Lunch Break Episode 24: Grilled Chicken Wings | REC TEC Grills

twelve o’clock you know what time it isdirect taking a lunch breakhopefully my little buddy will join meshe was a kind of tired kind of a roughday yesterday and she gotta get somework done so hopefully she’ll join us alittle later for today’s episode oflunch break appreciate you guys joiningus today make sure you guys comment downbelow there’s any questions you gotgoing on drop a line let me know whatyou cooking good tonight for lunch orfor dinner and if you are new to the rectech family let me know what reallyyou’re cooking on we’d love to chat withyou guys refresh the feed over here so Ican see all of your fantastic questionsand comments we got Isaac nature are theones and twos today so you guys got somequestions and comments drop them downbelow Tuesday the sun is shiningwe kinda had a crummy weekend in littlelittle Whitney had some storms comeacross definitely one starboard how areyou sir Domeier Jack what’s up buddysandy how’s everybody doing todayalright so we’re gonna do one of myfavorite thanks when you smoked chickenwings right and we got some really goodchicken wings this morning from PublixJenna Publix thank you for allowing meto purchase my limit of two packages ofchicken wings we’re also going to tagthat up with a grilledsalad you were to write a grilled potatosalad and it be deliciousalright so we’ve got our potatoes hereand these are Yukon Gold potatoes thereason why we’re going to use thesepotatoes versus an Idaho I like the sortof the waxy potatoes right where is likea mealy potato makes a great french fryso like an Idaho and a russet they makefantastic french fries but the waxypotatoes in my opinion and I think makesthe best taste l Suzanne thank you forIsabella chef’s coat hopefully she comesout a little later on and joins us justa little bit of a mood so we’ll see butthank you for sending that along superadorable she dressed one of her dolls uptoday in a chef’s jacket walking aroundthe house so hopefully she joins us andappreciate you spreading the rectangleup I’m gonna go ahead and cut up apotato here you can use a mandolin or aknife it’s really up to you we’re gonnacut these potatoes you know we writeabout 1/4 inch thick or so and that’swhat we want right there so we’re goodthese in this bowl we’re gonna cut upthis potato so this is gonna be like awarm potato salad okay it’s great coldbut room temp look or even you know thekiddos are still too warm coming off thegrill I think it’s my favorite way toeat this and we’re basically gonna buildthis potato salad because I don’t knowabout you guys I have chicken wings Ineed some celery I need some carrots anda some blue cheese so we’re gonnabasically put all of that intowhat do you mean by a waxy okay so ifyou look at this potato here it’s notnearly like it’s kind of it looks likewaxy if you will and the starch contenthere is different than a potato that youwould use for mashing so for examplelike a russet or an Idaho makes a greatmashing potato because again thestructure of that potato is a little bitmore of a mealy crumbly or texturewhereas your waxy potatoes have lookedmore firm looking for dense densetexture which makes it great for apotato salad because they’re not goingto fallany questions come across there Izzyit’s not looking everybody’s stilltuning in and saying hello cool we’vegot all the girls fired up behind mebecause we have got bacon going onwe got chicken wings going on we’regonna have potatoes going on you couldeasily do this ahead of time cook thebacon and the potatoes and then get thewings going but I mean we’re gonna livedirect tech lifestyledude allyes Andy you’re completely right thewaxy potatoes do not fall apart shadow -uh can you beat I doubt they’re watchinghe was a recent winner of an RT 340 Ibelieve congratulations there buddy DougWilkerson Modesto California appreciateyou tuning in Oh Jay Smith what’s upbuddy all right so now we’ve got ourpotatoes so we have one of the theclassic every episode questions going onright now am i using no know that thenext the next best one what type of whattype of cutting board do you use andwhere did you get it from is theresomething that you could use as asubstitute for celery in the potatosaladif you like maybe like green means Iwouldn’t cook the green means I wouldprobably grab the hair of a very littlebaby ones leave them raw we got a reallygood snap to it but any sort of crispygreen veggie would be fine if you don’twant to use potatoes you can just pickthem up I’m really good – all right sonow I also like ranch dressing with mychicken wings so we’re gonna put some ofthis ranch powder on these potatoes okayshot out Hidden Valley