Belly Pork on the BBQ

[BBQer]

Well, I guess the story goes that there was this bar in Buffalo, NY that made these really spicy chicken wings. . .

[pokerpete]

The city of Buffalo, New York where they originated, and the appellation "buffalo" is now commonly applied to foodstuffs other than wings that are seasoned with the sauce or close variations on it.

Dave

Oh dear, so now New York invented chickens, as well as corned beef for St Patricks day.
Well I've been down to Sainsbury's, and had a word with the assistant about the drumstick wing business. He's never heard of it, and neither have Asda (Walmart), and Tesco.
These are the largest food retailers in the UK turning over billions of pounds a year.
Even our local cooked chicken shop (500 a week) have never heard of it.
I think it's time you and Aris boxed up your furniture, sold your house, and went to report on how the modern buffalo has grown wings.
I wish I could draw one. Any offers?

[saucisson]

Pokerpete, you are abusive beyond belief and I don't know why you come here.
Quote:
I think it's time you and Aris boxed up your furniture, sold your house, and went to report on how the modern buffalo has grown wings.
I wish I could draw one. Any offers? :Unquote

What has this got to do with anything? Last time I looked I didn't live with Aris.

Both BBQer and I clearly said the dish came from a district in New York called Buffalo.
They are CHICKEN WINGS with a sauce originating from BUFFALO New Jersey in The United States of America.

Dave

[pokerpete]

Pokerpete, you are abusive beyond belief and I don't know why you come here.
Quote:
I think it's time you and Aris boxed up your furniture, sold your house, and went to report on how the modern buffalo has grown wings.
I wish I could draw one. Any offers? :Unquote

What has this got to do with anything? Last time I looked I didn't live with Aris.

Both BBQer and I clearly said the dish came from a district in New York called Buffalo.
They are CHICKEN WINGS with a sauce originating from BUFFALO New Jersey in The United States of America.

Dave

It was only a jokey thing for goodness sake.
In that case tell us all how the UK supermarkets will change the name of chicken wings into 'drumsticks', or 'drummies'?
Is your real name Mary Whitehouse?
That was also a joke BTW.

[pokerpete]

Yep, wrong side of 50
Must agree with pokerpete.. legs is legs, wings is wings.. I know a leg can be jointed down to a thigh and a drumstick (and an oyster if you're pennickety).. in the official terminology, but although a wing has the relevant joints it has not officailly (to my knowledge) been given names for the relevant parts. I would suggest that maybe the prime reason for this is that the whole wing is small enough a joint on its own and nobody had pre-empted jointing it. I will admit to enjoying whole wings marinated in jamaican jerk seasoning and BBQ'd.

Regards, Paul Kribs

Right all you 'drummie', 'drumstick wing' merchants. After much consideration I have come up with a name that is universal, whether you just marinate them, or soak them in BBQ sauce, or spice powder coat them. The new name is Chicken Wing Niblets, or Wing Niblets for short.

[jenny_haddow]

The halal butchers in Sparkhill in Birmingham sell them as 'niblets'. I always buy a load when I go over, the OH will eat them by the bucket full.

[Spuddy]

Just to settle this argument:

"Drumettes" is the word that is used to describe the upper portion of the chicken wing and is largely an American term; although it is starting to be used over here. The other two parts of the wing are referred to as the "Flat Wing" and the "Wing Tip"
"Buffalo Chicken Wings" are a hot and spicy marinated chicken wing recipe invented by Theresa Belissimo, co-owner (at the time) of The Anchor Bar and Restaurant in Buffalo, New York. Their website is here http://www.buffalowings.com/

[saucisson]

"Buffalo Chicken Wings" are a hot and spicy marinated chicken wing recipe

Which is exactly the same input I had on this thread before being ridiculed by...

[hmmm sausages]

Anyone tried the recipe the belly pork slices?

[saucisson]

Sorry Rob,
I keep meaning to, but every time I pick up a really nice piece of belly pork, I can't resist making it into bacon.

Dave

[hmmm sausages]

honestly dave, what ya like :-p

I bought a whole belly last week, it was 10 odd pounds, had enough for 2 pounds of bacon, slices for bbq, ribs, sausage meat and a belly pork joint too. It was ace

[vinner]

Speaking of pork belly, any one have a recipe for Buffalo Lardo-ettes?

PS I am thinking of trade marking that name.

[TJ Buffalo]

Actually Vinner, I think the Colombians have you beat by a while. I was at a Colombian restaurant in northern New Jersey last year and had a meal that included a thing called a chicharron, which is deep fried pork belly chunks. They're seriously tasty, but my arteries clenched up in horror as I ate them. Check it out: http://nikas-culinaria.blogspot.com/2005/12/chicharron-deep-fried-pork-belly-how.html

[Josh]

I suspect this might be good to be done in a hot smoker (which I don't have). Or perhaps in a Weber with indirect heat.

I've done a big slab of belly like this.

Cooked it for about 4 hours in the kettle over a tray with the coals all on one side.

I gave it a good dry rub beforehand and hit it with quite a bit of hickory smoke. It was very tasty although probably could've taken another 2 hours cooking to make it break up a bit more.

[saucisson]

OK I'm trying this tonight finally. Already going a bit pear shaped as I have run out of nutmeg but I'll go ahead without.

Dave