0-400 Wings, Football Guilty Pleasure Foods & Covering the ACE Hardware Show
HowToBBQRight
The hosts discuss various game-day food techniques, including a successful experiment with the '0 to 400' wing method on a pellet grill. The
Key takeaways
- The '0 to 400' wing method on a pellet grill produces crunchy skin and juicy meat by starting wings on a cold grill.
- A premium Rotel cheese dip recipe involves adding breakfast sausage, cream cheese, cumin, and a dash of cayenne.
Main topics
- 0 to 400 Wing Experiment
- Rotel Cheese Dip Recipe
Notable quotes
I want that skin crispy. I want that flavor, but it still stays juicy.
Conclusion
A practical guide for football season entertaining through easy-to-exe
Transcript preview
Speaker 3 (0:00) Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious. And now Speaker 1 (0:09) here's your host, Malcolm and Rochelle Reed. Speaker 3 (0:12) Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed, joined by my lovely, talented wife, Miss Southern Shell. We got Tyler over here on the boards with us today, as usual. Man, it's Speaker 2 (0:25) smelling good in here. We're doing a lunch and learn, Speaker 3 (0:27) huh? I can get used to this, Tyler. A lunch and learn. Yeah, heck yeah. Well, today we've got a few things we're going to talk about. First, we've got some wings right here in front of us. So I'm going to eat some of those right here with y'all. So Speaker 1 (0:40) what's the... Speaker 3 (0:41) Well, you know, we had a big weekend last weekend. It was a big weekend for Ole Miss and Mississippi State. We're going to get into that and what we did. Speaker 1 (0:48) That feels a long time ago. I know, it Speaker 3 (0:50) does, doesn't it? That's a whole week ago. But then... Chell, fresh back from the Ace Hardware show. You went over to Orlando, and I stayed home and played Mr. Mom, so we're going to talk a little bit about what I did playing Mr. Mom this week. And then we're going to talk a little bit about the Hall of Fame ceremony coming up. I got that. We're going to be going to here. Is that next week? Two weeks. Two weeks. Yeah. At the Royal. And then we got to talk football. We'll squeeze some football talk at the end and all that. We've got our college pick them going and I suck at it. We'll talk all about that. But I don't Speaker 2 (1:29) want these wings to get cold. Speaker 1 (1:32) Tyler did an experiment. Yeah. Speaker 2 (1:34) So last week we were talking all about zero to 400 wings. And I really, I feel like when we were talking about last week, I didn't really know a lot about it. I had seen videos where people were kind of doing it and stuff. And after asking all some questions, I did some research and was like, why are people doing this? And so. I wanted to try it out myself for a video for us to put out on how to barbecue at a Killer Hogs. And one of the things people kept saying was if you're doing this on a pellet grill, which is where it's done, most pellet grills, when they're coming up to temperature, smoke a lot, right? Like that's kind of the most smoky, especially our grill is silverback out there. It gets real smoky. And so allegedly it takes on that smoky flavor. Speaker 1 (2:13) More so than Speaker 2 (2:14) putting it on a Speaker 1 (2:15) 500, 400. Go Speaker 2 (2:17) ahead and Speaker 3 (2:17) preheating and put it. Because that's how we do it. We've been doing 400 wing for a while. In fact, as far as like a pellet grill wing goes, I love them because they get crunchy. These are, I can tell by looking at them. Speaker 1 (2:26) Yeah. Speaker 3 (2:27) But this is what we got, y'all. These are whole wings. I hope y'all can see this. I'm going to hold Speaker 1 (2:31) it up to the camera. You don't Speaker 3 (2:32) see that. Whole wing. It does have a nice skin to it. I mean, it's got texture. Speaker 2 (2:37) It looks crunchy. I know it's Speaker 3 (2:39) crunchy because it's. Speaker 2 (2:40) So what did you do, Tyler? All right. So initially, I, so to keep the experiment as controlled as possible, I tried not to change too many variables, right? So all I did was basically I dried the skin really good. I put them in the fridge for 30 minutes. When they came out, I hit them with some cooking spray and then seasoned them up with our wing