sorry, no pics today....these puppies were eaten in a heartbeat..
i brined the wings in the following recipe:
1 can chipotle peppers in adobo sauce
2C water
4T kosher salt
2T sugar
1T black pepper
1T garlic powder
1 green chili
1t Sriracha (cock sauce)
1/3c Honey
brined them overnight. then put them on a rack in the fridge to dry them out a bit.
lit a chimney of kingsford and smoked them with hickory and apple wood chunks. glazed them with Dean martin's Asian BBQ sauce for the last 20 minutes of cooking.
Wings were the best I've ever had. I really love the WSM cooker....it's incredible, can't believe i waited so long to get it.
Next up will be a brisket....it just needs to happen.
I'm having success at keeping the temp on the WSM around 250 for entire cooks so far....loving it.
i brined the wings in the following recipe:
1 can chipotle peppers in adobo sauce
2C water
4T kosher salt
2T sugar
1T black pepper
1T garlic powder
1 green chili
1t Sriracha (cock sauce)
1/3c Honey
brined them overnight. then put them on a rack in the fridge to dry them out a bit.
lit a chimney of kingsford and smoked them with hickory and apple wood chunks. glazed them with Dean martin's Asian BBQ sauce for the last 20 minutes of cooking.
Wings were the best I've ever had. I really love the WSM cooker....it's incredible, can't believe i waited so long to get it.
Next up will be a brisket....it just needs to happen.
I'm having success at keeping the temp on the WSM around 250 for entire cooks so far....loving it.
