Recently, I was asked a question on Country Style Ribs on social media. I answered it and was asked how I learned what I knew. I was kind of taken aback. I have learned so much from so many people on this forum that I found it was hard to answer that question. I referred them to the forums but started thinking about how much I have learned here.
When I first came to this site, I had been less than successful in using my new smoker. I came here and learned step by step instructions for pulled pork from Bearcarver. SeenRed taught me about sauces. Dave Omak solved my problems with brines. Pops gave me the basis for my favourite breakfast sausage. Nepas schooled me on homemade sausage. Foamheart inspired me with creativity and Louisiana flare. BDSkelly encouraged me to try new things. DirtSailor helped me build a smoker. Cmana taught me about smoking fish. I met new friends like Gary Hibbert. Moderators like SmokinAl and cfarmer shared their expertise and kept the forum friendly.
I have missed many people who helped me get to a point where I enjoy smoking. To all of you, I say many thanks and I aspire to reach your skill levels.
In honour of this revelation, I decided to make my favourite smoked wings, Scarbelly Wings. These wings were created in a post by S2K9K in honour of a great smoking member who passed on. You can see the original post at http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style.
I can think of no greater example of how we stand on the shoulders of those who taught us. A recipe honouring a great smoker by a great smoker that helped me learn.
I have tweaked the recipe to my tastes and this is how I make it.
I started with 15 wing segments. In this case, She Who Must Be Obeyed had picked up some drumettes.
Then I mixed 50 ml (1/4 cup) of Cajun Injector Creole Butter and 50 ml (1/4 cup) of Frank's Red Hot Sauce.
I injected the mixture into each drumette.
I poured the remaining mixture over the chicken and let it sit in the fridge for an hour.
I sprinkled them liberally with my home made Creole seasoning.
I put the wings in my smoker which was heated to 350 F.
I smoked for 15 minutes and then turned them.
I smoked for another 25 minutes and made sure the internal temperature was over 165 F. I let them sit for a few minutes and served. Here is the finished product.
The Verdict
These really are my favourite wings. They have the taste of Buffalo Wings without burning your mouth out. The Creole seasonings give it a more complex flavour than regular Buffalo Wings. The smoke at 350 F gives the skin a great texture. I love these.
Hopefully, I will reach the level of all those who have helped me!
Disco
When I first came to this site, I had been less than successful in using my new smoker. I came here and learned step by step instructions for pulled pork from Bearcarver. SeenRed taught me about sauces. Dave Omak solved my problems with brines. Pops gave me the basis for my favourite breakfast sausage. Nepas schooled me on homemade sausage. Foamheart inspired me with creativity and Louisiana flare. BDSkelly encouraged me to try new things. DirtSailor helped me build a smoker. Cmana taught me about smoking fish. I met new friends like Gary Hibbert. Moderators like SmokinAl and cfarmer shared their expertise and kept the forum friendly.
I have missed many people who helped me get to a point where I enjoy smoking. To all of you, I say many thanks and I aspire to reach your skill levels.
In honour of this revelation, I decided to make my favourite smoked wings, Scarbelly Wings. These wings were created in a post by S2K9K in honour of a great smoking member who passed on. You can see the original post at http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style.
I can think of no greater example of how we stand on the shoulders of those who taught us. A recipe honouring a great smoker by a great smoker that helped me learn.
I have tweaked the recipe to my tastes and this is how I make it.
I started with 15 wing segments. In this case, She Who Must Be Obeyed had picked up some drumettes.
Then I mixed 50 ml (1/4 cup) of Cajun Injector Creole Butter and 50 ml (1/4 cup) of Frank's Red Hot Sauce.
I injected the mixture into each drumette.
I poured the remaining mixture over the chicken and let it sit in the fridge for an hour.
I sprinkled them liberally with my home made Creole seasoning.
I put the wings in my smoker which was heated to 350 F.
I smoked for 15 minutes and then turned them.
I smoked for another 25 minutes and made sure the internal temperature was over 165 F. I let them sit for a few minutes and served. Here is the finished product.
The Verdict
These really are my favourite wings. They have the taste of Buffalo Wings without burning your mouth out. The Creole seasonings give it a more complex flavour than regular Buffalo Wings. The smoke at 350 F gives the skin a great texture. I love these.
Hopefully, I will reach the level of all those who have helped me!
Disco
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