Is it just me or does all meat seem more expensive these days? Picked up a 4 lb bag of frozen chicken wings at Wally's World for $11 when I think they use to be about $9.
Grumblings aside.
Defrosted those suckers and put together the namesake rub. I combined Chacero's Cajun Rub (spice+SALT), Weber Original (Sugar+Balanced), and Fire and Smoke Society Black and Tan (Color+Spice) rubs. Threw in a little extra sugar, both brown and white as it was a little salty for my taste. Then two tablespoons of melted butter with Worchestshire sauce and Captain Morgan to make a wet rub. Dredged them real good and smoked/grilled on the second grate of the WSM 18.5 for half an hour ~300-325. Threw the remainder of my bag of pecan wood on the coals. I overcooked them by a hair (or didn't defrost them all way due to excitement). I wish I had gotten the skin crispier with more direct heat or frying but sin mar a tha e.
Grumblings aside.
Defrosted those suckers and put together the namesake rub. I combined Chacero's Cajun Rub (spice+SALT), Weber Original (Sugar+Balanced), and Fire and Smoke Society Black and Tan (Color+Spice) rubs. Threw in a little extra sugar, both brown and white as it was a little salty for my taste. Then two tablespoons of melted butter with Worchestshire sauce and Captain Morgan to make a wet rub. Dredged them real good and smoked/grilled on the second grate of the WSM 18.5 for half an hour ~300-325. Threw the remainder of my bag of pecan wood on the coals. I overcooked them by a hair (or didn't defrost them all way due to excitement). I wish I had gotten the skin crispier with more direct heat or frying but sin mar a tha e.
