If you've got the smoker running for other stuff, throwing some in there isn't a big deal. I certainly wouldn't add anything to them other than the smoke.
Not much difference than smoking homemade chex mix at the end of the day. I've seen that a bunch recently. I really didn't add much rub to it since they do have a ton of salt already.
Smoking Chex mix is also outrageous to me, but I do understand some people like to experiment with smoking any and everything.
Honestly, I need some entertainment as I am going solo for NYE. I had a close covid contact on Christmas. I have zero symptoms and it's impossible to get a test out here. I am over 5 days out from the new CDC guidelines and just figured I would rather not risk anything at this point. Instead I'll smoke some things, drink beers, watch CFB playoff games, listen to music later and shit post on TMB. Edit add on: I am boosted, so go get boosted if you are eligible folks.
That is fair and makes sense. I’m an interloper in here, as I mostly cook indoors, so I will leave well enough alone from here. Happy New Years Corky and I’m glad you’re symptom free.
Thanks dude. Pretty sure I am fine, but rather be safe if I can. I'm going traditional here soon and gonna throw some wings on soon.
Thanks dude. I cringe and hate when I hear about people saying they overhear or have contact with somebody that knew they were positive. Wings are being prepped and gonna go on soon.
Wings on with baking powder for the crispness and a little sriracha truffle powder to go with the honey sriracha sauce I’m making
That was a last second add I forgot I had this new rub. Main thing is to get crispy and then toss in the honey sriracha sauce.
Agreed hate New Year’s Eve. Also has anyone here smoked a block of cream cheese? It’s one I’ve wanted to try all year but never got around to and saw a ton making rounds on social diarrhea.
https://www.foodnetwork.com/recipes/honey-sriracha-chicken-wings-recipe-2082874 followed that but added fresh garlic and sesame oil. Topped it with sesame seeds and a Fresno Chile.
I challenge you to make your own homemade sriracha using Fresno chiles. Shit keeps for months in frig and everything you make using sriracha will be elevated, and a little spicier. Recipe is so easy. This recipe subbing Fresnos is legitimate ripe tits. Use it on something almost daily. https://40aprons.com/whole30-sriracha/
Fire diminished overnight. It’s around 188 right now. Also stalled for quite a while. It’s probably averaged < 225 ambient for most of the cook.
First smoke at the new house today. Cracked a Jai Alai and threw on a rack of baby backs. I dicked around and that’s all the store had yesterday by time I could get there. Did a light dusting of coarse 50/50 S&P then topped with Honey Hog and am smoking over a chunk of hickory and apple. Wife is doing cornbread, greens and BEPs. Might make some mac and cheese to go with it. Happy New Year gentlemen.
If you enjoy Jai alai, try out the Jai lows. Lighter version that can drink all day or at pool or whatever
Overnight kamado cooking is the best. Some mornings I wake up to 150* and some it might be 350*. Being a master TMB backyard bbqer requires you to be able to dial it back in to keep the train on the tracks. Or you just get one of those temp controllers, but that’s way less fun.
Redesigned and rebuilt my wood racks. Split my latest score into quarters to start the seasoning. Never thought wood could be so sexy. Spoiler That’s what she said I’m doing more prep for this offset than I did for my first kid.
Found it on the first page of this thread: https://meatwave.com/recipes/barbecue-sauce-recipe-north-carolina-vinegar-sauce