We found the container at a walmart somewhere, can't remember where. I think it was actually like for storing sweaters or something, but it still fit in the fridge so I bought 2 and use those. Got lucky. I usually try to at least reposition larger cuts of meat just because as the meat ages the juices will pool so by moving it around you keep the juice distributed through the meat and don't end up with one part drier than the rest. It also helps keep it from developing bacteria by not letting it pool in its juices (also the reason for the holes in the container). Professionals hang their meat usually to age, so we move ours around. I will probably post something after the rib cookoff here so remind me then about the rib recipe.
In the meantime, how about grilled buffalo wings?
I use only wing drummettes. Don't like the weird little end piece so I buy the big package of thick drummettes. It is a 3 part cooking process designed to keep the right amount of fat in the wing and keep it very juicy while crisping up the outside very nicely.
First, steam the wings in a steamer or on top of a steamer insert in a pot with a little water. I use one of these:
I work in batches of 8 wings or so. Steam them for 8 minutes. This renders out some of the fat and starts cooking the meat. Next, I let them cool completely and pat them dry, then bake them at about 350 degrees for 8 minutes, or until the juices just barely start running clear. At this point you don't want them turning golden brown yet. They should be dry to the touch and kind of yellowish, maybe just barely browning in spots. Remove them and let them cool while you prepare the grill. It is good to have them a little warm for the next part, but not straight out of the oven. I have tried using a thermometer to test these by temperature but these things are so small it is hard to get a consistent reading. Next, I prep them for the grill.
I only use chunk hard-wood charcoal, not brickettes. I get the grill as hot as I can, then scoop the charcoal into a ring around the edge of the grill with no charcoal at all directly under the center of the grill. This makes the very middle of the grill a nuclear hot-spot (this is a good way to sear tuna as well). By the way, everyone who cooks with charcoal should learn to maneuver the charcoal around to get the cooking zones you need for various foods, but that is another post.
I brush each wing with a little high-temp oil, like canola, sprinkle on just a tiny bit of a good season salt (be sparing with this, we want to add some flavor, but not make them too salty), and then place them radially in the middle of the grill. The hot spot should be 1-2 seconds hot, meaning you can hold your hand about 6 inches over that spot for a max of 1-2 seconds. When the wings hit the grill, I leave them for 30-60 seconds depending on the heat of the grill. They can burn fast, but if you steamed and baked them right they will take a nice sear and the skin will crisp up really well. Then I turn them and go another 30 seconds. I do this till I have grilled them on 3 or 4 sides (hard to get the drummette to turn perfectly 4 times). This makes them nice and smokey, with crispy skin, some nice char, and finishes them perfectly. I have a rather large kettle grill so I can cook a bunch of them at once, if you don't have that much room, do them in batches.
Take them off the grill and put them in a large bowl (I prefer metal bowls for this), large enough that you can toss the wings around in. While they are hot drizzle them with just a little of your home-made sauce and toss to coat. You want them just coated, not floating in a lake of sauce. Then turn them out onto a platter to rest for a few minutes before service.
Now the sauce.
I usually make the sauce while the wings are in the baking phase. This is plenty of time and gives the sauce a chance to come together while the wings grill.
I use Crystal Louisiana Hotsauce, as I find the mix of vinegar and heat to be perfect for buffalo wings. I make 2 batches usually, one large "original" flavor and one smaller batch using maybe 1/3 bottle of tobasco with the Crystal for a "hot" flavor.
I use ratios for this so you can scale it up or down for the number of wings you are cooking and how much sauce you want. I use 1 cup of hotsauce, 3/4 cup of regular salted butter (I like my sauce a little thinner - but it will still coat the wings easily, if you want it thicker, use a whole cup of butter), 4-8 whole cloves of garlic, 2-3 tablespoons of plain yellow mustard. You need a pan wide enough you can whisk in effectively and a nice sturdy whisk.
Heat the hotsauce with the garlic cloves to just a simmer. Never ever boil buffalo sauce. It causes it to break. You are going for an emulsion (the fat in the butter and the water in the hotsauce) so it is important to keep the temp under control. Add the entire stick of butter in one big chunk. This helps bring the temp of the sauce down and lets it melt slowly. Stir the sauce as the butter melts, slowly bringing it back to a simmer. As the butter just melts and when it is hot enough for little whisps of steam to be coming off the mixture, drop in the mustard and start to whisk vigorously. The temp will come back down a tad and that is good. As it starts to get silky smooth, slow down on the whisking and watch as it heats back up. When it is hot enough to be giving off a little steam even while you are whisking, it is done. Take it off the heat but leave it in the hot pan. Avoid the urge to keep whisking as that can break the emulsion too. Just set it aside and let it rest.
If it boils it will likely break, meaning instead of a nice smooth sauce you will get little puddles of fat on the top of the sauce. The mustard adds color and flavor but also helps the sauce to stay together. If I make a batch that breaks I usually use it to coat the wings and then make a new batch for dipping. I also usually make the sauce on the grill so it picks up a nice smokey undertone. That along with the smokey wings makes it really have a nice grilled flavor to it. Sometimes I add a tablespoon of dark brown sugar into the ratio if I am in the mood for a little sweeter sauce. This makes a nice balance of very slightly sweet, salty, and spicy. If you want, you can chop up the garlic and leave it in the sauce if you like it extra-garlicky. I find that if I just cook the cloves whole with the sauce then it imparts a good garlicky taste without being overpowering, and then I just remove the whole cloves at the end.
Serve the wings hot, the sauce warm for dipping. I always serve with blue cheese dressing. My favorite is Lighthouse.
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