Saturday afternoon wing cook.

Optiontrader · April 2013

I don't post many cooks because compared to all of you, there is no comparison to your skills. This cook, however, was great tasting and I had the forethought to take a couple of pictures. The wings were seasoned with salt, pepper, granulated garlic and paprika, and a little cayenne, cooked indirect at 250 dome, with a little pecan wood for smoke. Then finished at 550 to crisp up the skin, tossed in a homemade sauce of ketchup, butter, balsamic vinegar, honey, and hot sauce. The wings were served with homemade creamed corn and a simple spinach salad with onions and diced tomatoes.

I have to admit, it was pretty tasty.

Did I mention the Sam Adams? LOL!

Optiontrader · April 2013

Sorry, Pictures didn't post. I'll try again. Don't know why they're upside down. I'll play with it some more.

Hi54putty · April 2013

Those look great.

Optiontrader · April 2013

Let's try again. I have to learn to do this right. Looks a little better.

chris123stock · April 2013

Looks real good. Nice cook.

Charlie tuna · April 2013

I think the higher they are cooked into the dome, the easier they are to crisp,they look great!

Aviator · April 2013

Charlie, you may be right. I tried wings on the small egg with the woo and raised direct, and boy! they crisp out really well. Could never get that on the large. Now I just use the small for some quick and tasty wings to help the beverage go down.

Saturday afternoon wing cook.

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