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I put this here ,but Smokin may choose to move it down to recipes.

Some caterers like to do these,as well as Craig ,our old teammate.

The bacon would not be on in comps,but is a touch for a cater.

Myron Mixon/Jack's Old South, arguably the finest Memphis in May cook, taught a group of us to do these for comps,several years ago at the Lakeland cookoff.

Cackalacky did the same thing ,set up a couple sites from us at Tryon,a few years back.

We have also seen them come through the judging tent ,occasionally.

These can adapt to the Smokette,running at max.

Personally,I'd use light CS chicken rub for seasoning and a little back heat,and CS Mild BBQ sauce for the glaze.
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Yep,if it bites you as soon as it touches the lips,that may be the only impression.

If it only arrives later,it may be like the faint spice that leaves you wondering and makes it stick in your mind.

Often, whether cooking for family and friends,or comps,it is the well cooked piece that doesn't offend,more than the earth shattering flavor that jumps out at you.

Hope this helps a little.
OK.. That much I assumed. Now, for me, begs the question.. what would you use for "back heat".. is it just less than a "normal amount" of a hot ground pepper.. or a different kind of pepper. I know there are some flavorings you taste on different parts of the tongue.. don't know if there is a special pepper or heat seasoning that you taste back there.. ??? Maybe I'm overanalyzing???

Sorry if this seems dumb or too basic.. but, it's something that I'd like to learn more about.
Well,some folks get really technical,but comp cooks that travel a wide area,like to have consistent product that is easy to find.

An example is, Cookshack Mild Sauce is used by a lot of comp cooks.[Gallons]

The Chicken Rub has a good blend with some heat,and no sugar-for hot cooking

The Brisket Rub is excellent,although some cooks like to tweak a bit more back heat.

To take sauce sweet,buy a widely distributed brand of honey,that will be around a few years.

Use the same brand of cayenne,that you are familar with.

I've ordered it that goes from 15,000 Scovilles to 90,000+ Scovilles.

This way you know about the measure that works with your rub,or your sauce.

Yes,many folks experiment with different levels of black,re,and white pepper.

All this said,there are a lot of folks that have worked a long time to come up with fine sauces and rubs.

Most comp cooks like to take a proven product and tweak it slightly for their needs.

Fun to make sauce and rub,but it costs more than buying it and can be very time consuming-when you could be working on your cooking.

For general fun reading,there are a couple sources I like.

Chile Pepper

Fiery Foods

Just a couple of thoughts.
Those really look good-thanks for the source-I'm going to try chicken lollipops this weekend.
Let me no if you think this is off the mark. When I'm trying to create a flavor trail, in this case heat, I want to know the taste of each pepper type, proportions so I get the beginning and ending bouguet (back heat), and how much salt and sugar I can add before I lose the profile. Some peppers have the same intensities and need to be dried, roasted, or some combination of the seeds removed before you can tell where one flavor profile ends and another continues. Ground pepper reacts differently than peppercorns. Lots of things go into a heat profile starting with your taste preferences. When I'm looking at a flavor profile I use a small piece of bread when comparing my mixture and one additional spice (pepper) at a time. I guess I don't need to tell you what the beer is it all cooks is another story..
Yep,that is the approach you need.

Great note taking,and time is essential.

Smokin' will emphasize the "change only one thing at a time".

I guess you get enough "snow days" to be able to put in the time.

Just like working in a chemistry lab,it is essential to keep a standard, that you can always go back and compare to.

A good example is cooking comp chili.

You can start off with something that is 95% of where you want to be,and keep making changes to where you are 30% where you want to be.

Don't ask how I know. Roll Eyes

I guess my thought would be that if you are in the seasoning making business,or hobby,than it can be a good thing.

I have been taught/had to learn that cooking and presenting the product correctly is 95% of the process.

As in comp chili cooking,it is often the stuff you leave out that brings the success. Wink

This is one book out there, on building flavors, that may help in what you are doing.

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas
Paul Kirk

In a handy, comprehensive volume, Paul Kirk lays out the secrets (well, almost all of them) that have made him the Baron of Barbecue. He imparts 175 of his own winning recipes and, in a series of master classes, reveals the basic building blocks of spice mixtures, marinades, bastes, and sauces so that backyard chefs can develop their own special brews. Paul Kirk, a.k.a. the Baron of Barbecue, has been champion of the American Royal Open (the world's largest barbecue contest), the American Royal International Invitational, the World Brisket Championship, and the Great Pork BarbeQlossal. All told, he has won more than 400 barbecue awards, including seven world championships.

Soft cover: $11.95 US$ + $5.00 US$ for shipping & handling

Just a couple of thoughts.
Having grown up in Buffalo NY, where the Anchor Bar and Grill is located, I've always loved chicken wings and your recipe looks great.

However, ever since I got my Cookshack I've managed to pack on a couple of unwanted lbs and finding this today didn't help matters at all.

I'm going to try your version but only after I ditch at least 10 pounds.
I had to share it:

Lone Star, chicken wings appetizer: 1,759 calories
Applebees, 1 order boneless Buffalo wings, 1,724 calories
Zaxby's, large order wings & things, 1,673 calories
Wingstop, 10 Cajun wings, 1,590 calories
Old Chicago, best Buffalo chicken wings, 1,562 calories
Chi-Chi's, 1 order Tex-Mex BBQ wings, 1,421 calories
Chili's, boneless Buffalo wings, 1,250 calories
Hooters, 5 chicken wings, 866 calories
Pizza Hut, 10 hot wings, 600 calories
KFC, 1 order of 5 boneless fiery Buffalo wings, 420 calories

Most adult women need about 1,600 calories a day and men (who are usually taller and have more muscle) 1,800 – 2,000. That means a single wing order can provide a quarter to well over 100% of the calories needed in an entire day. Not to mention the fact that each wing contains 1 gram of artery clogging saturated fat not including the blue cheese.

I'll have to dig up my original wing post, think I listed over 100 variations (but don't list any calories, now I know why)
This is something I've known for a while and battled even longer.

I had lost about 120 pounds before the summer and have NOW FOUND 40 of it.

I have to shut down the cookshack(and any other cooking I do) for the next 2 months before my late vacation. Should be plenty of time to lose those 40 and then some. Hopefully the "and then some" will be enough to counterbalance what I do on vacation. Big Grin
Gosh Smokin', talk about bringing a skunk to a party! I love wings of all types, but I got fatter just reading your post. And what kind of girly-man would go to Hooters and order 5 wings? That's like the 12oz can of soda that says it's 3 130 calorie servings.

And "cronyism sucks", I'm sure you've seen it, but if you haven't check out Mainly Dave's site. Don't mothball your smoker yet. Smoked meats are a central ingredient in any diet that consists of..........well, you know, meat. I've been looking at Dave's site again because there is some Atkin's eatin' in my near future and I was studying up. But congrats on the big loss anyway. That's a great achievement even if you did slide a little.

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