Country Style Boneless Pork Rib Burnt Ends & Kickin’ Chicken Grilled Wings

hi everybody I’m Mike and thanks forturning into lunch bucket leftoverstogether we’re gonna make a meal that’sso good you’ll want to take theleftovers for lunch tomorrow at workwe’re going to start with a mixed grillwe’re gonna consists of boneless countryribs that we turn into burn ends inaddition to that we’ll also make sweetand fiery grilled wings hot and fast onthe grill will also go with somepotatoes that we turn into wedges withsome spices in olive oil it’ll be greatand it’s guaranteed to wow everybody atthe table so if you’re ready I’m readylet’s get started start with making ourinjection we’re going to take normalapple juice in addition to that we’regonna take some Mississippi grind andwe’ll mix in a little bit of AP and thenfor that firey note that we’re going touse we’re going to put in some cayennejust a little bit but not enough to makemama notice the change and complainabout it so I’ve got the apple juice onthe stove heating up we don’t want to goto a full boil we just want to let itsimmer so that when we take our variousseasonings and have them all ground upthey’re already nice and fine so theyincorporate into the apple juice andmake it just a normal injection so whilethe apple juice is coming up to tempwe’re just gonna take the spices we’regonna put it in the pesto and it’s okayto use as much as you want it’s okay toalso use whatever you have laying aroundthe house you gotta remember that mykitchen is not like your kitchen and soI’m not always gonna have the samethings that everybody else has on theirshelves so all we’re gonna do is takeour live stone and grind it up so thatwe get a nice fine powder this will helpto break it down that much easier whenthe when the apple juice is up to ten begood so looks like the apple juice issimmering so let’s take a look and seehow it works out so now that I’ve gotthe spices all ground upand the apple juice is almost up totemperature it looks like we’re gettingpretty close to starting to mix the twoand make our injection as you can seeI’ve got the apple juice almost up totemp as you can tell by the steam that’sstarting to come off I’ve got my powderhere and you can tell it’s pretty fineso it’s ready to be incorporated intothe apple juice once it gets all mixedin and saturated so I’m just going tostart to sprinkle some in to let itstart to mix in we want to get it to apoint where the apple juice getssaturated but not so much so that itstarts to settle on the bottomremember we want it to be consistent andnot not start to powder up at the bottomso just take a regular stirrer and startto mix it in all right we’ll just take apinch at a time what we’re basicallydoing is just adding flavour to theapple juice so that it becomes more ofan injection and we get the theinjection into the heart of the meat asits as it cooks or grills they want tojust keep stirring it don’t want to letup on it just keep stirring it keepingit on relatively lower teeth as you cansee that by the steam that’s coming offit’s starting to really get up totemperature I’ll pull it in a littlecloser so you can take a closer look andsee but you can see that it’s startingto get to the bottom there so with thatin mind it looks like we’ve got justabout enough of the seasoning in thereand we don’t need to add any more wewant this seasoning that’s in there tostart breaking down and get saturatedyeah I think we’re getting pretty closeto the point where we’re ready to takethe heat off and let it start to cooldown and once it gets cooled down we’llput it back in the bottle that the applejuice came in and let it getrefrigerated until we’re ready to injectit it’s just about at a point where it’svery very evenly distributed throughoutthe apple juicy and I think we’re at apoint now where it’s ready to come offthe heat and we can let it cool get itback in the bottle so now that theinjection has cooled down enough I’mgoing to go ahead and put it back in thebottle that the apple juice came in andit’ll go into the refrigerator to cooldown as you can see it’s niceconsistency and there’s no settlement onthe bottom and it looks like it’s goingto be in good shape while we got thefire cookin we’ll go back inside and getthe injection going and get the porkseasoned before we get up to temp thatway we’re all set and ready to go so I’mgoing to just start with a wax cube it’svery basic very simple and it lightsfast and it’s reliable when I start afire I usually go with a little moundaround the outer edge of the wax cubeand then I’ll just start to slowly buildon top of it that way the charcoalcatches on after after a little while soI just slowly build up the coals rightaround the fire while we’re waiting forthe grill to get up to temperature nowit’s time to get the pork started sowe’re going to start out with a rack ofthe boneless country ribs that we’regoing to use as our base for the burntends we’re going to start out by simplytaking that injection that we madeearlier and just going right on down theends of the meat and injecting it injust a little bit this meat is supersuper lean so you