seasoning, our new wing seasoning. That's all it is. That's pretty much all it is. And you put it on. When I flipped them. After I turned it to 400, you turn it on, put your wings on and stuff, get that going. And then at 30 minutes, I flipped them. When I flipped them, I seasoned them one more time because I didn't want to put anything on them at the end. I didn't want to do butter. I didn't want to do sauce. I just wanted to see if the wings were crunchy, you know? And so that's all they got. And that's actually why I picked wing seasoning because I wanted, I kind of, I was in the mood for Buffalo wings. So it was just sounded. So one hour or how long did it take? I would say it was probably closer to like 45 to 50 minutes that these were on the grill. And they were temping like 45, 50 minutes. And they were, they were like, when I temped them, some of, most of them were 204, 205. Some of them were upwards of 210, depending on how much meat was on them. I knew Speaker 3 (3:45) you'd come running to the office looking for a thermopy. Yeah. Man, Speaker 2 (3:48) these are Speaker 3 (3:49) dang good. These are really good. The crunch is there. The texture's there. I get the heat. You know, that wing season. Yeah, the wing texture is good. It's got a buffalo flavor. Is this just a bottled reach? I made it. Did you Speaker 2 (4:00) really? Yep. Speaker 3 (4:00) Look at that. Like, I Speaker 1 (4:02) like it. Speaker 2 (4:03) Can't have not homemade wings. Clean bones. I love wings. Speaker 1 (4:07) These are really good wings. Just wing seasoning. Speaker 3 (4:11) That Speaker 2 (4:12) is jam up, man. That is really good. Jam up. Speaker 1 (4:15) I'm not just saying that. Speaker 2 (4:16) Me either. When I tried it, I was thinking. And Speaker 1 (4:19) it is Speaker 2 (4:19) lunchtime. Speaker 1 (4:20) Yeah, I hadn't eaten since lunch yesterday, so. Speaker 2 (4:23) When I was doing it, my thought process on it was. In a pinch, if you forget to, or if you want to skip the entire process of waiting for your grill to preheat, I think there was no, like it, to me, it was a lot like a 400 wing. Cause like y'all said, we've been cooking them like that for a long time. I didn't necessarily pick up on any extra smoke, I would say. I don't think there's any more smoky flavor Speaker 3 (4:47) than normal. Speaker 2 (4:49) So Speaker 3 (4:49) did you look and see how long it took to get from zero to 400? I think it took about 12 minutes. So it doesn't take long. Especially, I have noticed this too, depending on the size of your pellet grill. A bigger pellet grill, it's more airy to heat up. It's going to take it a little bit longer. But that Grilla. It's kind of a smaller one, you know, it's more of a backyard style family pellet grill, introductory pellet grill, which I love cooking on. I cook on them all the time, but it heats up pretty quick. But man, texture on these is spot on. I mean, you took them far enough. That's my, that's my big hang up with the wing. People don't take them far enough. I don't want a rubbery chicken wing. I want it to jump off the bone. I want that skin crispy. I want that flavor, but it still stays juicy. I mean, there's not much to a wing, you know? And that fat, rendering that fat on that skin is what makes them so juicy. Yeah. Speaker 2 (5:38) And Speaker 3 (5:39) 400 does that. Speaker 2 (5:41) Yeah, so I think it was a positive experiment. I definitely, like I said, you're saving yourself like 12, 13 minutes by just throwing them on the pit. I don't think that anything, it didn't take away from anything of a 400 wing. So overall. Did Speaker 3 (5:54) you Speaker 2 (5:54) set Speaker 3 (5:54) it to 400? I did. Or Speaker 2 (5:55) did you Speaker 3 (5:55) stage it through? Speaker 2 (5:57) I did 400. So I put all the wings on. I tried to get a shot as best I could that the grill was off and then kind of panning up to me putting wings on the grill while it was off and then set it to 400. And the only thing I did after that was flip it. Throw some seasoning on and called it a day. That's too easy, man. Speaker 1 (6:14) There's some of the better wings I've had in a minute. Speaker 2 (6:17) And that wing seasoning, like, I don't know. It's like. Speaker 1 (6:20) It's got enough spice, salt, buttery. It