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"Hot Ass Whang"
Review
I have been a big fan
of Mad Hunky Meats products for some time. The
poultry brine is my favorite with the Hot Whang rub
a close second. What I have always enjoyed about the
Hot Whang rub was the flavor with its twangy taste
if that makes any sense. What I always found myself
doing was adding cayenne pepper or other pepper
shakes to increase the heat.
Allot of folks don't
care for high heat in their foods. Chili heads also
known as pepper heads do enjoy a much more robust
heat. The trick is achieving the heat without loss
of flavor. About a month ago I approached Rich
Tirpak owner of Mad Hunkly Meats with the idea of
producing a Hot Whang rub with a much higher heat
index to accommodate folks with a higher tolerance
to heat. Rich did just that and soon my test sample
arrived in the mail. This review is on the prototype
not yet released to market.
The Hot Ass Whang rub
is applied like any other rub. I recommend coating
the wings with a light coating of virgin olive oil
so the rub adheres. Coat the wings lightly or
heavily. It's up to you. While your wings are
cooking it's recommended to mist them several times
with a 50/50 mix of Cider vinegar and water. This
will bond with the gelatin in the rub and create a
gooey sauce as well as enhance the Twangy flavor. I
went as far as to shake on more "Hot Ass Whang" rub
once my wings reached 165 degrees. Then I gave them
another misting and finished cooking them until they
reached an internal temperature of 175.
I didn't stop at wings.
Oh no sir... This stuff tasted so good I thought why
not try it on a Tri Tip? I did just this. I gave a
Tri Tip a solid coating on both sides and cooked it
right along with the Hot Wings. The Tri Tip was
pulled and foiled at 138 degrees. The wings came off
at 175 degrees.
I sat down and
began my taste test. Nothing to drink as I did not
want to ingest anything that might mask the flavor.
I ate the chicken first to get a good idea of the
flavor profile and the heat. The flavor was much
like the standard Hot Whang rub. To me it might even
taste a bit better. I believe they backed off a bit
on the powdered vinegar and certainly added more
chili powder. The label states 60,000 HU for the
chili heat.
As for heat, it's got
that. The heat is a slow building heat that gets
hotter with every wing. After my 4th wing the heat
leveled off. The heat is definitely much hotter then
the standard Hot Whang rub. That said it's not hot
enough to cause hiccups etc. It is hot enough to
make you sweat a bit. You will feel it on your lips
and mouth but it doesn't burn your throat.
All in all this rub has
amazing flavor and man is it good on Tri tip. No..
It's great on Tri Tip and I will definitely be using
it on Tri Tip gain. If this product see's production
and the market, it will be my "go to" Hot Wing rub
for Hot Wings at minimum. I'm already thinking of
other applications such as fired potatoes, eggs,
dips and I have already mixed it with cream cheese
for a savor cheese spread. It was good!
As I stated it's not on
the market yet. When it is available look for it @
www.MadHunkyMeats.com.
List of
ingredients:
Paprika and other
spices (secret stuff), salt, vinegar powder, brown
sugar, chipotle pepper, garlic powder, onion powder,
gelatin, dehydrated celery, citric acid and not more
then 1% Tricalcium Phosphate added to prevent
caking.
More to come!
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