The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-05-2013, 07:47 PM   #1
DadDoolz
Is lookin for wood to cook with.

 
Join Date: 12-31-12
Location: Port Chester NY
Downloads: 0
Uploads: 0
Default Wrecked some Chicken Wings today

Started off with good intentions. Wanted to make something to chew on during the football games starting at 4:30 today.
Had the wife get a bag of chicken wings from Costco. They were frozen. Defrosted the wings and got a rub recipe from a friend. All was going well.
Applied rub and let set until WSM was ready to go.
chimney.jpg

Got the WSM going, only thing different from my attempts at smoking meat was I did not use lump charcoal. I used Kingsford Competition briquettes.
No big deal.

Got the WSM rocking at a temp between 265 and 290. Maverick reading and reporting all the way. Water pan at half inch from top. Apple wood for this smoke.

Wings go on. An hour into the smoke I check and it seems the wings still need some more cooking time. Grate temp is still about 275 and smoke and water are doing fine.

Hour and a half, I add some wood for some more smoke. The thin blue line had stopped so I figured to give it a little kick. Water pan is doing great.
Also added a few handful of charcoal to pick up the temp a bit. It was lagging around 250.

At 2 hours I planned on taking off wings to put them on gas grill to crisp up the skin a bit.

When I opened the top of the WSM I knew there was no putting them on a gas grill. They were done. And When I Say They Were Done, I mean they were done. Great color, but shrunk to a pigeon wing size type meat.


Well I did not plan on using a sauce with these wings so I just offered them up to the family and let them have at it.

My family is great. They ate them all. Even though they were a little be over done. The skin was crisp and the seasoning was still intact.
Was not perfect, or what I was planning but they were consumed.
wings 1.jpg

Live and learn

BTW That was a Captain Lawrence Winter Ale in the UMass glass behind wings.

I should have pulled them off the WSM at the hour and a half mark. Would have been perfect.
OH Well Next Time...... And Yes There will be a next time........lol
__________________
Weber WSM 22.5, Weber EP-320, Weber Q-200, Maverick ET-732,TapaTalk:blah:
DadDoolz is offline   Reply With Quote


Thanks from:--->
Unread 01-05-2013, 07:50 PM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

We have all learned by our mistakes, and from those who have shared their misfortunes.

Glad they were still edible..
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 01-05-2013, 07:54 PM   #3
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Actually look very good
__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Unread 01-05-2013, 08:00 PM   #4
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

"I 'ate it when tha 'appens! (Cockney mod)

Either way, bro, they must have been tasty because everyone ate them with no complaints! Congrats!
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 01-05-2013, 08:14 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

They look edible to me, you made food, not all bad
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 01-05-2013, 08:33 PM   #6
bwsawman
Knows what a fatty is.
 
Join Date: 10-15-12
Location: Ionia, MI
Downloads: 0
Uploads: 0
Default

They look pretty good to me.

I have a couple of questions. I have never used lump charcoal but do not understand how it would have turned out different. You kept track of the temps and water pan. Doesn't lump normally burn a bit hotter and would have been "overdone" sooner? What is the difference between competition briquettes and regular charcoal?
bwsawman is offline   Reply With Quote


Unread 01-05-2013, 09:55 PM   #7
Homebrewed Q
Take a breath!
 
Homebrewed Q's Avatar
 
Join Date: 11-10-10
Location: Shenandoah, TX
Downloads: 0
Uploads: 0
Default

That's about the only way I eat wings anymore, smoked and a little sauce at the end. Those look just fine to me, but I like mine a little more on the well done side. I smoked some about 8 or 9 football Sunday's this season, and thats the way mine come out. Keep at it, you'll get them down to the way you like them...........and don't overthink things, keep it simple....
__________________
BWS Fatboy, CG w/SFB and mods, Weber OTG 22.5, Weber OTS 18.5, Grey Goose Weber Performer
Homebrewed Q is offline   Reply With Quote


Unread 01-05-2013, 10:24 PM   #8
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

If you feel you learned something from it, it's not a failure. The wings look good to me.
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Unread 01-06-2013, 08:28 AM   #9
DadDoolz
Is lookin for wood to cook with.

 
Join Date: 12-31-12
Location: Port Chester NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bwsawman View Post
They look pretty good to me.

I have a couple of questions. I have never used lump charcoal but do not understand how it would have turned out different. You kept track of the temps and water pan. Doesn't lump normally burn a bit hotter and would have been "overdone" sooner? What is the difference between competition briquettes and regular charcoal?
To tell you the truth, I just put that in the post as useless info. I feel the lump gets going easier compared to briquettes IMHO. As far as burning hotter, I have not found any real difference. The competition stuff is suppose to be all natural and burn hotter than regular Kingsford charcoal. Had the bag sitting around and was real low on lump. Saved me a trip to the store so I went with the Kingsford.
__________________
Weber WSM 22.5, Weber EP-320, Weber Q-200, Maverick ET-732,TapaTalk:blah:
DadDoolz is offline   Reply With Quote


Unread 01-06-2013, 08:53 AM   #10
I like Bigbutts
is one Smokin' Farker
 
Join Date: 03-11-12
Location: forest, ms.
Downloads: 0
Uploads: 0
Default

I've made so many bad things that when I make one I can still eat.......I WIN!!!!
__________________
Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop /

Friends call me the "One Eyed Porker"....What can I say...
I like Bigbutts is offline   Reply With Quote


Unread 01-06-2013, 09:21 AM   #11
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Those look good rom here!
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 01-06-2013, 04:41 PM   #12
Mason Dixon Bowhunta
Full Fledged Farker

 
Mason Dixon Bowhunta's Avatar
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Downloads: 0
Uploads: 0
Default

Looks good to me
__________________
Romans 1:20
Mason Dixon Bowhunta is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 11:45 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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