- Feb 3, 2009
- 5,316
- 139
since the meat is yard bird i'll post it here.
started w/ 15 lbs of wings brined in tips brine recipe w/ 1 tsp old bay and 1 tsp cu-min added.
Brined for 4 hours and on to the MES over pecan and apple chips.
Smoked to 165 then under the broiler to crisp the skin.
made my fire sauce for the wings, 1 stick butter - 1/2 cup texas pete hot sauce and 1/2 tsp daves insanity. (This stuff will melt ya fillings)
tossed and served.
Also smoked some seasoned yella squash and a nice pan of mac and shells to go w/ the wings.
heres the shells and cheese
Today was a great smoke and everything came together like it should. Thanks for looking.
started w/ 15 lbs of wings brined in tips brine recipe w/ 1 tsp old bay and 1 tsp cu-min added.
Brined for 4 hours and on to the MES over pecan and apple chips.
Smoked to 165 then under the broiler to crisp the skin.
made my fire sauce for the wings, 1 stick butter - 1/2 cup texas pete hot sauce and 1/2 tsp daves insanity. (This stuff will melt ya fillings)
tossed and served.
Also smoked some seasoned yella squash and a nice pan of mac and shells to go w/ the wings.
heres the shells and cheese
Today was a great smoke and everything came together like it should. Thanks for looking.