Georgia's BBQ and Vinegar sauces are fantastic finishing sauces. In other words, about 5 - 10 minutes before you pull your meat of choice off of the smoker or grill (or out of the oven), baste it with sauce and then once more right before serving. Before that last baste and when using as a dipping sauce, Scott also recommends warming the sauce quickly in the microwave or in a sauce pan on the stove. This will intensify the flavors!
Here's a listing of suggested sauce pairings. This is Scott's preference, so of course, yours may be a bit different, but this is a good place to start with them.
Cooking Tip: Ever wonder why your meat burns quickly when grilling? More than likely you are putting your sauce on the meat too early. Do NOT baste your meat throughout the grilling or smoking process as the sugars in the sauce will cause it to burn. Best to wait until last 5 - 10 minutes.This is the case with most BBQ sauces!
This recipe is primarily for a grill/smoker but can be done in an oven using a roasting pan.
At your local butcher or grocery store, purchase fresh chicken wings. Ask the butcher to cut up the wings (time saver). The tips can be used to make stock or thrown away. Wash the wings with cold water and remove any cartilage from the ends. Always wash your hands with soap and water after handling raw chicken.
In a small bowl add a garden variety of your favorite spices. I have used black pepper, garlic powder, onion powder, rosemary, thyme, bay leaves, paprika, small amounts of crushed red pepper and cayenne pepper. The amounts and which ones of each vary each time I cook. Blend together with a fork.
In a large bowl mix 2 parts white vinegar, 1 part apple cider vinegar and 1 part water. Mix in your spices with good agitation. Add the chicken wings and be sure the wings are fully covered. Cover the bowl with a clear plastic wrap and refrigerate 45 minutes to an hour before grilling/smoking.
Have in hand your favorite cold beverage and fire up the grill/smoker to around 250° using your favorite charcoal, adding wood for smoke right before you place the meat on the grill/smoker. For gas grills make a small boat with aluminum foil and fill with wood chips for smoke, if you so desire. I’m a traditionalist and enjoy hickory. I encourage you to experiment with other types of wood to taste the different flavors.
With the grill/smoker ready for service add the wings and close the lid. After about 7 -9 minutes check the wings, using tongs to look at the bottom side. As they start to brown you will want to turn them and spoon a little of the left over vinegar/spice marinade on the wings the first couple turns. Check the wings about every 10 minutes turning them and moving around hot spots keeping the meat cooking evenly. The meat just turns out better when cooked slowly. I really enjoy quality time with my grill/smoker. Having a cold beverage and relishing my time on the deck with friends and family watching the BGE running along just like a choo choo train!
I prefer crispy wings so please watch them closely. This is an acquired feel for doneness after years of trial and error. For crispy wings there is a fine line between “just right” and burning them. You have to start the process to perfect the craft.
Wash out the bowl with soap and water or get a clean bowl. When the wings are done put your favorite Georgia’s Barbecue Sauce into the bowl and flip till wings are coated with sauce.
I am a traditionalist when it comes to barbeque -- low, slow and savory with a great sauce. Growing up in Georgia the meat was succulent and the sauce sassy! My recipe takes time but will be well worth it. I’ve been smoking and cooking on a Big Green Egg (BGE) since 1986 but think these methods will work with most smokers.
To start, I always look for butts in the 8 lbs. range, untrimmed. A good fat cap is a must. The best way to assure this is to purchase them from a butcher or ask for them in the double cryovac packaging (around 16+ Lbs). This is a good investment of your time so I make the best of it. You can always freeze the extra meat to be enjoyed later or have a family member or a friend go in with you on the purchase.
Always rinse the meat with cold water and pat dry with a paper towel. This is the point where most would inject and rub the butts, but to try it GA style, I encourage you to NOT over-doctor it and let the meat stand on its own with just salt and pepper. You'll be surprised how good it is, trust me. Next, load up the smoker with fuel - lump charcoal, charcoal, or wood (hickory is my GA style) for smoke, building a good hot fire (do not skimp on the fuel). Some people prefer heavy smoke and of course some like it lite. For heavy smoke, cover your coals with chunks of hickory, usually 3 or 4 pieces will work.
Place the butts on the grate fat side up. Using direct heat, you have heat and smoke hitting the butts. There is another factor that is not mentioned much. The drippings from the fat hit the fire and create a marriage made in heaven! BBQ Guru sells an electronic controller that attaches to the grate and a probe for the meat with a blower that keeps the temperature constant and makes your life easy. With or without it cook at 225° until the internal temperature is 195°, there will be a stall around 180° don’t worry, usually 12 to 16 hours depending on the size.
At this point you are half way done.
Take the butts off the smoker, pull out the bone and put them in Reynolds Oven Bags and into the oven at 180° for 8 – 12 hours. This will render most of the fat and all that will be left is some membrane. Place the butt in a large roasting pan and with a very sharp knife cut the bark off the bottom and combine it with some of the bacon like surface that was once the fat cap. Put this mixture in a food processor to chop them up, being careful not to pulverize. With two forks pull the meat that is resting into pieces and also pull out any membrane or fat. Now with two hands work the chopped bark into the pulled pork. Drizzle Georgia’s Vinegar Barbeque Sauce over the meat, mix it in, and serve.
Great with crackers, chips and fresh veggies!
1/4 cup + 2 tablespoons of Georgia's Gourmet or Vinegar Barbeque Sauce
4 oz. Cream Cheese
Combine ingredients and whisk until smooth.