want to try to get asmuch moisture and flavor into the meatas you possibly can you got to becareful though because sometimes whenyou’re injecting the meat it will startto spray out so one trick that I’velearned when injecting is to pinch offthe end where the needle goes inand that way it minimizes any any of thethe sprain of the injection so the onlyspice in I’m going to put on the pork isgoing to be the Mississippi grind it’sgoing to stay consistent with the rubthat William injected in addition tothat it’s also got a nice sweet flavorwhich is what I like to put on in porkand I’ll just do all four sides evenlyget an a probe inject it into it for thetemp control and we’ll be in businessso as you can see I got all the piecesnicely coated on all four sides and I’lljust put it right on the smokersomewhere between 225 and 240 I think iswhere we’ll hover and this should takeme a couple hours to get done and thenonce we get it to a point of about 180190 degrees we’ll pull it cube it up putit in some sauce and then right back ina pan to finish up until we get to about205 anyway hang around we’re makingprogress rather than inject eachindividual piece of chicken I decided tojust pour the remaining apple juice andspices into a pan and let the chickenbrine until it’s time to put on thegrill and this is what I’m gonna comeout with I just didn’t temperature checkon my egg horn and this is the problemyou run into when it spikes to highsthat your meat cooks too fast and Ithink that’s what’s going on right nowas I’m already up to 165 degreesFahrenheit for the pork temp and it’sbeen just about 45 minutes a littlefaster than I would have wanted so I gotto figure out how to slow it down andsave this cook since the temps keepsspiking I have to be super super mindfulabout what’s going on with it and notovercook the meat the way I’m going todo that is by closing off all the ventsbut in addition to that I also have tokeep spraying the meat so that itdoesn’t dry out too fast I’m gonna dothat with apple cider vinegar which willhelp to not only cool the meat but helpto keep it nice and moistI ran into a little bit of a problemwith my grill temps they went a littlehigher than I would have wanted so ittook me a little longer to get the meatdown than what I had anticipated butjust in burping the grill and closingoff all the vents it looks like I goteverything under control and I’m gonnabe right on track to where I wanted tobe it looks like according to thethermapen the temperatures are rightabout where they should be for the porktime to get them pulled and let’s getthem in some soft looking at the meat itlooks like it’s in pretty good shapeyou’re not seeing a whole lot of the rubcoming off on my finger so that meansthat the outside is pretty dry so Ithink the best thing to do now let’s getthem off so this is where things arereally gonna start coming together we’regonna take the pork cube it up put it inthe pan mix it in with some butter somebrown sugar that leftover rub that weground out this morning and we’ll mix itin with some sauce we’ll start bycutting everything up into little 1x1cubes and then put it into a littlealuminum foil pan at that point we willthen add in the brown sugar the sauceand the leftover rope that we had fromearlier taking the seasoning from thismorning just spread it throughout grabsome brown sugar we’ll add in some sauceand this is just stuff that I had in myrefrigerator this is what it should looklike when it goes back on the grill nowtime to get it covered up so for thesides I’m going to take three potatoes iquartered them up covered them in someolive oil and now I’m putting them ontop of a grilling pad once I do that Iwill thenadd some grilling spices to them andabout 30 to 40 minutes they’ll beabsolutely fantastic nice and toasty andit’s a nice twist on baked potato aWhigs have been brining pretty much allday and they’re ready to now go on thegrill as well so you’re going to putthem with the spice side down and thenwe’ll get them covered in two differentspices so we’re going to start out withthis kickin chicken it’s gonna give anice after bite to it we want that to bethe second taste that you get when youchop into one then we’ll follow that upwith a honey Hickory which will be anice sweet taste it will help to offseta lot of the spiciness from the kickinchicken let’s turn the potatoes and thenwe’ll follow that up with a littlesprinkling on the vegetables seasonedchickens really starting to come alonglet’s take a look and see what thethermapen says you can see that it’sgetting there take a look at a flat youcan see that the flat is right on themoneyso we’re gonna pull the flats over tothe side and keep the drums on the heatand we should be done pretty soon stay149 149 150 151 and take a look at aflat we’re at 170 177 so I’d say theflats are there so now that we’refinished you can see with a little bitof patience you can make a great mealwith things that you have laying aroundyour house in your freezerI can’t wait to dig into it if you likedwhat you saw please click on subscribeas I’ll try to put videos out on aregular basis thanks again for turningin