After 37 years of working together to make Masterbuilt a national name, Don and John McLemore have created several devices that make any home grillmaster smile. The first electric turkey fryer made its debut in 2003, and in 2009, Masterbuilt and Butterball joined forces to market the electric turkey fryer (in two sizes), along with the McLemore brothers’ rubs and sauces.
John McLemore, the president and CEO, recently made his debut as a cookbook author, releasing “Dadgum, That’s Good.”
He’s sharing four signature recipes from the book.
SUPER SMOKERS SWEET AND SPICY CHICKEN WINGS
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2 1/2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon seasoned salt
5 pounds chicken wings, rinsed and dried
1 cup honey
1/2 cup hot barbecue sauce
3 tablespoons apple juice
In a small bowl, mix together the black pepper, onion powder, chili powder, garlic powder and seasoned salt. Place the chicken wings in a large resealable bag. Pour the dry rub into the bag and shake to coat the wings well. Marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
Load the wood tray of your smoker with one small handful of wood chips (suggested chips: apple or pecan) and preheat the smoker to 225 degrees. Place the wings on the top rack of the smoker and cook for 25-30 minutes. Turn wings and cook for another 25-30 minutes or until done.
While the wings are cooking, mix the honey, barbecue sauce and apple juice together in a small saucepan. Cook over medium heat until warmed through. Remove the wings from the smoker and place in a disposable aluminum foil pan. Pour the warm sauce over the wings and toss to coat evenly. Return the pan to the smoker on the middle rack and cook wings for another 25 minutes.
Remove from the smoker and serve immediately.
This week: Super Smokers Sweet and Spicy Chicken Wings
Nov. 10: Low Country Boil
Nov. 17: Cajun Deep-Fried Turkey with Buffalo Sauce
Nov. 24: Honey-glazed Roasted Pecan Deep-Fried Turkey Breast