I'm definitely gonna keep it relatively simple. One or two rubs, a dry wrap (no brown sugar/butter/honey), and some Whomp sauce mixed with a little pepper jelly rib candy to give it a little kick on the back end and a really glossy presentation.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
I'd help you eat the leftovers after the judges get their portion.
<iframe src="https://giphy.com/embed/llToceLTKQj0R1Asid" width="480" height="400" frameBorder="0" class="giphy-embed" allowFullScreen></iframe><p><a href="">via GIPHY</a></p>I'd help you eat the leftovers after the judges get their portion.
Wings from Costco
Jamaican Jerk Marinade Seasoning Sauce Spicy
Charcoal directly on the heat shield at the lowest level
275-300
Flip at 35 minutes
190-200 internal
Started at 4:30 pm
Finished 80 minutes later
Jamaican Jerk Marinade Seasoning Sauce Spicy
Charcoal directly on the heat shield at the lowest level
275-300
Flip at 35 minutes
190-200 internal
Started at 4:30 pm
Finished 80 minutes later
I have to admit that I miss how easy the masterbilt is at set it and forget it.
It is honestly the best grill / smoker I have ever had. The charcoal flavor is hard to beat as well.
Did this big fella on the Green Mountain and a turkey breast on the Weber.
Does that thing work as advertised? I have been eyeballing them since they came out. I am dreaming it would and I would be very happy with it.
It works really well.
If you can afford, get the biggest one, the build quality on it is substantially better than the two smaller models.
They look good. Reminds me of this time quite a few years ago we were having a poker night at my place. I bought a whole bunch of wings and came up with this masterful rub for them, then cooked them on the pellet grill. My bright idea was to powderize crushed red pepper for the heat, then the rest would be a sweeter version of my normal rub.
I even used the blender outside for the powdering of the red pepper, but it didn't matter. I didn't get to end up playing poker that night because 5 hours later, my eyes were still watering and I could barely talk. Lesson learned although my friends still ask me regularly when I'm going to brave it and do the wings again because they were the best they've ever had. They were damn good wings.
I moved on from mine but it was really great, i think you'd have a hard time finding something better under $1000. Charcoal is going to get you better smoke over any pellet grill. The quality is sketch. One thing you can do to preserve it's life is to use it only as a smoker. I think running it at 800 degrees is what kills these things.
I've been working on finding the best wings I like to make at home.
I tried this last year, which is one of the better oven friend recipes I've found:
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www.seriouseats.com
So I decided to follow it, but smoke the wings on my PK360.
Everything was great about them, but I just didn't like the smoke with the buffalo flavor. They didn't seem to react the way I wanted.
Previously I tried a friends method of marinating in Italian Dressing and Soy sauce over night, then a dry rub of SPG and Chipolte.
Flavor was outstanding, but skin wasn't crips.
I'm going to continue to experiment.
I tried this last year, which is one of the better oven friend recipes I've found:
Oven-Fried Old Bay Chicken Wings Recipe
A combination of Old Bay Seasoning, Worcestershire and hot sauce and oven-frying create a winning recipe that gives chicken wings the taste of the Maryland bay.
So I decided to follow it, but smoke the wings on my PK360.
Everything was great about them, but I just didn't like the smoke with the buffalo flavor. They didn't seem to react the way I wanted.
Previously I tried a friends method of marinating in Italian Dressing and Soy sauce over night, then a dry rub of SPG and Chipolte.
Flavor was outstanding, but skin wasn't crips.
I'm going to continue to experiment.
Have you tried cooking them in an air fryer? I'm totally stealing this old bay recipe, looks great.I've been working on finding the best wings I like to make at home.
I tried this last year, which is one of the better oven friend recipes I've found:
Oven-Fried Old Bay Chicken Wings Recipe
A combination of Old Bay Seasoning, Worcestershire and hot sauce and oven-frying create a winning recipe that gives chicken wings the taste of the Maryland bay.
So I decided to follow it, but smoke the wings on my PK360.
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Everything was great about them, but I just didn't like the smoke with the buffalo flavor. They didn't seem to react the way I wanted.
Previously I tried a friends method of marinating in Italian Dressing and Soy sauce over night, then a dry rub of SPG and Chipolte.
Flavor was outstanding, but skin wasn't crips.
I'm going to continue to experiment.
Yes, and a convection oven. They're outstanding.
I'm looking for something a little smoky as well, thus trying them on the PK.
If you want your standard type buffalo wing, with a kiss of Old Bay, you have to try that recipe.
