Phil Perrin
TVWBB Hall of Fame
Pammi saw this recipe a few weeks ago and asked me to make it. Since today was the Panthers home opener of the season, what better to have for lunch!! Here is the recipe- http://www.wcnc.com/entertainment/television/charlotte-today/beer-brined-chicken-wings/469568220
I brined them for about 4 hours and used my baskets to centralize the heat. I put a couple small pieces of peach wood for extra flavor!
After about a half an hour, they looks like this! I put them directly over the fire to crisp the skin.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And plated! Yes, that's home made blue cheese!!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
That's the beer I used to marinate the wings in.
Soooo good! Pammi even liked them, and she's not a big fan of grilled wings. She says I don't get the skin crisp enough. I think I got this one right, because she ate her share!
Next time, more hot sauce in the brine.
At the same time, I broke out the WSM for dinner. We picked up some pork belly from our guy at the farmer's market. I cut a smallish chunk off and froze the rest. The chunk I cooked was seasoned with some Savory Spice Shop Mapuche seasoning, and onto the pit the same time I put the wings on.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
4 hours at 225* later, and we had this!
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Another amazing meal! Pammi deep fried chunks of it to crisp it up and put it on home made tortillas with some cole slaw. Another soooo freaking good meal! Sorry, no plated pics of that one.
Thanks for looking everyone!!
I brined them for about 4 hours and used my baskets to centralize the heat. I put a couple small pieces of peach wood for extra flavor!
After about a half an hour, they looks like this! I put them directly over the fire to crisp the skin.
And plated! Yes, that's home made blue cheese!!
That's the beer I used to marinate the wings in.
Soooo good! Pammi even liked them, and she's not a big fan of grilled wings. She says I don't get the skin crisp enough. I think I got this one right, because she ate her share!
Next time, more hot sauce in the brine.At the same time, I broke out the WSM for dinner. We picked up some pork belly from our guy at the farmer's market. I cut a smallish chunk off and froze the rest. The chunk I cooked was seasoned with some Savory Spice Shop Mapuche seasoning, and onto the pit the same time I put the wings on.
4 hours at 225* later, and we had this!
Another amazing meal! Pammi deep fried chunks of it to crisp it up and put it on home made tortillas with some cole slaw. Another soooo freaking good meal! Sorry, no plated pics of that one.
Thanks for looking everyone!!