tastes like it's been tossed in a buffalo sauce without tossing in a buffalo sauce. Speaker 2 (6:27) And it's like one of those things where it's like you can use way more than you think you can. And like I was kind of worried because I was like layering it on, layering it on, trying to get really good shots. And I was like, man, these are probably going to be kind of salty. And it's not at all. Like it's got just the right amount in my opinion. That's a smooth little four-piece snack right there. I Speaker 3 (6:44) demolished it. That was good, man. Thank you. No problem. I would call that a success. I don't know if you get any more smoke flavor, like you said, but the technique is solid. One Speaker 1 (6:55) thing I would like to try is take it straight from the pack and cook them at 400 and then dry them, like kind of do a test between those. How important is the dry? Oh, Speaker 3 (7:07) I got you. Because I think that, to me, that's what makes the pellet grill too. You got to have that skin dry and you got to have a fat on it, like a cooking spray. It's something simple. When I talk cooking, we're just talking Pam. Just hit them with Pam and then season them. Did you do that with these? Yep. That's all we had was Pam. I mean, it's that easy. Speaker 3 (7:27) Yep. Anybody could do that right there. Anybody. Because you're not doing anything. Speaker 1 (7:32) The ranch is really good. I know. Speaker 3 (7:35) Love it. Love it. Love it. Speaker 1 (7:37) You go ahead and get started. So, yeah. Speaker 3 (7:40) Well, so we went and hung out with some of our friends over in Arkansas last weekend, watched football. That's pretty much all we did. And I was going to talk about some of the things we cooked. And I'm telling you, Shel. The best football food. This is a question for you. It's a question for myself, really, because I think it probably is. My answer is yes. It's Rotel cheese dip. The number one football food. I know we're sitting here eating wings after eating a delicious wing like that. But, man, Rotel's good. I think I've got the recipe for it. Speaker 1 (8:14) You did a really, really good one. Oh. And it was not your typical recipe. Speaker 3 (8:19) No, no. I mean, so Rotel. Everybody knows Velveeta cheese, can of diced green chilies and tomatoes. It's a Rotel brand. That's why it's called Rotel cheese dip. And usually Speaker 2 (8:31) that's about it. Yeah. Speaker 3 (8:32) I mean, that's the way I grew up. My mom would block up the Rotel. Put it in the microwave, melt it, add the Rotel, stir it, you know, stir it all up, melt it again. It's good to go. But we figured out, and then everybody started doing it, adding sausage to it. Speaker 1 (8:46) Some people add beef, but the sausage is more flavor. No, Speaker 3 (8:48) you Speaker 1 (8:48) got to Speaker 3 (8:49) use breakfast Speaker 1 (8:49) sausage. Speaker 3 (8:49) That's what I've always used. I like a meaty Rotel. And it's really just a good cheese dip. But I also add one block of cream cheese. So my version is Velveeta and cream cheese. With the can of Rotel. Now, depending on how much you want to make, if you're making the big block of, was that a two-pound block of Velveeta, you need two cans of diced green chilies and tomatoes of Rotel. You can get the hot ones. I usually get the original diced. I don't get the mild or the hot or the fire-roasted. I just get the original diced green chilies, tomatoes and green chilies. Two cans per two pounds of Velveeta, one block. softened block of eight ounces of Philadelphia cream cheese, one pound of breakfast sausage browned up. And that's all that goes in there. Speaker 1 (9:37) I saw you seasoning it. I was going to get Speaker 3 (9:39) to that. That goes in your crock pot. Now, we put this in a crock pot. Usually put it, depending on how long it's going to be before you eat it, start it out on low. You know, let it melt slow. But as it gets melted and I can start, because it looks nasty at first. Oh, yeah. Once it starts melt, the cheese starts melting, starts coming together, that's when I season it. And so, to me, it's got to have, it has to have ground cumin in it. That's what makes it taste like really good Rotel. And so I put cumin in it. I usually hit it with a little bit of pepper. I