I lost a bet to my boss so I owe him lunch. Instead he wants me to do chicken thighs and a meatloaf on the smoke so I'm doing that tomorrow. Wife wants to do the smoked Mac N Cheese too. Should be a laid back Saturday around the house.
Dbl you use yardbird right? Or have used it? I wanna smoke some whole wings. Is there anything else you use with that rub? I asked a couple days ago but no response from anybody.
Yea that's my go to rub. Typically I use John Henry's Pecan Rub first and then go over it with Yardbird. Yardbird by itself is fine too. I just use the Pecan too add a little sweet but you'll be fine with Yardbird by itselt.
First smoke of 2017 for me is tomorrow - finally going to be a decent temp outside. Got myself a 7.75lb pork shoulder - skin on. Planning on a ~12 hour cook tomorrow to bring to a superb owl party on Sunday. Couple questions - Never cooked one that came with the skin on it - guessing I just cut it off and go about my business as usual? Should I inject? Bought some apple juice and have a needle, never done it before. Interested in trying it if it does make a difference. Reheating - was thinking about bringing my crockpot and using that to warm up the meat. Just gonna pull it tomorrow night after it rests, add a little bit of cider vinegar and let it sit overnight in the fridge. Will the crockpot work alright? I don't think I'll be able to use an oven at my friends house, and I don't currently have my cooler so I can't heat it up here and transport it.
Trim the skin off. Otherwise you lose precious bark. Injecting a picnic is usually unnecessary in my experience. Just wrap for a few hours at the end. There are great reheating instructions in the OP iirc.
Depends what you like. I can give you a good spicy Buffalo rub that pairs well with a good Buffalo sauce if you want that. Can do all sorts of shit to wings. Currently my favorites are the Buffalo, honey sriracha and swamp venom
Mines like 60 sriracha/35ish honey and 5ish soy. Soy is just to thin out the other two. I like mine spicy so that's why more sriracha, but just do it to taste
The wife likes hers on the extra medium but no greater side. May toss in half sriracha half buffalo wing sauce then Thx
Just keep the sriracha and honey closer to the same ratio. No need for buffalo 45-45-10 or so will do it
Baby backs were on sale @ $2.99 per pound. We rent out the upstairs of a local bar every year and do a pot luck style party. Gonna reheat them tomorrow and bring em. Got a spicy BBQ sauce simmering to accompany them.
Put it on ~10am this morning After ~7 hours it got stuck on 171 for the duration of the stall - lasted ~5 hours or so. Finished after 11 hours. Just took it off, now it will rest. Planning on pulling it tonight, adding a little bit of apple juice, and storing it in the crock pot for reheating tomorrow at the party.
Rub them with this, toss in sauce 1 tablespoon cayenne 2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon onion powder 1 tablespoon salt 1/2 teaspoon white pepper 1/2 teaspoon fresh ground black pepper
I've tried smoked Buffalo wings and it just didn't pair well for me. I prefer my Buffalo wings to be just fried.
I'm not a fan of super Buffalo flavor wings. I like mine milder with just good overall flavor and heat like this sauce https://honeyblaze.com People tell stories of my wings far and wide
Did orange glazed, bbq, honey bourbon, and Tony Chachere's wings. The orange glazed and honey bourbon were new ones and keepers.
WARNING: Big Easy post Did wings tonight and I was really happy with the result. Utilized the leg rack and ended up with pretty crispy skin dblplay1212 what method were you using for basket placement?