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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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04-13-2014, 03:17 PM | #1 |
On the road to being a farker
Join Date: 04-02-14
Location: Frozen Tundra, WI
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Had a wing moment .....
Kinda gloomy today and I had a bag of wings in the freezer, so I thought why not? So, got them thawed out, rubbed half with Memphis magic dust and the other half with Mad Hunky Hot Whang mixed with brown sugar. Into the smoker and now the rest is history, including the wings. They were great and went plenty fast. Served them with a variety of dipping sauces. A nice quick Sunday BBQ fix.
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Ok, I admit it ......... "Hi, my name is Don and I'm a BBQ addict" |
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04-13-2014, 03:25 PM | #2 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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wings Wings Wings. Nice job.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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04-13-2014, 04:54 PM | #3 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
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Now I'm hungry for wings.
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04-13-2014, 04:58 PM | #4 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Those look terrific!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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04-13-2014, 05:10 PM | #5 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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It's always good day for some wings. Those look good.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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04-13-2014, 05:33 PM | #6 |
On the road to being a farker
Join Date: 09-04-13
Location: Magnolia, DE
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I have to try wings on the uds. Havent done that yet. Looks delicious.
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04-13-2014, 05:36 PM | #7 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks like you had a long moment. Nice work.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-13-2014, 05:43 PM | #8 |
is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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Not a bad Sunday idea at all! I have a load of wings in the freezer I need to get out and cook soon.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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04-13-2014, 07:04 PM | #9 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I do love me some wings.
How'd you cook them? I like raised direct.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-13-2014, 08:47 PM | #10 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Man those look great! I love Mad Hunky's wing rub. Good stuff!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-14-2014, 08:05 AM | #11 |
On the road to being a farker
Join Date: 04-02-14
Location: Frozen Tundra, WI
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Smoked these at 240 until they were just about done, then raised temp to 275 to crisp them up some. I got a few that had a little black on them from the 275 and the sugar in the rub, I should have moved them around some more while they were cooking, I have a small hot spot in the smoker. All in all though, they tasted just fine ....
__________________
Ok, I admit it ......... "Hi, my name is Don and I'm a BBQ addict" |
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04-15-2014, 04:45 AM | #12 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Grilled Wings!
First, I'm thrilled to find a community that appreciates grilled wings vs fried!
Second, this doesn't bother me in the slightest: Quote:
Great looking grub! SD |
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