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Wings and Legs

post #1 of 14
Thread Starter 

 

I wanted to do some wings and the wife wanted some legs done to so who am I to argue

 

Wings going into the smoker running at 310 degrees using apple wood

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Wings out of the smoke

 

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Legs out of the smoke

 

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post #2 of 14
Thread Starter 

Next was sauce

 

Sesame and Garlic

 

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And of course Frank's

 

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And the wife's favorite Butter, Garlic and Parmesan

 

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It made for a pretty good lunch with some leftovers for snacking

post #3 of 14

Did you brine them at all or just throw them on the smoker with a little seasoning?

post #4 of 14

Now that's some great tailgate grub, congrats Jerry.

post #5 of 14

Holy cow Jerry does Qview too. Man Jerry everything looks yumO and I like your sauces too. Great job Bud and I'm sure Karen loved them too.

post #6 of 14

that butter garlic and parm sauce looks pretty tasty, might try it this weekend

post #7 of 14

Nice  looking chicken....Like the Butter, Garlic, Parm, twist!!

post #8 of 14
Thread Starter 
Quote:
Originally Posted by rbranstner View Post

Did you brine them at all or just throw them on the smoker with a little seasoning?



I did not brine this time most of the time I do but decided to just throw them in today.

Son in law came by for some before heading to work I put them in the oven to heat then on broil for a bit to crisp the skin back up. Served sauce on the side but he said there was enough on them already.

post #9 of 14

Hay Jerry what was the time line on the legs/wings?

My wife always say's we do not cook them long enough.

 

Good looking lunch, tks for the Pic.

Best looking  sauce, Butter, Garlic and Parmesan WOW!!!!

post #10 of 14
Thread Starter 
Quote:
Originally Posted by smokey paul View Post

Hay Jerry what was the time line on the legs/wings?

My wife always say's we do not cook them long enough.

 

Good looking lunch, tks for the Pic.

Best looking  sauce, Butter, Garlic and Parmesan WOW!!!!



Paul I honestly didn't keep track of the time today I kept the smoker over 300 the whole time. I took them to about 185 internal then pulled them out and into the sauces that were waiting. Shook them around and served them wet.

post #11 of 14

ok thanks...

post #12 of 14

Looks great Jerry !!   Did u mean to say 185??  Maybe 165?? just curious ..Looks great either way.

post #13 of 14
Thread Starter 

No I went 185 I hate hearing are those done  they were still juicy

post #14 of 14

LOL  gotchya !!

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