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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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Old 02-04-2013, 06:55 AM   #1
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Location: Fairfield, Florida
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Default Harbowl Wings

Marinated for 36 hours, 1/2 in Franks 1/2 in a ginger-teriyaki concoction. Seared them over hot hickory coals for a couple minutes then smoked to 165* temp on the indirect side, about 45 minutes. Served with hot sauce (1/2 Franks & 1/2 butter) and an asian sauce (1/4 Franks, 1/4 butter 1/2 teriyaki & lots of fresh ginger & garlic).

Last edited by dwfisk; 02-04-2013 at 07:17 AM.. Reason: Correct photo posting
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Old 02-04-2013, 07:18 AM   #2
Mason Dixon Bowhunta
is one Smokin' Farker

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Nice looking wings
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Old 02-04-2013, 07:26 AM   #3
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Very nice.

I'm going to try searing first next time. It seems like when I try to get the sear afterwards that I char a lot of the skin. I imagine it would be more controlled with wings that hadn't started rendering so much.
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Old 02-04-2013, 07:31 AM   #4
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Those look mighty fine dw! I'd hit those hard!

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Old 02-04-2013, 07:44 AM   #5
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Great Lookin Wings !
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Old 02-04-2013, 08:27 AM   #6
somebody shut me the fark up.
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Old 02-04-2013, 08:33 AM   #7
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Nice Wings!
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Old 02-04-2013, 08:41 AM   #8
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That's one serving. What's everyone else eating? LOL.
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Old 02-04-2013, 09:45 AM   #9
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Nice wings, cool pit.
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Old 02-04-2013, 10:25 AM   #10
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Looks good.

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Old 02-04-2013, 10:33 AM   #11
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Those look tasty. Like the pit too! Nice job.
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Old 02-04-2013, 11:01 AM   #12
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All these wing posts are killing me. I can wait 'til my next day off work to smoke some wings. Nice looking eats ya got there!

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Old 02-04-2013, 11:15 AM   #13
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Great looking wings.
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Old 02-04-2013, 11:18 AM   #14
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They look great
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Old 02-04-2013, 01:00 PM   #15
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Thanks to all. This was my inaugural cook on the part of my rig I intended for direct grilling, but it worked pretty good in indirect mode too for things like wings that cook pretty quick and I don't want to fire up the 24"X60" smoker. It's just some 1/4" plate steel and three 13"X18" cast iron grates I got online somewhere. Here are a couple of wide angle shots of the rig.
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