Brandon Mohon is a grill master from way back. When he met his wife, chef Lisa Martel Mohon, he took things up a notch. Inspired by Franklin BBQ in Austin, he bought a trailer-size smoker and started Mohon Barbecue, which does pop-ups and catering.
DRY LEMON-PEPPER RUB
(for 5 pounds of wings)
• 1/4 cup whole black peppercorn
• Zest of five lemons
• Kosher salt
• 2 cups Louisiana-style hot sauce (Texas Pete, Crystal or Louisiana Hot Sauce)
• 2 cups unsalted butter
Set oven to 200 degrees. Grind peppercorns and combine with the lemon zest. Place mix on a parchment paper-lined sheet pan and bake for 1 hour. Pulse dry lemon-pepper mix in a spice grinder to a fine sand-like texture. Set aside.
Combine wet rub ingredients in a small saucepan over medium heat and let butter melt, stirring frequently. Remove from heat and set aside.
Pat wings dry and season liberally with kosher salt on both sides. Use a spice shaker to apply the dry lemon pepper rub evenly on both sides.
Prepare your two-zone grill using lump charcoal or wood logs.
Maintain a temperature between 225-275 degrees. Replenish coals as needed.
Place chicken wings on grate. Cook for 20-30 minutes, turning once.
Remove and toss wings in the wet rub, and return to the indirect heat for 20-30 minutes.
Move wings to high direct heat (350-500 degrees) until skin is crisp and meat is tender, 5-15 minutes.