The chicken wings are something i have done numerous times and are just amazing. They are very hard to mess up, Incredibly cheap (Organic chicken wings are about 6 for $1.50) and incredibly tasty. I do try to go free range or organic for chicken as i believe there is a huge difference in taste.
These two are a winning combination and i highly recommend this meal for guests when you have a few hours spare to make it. I wouldn't dream of doing roasts in an oven, Heat beads are the way to go. I threw some "Red Gum Chips" from 'aussiebbqsmoke' on for a light smoke flavour. It worked just swell.
YOU WILL NEED
1 x Beef Rib Roast
8 x Chicken Wings
1/4 Cup Salt
1/4 Cup Black peppercorn
4 crushed garlic cloves
Mixed herbs to taste.
1/4 cup above salt and pepper mix
3/4 bay leaves
2 Tablespoon's of brown sugar
1.8L filtered water
4 stems of celery chopped
1 bunch spring onions, whites chopped
1 large onion diced
4 crushed garlic cloves
1 Carton Liquid Stock
1/4 cup butter
2/3 cup Franks Hot Sauce.
1/4 cup butter
STEP 1. SEASON AND WET BRINE.
Beef works amazingly with a simple salt and pepper seasoning. You really do not need much else. For this i used about 1/3 cup of himalayan pink salt and 1/3 cup crushed black peppercorns and that was way too much. I ended up using it on the potatoes and in the chicken brine. Anyway combine the two in a small bowl and rub all over the roast. Wrap tightly in glad wrap and rest in the fridge for about 2 hours. After that remove, stab about 4 times and insert a crushed clove of garlic about 20mm in each hole. Apply mixed herbs. Re wrap and put in the fridge for another 2 hours
You should know by now of my love affair with brining. I believe it brings out the best, especially in chicken. Place chicken wings (8 in this case) in a stainless bowl and cover with brine mix.
Stir until salt and sugar are dissolved and pour over chicken. Cover in glad wrap and place in fridge for at least 4 hours.
STEP 2. TRUSS, SET UP OF ROASTING DISH AND GETTING ON THE 'QUE
Fill your charcoal chimney (get one if you don't have one, they're the bee's knees) about 3/4 full of heat beads and light whichever way you see fit. While beads are lighting set up your roasting dish with a roasting rack to prevent the meat touching the base. Fill with whatever roasting vegetables that you think will go well with a lot of liquid stock and drippings or use above. Set up your rack before you put all these vegetables in to prevent a shit fight.
Set up your BBQ for indirect cooking at medium/high heats 160c(320f) to 260c(500f)
Place roasting dish opposite the coals and put the hood back on being sure to place the vents over the meat. Throw in some wood at this point if you wish.
Run at about 243c(470f) for 30 minutes then adjust vents to drop temperature down to about 175c (350f). At this point top up the stock.
I wanted to have this medium so i aimed for an internal temp of 55c (130f) before resting as it will continue to cook once wrapped in foil. At about the 37c (100f) mark i began the next step.
STEP 3. CHICKEN and BUFFALO SAUCE
I used two webers for this cook but these wings could easily be done over the coals of the roasting kettle or on a separate bbq. Heat up another 3/4 chimney of coals. While that is happening remove chicken from the brine, rinse well and pat dry with a paper towel. Once the coals are lit set up for indirect cooking. Place chicken on opposite the coals turning for about 15 minutes until the colour changes then throw straight over the coals and turn often to prevent burning. Once juices run clear when pricked or an internal temp of 74c (165f) (preferably the temp) is reached pull and rest.
This part is really hard. Melt 1/4 cup butter then mix with the Hot sauce. I know, challenging.
STEP 4. GRAVY
Once the meat reaches its optimal temp carefully pull, wrap in foil and rest for at least 10 minutes. In the mean time carefully remove the roasting rack and move the roasting pan directly over the coals. Through in the 1/4 cup butter and stir till melted. Transfer the liquid to a jug and apply this heavenly mixture as needed. Thank me later.
STEP 5. CARVING AND SERVING.
Remove rib bones and save them for that special somebody. They're an amazing part of the roast.
Carve the beef up into 10mm slices and pour the gravy over generously. I suggest keeping the buffalo sauce in a separate bowl for the chicken wings as it has a bit of kick.
Set up a plate with your favourite salads and oven roasted veges and enjoy!