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Recent content by mdmucf

  1. mdmucf

    Buffalo/garlic Parmesan wings

    Go without the garlic Parmesan and just go injected. You’ll love it.
  2. mdmucf

    Buffalo/garlic Parmesan wings

    Honestly I prefer it without the garlic Parmesan. Family requests the injected wings anytime they visit so I typically do it with just the injected sauce and then I toss it in the sauce with some creole seasoning before going on the smoker.
  3. mdmucf

    Buffalo/garlic Parmesan wings

    And here they are after my attempt at garlic Parmesan sauce in which to toss them.
  4. mdmucf

    Buffalo/garlic Parmesan wings

    Actually I just turn the grill up to high heat and let them crisp up on the grill instead of frying. Works like a charm.
  5. mdmucf

    Buffalo/garlic Parmesan wings

    I actually melted 3 tbsp butter on low in a pot and then mixed it with frank’s red hot buffalo wing sauce and some garlic powder and some tony’s Creole seasoning. To be fair, I got the injecting of the wings from this site when I did my very first smoke and wanted to try out the smoker. All of...
  6. mdmucf

    Buffalo/garlic Parmesan wings

    Here they are one hour in.
  7. mdmucf

    Buffalo/garlic Parmesan wings

    Doing wings on the green egg for the first time. Injected with frank’s red hot buffalo wing sauce, have them going at about 250 with some hickory and cherry wood chunks for good measure. Going to toss them in garlic Parmesan sauce at the end. Picture below is when I just put them on the egg.
  8. mdmucf

    1st big brisket

    Here is the finished product.
  9. mdmucf

    1st big brisket

    Just pulled it off the smoker. About to let it rest for 40 minutes before slicing.
  10. mdmucf

    1st big brisket

    Here it is just a minute ago before I wrapped it. Been on for about 6 hours and at the stall.
  11. mdmucf

    1st big brisket

    Fingers crossed! :). Thanks for the kind words.
  12. mdmucf

    1st big brisket

    My 1st big brisket (10 pounder) is on the smoker. I have a masterbilt gas smoker with hickory chunks in at 225 going this morning. Put it on about 6:25. Rubbed with meat church holy bbq rub. Will post throughout the day. Fingers crossed.
  13. mdmucf

    Bone in Pork Loin

    So I did it today. Put it on the big green egg with some cherry and apple wood chunks in about 11:00 am and took it off about 3:30, wrapped it in foil and in a towel like I do brisket. I butchered it on the slicing because I didn’t know what I was doing but the end result was pretty good.
  14. mdmucf

    Bone in Pork Loin

    Hey guys. I bought about a 6 pound bone in pork loin I am looking to throw on the smoker tomorrow. If I am running around 250 for my temp, what time frame should I be looking at for it. Never done one of these and looking forward to trying it. Promise to post pics.
  15. mdmucf

    2 briskets

    So I bought a 15 pound brisket from Costco, trimmed it and cut it into 3 sections about equal weight. Had family coming in so did the flat and the packer end. The flat came out a little dry but great flavor. The packer end came out perfect! I have read a million posts about the fat and the...
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