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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-30-2010, 02:14 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Terodactyl Wings (pics)
Here are some pics of some monster turkey wings that I barbecued
tonight. I'll put the recipe up on the blog, but they were simply seasoned liberally with Kosmo's Dirty Bird rub and cooked hot and fast with some Jack Daniels' pellets. The guests gave them good reviews. Before: After: Yes, that's a half hotel pan and a half sheet pan. For those interested, I sauced them with a mix of 7/8 Sweet Baby Rays and 1/8 Famous Dave's Devil Spit. John |
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06-30-2010, 04:48 AM | #2 |
Full Fledged Farker
Join Date: 05-17-09
Location: Tuscaloosa, AL
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Now those look good! Great job.
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UDS, Brinkmann Trailmaster, 22.5 Kettle, back yard with family, and imaginary friends. |
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06-30-2010, 06:27 AM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I keep forgetting about turkey wings and legs. Thanks John! Those look great!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-30-2010, 06:31 AM | #4 |
Full Fledged Farker
Join Date: 12-03-08
Location: Mishawaka, IN
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__________________
1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller |
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06-30-2010, 06:47 AM | #5 |
On the road to being a farker
Join Date: 05-03-10
Location: Wichita, KS
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Turkey Legs = Best Fair food ever. I never knew the other turkey appendages were equally delicious.
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06-30-2010, 06:53 AM | #6 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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I never think about turkey parts on the grill. Looks great. Now I gotta go out and buy me some t-wings.
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06-30-2010, 07:02 AM | #7 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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I love hot wings and never thought about maybe trying turkey legs & wings. May have to give this one a try. They look mighty tasty.
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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06-30-2010, 07:02 AM | #8 |
Full Fledged Farker
Join Date: 06-02-10
Location: Loveland, CO.
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Those look really tasty!
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06-30-2010, 07:06 AM | #9 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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what temp did you cook them at and for how long?
david
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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06-30-2010, 07:25 AM | #10 |
On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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Don't mean to , but those do look quite deeeeeeelish!
Where do you by terodactyl parts? I've looked but can't seem to find them. I buy all of my meat at Sam's for the smoker.
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Hi my names Steve, I have a problem........ |
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06-30-2010, 09:36 AM | #11 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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I would be munching those in no time! Great job, thanks for the pics
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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06-30-2010, 11:05 AM | #13 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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thanks for the idea! The look GREAT.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-30-2010, 11:06 AM | #14 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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It's hard to say what temp because I cooked them in the Char-Broil Big Easy. That thing cooks HOT. They took about an hour and 15 minutes.
John |
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06-30-2010, 11:44 AM | #15 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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Good looking cook, John. I have two packs of those in the fridge from Honeysuckle White, I think I'll thaw them out this weekend.
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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