Dinner is on

[wanna-be-smoker]

Today was snowing and blowing( 20mph)and pretty warm at about 14 degrees. But my Camp Chef pellet smoker/grill never missed a beat.

first I put in some beef back ribs that I seasoned last night with sweet cracked pepper dry rub from weber. I cooked them on high smoke (225 average) for about 4.5 hours and put them in the oven on warm/hold until it was dinner time.
While the ribs were cooking I made a simple macaroni salad and put in the fridge to chill for dinner.

Then I put in the chicken wings which is always a challenge to get crispy in these cookers but I have experimenting. Today i took them out of the package and put them in a pan and flipped over and back a few times while patting them dry.

Then I left sit in the fridge pretty much all day and then took them out and coated them with baking powder and back in the fridge. Then when I put them in the cooker I brushed them with some EVOO and cranked the cooker to 500 degrees.

The weather was crappy but my cooker ( covered with a welding blanket) maintained 450 degrees for the duration of the wing cook. I pulled them when they looked good to me and prob could have went a tad longer.

My wing sauce was basic with real butter/Franks and a bit of white vinegar.

 

[SmokinGame]

Were the neighbors able to make it over to help enjoy that? Looks like a much better activity than shoveling the driveway. Nice job! True smoking comfort food!

 

[wanna-be-smoker]

when the wife came home she was like damn it smells so good outside lol

 

[motocrash]

Lookin' tasty WBS! Nothing like a summertime Q when there's snow on the ground.

 

[wanna-be-smoker]

Lookin' tasty WBS! Nothing like a summertime Q when there's snow on the ground.

a few weeks ago i did a 19 hour pork butt when it was -16

 

[SmokinAl]

Great looking meal!
Nicely done!
Al

 

[petehalsted]

Everything looks great. Now that we have become snowbirds, that kind of weather would have me hiding under the covers thinking the world is ending, definitely not smoking!

I love Franks and Butter for my wing sauce.

You mentions struggling to get crispy skin on the wings. I have found if you use 3 parts kosher salt and 1 part baking power (not soda!!) as a dry brine on the chicken it really helps dry out the skin.

If you want to put your wings over the top, next time put lemon pepper on them before the sauce. Franks and Lemon Pepper combine to make an unholy combination that is very addicting.