MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-29-2013, 11:35 PM   #16
Callahan-que
Babbling Farker

 
Callahan-que's Avatar
 
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
Default

Quote:
Originally Posted by mtbchip View Post
Love wings... so much! I would like to be a part of that comp!

Cook'em hot and fast and dry rub only for a crispy treat. High heat (375) for 1.5-1.75 hours.

Seriously? You cook wings at 375F for 1.5 - 1.75 hours?
__________________
Rick
Callahan-que is offline   Reply With Quote


Thanks from:--->


Old 07-30-2013, 08:01 AM   #17
mtbchip
Full Fledged Farker
 
mtbchip's Avatar
 
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
Default

Quote:
Originally Posted by J'ville Grill View Post
Seriously? You cook wings at 375F for 1.5 - 1.75 hours?
Yep! Usually put the wings on when he cooker is about 250 (esp when doing breaded wings, minimal smoke wanted). Don't forget now, using our ceramic cooker it's just about shut down and VERY little heat (and moisture) escapes while cooking. I am often saying "thing cooks like a microwave".....

Crispy is what the wife wants, crispy is what she gets!
__________________
Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).
mtbchip is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 09:52 AM   #18
Q*bert
On the road to being a farker

 
Join Date: 07-28-11
Location: Westminster, MD
Default

I won a wings comp on an UDS a few weeks back. Here's what I did. I separated the wings into the pieces you normally get when you order them at a restaurant. Rub with plowboys. Into the drum at 275 with a small piece of hickory. Turned them a few times during the cook & were done in about 45 minutes. They got done faster than I was expecting so I held them in a dry cooler. Fired up my charcoal grill & got it nice and hot. Put my special sauce in a big bowl. Put the wings on the hot grill for a few minutes, turning constantly to crisp up the skin. Then put them right into the sauce bowl. Toss them around & back on the the grill to caramelize the sauce. Turn constantly. They don't need to be on for very long. You can check out the pic of them in the turn in box on the link below.
Good Luck
__________________
[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B]
[FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world
[/COLOR][/FONT]
[COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL]
[COLOR="LightBlue"]KCBS MABA[/COLOR]

[COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR]
The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL]
K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL]
J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL]
Q*bert is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 11:25 AM   #19
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Default

I regularly do wings on the drum at around 300F. And for even cooking I rotate the grate a quarter turn every so often.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 11:37 AM   #20
jacksedona
Take a breath!
 
jacksedona's Avatar
 
Join Date: 03-11-12
Location: phoenix,arizona
Default

how i do wings,i get triple the amount because everyone love wings,you dont want to run out- i get my wings at costco and the n i get the sides when i'm lazy in get the kosher coleslaw in the 2 pound jars,i get 4 of them,then i get my water logged hickory chunk and i smokes the wings for like 4 hours on a medium hit,but everyone abouve are right too,if pressed for time 2 hours is enough on high heat.

http://thebarbecuemaster.net
__________________
alan weber smoker,one touch,go anywhere,masterbuilt
jacksedona is offline   Reply With Quote


Thanks from:--->
Old 07-30-2013, 02:04 PM   #21
TIMMAY
is One Chatty Farker
 
Join Date: 01-10-11
Location: Sugar Hill, GA
Default

Do not fear the old bay in the APL recipe... I use that rub every single time I make wings. I do a couple things different, one of em being I do not cook em in the pan first. Takes longer, but thats just the way I do it. Only thing you might not be able to do is get the wings over direct heat for the char part of the recipe.
TIMMAY is offline   Reply With Quote


Thanks from: --->
Old 07-30-2013, 05:00 PM   #22
schmitty28
On the road to being a farker
 
schmitty28's Avatar
 
Join Date: 01-07-13
Location: Noblesville,IN
Default

yeah the old bay is good we put that stuff on everything might be a Midwest thing but those wings sure are good I bbq half and make the other half hot wings
__________________
char griller 5050/ homemade offset
schmitty28 is offline   Reply With Quote


Thanks from:--->
Reply

Tags
chicken wings, ugly drum smoker

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:32 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts