Superbowl Wings and Nachos


 
Luke P

Luke P

TVWBB All-Star
I'm just getting around to posting this. Wasn't too proud of my mediocre results so not running to post, but this is how I (we) learn. I'm open to suggestions or fire/maintenance advice.

Sprinkled drums in a 1/1 baking powder and K-salt mixture and left in fridge for 5-6 hours. Read this on a thread (can't find it) that showed beautifully crispy skin.
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Halved my chicken breasts for the nachos and dusted with basics...Pepper, garlic salt, onion powder, little cayenne, and oregano.
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Wiped off drums and dusted in Kickin Chicken before they went on the grill.
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Loaded it up on the grill around 350 to start with a couple penos and pablanos for the nachos on there as well.
Drums indirect, flipping at 20 minutes than direct for about another 10.
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Pulled breasts and peppers. Loaded Tostitos with Kraft shredded mexican cheese. Layered in chicken, peppers, and raw onion with more chips and cheese. Threw it back on the grill for about 10 minutes and got the result below.
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Built this....
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Result was this...
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Cheese had trouble melting and skin of chicken never really crisped. It was about 20 degrees that night and I think I had to open the lid for peppers, rotate drums, flip breasts and it just resulted in no real power left in the coals.
Probably shoulda reloaded them halfway through, but how do you balance continued heat throughout the cook and igniting charcoal smell?

Final plate for everyone. The meat was tender and the experience was great, but the desired result was just like the game....dissapointing.
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Bright spot of the entire day! Here's my boy outside with me. He's fighting a dragon with his sword while he "helps" daddy cook! :D
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Those damn dragons are always getting in the way of things.

The nachos look good to me. I wouldn't mind that plate. :)
 
Luke, I believe your DragonSlayer will lead you to all your answers... please continue to have faith!

Great Post, by the way....
 
Looks good to me, Luke. I have never tried using baking powder to get crispy skin. I just use really high heat, after low heat for smoking. If you are worried about a charcoal taste. Just add lit coals. I will use my Smokey Joe to light more coals in my charcoal chimney.

I'm no expert, but I cooked a lot of chicken drums over the summer. I learned the hard way.

Here is what I do now.
1. Dry rub or brine. 30 min to overnight
2. Get the kettle up to 250*
3. Place drums indirect and add wood to coals
4. Smoke for about 20-30 min
5. Open all vents all the way and let the kettle get hot as she wants
6. Take drums off once they hit 190-200* internal temp.
*Never took less than one hour, so grab another beer and be patient.

I get crispy skin this way. Dark meat likes the high heat.

~Tyson
 
Everything looks tasty Luke! I have used the dry brine on whole chickens and legs and it really helps
the skin become crispier. As cool as it was when you were cooking you may have needed a few more
coals to keep the temp up to around 300 or so. That is where I normally try to keep my chicken temps.
 
Nachos looks out of this world...Thats how im doing them next time. Great post. And to the little night: Great job with the dragons...I bet your yard wont have a problem with dem angrybirds in the future.
 
Looks great to me Luke. In my experience if I want crispy skin on my chicken I dry the chicken with paper towels and use a dry rub only and cook indirect at about 300 then direct for about 10 minuets turning a couple times to finish. Without any moisture the skin gets crispy instead of steaming. I'm sure there are other ways but this works well for me.
 
Everything looks delicious, don't be too hard on yourself. Also cheese is like food glue it repairs and covers all mistakes.
 
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