Ranch to kind ofaccentuate that herbage we’re gonna hitit with that cold uns freaking Greekwe’re gonna get some good flavor hereand then we’re gonna go over the topwith a little bit that bends heifer doesfor that salt pepper garlic paprikachili powdermy hands more than I need to grab alittle cryptic rules nitrile gloveswe’ve got the RT 590 preheated to 300actually 400 degrees right behind I’mthe only fella we burn here the ultrablend pellet rich what’s up in ChicagoBrenda how you guys doing Bryan Jarviswhat’s up everybody you guys need anygood competition rubs sauces glazescheck out Atlanta BB King store calmBryan Jarvis is in the comment sectionso if you guys have some questions onsome you know new exciting drugs goahead and give him a shadow down and Igot hands to do so I’m gonna take thesepotatoes and I’m gonna line them up onthe grades you can easily do itsomething romantic but I want a littlebit of a little bit of char sizzle andsear on those potatoes this is gonna bea little bit of a pain to get it startedbut again they say the juice is worththe squeezeso we’ll let these cook for right about20 to 25 minutes the potatoes will bewill be cooked through and have just alittle bit of color to them tons offlavoryou’re maint gonna give it potato saladthey do like roasted potatoes this is agreat one you can do as well maybe letit go for about 35 minutes or so justlike this get more color – a littlecrisperpeople are asking for the website thatyou get your knives from again[Music]yeah they’re looking for a good valuethere the Fujiwara Series is a good oneif anybody really likes me out there youcan go to the mr. IOU sectionyou know grab one of those and send itmy way I won’t complainit definitely dropped that link sopeople can go look it up or is that itwhere you can shoot me a DM on Facebookgladly attack you with those[Music]alright almost done herelooking goodagain using a girl map would have beeneasier but I want a little bit ofa little bit of char from the Great’sthere you go there’s our potatoes goodto go all right so now one of thechicken wings we’re gonna kind of jumpahead and jump back jump ahead againwe’ve got the arty 700 premium to 250degreesI had these wings on here for rightabout an hour hour and 10 minutes nowwe’re gonna do is we’re gonna increasethat rule 10 bow honeyokay and we’ll let that go maybe 20minutes or so to those wings for allright soso parentsjust like thatand I’ve already washed our ciliary Idon’t mind the leaves in my celery goinginto thethis out that’s gonna give some goodgood color good flavor okay but you wantto make sure if there’s any like dry drycrusty parts just different those butthe leaves and stuff are gonna go insomebody asks is there any news on theAcademy stands right now we’re stillplanning on the June Academy date we’vealso got Academy days in SeptemberOctober so as it stands now completeyou know barring any more delays westill continue with that but make sureyou guys take em to the website we’lllet you know for sure so I’m gonna do isI’m gonna go ahead and cut these up on agood bias will do is I’m gonna turn thatknife kind of long ways you get reallykind of thincan I spy it by his couldonto thereokay and this potato salad is reallylight refreshing good a crunch to itand they get leaves and everything andeverybody in the paper I love theacidity sort of the bitter acidity thatcelery has I think Odyssey it’s one ofthe most underutilized vegetablesa familysomebody asks for the rub that you’reusing on the wings freakin Greek on theon the wings but they take a littlelonger than the show allows so yeahall right so now I’m gonna grabjust like it addsa little bit of sour cream with herbsthis is probably went down about 1/2 cupof sour cream this is optional you canjust use people cheese or ranch dressingbut I prefer the acidity that I get fromthe sour cream and then we’re gonna grabyour favorite blue cheese dressingwhatever it is doesn’t matter I preferthe chunky style I didn’t want to haveto buyextra blue cheese so the chunky styleworks for meand again we’re gonna offset that with alittle bit of that ranch of seasoningagain so I’ve got my blue cheese and myranch a little freaking Greek now thissalad you could do just like this youdon’t have to add the grilled potatoesbut for me I wanted a little bit moresubstance to that salad so I preferagain kind of mixing that carrots thecelery and this would be a great sidewith the wings just like it isokay and that right there clean up mymess herehere’s a tip for you guys think you gota cutting board that’s sliding aroundput a towel underneath and that waywon’t uh it won’t slide aroundthere you go stairs ourselves supersimple any questions already