Smoking: Sweet Auburn BBQ WuTang Wings

Ingredients

2 dozen jumbo wings 8 oz kosher salt 2 bunches green onion or fresh cilantro for garnish 1 lime

Brine Ingredients

8 cups water 1⁄2 cup kosher salt 1⁄4 cup sugar 1 tablespoon whole black peppercorn 5 garlic cloves smashed Stir all ingredients together until salt and sugar are dissolved

Recipe:

1. Brine wings in a neutral flavored brine (salt, sugar and garlic) overnight.

2. Heat your Char grill to 225 degrees. Add wings to the middle rack. Spread wings out so they are not touching so smoke can penetrate evenly throughout the wings.

3. Once wings reach an internal temp of 165 degrees, bring the smoker to 600 degrees and sear wings on the grate to crispen skin.

4. Toss wings in Sweet Auburn BBQ WuTang Sauce

5. Top with diced green onions or fresh cilantro and serve with a wedge of lime. Squeeze lime over wings upon serving.

Vietnamese Shrimp Lettuce Wraps Recipe

Ingredients

36 Jumbo Prawns, peeled and deveined

2 Garlic Cloves-Minced 1⁄2 Shallot-Minced 1 Lemongrass stalk-minced 3 tablespoons of WuTang Sauce 2 tablespoon fish sauce 6-7 Bamboo Skewers

Dipping Sauce Ingredients

1⁄8 cup of Hoisin Sauce 1⁄8 cup of Sweet Auburn BBQ Wutang Sauce 2 tablespoons Chopped Peanuts 1⁄2 tablespoon rice vinegar

Wrap Ingredients

1 Boston Green Leaf Lettuce 1⁄2 cups julienned Carrots 1⁄2 cup julienned English Cucumbers 1⁄2 cup red onion Red Onion 1 Lime cut into wedges 6 sprigs of Fresh Cilantro, stalks removed

For the Dipping Sauce:

Mix the following ingredients in a mixing bowl to combine together:

1⁄8 cup of Hoisin Sauce 1⁄8 cup of Sweet Auburn BBQ Wutang Sauce 2 tablespoons Chopped Peanuts 1⁄2 tablespoon rice vinegar

For the Shrimp:

1. Soak your bamboo skewers for 1 hour to prevent them from burning on the grill

2. Combine the garlic following ingredients to make the shrimp marinade: 2 Garlic Cloves - Minced 1/2 Shallot - Minced 1 Lemongrass stalk - minced 3 tablespoons of Sweet Auburn BBQ WuTang Sauce 2 tablespoons fish sauce

3. Put your shrimp and marinade into a bag and marinate for 3 hours or overnight

4. Place each shrimp onto the skewers, careful not to overcrowd

5. Set your Char grill to 600 degrees.

6. Oil your grill with canola oil.

7. Place your skewers on the grill. Cook the shrimp skewers 1 minute on each side.

8. Serve with the following ingredients and the Dipping Sauce: 1 Boston Green Leaf Lettuce separated into whole leaves 1/2 cups julienned Carrots 1/2 cup julienned English Cucumbers 1/2 cup Red Onion 1 Lime cut into wedges 6 sprigs of Fresh Cilantro, stalks removed