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Unread 06-20-2013, 01:51 PM   #14
deguerre
somebody shut me the fark up.


 
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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We did these last night. Marinated a 4 lb bag in 1/2 cup Oakridge BBQ's Habanero Death Dust and 1/2 cup olive oil for 48 hours (The extra day makes a difference). Then grilled indirectly with some hickory for smoke in a 375 degree kettle for about 30 minutes, and finished off directly for a couple minutes. Had perfect bite through skin. We used a good blue cheese dressing as a dip for the wings.



Too late to order for the weekend on the HDD unless you already have some but something you may want to try in the future.
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