Buffalo: Wings and Turds....

walle

Smoking Fanatic

Original poster

OTBS Member

Aug 21, 2009

754

32

Fruita, Colorado

• Mar 13, 2010

• #1

After my first run at wings, I guess I had a taste for them, so doing some more tonight.
Figured ABT's would fill that "fire" need from last time.

Using Franks again, but following the suggestions of injecting them this time.

What we're up against..


Wings injected and rubbed..


ABT's.. oh yeah, the "scoop" works on 'mellons AND peppers!


Shot of the project


On the smoker. Hitting these with some PEACH that has finally dried! A first for me, I'll let you know how it goes


Thanks for checking out my Buffalo post!
Tracey

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Mar 13, 2010

• #2

your making me hungry, looks good

 

walle

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Aug 21, 2009

754

32

Fruita, Colorado

• Mar 13, 2010

• #3

Thanks, Rd


Well... Peach.. not so much

Damn it! I SO wanted it to be good! Very strong almost bitter taste... I will say, though, poultry has a way of soaking up smoke like nothing else. I will try it on beef or pork before I toss it. I would be very interested in anyone else's experience with Peach.

Injecting them definitely made a difference - will be doing this from now on. Thanks, Minbill!

Here's the final score.

Second sauc'en


DONE!


Little sump'en, sump'en to go with... $1 to anyone who can guess what kinda bread that is...

And here's my dinner - Sorry it took so long... got distracted!


Thanks for checking out my buff'ler cook tonight.
Tracey

 

gruelurks

Smoking Fanatic

Apr 23, 2009

445

11

Oakland County, MI

• Mar 13, 2010

• #4

Nice looking wings, I like the cheezy bread too, although I have no idea what kind it is. Beer bread maybe?

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Mar 13, 2010

• #5

bacon sourdough or cheezy biscotti

 

walle

Smoking Fanatic

Original poster

OTBS Member

Thread starter

Aug 21, 2009

754

32

Fruita, Colorado

• Mar 13, 2010

• #6

Sorry guys on the bread thingy... I've post so much sourdough out here lately I was fun'en around. It's the sliced sourdough round from Thursday.

 

chisoxjim

Master of the Pit

OTBS Member

Jul 25, 2007

2,761

17

• Mar 13, 2010

• #7

wings look good, injecting them is the way to go for sure..

 

new2que

Meat Mopper

Jul 1, 2010

173

11

Greenville, SC

• Sep 14, 2010

• #8

I know this is quite a few months later, but waned to share my experience with peach.  Just smoked a beer chicken with it last week and had a great experience.  Did it on my UDS with quite a few chunks spread throughout the basket... wasnt too strong, but they were def good and dried.

awesome looking wings, i'm doing some research and thinking about doing them at the Carolina game this weekend.

 

wntrlnd

Meat Mopper

Oct 18, 2009

283

14

out on the western plain

• Sep 14, 2010

• #9

oh man, the second sauc'en and the final grill shots rock!  very nice Q view!

where do they sell those injectors?   first time i've actually seen one

i got wings on my mind now!

 

chainsaw

Smoking Fanatic

Aug 5, 2009

538

11

Ponca City OK

• Sep 14, 2010

• #10

Looks great sucker for wings!

 

smoke_chef

Smoking Fanatic

SMF Premier Member

Feb 22, 2008

620

14

Marble Falls, AR

• Sep 14, 2010

• #11

Great looking wings!! 

I hate it for you though that the peach wood didn't work out for you. The "almost bitter" part makes me thing that maybe the wood wasn't all the way dry? I don't know?? I just know that peach wood should have worked out for chicken just fine. In fact, I've heard it works better for chicken and pork than anything else?