Smoked Lumberjack Meat Log
For the marinade:
Juice of 3 limes, plus 2 tsp. zest
2 cloves garlic, peeled and smashed
1/2 c. soy sauce
1/2 c. vegetable oil
1/4 c. your favorite hot sauce
2 tsp. coarsely ground black pepper
For the wings and sauce:
3 lbs. chicken wings, separated at the joints, tips discarded
Lime wedges, for serving
8 Tbsp. butter
1/2 c. your favorite hot sauce
Chopped chives or scallions, for garnish
Steven’s Miami Chicken Wings
We teamed up with Steven Raichlen to create this unique and flavorful take on smoked beef ribs. Steven is an icon of the industry and considered an authority on all things smoke. He’s the creator of The Barbecue Bible, host of Project Fire, and author of many critically acclaimed books such as Project Smoke, Project Fire, and The Brisket Chronicles.
– Combine the ingredients for the marinade in a large bowl and whisk until smooth. Add the chicken wings and toss to coat. Marinate, covered, in the refrigerator for at least 4 hours, but preferably overnight. Turn the wings several times.
– Heat your Green Mountain Grill to 375 degrees. Brush the grill grate clean and oil it well.
– Drain the wings; discard the marinade. Arrange on the grate. (Don’t crowd.) Grill until nicely browned and cooked through, 40 to 50 minutes depending on the size of the wings. Turn once halfway through. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone. You can use a digital thermometer to check that the internal temperature reaches a safe 165°F.
– In the meantime, melt the butter in a small saucepan over medium heat. Whisk in the hot sauce and keep warm.
– Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. (Re-whisk the sauce if necessary.) Pour the remaining butter mixture on top and dust with chopped chives. Serve with the lime wedges.
Contributed by >> Steven Raichlen of barbecuebible.com