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Wings and drums compliments of Masterbuilt and AMNPS

post #1 of 17
Thread Starter 

Threw some Walmart wings and drums into the ME after using a modified slaughterhouse rub on them for Mothers Day. Smoking with hickory, Jack Daniels oak, and cherry (mixed). First time posting images..so hope they go thru..

 

 

IMG_20120513_154333.jpg

 

Smoke smells so good.

 

IMG_20120513_154345.jpg

 

Nice black and seasoned ME30

 

IMG_20120513_154410.jpg

 

First few minutes..couple of hours to hour

 

IMG_20120513_154415.jpg

 

I figure 5 to 10 minutes on a hot grill after 2 hours and should be ready..

 

Happiest of Mothers day all...

post #2 of 17

Looks good!

post #3 of 17
Thread Starter 

After two hours at 250

 

IMG_20120513_173729.jpg

 

Just before heading to the grill

 

IMG_20120513_173743.jpg

 

5 minutes each side on the grill to crisp the skin

 

IMG_20120513_175026.jpg

 

Final bucket of chicken ready to be tossed in some sauce

 

IMG_20120513_175515.jpg

 

Next time...

 

Increase the amount of brown sugar in recipe

3 minutes on the grill

 

Other than that, the mothers were quite happy with the little bit of zing and sweet smoky taste

post #4 of 17

Nice looking wings. I bet they were tasty.

post #5 of 17
Nice...JJ

Edited by Chef JimmyJ - 5/13/12 at 10:03pm
post #6 of 17

Anyway, I was about to say I love good caramelized crispy skin! That looks great in fact...It don't need no Stinking Sauce!...biggrin.gif...JJ

 

BTW... Watch adding a lot of Sugar to a rub, you will have to lower the heat on the Grill and crisp them slowly. Brown Sugar is the worst for burning followed by White. Turbinado or Sugar in the Raw is your best choice.

post #7 of 17

Some good looking wings from here. Did they have a little spice?

 

 

Mike

post #8 of 17
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

Some good looking wings from here. Did they have a little spice?

 

 

Mike


Mike .. I modified a standard slauterhouse rub by halfing the cayenne (since the mothers like a little kick but not alot). Came out just right for them, just a light kick...

..r..Steve

post #9 of 17
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Anyway, I was about to say I love good caramelized crispy skin! That looks great in fact...It don't need no Stinking Sauce!...biggrin.gif...JJ

 

BTW... Watch adding a lot of Sugar to a rub, you will have to lower the heat on the Grill and crisp them slowly. Brown Sugar is the worst for burning followed by White. Turbinado or Sugar in the Raw is your best choice.

 

Actually ate my few pieces without any sauce. It was the mothers that wanted a honey bbq sauce on it. Was their day so just smiled and tossed them biggrin.gif

 

thanks .. I did not know that about the different sugar caramelizing times. Used a light brown sugar in the rub and it was almost burnt in the short time it was on the grill..

post #10 of 17

Nice job...the chicken looks outstanding!

post #11 of 17

Looks a tasty day 

post #12 of 17

Great looking wings!!  I bet they were gone in a heartbeat!

post #13 of 17

Great looking chicken! I use "Sugar in the Raw" in all my rubs. If I feel that I need the crispy caramelizing that white or brown sugar brings to the party I'll replace about a 1/4 of Sugar in the Raw with some brown sugar.

post #14 of 17

Nice

 

first.gif

post #15 of 17
That some good looking wings and legs icon14.gif
post #16 of 17
Nice love it
post #17 of 17

Nice job... those look inviting (hint-hint) , wish I were close enoughfrown.gif

 

Have fun and...

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