With a new year and new beginnings upon us, we have much to cover in this episode.  Pig Wings, cold weather techniques, BBQ Goals, and the future of Smoke House Podcast are all on the docket.

Have you been in a BBQ rut?  Are you looking for something new to smoke?

Then you must make some pig wings.

Pig Wings are a great appetizer or halftime food.  I like them for their ease of assembly (compared to ABT’s), quicker smoke time, and the BACON.

Pig Wings are very simple.  Recipe below.

If you live in a northern state you may be well aware and seasoned at BBQing in the cold, or maybe you store your cookers inside all winter.  Why not grill and smoke if you can?

The method is to essentially wrap the body of your smoker with something.  In the episode, we discuss using a moving blanket, a thermo blanket, building a wind block, and utilizing the nooks and crannies of your house.  Use caution.

Thanks to Chris Walmer from Double W’s BBQ Competition Team for the moving blanket idea.

Well, can you believe it’s already 2013?  My brother came to town recently, and I couldn’t believe how much older he was.  It’s cliche, but it seems like yesterday he was a little dude spending summers up at a cabin we used to visit in Long Lake, MN.  And can you remember all those things you wished you had grilled or smoked in 2012?  I would have liked to cook more brisket.  Did you want to cook more pulled pork, or cook you first batch of ABT’s?  For whatever reason we did or didn’t is in the past.  We cover some reasons and ideas for 2013 BBQ goals.

To wrap up the show I reveal some big moves for us in 2013.  I truly hope you have time to listen in.

Thanks for your continued support.  Join some recent interesting BBQ discussion on our facebook page.

Pig Wings

- 4 or 5 inch thick boneless pork chops

- 12oz  package of bacon (thick bacon will not work well)

- 1/4 cup of you favorite rub

- 1/2 cup of homemade bbq sauce

Smoker prepped to 250 degrees.

Cut each chop into thirds.  You want to have three chop “sticks” from each chop, when you are done.  Wrap each chop piece with a strip of bacon.  Start at one end and wrap it around while moving to the other end.  Toothpicks are an option to secure the bacon.  I feel it’s less hassle without toothpicks.  Dust the sticks with some rub on all sides.

Arrange the pig wings in your smoker, and cook for 90 minutes or until you reach a safe temp.  Turn the wings every 30 minutes.  Be quick to avoid losing too much heat.  You have the option of spritzing the pig wings during this time also.  Experiment with some apple juice, or try a vinegar mop to add some depth and zing.  Sauce your pig wings 15-20 minutes before they are finished.  Brush your favorite sauce on all sides.  Don’t go too thick.  It’s just another layer of flavor and should not be the dominant taste, but should be complimentary to your rub and other flavors.

Server with a garnish and some BBQ sauce on the side.

Show Resources:

Double W’s BBQ Team

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