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Smoked wings, ABT's, Fatty and Poblano peppers

Discussion in 'Poultry' started by peavley, Sep 21, 2010.

  1. peavley

    peavley Fire Starter

    Last weekend I decided to do some wings and stuff....since I was firing her up, I just soon fill it up I guess.





    The dates are wrong on the pictures, this all went down on Saturday 9-18-2010.  The fatty is stuffed with pizza ingredients (pepperoni, sauce, black olives, mushrooms, and cheese.)  The ABT's some with laughing cow's swiss cream cheese (excellent) and some with goats cheese.  The Poblano's were used for the sauce for the wings for those of us who wanted to kick it up a notch.  Cooked it all between 275 and 300 with pecan wood until done.  The wings were a little over done by the time I pulled them.  But they were still great...sorry no shots after I pulled them we were too hungry.

  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First thing let's start off with YUMMO. That looks great and that wing contraption thingy is pretty cool too. Now your fattie sounds good and the abt's looks pretty awesome too. But the one thing that I see that is wrong is that there's not enough Abt's. I can eat twice that many. But you will learn soon enough I think.
  3. peavley

    peavley Fire Starter

    Thanks, yeah it did not take long to learn that there were not enough Abt's.  They were gone quickly.  The wing racks are very useful, you can fit about 15 on each rack and it saves space.  I think I am going to try some leg quaters this weekend.  I might try half with some of my wing sauce and half with a traditional type of chicken brine/rub.  I have never really SMOKED chicken before these wings, I was concerned about getting the skin crispy and well the skin was a little too crispy on these wings.  Now I am going to try to get some crispy skin on the leg quarters this weekend.
    Last edited: Sep 27, 2010
  4. wonderful Q view, bro!  it all looks good, but thise ABTs are definitely talking to me!  i love the idea of goat cheese!  i'm gonna give that a try next time!

    (your yard is pretty good looking, too!   nice smokin' set up!)

    i've never seen those wing hangers before.  are those commercially available, or did you make them?

    getting pictures after the food comes off is rediculously difficult sometimes!  people are ready to eat!
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I agree that yard is fantastic, but where's the chair with the cooler next to it? Shouldn't it be parked next to the smoker [​IMG]
  6. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks for sharing the great looking Q, and it's nice to see someone using Poblano chiles in something other than chile rellenos. It's all good my friend.
  7. peavley

    peavley Fire Starter

    Thank yall for checking it out. 

    Here is a link to the wing racks...now they have changed them to hold legs also, but I guess they work the same.  I have 5 of them and use them often.


    wntrlnd - The goat cheese was OK, but the Laughing Cow's Cheese was excellent. 

    realtorterry - I am going to have to get a shot of the cooler next time.

    richoso1 - This was the first time I have ever cooked or eaten Poblano peppers, they definately enhanced the sauce quite a bit... and I only used one of them.

    What do yall think about trying the wing sauce on leg quarters?...it just doesn't seem right to me, but that is what I have, I am out of wings!
    Last edited: Sep 27, 2010
  8. diesel

    diesel Smoking Fanatic

    That is some fine looking Q!  Good job.  
  9. I think it'd be good on the quarters IMO,but I love wing sauce.
  10. wow, thanks for the linkage to the wing/leg racks!

    in case anyone else is interested, it looks like they're marked down right now, from $8.50 to $7.50

    i agree with the above opinions on the wing sauce.  i'm thinking it will be just fine on the quarters.