don't add any extra salt. I think there's enough in that sausage and in that Velveeta. There's enough salt in it where it doesn't need extra salt, but it needs a bump of cayenne just to give it a little more heat. Usually if I have Mexican oregano, which I usually keep in the pantry for doing Mexican style dishes, I'll hit just a little bit of. of Mexican oregano, and I put a little bit of grande gringo in it just to give it that southwest flair. Speaker 1 (10:34) I saw you putting a little hot sauce, too. Speaker 3 (10:36) And a dash or two of hot sauce. Speaker 1 (10:38) You can't give way on my signature. Speaker 3 (10:40) But you mix all that up, and you just put it in a crock pot with the lid and keep it on low. And as it comes together, you bump it down to warm, and it'll stay that way. You don't want it, say, bubbling. It doesn't need to be trying to simmer or anything in there. Once it gets to come together, it'll hold it warm. And that's just every football party I think I've ever been to has had Rotel. I mean, they don't always, I love chicken wings and I love wings at a, but you don't always get that, but I don't care if we were going to somebody's house or going to a tailgate or something, somebody was bringing Rotel. Speaker 1 (11:11) I also think like we'll smoke some wings just on a random night, you know, we'll, we'll do some sliders on Speaker 3 (11:19) a Speaker 1 (11:19) random night, but you're only doing Rotel if you're having a party or, you know, having an event. Yeah. Speaker 3 (11:24) But I mean, that's just. It's a classic. Makes it special. It's a classic. You could do it on the smoker if you want to. It's good on the smoker. You know, typically we just do it in a crock pot and then you can just bring it to the party and plug it in somewhere. If you ain't got a plug, like if you're out, get you one of those little Milwaukee battery packs. Speaker 1 (11:43) Oh, I saw a bunch at the A. At the A show? Yeah. Those are, oh, they probably had a whole Milwaukee booth, didn't they? Oh, it's huge. They had a cooler, a Milwaukee cooler that they had to fix and come out with. Yeah. That's pretty cool. Speaker 3 (11:56) What do you serve? What's your favorite thing to go with Rotel? Dipping-wise. Speaker 1 (12:01) I like the scoopable ones. Speaker 3 (12:03) Me too. Speaker 1 (12:03) Whether it's the, not necessarily the Fritos scoops. They're a little too salty for Rotel. I like the Tostitos scoops or something like that. Because I just go by and. Speaker 2 (12:13) Yeah. Speaker 3 (12:14) I prefer any kind of scoop for eating sausage Rotel. Speaker 2 (12:19) If it's Speaker 3 (12:20) nachos, Speaker 2 (12:21) if I'm doing nachos Speaker 3 (12:22) and doing nacho machine or whatever, nacho cheese sauce. It's the round tortilla chips, the flat rounds. Those are like the ones you get at a ballpark. Speaker 1 (12:31) Yeah, that's ideal. I don't know what it is. Speaker 3 (12:32) That's ideal. But that's not my favorite one to go with. Rotel cheese dip. I want something I can scoop with. So it's going to either be the Tostitos scoops or the Fritos. Speaker 1 (12:45) See, I think. I do like Fritos. You do like the Fritos? Yeah, yeah. To me, the Fritos is more of like chicken. Buffalo chicken dip, you Speaker 3 (12:52) know. I agree with that. You need a sturdier, you need something sturdier with it. But see, with this having the sausage in it and everything else that, you know, the cheese is thick in the, in the Rotel. That's why I like something heavier. So the Frito scoop works. But, you know, I also had to have some dogs. I know we talk about hot dogs all the time. You're not going to beat a quarter pound smoked hot dog. They're too easy. You get the Nathan's brand. There's eight of them in a pack and they're monsters. Speaker 3 (13:19) What sets them over the top is the way I do the buns. Speaker 1 (13:21) We've gotten some Sam's ones, too. Yeah, the Sam ones are good. They're about the same as Nathan, yeah. But the Nathan's are hard to Speaker 3 (13:26) beat. Yeah. Smoked 250, about 45 minutes, until they're sweaty. I'm talking about that skin starting to bubble a little bit. You know, you can see it trying to breathe. It's trying to let out some of that juice in that dog. Don't poke it. Don't worry about checking that internal temperature. Speaker 2 (13:42) Just Speaker 3 (13:43) put it on there and let it get good and sweaty. I roll them about halfway. So after about 20, 25 minutes, I go out there and roll them over on the pellet grill. 