- Dec 10, 2013
- 13
- 10
I am considering entering an amateur bbq comp. I don't have all the details yet, but know that I bring my own Q (of any kind). Have to provide sample to 200 people, can have helpers, have their budget of $250 (can add my own $ in too if I want). They are providing sides, plates, etc. This is a rotary club fundraiser and people sampling will have bought tickets. There are 6 pros and 6 amateurs.
My first thought was beef ribs....then I learned 200 ppl and said no way. Second thought was pulled pork, third thought is chicken wings. This is what I am leaning towards.
I have a Traeger pellet smoker, a natural gas bbq and a charcoal bbq. My thinking is pre smoke all the wings before on Traeger (hickory?). Finish on charcoal to crisp up/heat up at the event for service.
I am testing out some recipes now, I beer brined a batch and dry rubbed a second batch overnight. I am drying them on a rack in the fridge now. Will smoke later and either charcoal tonight or tomorrow. I will for sure make a home made sauce (thinking a bourbon bbq) and will test out pre saucing before the crisp up or having on side for a dip, also thinking of a white dipping sauce.
Any thoughts/suggestions? The drying process will really slow me down over all (not to mention fridge space) and I am wondering how necessary it will be.
Couple questions: Do I have to rinse the brine? It is not heavy salt. Should I dry rub after brine? I can also test out these options. Going to be eating a lot of wings over the next month! LOL
My first thought was beef ribs....then I learned 200 ppl and said no way. Second thought was pulled pork, third thought is chicken wings. This is what I am leaning towards.
I have a Traeger pellet smoker, a natural gas bbq and a charcoal bbq. My thinking is pre smoke all the wings before on Traeger (hickory?). Finish on charcoal to crisp up/heat up at the event for service.
I am testing out some recipes now, I beer brined a batch and dry rubbed a second batch overnight. I am drying them on a rack in the fridge now. Will smoke later and either charcoal tonight or tomorrow. I will for sure make a home made sauce (thinking a bourbon bbq) and will test out pre saucing before the crisp up or having on side for a dip, also thinking of a white dipping sauce.
Any thoughts/suggestions? The drying process will really slow me down over all (not to mention fridge space) and I am wondering how necessary it will be.
Couple questions: Do I have to rinse the brine? It is not heavy salt. Should I dry rub after brine? I can also test out these options. Going to be eating a lot of wings over the next month! LOL
Last edited:
