'praise the lard': a barbecue legend shows us how to master smoked chicken wings - the best charcoal grill to buy

Mike and Amy Mills are father.
Daughter team from Southern Illinois
Mike was trained as a dental technician.
I made false teeth.
Crown, Bridge, party
Something of this type.
"This is what I do as a trade," he recalls . ".
"Later, I started the barbecue just for fun.
This is why he is famous. Mike is 75 now.
In addition to his pen and glasses, he also put a meat thermometer in his shirt pocket.
He doesn't like to brag, but he has won many international barbecue competitions.
He was even in the barbecue Hall of Fame in Kansas City, Missouri.
In short, on a recent rainy day, the man standing on my porch was a barbecue legend.
He and his daughter Amy run a hotel in sick Murphysboro.
Known as the 17 th Street barbecue, they spread the "gospel of barbecue" there, as Amy said ".
So the title of their new recipe is to praise lard: Recipes and revelations from the legendary life of barbecue.
It has some simple recipes like pimento cheese and tangy coleslaw and some ambitious projects --
Like instructions on how to choose and prepare the whole pig.
We didn't go that far.
I asked Mike and Amy to show us something people can do in their backyard: smoked chicken wings on a grill.
These BBQ evangelists preach that you can make delicious meat without fancy equipment.
To prove this, they began to study a well.
Weber charcoal grill, very basic.
Mike likes natural charcoal for heating
Not charcoal. "It's all-natural wood —
It does not have chemicals, coal and other additives just to extend the wood product.
"This is 100% of wood," he said . "
He lit the charcoal block in the chimney.
Once the coal was red, he poured them on the grill.
"You want your coal to be good, red, burnt," he explained . ".
Then, right at the top of the burning coal, there was an almost magical ingredient: a branch of apple wood, which Mike and Amy brought from southern Illinois.
Many people don't know: trees have bark.
The bark blackens your meat.
Your Apple has skin. . . .
"It's very thin," said Mike.
So Apple will not make your meat black, he said.
Amy added: "So charcoal is a heat source and Wood is a taste.
"Once the apple trees continue to grow, there is a sweet, smoky scent on the porch.
"It smells like heaven," said Mike --
Before there was meat on the grill.
The wings are already rubbed with spices.
They move on at indirect heat and should sit there for about an hour and a half without interference.
They are not cooking yet, just smoking slowly.
Mike said it was a great advantage of the barbecue --
It is the "great creator of friendship" and an excuse for people not to rush together and sit and chat together.
"People are not crowded.
They know there will be good things when they are ready.
"In the end, we continue the second step of these two steps --
Step wings: it's time to apply a few different home-cooked dishes.
Use a small mop.
"We're not painting the house,
We are preparing a meal.
That's why we use a mop instead of a brush, Mike explained.
At this point, he and Amy added more hot coal and scorched their wings with direct heating.
Recipes include recipes for home BBQ sauce that you can find below.
When the internal temperature reaches 165 degrees Fahrenheit, or when they look good, burnt but not blackened, you want to pull the wings off the grill.
"You eat with your eyes, too," said Mike.
"In fact, the first thing you eat is the eyes and the nose.
"At this point, I need to recruit a fair judge to taste these wings, so I put my next --
Neighbor Diane Swan
She has lived in this community for decades and she loves a beautiful wing --
Hot, mild or-between.
Amy gave Diane a winger. Her verdict?
"It's very delicious," Diane said . "(
Journal of Food and Wine
It says the mill's wings are the best in the country. )
"There are only so many layers of flavor here --
"Garlic, salt, dry rubbing, smoke, chicken itself, then sauce," said Amy.
As Diane said with a smile, "there is no chance for the poor chicken. "(
Provided by Mike and Amy Mills)
About 2 cups of tomato sauce (
Made of sugar cane, such as red gold or Hunter)
2/3 cup rice vinegar 1 1/2 cup apple cider vinegar 1/4 cup packaged light brown sugar 1/4 cup Worcester County pan 2 teaspoon prepared yellow mustard1 pepper 1/8 teaspoon cayenne pepper 1/3 cup bacon slices (
True, not imitation.
, Mix tomato sauce, rice vinegar, apple juice, apple cider vinegar, brown sugar, mustard in a large saucepan with 1/3 cups of spices grated peeled apple1/3 cups of ground green pepper, rice vinegar, apple cider vinegar, brown sugar, mustard in Worcester County sauce, grain garlic, white pepper, feast and bacon.
Boil the apples, onions and green peppers in the pan and then reduce the heat.
Slow down the sauce sim and stir frequently for 10 to 15 minutes until slightly thickened.
Put it in a clay tank and cool it with a lid.
Keep the sauce for at least a month.
Please keep warm or room temperature before serving.
Change: add another 1/4 to 1/2 teaspoons of cayenne pepper to make this sauce a little hotter.
Be careful: a bit far away.
Mike Mills, Amy Mills, and Ken Goodman praise an excerpt from lard.
Copyright 2017 Mike Mills, Amy Mills, Ken Goodman
Licensed by Rux Martin Books/Houghton Mifflin Harcourt.
All rights reserved.