Yup! I still make thin blue smoke every now and again! There are only a couple things I do differently than the original recipe. I add 1/8tsp celery seed to the rub, a heaping tablespoon of fresh garlic to the sauce, and I cook em on the grate from start to finish. Yes, this takes longer, but I do not mind the difference and its less stuff to buy/clean/throw away depending what you do with the pan.
I pitch a half chimney of lit blue and a chunk of cherry in the basket, and leave the bottom vent wide open during the cook. I didnt measure temps this time. I had some big uns so they took at least an hour before they reached at least 160 IT (I wait till they are 160 so I can dip in the sauce while cooking and still be able to use the sauce one last time before going on the plate). Then they all got a dip in sauce, then cook for 10 min, dip em again, another 10 min, maybe three times. After the last dip they go direct over the basket for some char, then back into the bowl for one last toss to use what sauce is left. Delicious!! I especially love the extra garlic. The wife loves em too!!
Good lord, those are some good looking wings! Nice brewskie, too!
01-21-2013 10:47 AM
They look great!! I often use APL recipes and modify to suit my taste. I really like his style of cooking!
01-21-2013 10:48 AM
Originally Posted by DubfromGA
Great looking wangs.
Unaware of that brew,though. Interesting.
Thanks for the comments guys!
That beer is a homebrew. Using MS excel, I designed the label using a random pumpkin art pic and a font from a tattoo font website. Printed at the UPS store, and affixed using Knox gelatin from the supermarket.