CakeM1x
04-29-2015, 08:17 AM
Have some vacay to burn so I took the day off on Monday. I wasn't thinkin ahead of something fun to smoke so I did some easier things.
Grabbed some frozen wings, thawed, and brined them in a vacuum container for like 30minutes. First time ever using the container (side bar, my mom got this foodsaver at a garage sale for 30$. Came with vacuum,6 containers and 3 rolls. Thanks mah!;)) Then rubbed with oakbridges crucible rub and back in the vacuum container for 30min while the kamado gets to temp. Smoked with some hickory.
On they go at 225 for an hour
http://farm9.staticflickr.com/8693/17125053239_ce567fe7d1_b.jpg
1 hour in
http://farm9.staticflickr.com/8707/16691024043_8a285a70ca_b.jpg
Turned out mighty fine! I tried saucing some before searing. Still prefer em wet.
http://farm9.staticflickr.com/8786/17125052979_879772ddd0_b.jpg
After lunch I had some buckboard bacon to cut and freeze from the day before.
Pulled at 150
http://farm9.staticflickr.com/8761/16688815644_fa050afcd5_b.jpg
Sliced and packed!
http://farm8.staticflickr.com/7675/17311308555_1dd414bb32_b.jpg
http://farm8.staticflickr.com/7678/17310853651_907b6b93ae_b.jpg
For dinner I thought we could do a little pizza party. We did meat, buffalo, and a veggie pizza(wife's idea :crazy:) The other 2 were great but the buffalo was ok, used leftover frozen chicken that was dry after being warmed up.
http://farm8.staticflickr.com/7662/17125052839_f6bcb179c5_b.jpg
http://farm9.staticflickr.com/8709/17310819021_4a2729f6e6_b.jpg
http://farm8.staticflickr.com/7675/16691023753_727cb14116_b.jpg
And last night we did one of my favs, chicken parm since we had left over sauce from the pizza night which goes well with pasta too. Vac brined again for 30ish minutes. This turned out great.
http://farm9.staticflickr.com/8790/16688816424_c214122e35_b.jpg
Thanks for lookin'
Grabbed some frozen wings, thawed, and brined them in a vacuum container for like 30minutes. First time ever using the container (side bar, my mom got this foodsaver at a garage sale for 30$. Came with vacuum,6 containers and 3 rolls. Thanks mah!;)) Then rubbed with oakbridges crucible rub and back in the vacuum container for 30min while the kamado gets to temp. Smoked with some hickory.
On they go at 225 for an hour
http://farm9.staticflickr.com/8693/17125053239_ce567fe7d1_b.jpg
1 hour in
http://farm9.staticflickr.com/8707/16691024043_8a285a70ca_b.jpg
Turned out mighty fine! I tried saucing some before searing. Still prefer em wet.
http://farm9.staticflickr.com/8786/17125052979_879772ddd0_b.jpg
After lunch I had some buckboard bacon to cut and freeze from the day before.
Pulled at 150
http://farm9.staticflickr.com/8761/16688815644_fa050afcd5_b.jpg
Sliced and packed!
http://farm8.staticflickr.com/7675/17311308555_1dd414bb32_b.jpg
http://farm8.staticflickr.com/7678/17310853651_907b6b93ae_b.jpg
For dinner I thought we could do a little pizza party. We did meat, buffalo, and a veggie pizza(wife's idea :crazy:) The other 2 were great but the buffalo was ok, used leftover frozen chicken that was dry after being warmed up.
http://farm8.staticflickr.com/7662/17125052839_f6bcb179c5_b.jpg
http://farm9.staticflickr.com/8709/17310819021_4a2729f6e6_b.jpg
http://farm8.staticflickr.com/7675/16691023753_727cb14116_b.jpg
And last night we did one of my favs, chicken parm since we had left over sauce from the pizza night which goes well with pasta too. Vac brined again for 30ish minutes. This turned out great.
http://farm9.staticflickr.com/8790/16688816424_c214122e35_b.jpg
Thanks for lookin'