- May 25, 2017
- 1
- 10
Hey all, I'm Nick. I'm an Ohio native living in Ann Arbor, MI. I've been using my WSM for about 9 years now, and have thrown just about anything I can find on it. I've probably cooked ribs more than anything else, but I generally try to toss on a butt or two once a week (sometimes every other) simply because pulled pork is fantastic for reuse in so many different things. My current favorite thing to cook is a pulled pork fried until somewhat crispy in lard for use in carnitas tacos. I Top it with a salsa verde made from a few pounds of smoked tomatillos. It's a summer meal, so I'm looking forward to getting back into it. I am also a huge fan of cooking over wood fires. I have a large fire pit in the yard with cast iron grates over it, and I cook on that a few nights a week (I've been reading a lot of Argentinian-style cookbooks).
Lately, I've been trying to step up my wing game. I've tried all kinds of methods, but I'm still lacking a true go-to. I am currently leaning toward wings sauced before they hit the smoker to get a more sticky, firm-skinned wing, but I'd love to hear some of your recipes.
Lately, I've been trying to step up my wing game. I've tried all kinds of methods, but I'm still lacking a true go-to. I am currently leaning toward wings sauced before they hit the smoker to get a more sticky, firm-skinned wing, but I'd love to hear some of your recipes.
