Buffalo wings (Qview)

Discussion in 'Poultry' started by raptor700, Jun 12, 2011.

  1. raptor700

    raptor700 Master of the Pit OTBS Member

    I marinated some wings in Moore's Buffalo Wing sauce over night.

    Then smoked at 250º with lump and pecan.

    [​IMG]

    Going on the Char-Broil offset

    [​IMG]

    Ready to pull

    [​IMG]

    I then placed them in a pan with butter and honey, Foiled and placed back in the smoker for about 1hr

    [​IMG]

    Ready to eat.

    [​IMG]

    Keeping with the integrity of the "Bear view", I don't think this qualifies!

    But I gave it a shot anyway.

    [​IMG]

    Thanks for checking out the wings,

    The Moore's had a nice flavor mixed with the honey.
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good neighbor!

      Craig
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome wings and bearveiw raptor.... [​IMG]   looks like you might be heading to the carousell with those [​IMG].     

     been saving my moores for a brisket.....

    Joe
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    I agree on the carousel ! I love me some wings and those look perfect.  [​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks Joe,

    Can you find Moore's up there?


    Thanks Meat, They were some of my best yet.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Qualifies???

    What, are you kidding me?

    Those pics more than qualify for BearView, by a long shot !!!

    Awesome looking wings!

    Thanks,

    Bear
     
  7. great looking wings[​IMG]!
     
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Nice color and look nice 'n juicy, congrats!
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks Bear,

    I know the standards to qualify as "Bear view" are very high, as well they should be.

    I just want to keep within the parameters of the scale [​IMG]


      Thanks King
     
  10. ugaboz

    ugaboz Smoking Fanatic

    look great tell me more about the wrap
     
  11. otter

    otter Meat Mopper

      Looks Great Raptor [​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I'm not even sure how it started. I thought you started it, because I always complain about pic not being Zoomable.

    Your's are always some of the best.

    I told Mrs Bear, "We gotta get rid of this expensive 8 year old camera, and get a new cheap one like Raptor has !!!"

    Bear
     
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

      Thanks Mo, They were juicy


      Thanks my friend,

    I've found when you smoke wings (chicken in general) the skin gets rubbery.

    But when you get close to the IT you want and foil them in a pan with (butter) and what ever sauce, season, etc.

    It softens the skin so it's edible and you still get the smokey flavor.


      Thanks Rick,

    Glad to hear from ya buddy [​IMG]
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

      It started on one of my posts(I'm searching for it) and a fellow member called the close-up "Bear view" and it stuck.
     
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Wow those look awesome! I recently found a apricot & jalapeño glaze I would love to try on them!
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I thought!

    I didn't start it, but I sure do enjoy a good close-up--Money shot or not !!

    This HD screen even adds to it. MMMmmmmmmm..................Slurp!!!

    Our big camera has a serious blur problem, when you get too close.

    I have to take a number of shots from different distances, and delete the blurry ones!

    Bear
     
     
  17. desertlites

    desertlites Master of the Pit OTBS Member

    IM thinking them look pretty dang good from here buddy, would love to find a way to crisp up the skin a bit. I have thrown them in the deep fry after smoke with some success. Of course before a final saucing.
     
  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    I do it directly over hot coals about 5 minutes a side with fresh sauce on the wings for a glaze; get nice crisp skin this way.
     
  19. venture

    venture Smoking Guru OTBS Member

    Wow, more great wings on the forum.  Super job!

    Good luck and good smoking.
     
  20. raptor700

    raptor700 Master of the Pit OTBS Member

    This is how it started http://www.smokingmeatforums.com/forum/thread/106638/cherry-chuckeyes-qveiw/20  

    post # 22
     
    Last edited: Jun 12, 2011

Share This Page