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Wings Competition
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02-17-2013, 02:45 AM
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Bro-be-que
Knows what a fatty is.
Join Date: 04-04-12
Location: Columbia, MO
brine, brine, brine, brine...
i do heavy smoke for 45 min at 225*, remove and crank the heat up to 400*+ and finish hot to get a bit more crisp to the skin.
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"If it looks good, eat it!" - Andrew Zimmern
BGE, Char Griller offset pit, Weber OTS
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Porky Joes
Bro-be-que
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