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Saturday afternoon wing cook.
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Optiontrader
Posts: 174
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!
I have to admit, it was pretty tasty.
Did I mention the Sam Adams? LOL!
Brighton, IL (North East of St. Louis, MO)
Comments
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Sorry, Pictures didn't post. I'll try again. Don't know why they're upside down. I'll play with it some more.
Brighton, IL (North East of St. Louis, MO) -
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Let's try again. I have to learn to do this right. Looks a little better.
Brighton, IL (North East of St. Louis, MO) -
Looks real good. Nice cook.
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I think the higher they are cooked into the dome, the easier they are to crisp,they look great!
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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.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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