The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: CollectivismMustDie on January 07, 2014, 06:34:17 PM
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Smoked chicken wings.
Take however many chicken wings, put them in plastic bag, with about a tablespoon of water. Add the apropriate amount of this for how much chicken you are making, but make sure to sort of knead them in the bag for even consistent coverage:
(http://i.walmartimages.com/i/p/00/04/76/00/95/0004760095216_500X500.jpg)
Let sit for 60 minutes.
I'm using 4 pcs hickory and 2 pcs of mesquite...my smoker uses chunks rather than chips or pellets.
Get the smoker to cooking temperature and smoking decently, and smoke until finished - which for chicken wings is 45-70 minutes in my smoker.
Pics when its done!
CMD
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:drool: :drool: :drool:
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As promised:
(http://s28.postimg.org/dxgc022m5/wings.jpg)
(sorry for the photo quality, a photographer I am not)
They are tasty.
CMD
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That looks good. :drool:
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That looks good. :drool:
Thank you. :cheersmate:
I try to cook at least a meal or two a week, in the smoker. Its hard when it gets really cold though. You have to start early in the day because even though its electric, it isn't insulated. It only puts out so many BTUs.
Above 30 degrees though, its dandy.
CMD
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Try this rub:
Bubba's Bunch Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
I usually double up on the cumin and cut back on the salt.
I'll run this through a spice grinder till it's a fine powder.
I'm not a big fan of the Weber rubs, I've tried a few......meh not bad but I like them stronger in flavor.
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Try this rub:
Bubba's Bunch Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
I usually double up on the cumin and cut back on the salt.
I'll run this through a spice grinder till it's a fine powder.
I'm not a big fan of the Weber rubs, I've tried a few......meh not bad but I like them stronger in flavor.
I like this one. I usually just wing it when I'm throwing together a rub, but next time I'll use this one.
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Try this rub:
Bubba's Bunch Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
I usually double up on the cumin and cut back on the salt.
I'll run this through a spice grinder till it's a fine powder.
I'm not a big fan of the Weber rubs, I've tried a few......meh not bad but I like them stronger in flavor.
I'll have to try that for sure.
I'm generally not a fan of most of the rubs you can get at retail, but that one I posted the pic of, its pretty strong.
CMD
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I'll have to try that for sure.
I'm generally not a fan of most of the rubs you can get at retail, but that one I posted the pic of, its pretty strong.
CMD
I usually do pork riblets (they're cheap and as good as baby back ribs). I'll massage in the rub, wrap them in plastic wrap for 24 hours, refrigerated, and then slow-cook. I also "mop" the ribs with BBQ sauce toward the end for the glaze, but I'll mix in some of the rub. That way you can use almost any bottled sauce and it'll taste great.