Recent content by jamie spelsberg
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Scarbelly Wings (Buffalo Style)
I put mine in as soon as I had a chimney full of red hot coals in while my smoker was coming to temperature. (usually takes an hour for the temp to regulate itself) And then I kept them right around 275 for a total cook time of of about 2 hours. I reheat them at about 400 degrees in the oven...- jamie spelsberg
- Post #124
- Forum: Poultry
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Scarbelly Wings (Buffalo Style)
Those wings are spectacular. My only regret was not making the entire 10lb bag. But I would have had to do 2 batches. Ok so I regret not having a bigger smoker lol. Everyone that ate them last night cursed me because now they don't want other wings anymore. I ended up using my favorite rub...- jamie spelsberg
- Post #122
- Forum: Poultry
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Storing rubs with brown sugar
I dry my brown sugar before putting it in the rub. Put a piece of foil or parchment paper on a cookie sheet and spread it out and let it dry for a couple of hours or if you are in a hurry pop in in the oven on the lowest setting for 10 or 15 minutes but keep an eye on it. It might burn. Then I...- jamie spelsberg
- Post #8
- Forum: Sauces, Rubs & Marinades
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Greetings from Florida
Hello SMF! I was out searching for a smoked wing recipe and stumbled across the forums and figured why not. Theres this place in Palm Bay, FL that has the best smoked wings I have ever eaten and they are stocked with any micro-brew you can think of called the Broken Barrel. Its one of my...- jamie spelsberg
- Thread
- Replies: 1
- Forum: Roll Call
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Replacement for Louisiana Cajun Seasoning
Hmmm...most authentic Creole seasoning uses File powder...aka dried sassafras leaves. Maybe Tony was leaving out his secret ingredient...lol.- jamie spelsberg
- Post #6
- Forum: Sauces, Rubs & Marinades Sticky
