Rich Tirpak, owner of Mad Hunky Meats, recently sent me some of his brines and rubs to try out. From what I’ve been reading on forums and BBQ blogs, the Mad Hunky products have been making a name for themselves in both the competition circuit and amateur “back porch” arenas. Here is a bit of info Rich provided about his products:
All Mad Hunky products are MSG and peanut free, and gluten free with the exception of the Hot Whang!, and the gluten is minuscule in that product.
Mad Hunky General Purpose Rub
A quality ingredient meat rub that works well with all meats, and even as a vegetable/side dish seasoning. Mild heat, low in salt and sugar.
Mad Hunky No Salt
Same formulation as the GP rub, but no added salt. Allows the customer to use as much or little salt as they desire.
Mad Hunky Poultry Brine
A phosphate based savory brine that makes over-brining impossible, and dry poultry a thing of the past. Aromatic seasonings burst forth- and uses dehydrated honey for the sweet… NO SUGAR!
Mad Hunky Pork Brine
Similar to the Poultry in the base, but different seasonings to complement pork chops, loins, roasts. The meat will literally drip when cut to serve. And again..no sugar.
Mad Hunky Hot Whang!
A spicy rub developed for wings, but can be used on any meat you’d like a ZING with. It’s designed to give a crispy crust with a straight grilled/smoked finish, or a gooey sauce type coating if panned and covered when cooking is complete.
The other night I had a chance to try both the Poultry Brine and Hot Whang! rub on some chicken wings. I brined about 5 lbs of wings in a 2 gallon back with 1/2 cup of the poultry brine and 2 quarts of water. I let them sit in the fridge for about 18 hours and then rubbed them down with the Hot Whang! rub. Next, I fired up the Grill Dome kamado and got the temp stabilized around 300°. I grilled them over direct heat and flipped them about every 15 minutes. My goal was to keep the temp around 300°, but my kamado cooked a little hotter than what I was aiming for so the wings were done in 45 minutes.
Though Rich recommended to spray them occasionally with a 50-50 white vinegar / water spray, I opted not to do that because I wanted a baseline for how good these wings would be with just the brine and rub. The meat of the wings were full of flavor and only had a hint of saltiness, which wouldn’t have been the case with a lot of other brines if brined for 18 hours like I did… Also, the skin had a gorgeous light brown color and had a just a bit of crisp to it. My wife actually said it reminded her of skin on a rotisserie chicken.
As far as heat goes, they had a nice kick, but really only if you ate 3 or 4 wings straight and didn’t take a breather in between 🙂 I think next time if I want to crank up the heat on them, I’ll dust them one last time 10 minutes or so before I pull them from the grill. Overall, they turned out great and my wife claimed they were the “best wings I’ve ever had and they didn’t even need sauce”. That’s saying a lot b/c a LOT of BBQ makes it’s way though our home 🙂 And as usual, pics and video below. Enjoy!
You can purchase the Mad Hunky products on their website.