nopeall right so this can go in the fridgeyou know maybe 20 minutes or so butdon’t want to let it sit you know keepthe veggies nice and crisp you know justmaybe 20 minutes so keep a good coalall right so let’s show you how I dothat chick ball wink so we’ve got ourchicken wings here and picked up at thegrocery store earlier today and theseare gonna be the full blink so it’s gotthe drumming either flat in the wingtipnow I’m not a big fan of cooking thesetogether you can absolutely do itbecause the wingtip it’s just it’s justoccupying space so what I like to do isI’ll put it on the cutting board and youcan see where that joint is she justtake your knife and go right throughthat joint and you can save this you cansmoke that off you can use those forchicken stock if you want to cook thattogether that’s fine but typically mywife likes the the flats the kids likemore the drums so again right where thathinge point is right here take thatknife and go right through it just likethatreally simplewe can save those wing tips for stockyou really tastyagain we’ll season these wings up withsome pepper dust a little freaking Greekand a little bit of that Hidden ValleyRanchBrendon Huff how you doing todaypatiently waiting on your Artie 700buddy you we’re gonna have a blastcooking on that grill with the familylast wingused to like it asked what I’ll do isI’m gonna spray this out a little bitI’m sorry I’ll speak upranch seasoningagain a little that freaking GreekI don’t add the oil to the wings there’senough moisture on the skin all thatstuff’s going to stickagain these will go for right about andnow we’re at 250 or 275 I would saythese are smaller wings so normally I’ma 275 guy for about you know 90 minutesand then I crank it up but since theseare smaller I went a little bit lowertempto make sure that they were goodany questions Isaac nope nope all rightlet me go give myall right so this bacon has been on herefor about two hours okay this is at 225degrees we season that up a little bitof that honey rib rub that’s gonna go inthe behave yourself okay you guys nahcome in the other day for cookingsomething without baconpotatoesand they’re just starting to caramelizeagain if you were to look at the potatohere they’re almost cooked but they’regetting pretty darn and tasty maybeanother five ten minutes on those supercrispy looking fantasticand again you can see that fat start tobubble out of the the skin and what youwant to do is we’ll take these wings tooprobably got 210 degrees 200 agentreason internalsuper crispysuper smoky this is likeright hereoh yeah cameraman oh yeah super supersmooth mmm there’s a good bacon baconfire into the salad I mean if you okayI’m serious question serious question ifyou’re eating a salad it’s healthy soI can honestly be okay with myselfeating this salad because I’m using theS word it’s automatically healthy rightya know that’s how it works okay we havea question could you do that sametechnique for candy bacon oh you couldagain I probably would go as long as Idid for the candy bacon but I’d probablyput a little extra brown sugar over thetop now we did use that roster risky’sfunny rib rub for that bacon but youcould brush it a little maple syrupfirst then put some of this on there andthen put some brown sugar on the top[Music]about to 11 to 12[Music]it’s about 180 on that little bit biggerthe flats are about done cool almost nowe’re coming backjust found a big lizardyeah solid five six inches long[Music][Music]it was oncould you use something other than bluecheese you could use your favoritedressing if you were if you were abranch connoisseuryou could have to do ranch one thingthat’s really deliciousgo ahead and make that onion soup mixwith sour creaminstead of dipping your chips in it goahead and use thatmake sure kind of base for thisI’m gonna go ahead we picked up a reallynice sweet Vidalia onionsweet guy DeLeonfor sure[Laughter]I mean down onion it down again no I’mjust goodsomebody joined late and wants to knowwhat type of potatoes you’re using weare using Yukon Gold potatoes you caneasily do this with your favorite waxypotato so again if you like it you’vegot some you know red bliss would befine or if you’ve got some fingerlingpotatoes we got another question thanthe potatoes on why you’re not using thegrill man because I wanted a little bitof crust from the grates and it wouldhave made my life a lot easier andhonestly I had one grow man it was onthe bacon so I got a break when I bringhome somebut if I was smart which you knowsometimes more often than not I wouldhave cooked the bacon ahead of time thenI could use the romanceand scrap of these wings I alright youwanted to sauce your rings you want tograb some