Going to a little party tonight and wanted to try something a little different, for me at least. So I started with a Bacon, Sausage, Red Onion and Celery Stuffing.
Cubed up the bacon in a skillet.
Get it all rendered down
Next it's time to sauté some sausage.
Next comes the Red Onion and Celery in the lucious sausage and bacon fat.
All together now and set aside to cool
Now comes the tricky part! De-boning a chicken wing, start by breaking the wing at the joints by twisting and avoid any compound fractures ( Where the bone tears throught the skin) Then start at the drumette bone and cut away the meat from the bone,
Next peel the skin back inside out to the flats and repeat until you have removed the bones in the flats (2), What you end up with is a chicken tube which is now ready to stuff,
Stretch the skin back over the end and secure with a toothpick. I considered a bacon wrap at this poit but I opted for crispy skin instead, so now its off to the OTG for a slow smoke and a hot Finish.
Nappy New Year!
I'll Check back later when they are done!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!