yesterday, it was raining again so I pulled the OTS under the Dallas Cowboys Blue EZ Up and fired up a chimney of lump and a chunk of Oak. I dumped the lit onto a little bit of unlit and placed three pounds of wings indirect which had been marinated in some emulsified oil, vinegar, an egg, salt and pepper for four hours (based on Cornell Chicken). I like the way that marinade crisps the skin without frying.
When done they were tossed in some "Zing Sauce"
• 2 teaspoons cornstarch
• 4 teaspoons rice wine vinegar
• 1/2 cup corn syrup
• 1/3 cup sugar
• 1/4 cup chili-garlic sauce (sriracha!)
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
I think I ate about a pound of them. MMM MMM Good!
So today, my goal was lunchtime ribs but since I got my party on last night I got a late start this AM. I fired up the WSM my favorite way: dump charcoal in the ring and throw a lit starter cube on the pile. I trimmed and dusted the single rack with Penzy's Galena Street. In about 30 minutes it was ribs on! Better late than never. Just for general purpose we decided to throw some locally grown sweet corn on as well. We enjoyed the Zing Sauce so much we glazed the ribs with it. SWMBO loves sweet heat. We topped it off with some Cilantro Lime Butter for the smoked corn. Yummpo!
Edit: I am always amazed at how little effort operating the WSM is. I made three vent adjustments and averaged 233* for the 6 hours from when the food went on to when I finished cooking.
When done they were tossed in some "Zing Sauce"
• 2 teaspoons cornstarch
• 4 teaspoons rice wine vinegar
• 1/2 cup corn syrup
• 1/3 cup sugar
• 1/4 cup chili-garlic sauce (sriracha!)
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
I think I ate about a pound of them. MMM MMM Good!
So today, my goal was lunchtime ribs but since I got my party on last night I got a late start this AM. I fired up the WSM my favorite way: dump charcoal in the ring and throw a lit starter cube on the pile. I trimmed and dusted the single rack with Penzy's Galena Street. In about 30 minutes it was ribs on! Better late than never. Just for general purpose we decided to throw some locally grown sweet corn on as well. We enjoyed the Zing Sauce so much we glazed the ribs with it. SWMBO loves sweet heat. We topped it off with some Cilantro Lime Butter for the smoked corn. Yummpo!
Edit: I am always amazed at how little effort operating the WSM is. I made three vent adjustments and averaged 233* for the 6 hours from when the food went on to when I finished cooking.
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after you party last night. 
