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John Setzler

Wings & Bleu Cheese Dip

24 posts in this topic

 

Since Super Bowl is just around the corner, I figured I'd whip up some wings and some of my favorite homemade bleu cheese dip...

 

Bleu Cheese Dip:
 
2 cups sour cream
1 cup crumbled bleu cheese
1 clove finely minced garlic
juice of 1/2 lemon
dash of salt
 
Mix all ingredients, cover and refrigerate until ready to use...
 
Sauce #1:
 
1 cup Frank's Red Hot sauce
1 stick unsalted butter (4 ounces)
2 cloves minced garlic
2 tsp minced ginger
 
Bring to a simmer and keep warm until ready to use...
 
Sauce #2:
 
1 cup Frank's Red Hot sauce
1 stick unsalted butter (4 ounces)
1/4 cup brown sugar
1/2 cup Jack Daniels Tennessee Honey (or your favorite whiskey)
1/4 cup orange juice
 
Bring to a simmer and keep warm until ready to use...
 
Wing Dry Seasoning
 
1/4 cup chili powder
1 tbsp turbinado (or brown) sugar
1 tbsp white sugar
1 tsp garlic salt
1 tsp black pepper
1 tsp kosher salt

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Well, the bleu cheese dip is really awesome too.  I can't buy bleu cheese dressing that is anywhere near as good but man this stuff is expensive to make.  That batch has $5-6 worth of crumbled bleu cheese in it.  I need to find a cheaper source :)

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Well, the bleu cheese dip is really awesome too.  I can't buy bleu cheese dressing that is anywhere near as good but man this stuff is expensive to make.  That batch has $5-6 worth of crumbled bleu cheese in it.  I need to find a cheaper source :)

 

 

My sister works at a gourmet cheese house here in town so I may need to stop in there and get a nice hunk of some good bleu cheese and try the dip as well. That was a nice looking cook, I really liked the way you cooked your wings, I think that went a long way to impart great flavor vs just cooking them indirect/direct and then saucing.

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Well, the bleu cheese dip is really awesome too.  I can't buy bleu cheese dressing that is anywhere near as good but man this stuff is expensive to make.  That batch has $5-6 worth of crumbled bleu cheese in it.  I need to find a cheaper source :)

 

 

My sister works at a gourmet cheese house here in town so I may need to stop in there and get a nice hunk of some good bleu cheese and try the dip as well. That was a nice looking cook, I really liked the way you cooked your wings, I think that went a long way to impart great flavor vs just cooking them indirect/direct and then saucing.

 

 

There are a lot of different ways to successfully cook wings, and each way renders something different.  Grilling them is NOT my preferred method but since I run a grilling channel on YouTube, that's what I do :)  Wings are best when they are deep fried.  Well... I'll have to say that my experimental 'combo' cook of a batch of wings a while back was the best.  I seasoned and smoked the wings at 225 for about 45 minutes to start with to get some smoke on them.  At that point, I floured them and gave them a dip in my secret dip and finished them off in a deep fryer before saucing them.  THAT is the right way to do wings ;)

Big Dawg, philpom, JerryT and 3 others like this

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Well, the bleu cheese dip is really awesome too.  I can't buy bleu cheese dressing that is anywhere near as good but man this stuff is expensive to make.  That batch has $5-6 worth of crumbled bleu cheese in it.  I need to find a cheaper source :)

 

 

My sister works at a gourmet cheese house here in town so I may need to stop in there and get a nice hunk of some good bleu cheese and try the dip as well. That was a nice looking cook, I really liked the way you cooked your wings, I think that went a long way to impart great flavor vs just cooking them indirect/direct and then saucing.

 

 

There are a lot of different ways to successfully cook wings, and each way renders something different.  Grilling them is NOT my preferred method but since I run a grilling channel on YouTube, that's what I do :)  Wings are best when they are deep fried.  Well... I'll have to say that my experimental 'combo' cook of a batch of wings a while back was the best.  I seasoned and smoked the wings at 225 for about 45 minutes to start with to get some smoke on them.  At that point, I floured them and gave them a dip in my secret dip and finished them off in a deep fryer before saucing them.  THAT is the right way to do wings ;)

 

 

I always thought wings had to be fried until I ate some from a little join in Cookeville, Tn by the name of Moogie's. They had smoked wings and I thought they were fantastic! I never cared much for breaded wings, if they are fried I prefer them to be fried without flour/breading. I really like how the wings and skin turn out when I spatchcock a chicken, that is how I will try to make some wings next chance I do them, seasoned up nice, cooked indirect at about 400°F, and tossed in a sauce made with Frank's Red Hot! I love how the Kamado can take away the really unhealthy elements of cooking food like this, such as frying, but yet still make a finished product that is just as good if not better. 

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John, I disagree, I LOVE grilled / smoked wings. 300-350 for an hour or hour and a half indirect, YUMMY! The last batch I made was perfect, the meat was falling off the bone like good ribs. The sweet and spicy combo of honey and chipotle in adobo can almost turn a veggiterian away from the dark side

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As always, a very inspiring, instructional video, professionally presented.  Good job, John.

Hemmingway was a little surprised by that intruder on HIS counter space, but handled it well, I think.

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Really great  dip, seasoning and sauces John, I have struggled to find a blue cheese dip that my wife likes but I know she'll like this one - thank you! Nice showcase for the new KJ rack system too. :)

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Look'n good for sure.  Two questions...  which sauce was your favorite?  And Knowing the Franks and butter was the original and a safe combo to go with I am curious what other sauce you considered?  There are so many.

I think both of the sauces you put together looked really good, I know what to expect from sauce #1 but I am personally more interested in sauce #2 since I want to know what it tasted like,

 

One way to save on the blue cheese dip is to add a little fresh crumbled blue cheese to a bottle of store bought blue cheese dressing, do it the night before so it has plenty of time to impact the flavor.  That wouldn't be anywhere as good as the dip you put together but it would be better than simply blue cheese dressing and much cheaper. 

John Setzler likes this

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Look'n good for sure.  Two questions...  which sauce was your favorite?  And Knowing the Franks and butter was the original and a safe combo to go with I am curious what other sauce you considered?  There are so many.

I think both of the sauces you put together looked really good, I know what to expect from sauce #1 but I am personally more interested in sauce #2 since I want to know what it tasted like,

 

One way to save on the blue cheese dip is to add a little fresh crumbled blue cheese to a bottle of store bought blue cheese dressing, do it the night before so it has plenty of time to impact the flavor.  That wouldn't be anywhere as good as the dip you put together but it would be better than simply blue cheese dressing and much cheaper. 

 

I looked for some of that Crystal sauce you mentioned and didn't find it.  I have since found it and will try it next time :)

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After reading about the Crystal hot sauce on this site I ordered some. I really like it a lot. A hit of vinegar with a whole back ground of flavor and a bit of heat. It does not over power the food with heat. Now I have to find a cheaper source--my bottle is half gone.

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