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Wings, Not Barbacoa or an A5 Packer Brisket
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smbishop
Posts: 3,053
LOVE and follow the other posts. My humble Saturday lunch was smoked wings. I like to try new methods, so decided to smoke these at 300, direct with some Cherry. Inspired by this recipe: https://www.nibblemethis.com/2009/05/smoked-chicken.html
Brined for 2 hours, dried in the fridge for 2 hours, cooked for 1.25 hours, raised direct at 300. Awesome flavors!
Brined for 2 hours, dried in the fridge for 2 hours, cooked for 1.25 hours, raised direct at 300. Awesome flavors!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
Comments
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whoop whoop!
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Wings are fantastic, looks great from here!DFW - 1 LGBE & Happy to Adopt More...
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I only see one issue - you didn’t make nearly enough. Those wings look great to me.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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I had a protein shake for lunch so you are living high on the hog compared to me.
Wings look awesome. It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Yup yup
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Simple and on the money. Way to enjoy Saturday.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I made some wings Friday night that looked just like those and they were delicious!
South of Columbus, Ohio.
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