Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
I usually go at 375 and cook them on the top rack. You can utilize all racks if you are cooking a bunch. The real key is to cook to IT of 190+. These were like 200 for the flats and 190 for the drummies. I know it’s way higher than is safe but it breaks down the connective tissues which are abundant in wings. I just use a honey rub or whatever your favorite is. Don’t try to over power them with rub. Also I rotate them from side to side because my right side is hotter. I put the largest and the drummies on the right side. Took like 45 minutes I think. Your time will vary. Those were quite large. You can dust with some corn starch if you want, but mine get crisp enough without. The corn starch will make them even more crisp if you want.
Good to be a Bills fan these days. They are great to watch and easy to root for., Enjoy.
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Did a couple strips we picked up late this afternoon as we weren’t prepared for dinner. Some sautéed mushrooms and onions along side some cauliflower mash. Beautiful weekend! Hoping for a few more but it’s borrowed time around here as far as weather. Cheers!
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Couple of double cut cowboy ribeyes! Reverse seared!
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Well, I decided to give this butterfly chicken legs a whirl. I can’t say enough good things about this technique. It was a minor PITA to prep but not as much as lollipops. The reward was way beyond my expectations. I did three presentations; jerk sauce, vinegar bbq sauce, and Malcolm’s Mississippi white sauce. All were excellent. These eat VERY well. I rolled 275 on the upper rack. I did bump to 350 for about 15 minutes mostly to get some extra heat on the jerk legs. I also cooked the jerk legs on the right side which is slightly hotter than the rest of my cooker. I think the entire cook was @ 1hr 15-1 hr 30.
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Not sure. The cook times might be a bit off. It just eats so nicely as a leg I’ll definitely be doing these often. They stayed extremely moist and way more tender than a normal leg. I’d give it a try. It’s really an affordable meal too.
Not sure. The cook times might be a bit off. It just eats so nicely as a leg I’ll definitely be doing these often. They stayed extremely moist and way more tender than a normal leg. I’d give it a try. It’s really an affordable meal too.
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
There may be a spot that’s better to start than others , I don’t know. I did ask myself the same question. FWIW, I cut them in a few different areas and really couldn’t tell a difference. I’d just say be careful because it’s an awkward cut. Secure the leg and make sure you are out of harms way. I used a very sharp Shun boning knife and even then it was a bit hairy. I will be doing this frequently so I hope to get better and maybe learn some intricacies.
Abmet this looks great. Do you leave the skin on with salmon, or just right on the grill? With a gas grill I use the soaked cedar plank method, normally skin off but occasionally skin on, but I'm clearly new to this. Also, won't the bottom get flaky as it cooks - or does a bit of a barque form? Questions from a newbie.
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Simple fillets from a local butcher shop, dirty cauliflower rice and some roasted asparagus. Steak was a tad over but still good
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
