Butter under the skin should translate fine to a smoker just fine, I would think. I'm more concerned about how it would pair with a brined bird. I'm for sure gonna brine; I just want to be sure that also using butter won't lead to the skin not getting crisp or something like that before I do it. I would test it out, but I can only afford so many turkey breasts to control for the variables I would want to test.I've never smoked a turkey but we host Thanksgiving every year and oven roast. Absolutely brine for 24 hours, I've switched to dry brining. And I do add a sh*tload of compound butter pats under the skin, I just don't know if that translates to smoking instead of oven roasting.
I smoked a turkey last year and had a 2 hour drive to get to our family thanksgiving. When I got their I figured it would be soggy, which it was. I made room in the oven and put it in with the dressing. 10 minutes later had crisp skin.Butter under the skin should translate fine to a smoker just fine, I would think. I'm more concerned about how it would pair with a brined bird. I'm for sure gonna brine; I just want to be sure that also using butter won't lead to the skin not getting crisp or something like that before I do it. I would test it out, but I can only afford so many turkey breasts to control for the variables I would want to test.
Yes to his brine!! I have used that for a couple of years and is phenominal!If you're not set in stone on smoking, Alton Brown's brine and oven roast recipe is phenomenal.
When I smoke wings I pat them very dry, then apply a dry rub, put on the smoker at around 200 (tops) for two hours, pull them off and sauce them, add more wood and kick the heat up to 400ish, put wings back on for another 30-40 minutes. I don't like it when wings are too saucy, so doing it this way bakes the sauce in so it has a more dry, tacky/sticky texture. I make my own sauce with Frank's, BBQ sauce, brown sugar, honey, melted butter.I was able to grab some chicken wings on sale. Any recommendations on how they cook/smoke them? I prefer dry rub wings because the rest of the family doesn't like buffalo sauce.
I was able to grab some chicken wings on sale. Any recommendations on how they cook/smoke them? I prefer dry rub wings because the rest of the family doesn't like buffalo sauce.
You can always trust Malcolm Reed when it comes to BBQThis is the recipe that I like to use. They taste amazing and not very saucy at the end. Can sub out for any kind of rub.
https://howtobbqright.com/2016/09/19/smoked-party-wings/
When I smoke wings I pat them very dry, then apply a dry rub, put on the smoker at around 200 (tops) for two hours, pull them off and sauce them, add more wood and kick the heat up to 400ish, put wings back on for another 30-40 minutes. I don't like it when wings are too saucy, so doing it this way bakes the sauce in so it has a more dry, tacky/sticky texture. I make my own sauce with Frank's, BBQ sauce, brown sugar, honey, melted butter.
Buffalo is my go-to wing, but this is a really good lemon pepper wing recipe (https://www.dixiechikcooks.com/smoked-lemon-pepper-wings/). I just use the marinade/wet rub and cook them using whatever method suits my mood. You can’t go wrong with the Vortex if you’re using charcoal. Gets you crispy wings in quick batches, and you can put wood chunks in there to get some smoke, as well.I was able to grab some chicken wings on sale. Any recommendations on how they cook/smoke them? I prefer dry rub wings because the rest of the family doesn't like buffalo sauce.
When I smoke wings I pat them very dry, then apply a dry rub, put on the smoker at around 200 (tops) for two hours, pull them off and sauce them, add more wood and kick the heat up to 400ish, put wings back on for another 30-40 minutes. I don't like it when wings are too saucy, so doing it this way bakes the sauce in so it has a more dry, tacky/sticky texture. I make my own sauce with Frank's, BBQ sauce, brown sugar, honey, melted butter.
Anyone have any soup recipes for leftover BBQ?
I'll be throwing a batch on in about 90 minutes.Pretty similar to how I roll as well.
If it's pork, we just made the recipe below this week with leftover pulled pork and it was solid.Anyone have any soup recipes for leftover BBQ?