I do my wings on the grill, so good.
I've always wanted to do wings but never got around to it. Do you do anything special to them like a brine soak? Or just straight on?
BBQing Reefers - What's on your grill/smoker?
- Thread starter gcarroll
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I've always wanted to do wings but never got around to it. Do you do anything special to them like a brine soak? Or just straight on?
Dr. Dendrostein
Marine fish monthly
I'm hungry
harthag12
Active Member
Just straight, i like them a bit overdone. That batch i think were salt and vinegar wings, really good but pretty awful for your blood pressure.
I'm getting a jump on things tonight with a nice little pork butt on for a 12-14 hour smoke. Add three racks of spares to go on tomorrow morning and by early afternoon we should be right where I want to be.
Morning update:
I set my alarm every two hours when I smoke overnight to check temps and add wood. I slept through one and the smoker came down to 150 degrees about 5 am this morning, but pork butt is pretty forgiving so it should turn out fine. Ribs are ready to go on. Gonna be a good day!
Dsnakes
Knight Reefer
First I had to relocate this fella from my smoker, next - these three chickens will replace him!
Man I need to get in on this. I have half a cow in the deep freeze waiting on some cookouts.
;Drool
;Drool
Looking goodnothing big but it’ll hit the spot
Sweetbread, angus fajita , chicken fajita , and some cross cut beef ribs. Beans and rice on the stove
;DroolDepending on where you live....the costco business centers are smoking central for meat! I have a prime brisket, pork brisket bones (fall off from st louis), back rib portions (peeled back rib sections 2-4 bones) and a new rib they have called short cut st louis ribs (slight difference in size from the normal rib just .30 less per lb). That is a line up!
OP
OP
got to agree 100%! Just went for the first time last week. Surprised to see whole hogs, lambs, and goats. Pork belly with and without skin, beef ribs, skort ribs, beef shoulder clod, pretty much all the primal cuts of meat.
Good God that looks sexy! And I thought Restaurant Depot was pretty good. That selection looks amazing!
Just pulled the butts from the WSM. Currently resting, double wrapped in foil and towels in a cooler. I’ll post some Q-vue in a few hours.
Just pulled the butts from the WSM. Currently resting, double wrapped in foil and towels in a cooler. I’ll post some Q-vue in a few hours.
Daniel@R2R
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Got 3 pork butts slow smoking right now for this afternoon. They've been going all night.
Fin
Professional Procrastinator
I won't be firing it up today because we are supposed to have heavy rains, but this is my Orion cooker.
Fire only on the outside, bottom and top. Wood chips applied around the inside bottom of the drip pan provides all the smoke flavor
you need. Quicker cooking times and really tender meat. It does ribs really well. They hang on special brackets. You can do 9 racks
of ribs at once, though I have never needed that much meat. I did a 20 pound turkey in it last Thanksgiving and it was awesome!
Fire only on the outside, bottom and top. Wood chips applied around the inside bottom of the drip pan provides all the smoke flavor
you need. Quicker cooking times and really tender meat. It does ribs really well. They hang on special brackets. You can do 9 racks
of ribs at once, though I have never needed that much meat. I did a 20 pound turkey in it last Thanksgiving and it was awesome!
Morning update:
I set my alarm every two hours when I smoke overnight to check temps and add wood. I slept through one and the smoker came down to 150 degrees about 5 am this morning, but pork butt is pretty forgiving so it should turn out fine. Ribs are ready to go on. Gonna be a good day!
Butt's done! Lunchtime!
Three trays of pulled pork, overnight in my WSM and one tray of tangy mustard slaw...
You have me beat on the pulled pork, brother. I can't compete with three trays PLUS slaw! But I'm about to one-up you right now because the first rack of ribs are off the smoker!
Everyone have a great 4th and enjoy your fireworks safely!
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