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Wings Inaugural smoke on my new Mini Weber Smokey Mountain. Mini WSM - Page 2

post #21 of 35

WOW, those look terrific!! What a fabulous way to start out the week! BRAVO! Cheers! - Leah

post #22 of 35

Beautiful little girl!

post #23 of 35
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

WOW, those look terrific!! What a fabulous way to start out the week! BRAVO! Cheers! - Leah

Well thank you Leah. I'm not so sure how green lip muscles would cook on it… But might just give it a try.  i'll PM you for wine pairing when I do.

Genbei!!

Brian

post #24 of 35

Those are some mighty fine wings on a mighty fine mini. Nice job. 

post #25 of 35
Thread Starter 
Quote:
Originally Posted by Bigr314 View Post
 

Those are some mighty fine wings on a mighty fine mini. Nice job. 

Thank you BigR

post #26 of 35

What pit temp did you cook the wings in to get perfect skin? Do you have to smoke over 300 to get perfect skin.

post #27 of 35
Thread Starter 

Howdy SNF

 

By "perfect skin" I assume you want crispy skin on your wings.  I simply take one extra step and toss them on the grill for a few minutes a side. Its just a tiny bit of extra work, but for me the end product is better than high temp smoking. Well worth it.  Also do that for drums and thighs. 

Hope that helps!

Brian

post #28 of 35

Course when ya also make a good pot of gumbo, its hard to remember the wings too!

 

Hmmmmmm............ Scar Belly Wing and Cajun smoked sausage gumbo?

post #29 of 35
Im trying to perfect wings in my smoker. I've made wings good once but did not take notes on my pit temp etc so I can't repeat what I did. All I know is my last wings had bad skin. I don't want to have to use a second bbq if I don't need too.
post #30 of 35
Quote:
Originally Posted by SmokinNascarFan View Post

Im trying to perfect wings in my smoker. I've made wings good once but did not take notes on my pit temp etc so I can't repeat what I did. All I know is my last wings had bad skin. I don't want to have to use a second bbq if I don't need too.

 

What's the high temp allowable on your smoker? I am guessing 300 to 325 for a smoking temp will give you the crisp skin on the wings. One more thing you might remember, if you'll wash and dry the wings the day before and leave unwraps in the fridge over night they will dehydrate some and a dry skin crisps easier.

post #31 of 35
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Course when ya also make a good pot of gumbo, its hard to remember the wings too!

 

Hmmmmmm............ Scar Belly Wing and Cajun smoked sausage gumbo?

On Gumbo… Just ate Gumbo Ya Ya at Mr B's tonight. Kick my gumbos A….  A little light on the rice though.  But That roux must have been dark dark dark… Very rich

post #32 of 35

My smoker will get as hot as I need it. Next time Im going to make sure the wings are dry. They might not of been dry this last time. The one time I think I had perfect skin my smoker was 350. I wish I could make good wings at 250 degrees so I can cook other meats at the same time

post #33 of 35

Gumbo Ya Ya is really really close to being a chicken bisque. I guaranty that if you removed the chicken and added crawfish and asked any coonass what it was they would say, crawfish bisque.

 

That dark roux is very rich and flavorful. Did you tell 'em that you are currently mastering the Cajun cooking art of gumbo and ask to see the kitchen and meet the chef? Impress him and tell him you are making your own Andouille which is quite similar to Veron's in Gramercy. The chef will probably want to talk shop then.  Chuckles... yeah I am full of it.

 

The dark roux is no hill for a stepper like you though. If you get a chance and have not yet checked out Chuck Taggert, look at "The Gumbo Page" He's a bit odd, of course he's been to LA, but as to New Orleans and Cajun foods, he's usually pretty close to being spot on.

 

BTW there are darker rouxs used. if ya burn one, you hear the cook scream! LOL

post #34 of 35
Quote:
Originally Posted by SmokinNascarFan View Post
 

My smoker will get as hot as I need it. Next time Im going to make sure the wings are dry. They might not of been dry this last time. The one time I think I had perfect skin my smoker was 350. I wish I could make good wings at 250 degrees so I can cook other meats at the same time

 

I think the over night drying in the fridge will show you a huge difference. I have to be in a lot of trouble, a huge hurry to skip that step. Its as important as the smoke.

post #35 of 35
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 Did you tell 'em that you are currently mastering the Cajun cooking art of gumbo and ask to see the kitchen and meet the chef? Impress him and tell him you are making your own Andouille which is quite similar to Veron's in Gramercy. The chef will probably want to talk shop then.  Chuckles... yeah I am full of it.

 

 

LOL…. Can you imagine mr doing that!  I did notify the waiter that the order was for comparison purposes.  He asked "who won?"   I replied "Who do you think?" LOL.  

Fun Fact. Story from the waiter.   The Brennan's are wonderful people. After the hurricane the restaurant was closed for 18 months. They continued to pay all of their employees while the reconstruction was taking place. 

 

Tonight is one more customer event at Arnaud's for another Chick / Andouille gumbo sampling. …and a libation or two. 

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