buffalo sauce barbecue saucenow would be the time you can brush iton kick them off get a little talk putit back onI’m gonna go ahead and stack these wingsreally crispydelicious great colorI already know they’re gonna taste goodbecause they’re smelling amazingcan I use that front folding shelf stackour wings upand I’m nice we separate the flats fromthe drum ease[Music]goodyou’re gonna get this on the Artie 590again look how good these areyou almost hear him kind of whistlingso we’ve got somebody wanting to knowhow you could get some of your rubs allthe way to Puerto Rico I mean we do shipto the lower 48 I know Puerto Rico is aterritory maybe give us call at theoffice we can get a quote see what it isseven oh six nine to two oh eight ninezeroyou know shipping is just uhunfortunately it’s kind of expensivethis would be a great side like it isbut we’re gonna jack up this potatosalad to a wholethis is kind of like you know I enjoy itGerman potato salad with a bacon fat butmustardso this is kind of like my backyard avariety of that[Music]this one’s being stuckthen we’ve got our grilled potatoes forthe grilled potato salad so we got ourlanes we got the onion the carrotscelery the potatoesalright here we go here’s the magicmoment boom just like that gotta give ita stir the heat from that potato isgonna kind of warm up everything upbacon crunch of the celery the crisp ofcarrotbada-bing bada-boomand easily grab that serving bowlyou’re one of thesejust like thatyou got some extra blue cheese crumblesgo for itsupport shake holdingscouple drum easeeasilylike 40 of these wings let’s go five andfivejust like thatthere you go guys smoked chicken wingsand a grilled blue cheese potatopiece of potato in thereand if Jordan Johnson’s out therewatching our rec tech expert he is achicken wing and aficionado and I know Iwill not eat the wings as well as himbut we’ll give it a shot look at thatflavor for us they’re almost stickycomes right outwhat would be your sauce of choice tocomplement your potato salad for thesewings I mean Jordan I mean for me justlike they are is great you want like alittle sweetness to it you can hit itwith that brick set rules for mebarbecue sauce it’s got a good balanceof acidity it’s kind of that hybrid ofthe vinegar sauce the tomato sauce andthe molasses based but I’ve definitelyburned a roof of my mouth I can feel itbubbling up right nowyep sure did it’s almost as bad as pizzaif you want a little bit more bite to itI know you guys sell us earlier in theweek last week rather we did those porkbelly burnt ends we utilize that Texaswizard glaze that will be banging onthis but we like that ranch flavor thatranch profile it’s kind of our favoritearound my house Kerry absolutely we willget all these recipes emailed up to youso you guys want all of these recipesand rich tip lunch breaks in ourafter-hours programs go to red techrose.com slash lunch break sign up we’llgo ahead and email these out all therecipes will be therethe root my mouth is reallyyeah Brian Jarvis is now below sayingblues hog original definitely if youlike a little bit of a sweet sweet saucethere it’s got good viscosity to it I’ma big fanall right any other questions before weuh before we shut it down we go backthrough hereJackie’s haven’t seen awesome reallychicken legs tonight you could have todo this with chicken legs I’ll take alittle bit longer to cook so I made itgo 275 for about 90 minutes and thenjack it up for the last maybe half-hourso yeah Billy it’s like right therewasn’t thank you didn’t have breakfastI’m hungry alrighty guys well again allof us on all social media I think it’s achef John going live tonight at 5o’clock so you didn’t check in to him hedid some delicious barbecue shrimpyesterday showed you did some amazinggrilled chicken wraps with the spinachtortillas they were on point yesterdayI’ll be going live Wednesday night andThursday night at 5 o’clock so make sureyou tune in and then Jody is given awayin our t700 he spun that wheel last oneday Friday what did it land on thatArtie 700 that is the baddest of the badso Nick that grill ain’t no ain’t nojoke so if you guys want to win Artie700 make sure you jump over to fun dayFriday last week and watch that episodein its entirety and Jodi will tell youhow you can enter to win that fantasticreal Robert we appreciate you tuning inwhat time to jack it up to 400° so yougo loafer you know about 90 minutes orso get some good flavor in there andthen Jack that temp up to kind of crispeverything up and burn your friend alonein the processall right well for my family to yoursall of us in the right tech family staystay stay home cook with your familyenjoy it and we will see you at therectangle