Recent content by mdmucf
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Ribs question
I have a large big green egg and am smoking 3 racks of baby back ribs this Saturday to take to a friend’s house for dinner. Dinner won’t be for an hour or so after we get to a friend’s house and they will be smoking a brisket. Was thinking about smoking the ribs most of the way leaving the... -
Need help with dry rub wings
Ok. So I am learning to do wings on my BGE and looking for help on a good dry rub recipe for a Cajun or other great dry rub flavor to put on the wings. I’m open. Also, looking for tips for smoking/cooking wings on the BGE. Have a masterbilt that is on its last legs that I have been using... -
Flies
I have a vertical smoker and a BGE. Anytime I use either, I get a lot of flies. I have a smaller back porch where I keep and use my BGE because that’s really the only place I have to use it. Any suggestions/tips/hints on how to avoid getting flies in the house? A screen/lanai isn’t...- mdmucf
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- Replies: 10
- Forum: Slicers, Grinders, Tools, Equipment
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Buffalo/garlic Parmesan wings
Go without the garlic Parmesan and just go injected. You’ll love it. -
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. -
Buffalo/garlic Parmesan wings
And here they are after my attempt at garlic Parmesan sauce in which to toss them. -
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. -
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... -
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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. -
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1st big brisket
Just pulled it off the smoker. About to let it rest for 40 minutes before slicing. -
1st big brisket
Here it is just a minute ago before I wrapped it. Been on for about 6 hours and at the stall. -
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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.