250 degrees, 45 minutes is the perfect smoked hot dog. On a quarter pounder. I don't know. It's been so long since I bought a regular hot dog. I know, I know. I've been buying these biggins. I don't remember myself. I moved to the big dog. But I take these. These buns, they might arguably. the best hot dog bun. It's a Pepperidge Farm top split. And the reason why I like the top splits is you never have to worry about that bun coming to half. Yes, I Speaker 1 (14:19) hate that. And all your toppings, you know, your good stuff oozes out. You might Speaker 3 (14:23) not think that quarter pound dog, the bun, the dog to bun ratio is just right on them colossals with that top split Pepperidge Farm. But here's the, here's the kicker. And I had more people ask me, what did you do to those hot dog buns? It's super simple. I take It's an olive oil and sea salt butter tub. Land O'Lakes, I think my brand. Let it sit out for a little bit. Speaker 1 (14:46) You could use any butter, but that one just has the best flavor. It does. I don't know what it Speaker 3 (14:50) is. I Speaker 1 (14:50) don't know why it's so good. Speaker 3 (14:51) But I take that and I let it sit out and get soft. And then I take my butter knife and I just smear a light layer over every side of that hot dog bun. And then I got my little griddle cast iron, the little small, you know, the little flat one. On about. I don't know, four or five on the stove. What's that, medium? Not medium high, just medium. I let it get good and hot. I put a little butter on there and let it see what it's going to do. And then I do those buns. Usually I can do three of them at a time, but I just put them in there and rotate them. They go about 60 seconds, rotate it every side, even the tops and the bottoms, and they get this toast on them. And then when you set those off to the side, they sit there and they steam a little bit. And you drop that dog in them and it's got like the outside is, I don't know how to take, I don't know how to describe it. It's toasted. It's buttery toasted, but then it's soft and pillowy on the inside. And it just goes with it. It just goes with the hot dog. Speaker 1 (15:45) And you also had all the toppings if you wanted to do whatever you want to do. You can do whatever kind you want. My idea, mine is Speaker 3 (15:53) I want spicy brown mustard on the bottom of the bun, my dog on top, a little relish, a little. Sweet relish? Yeah, usually that's what I have. I will do dill, but I'm not picky on it. I just want the relish and then diced onions on top. And then another one line of mustard right over the top of that. And that's the perfect dog. Speaker 1 (16:16) Spicy brown mustard. No ketchup. No ketchup. Speaker 3 (16:20) No, I don't. Ketchup does not go on a dog. Speaker 1 (16:23) Whatever. Speaker 3 (16:24) You do whatever you want to do. Because I know what you're going to say. Okay, tell me your perfect dog. Speaker 1 (16:30) Mayonnaise. Speaker 3 (16:31) Maybe two. Speaker 1 (16:32) Squirt a blue plate. Speaker 3 (16:34) Squirt a blue plate. Speaker 1 (16:35) Yeah. Speaker 3 (16:36) Or two. Speaker 1 (16:37) Dog. And then. A lot of ketchup goes on one side and a lot of sweet relish goes on another. Now, if there's some onions and stuff, yeah, I'll throw an onion or a pepper or something on there. Speaker 3 (16:47) That's how you want it. Speaker 1 (16:48) Yeah, but the bases. Speaker 3 (16:49) Yeah. Blue plate. So, a neighbor showed up. They brought smoked wings, chicken bacon ranch sliders. What else did we have? The mac and cheese. Somebody brought some pork loin sliced up. And then somebody brought some cookies that were really good. I think Lauren. Did Lauren bring those? Yes. They were caramel. Salted caramel cookies. Yeah, salted caramel cookies. Baked salted caramel cookies. I don't care if they were breaking. I don't know if they were bake and break or what. They were good, though. But that was our day. We spent that whole day Saturday. Doing nothing. Doing Speaker 2 (17:21) nothing.