TIMMAY
is Blowin Smoke!
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!!
Just going on the kettle...
Money shot!!
Drank a HB pumpkin ale with these awesome wings...
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!!
Just going on the kettle...
Money shot!!
Drank a HB pumpkin ale with these awesome wings...
