Started off this morning by injecting my chicken wings. I injected it with a brine solution of salt, dark brown sugar water, pickling spice and a wheat beer that made the night before to marry the flavors before I injected it. The wings got a rub of my chicken rub and sat in the fridge for about 7 hours. Then they went on my masterbuilt electric smoker @ 250 degrees for 1.5 hours of alder smoke then into a 425 degree oven for 10 minutes to crisp up the skin. I made homemade Parmesan garlic as well as a homemade Alabama style white BBQ sauce.
IMG_0330.JPG 985k .JPG file Wings before being sauced
IMG_9789.JPG 615k .JPG file Parmesan Garlic
IMG_9790.JPG 951k .JPG file White BBQ Sauce
In my white BBQ sauce I have some mayo, sour cream, red wine vinegar, lime juice, balsamic vinegar, black pepper and some other spices. This was my first time making it and one thing both me and my wife agreed on was it need a little more acid either from more vinegar or more lime juice she suggested maybe using buttermilk in it for its acid tangy flavor. I will keep playing with it. But all in all really tasty.
For shrimp I took off the shell and divined them then I oiled them up and put on my homemade shrimp rub. For any seafood rub you need to have old bay and then I added onion and garlic powder a little Cajun spice and some black pepper. Put then on wooden skewers that had been soaked in water and then on the smoker for 25 minutes at 250 degrees. Nice light smokey alder flavor as well as a little spice from the rub