Looks like they are supposed to roll in here tonight and hang around for about a week. Thats why I wanted to get this cook done today. I just went out and put the spurs to it. Cranked it up to 250. I've heard of guys taking it to 300 for the last hour or two.
Face your fear, accept your war.
Yeah, its supposed to rain for like the next 4 or 5 days. It does this almost every year, and every year I whine about it.Originally Posted by TEN-32
I don't think 250 will cause any issues, as you said most start to get a little impatient. I'm sure the collagen has already broken down so it really can't come out tough. Do you have it foiled?
Returns June 3rd.
Yes. Resting in a cooler.
Did up some jerk wings while I had the grill running.
Face your fear, accept your war.
Looks great, Matt! I do luv me some wings.
Those shoulders look excellent as well. Thats good thinking on doing a bunch and then using the food saver. Hell I might do that very thing myself. It would be nice to have when we go RV'ing.
Last edited by El Jefe; 04-26-2014 at 05:22 PM.
Returns June 3rd.
Perfect for camping. Well hell, now I'm exhausted from all this work. I even got out on the bike for 2 hours and grabbed lunch while it smoked. Pork is pulled, bagged and in the freezer. Now what to smoke/drink. Decisions decisions...
Face your fear, accept your war.
You already got it all processed and put up? Damn, son.Perfect for camping. Well hell, now I'm exhausted from all this work. I even got out on the bike for 2 hours and grabbed lunch while it smoked. Pork is pulled, bagged and in the freezer. Now what to smoke/drink. Decisions decisions...
I'm kind of thinking about a pour of EW-BIB and a Bolivar later. Yeah, that sounds good right now.
Returns June 3rd.
I got a mess of wings marinating for dinner this evening.
The way I do mine has evolved over time naturally, but basically I marinate the wings for 4 or so hours in Italian dressing, any brand as long as its not the creamy type. Then about an hour before they go on the grill I drain off enough marinade to expose half the depth of the wings-skin side up. I give them a good dusting of BBQ rub, whatever I have. Then on the grill they go, I get both sides browned with a bit of char, then sauce them, move them to the cool side of the grill and basically bake them for an additional 30 minutes. I don't like rare chicken.
These turnout great IMO and everyone who has tried em goes bat-shit over them.
I'll post some evidence photos later.
Returns June 3rd.
I think while I wait to put the wings on I'll have a sip of Elijah Craig and burn a Siglio IV. Its all good, campers.
Returns June 3rd.
Italian dressing ROCKS on wings. Even if you just do quick and dirty, coat them in italian dressing and bake them they turn out good.
You ever smoke chicken wings? Or chicken at all?
I absolutely love smoked dry rub chicken wings, and smoked chicken thighs. A smoked chicken thigh has so much flavor in it all you need is some garlic and pepper on it.
When I grill chicken I like to use the various mustard based BBQ sauces that I've discussed before.
"I'm fucking furious, I'm violently angry, and I like it. If you don't know what that feels like then I feel bad for you"
You guys are making me hungry for wings.
Face your fear, accept your war.
You guys are making me hungry for wings.
Returns June 3rd.
Damn these were good. Not expensive either.
Damn, my beards a mess.
Returns June 3rd.
I'd hammer those wings. Nice job there pitmaster El Jefe. Pass me a beer...
Face your fear, accept your war.
Here ya go.............0pps.I'd hammer those wings. Nice job there pitmaster El Jefe. Pass me a beer...
I ate 6 of em.
Returns June 3rd.
Got some extended family in town this weekend visiting so I'll be working the lump charcoal-fired Weber later on. Nothing fancy, just some nice beef hamburgers w/ cheese to go along with a big tossed salad, wife's own recipe fresh guacomole w/ blue corn tortilla chips, some German and Mexican beers
Sounds great, Matt!Got some extended family in town this weekend visiting so I'll be working the lump charcoal-fired Weber later on. Nothing fancy, just some nice beef hamburgers w/ cheese to go along with a big tossed salad, wife's own recipe fresh guacomole w/ blue corn tortilla chips, some German and Mexican beers
What, no stogies?
Returns June 3rd.
Nothin like a good ol cheeseburger.Got some extended family in town this weekend visiting so I'll be working the lump charcoal-fired Weber later on. Nothing fancy, just some nice beef hamburgers w/ cheese to go along with a big tossed salad, wife's own recipe fresh guacomole w/ blue corn tortilla chips, some German and Mexican beers
Face your fear, accept your war.
No stogies but I finished off a Monte Cristo stub this AM while doing yardwork.
Yeah, cheeseburgers aren't haute cuisine but cooked over a low bed of red charcoal & served w/ some tasty American sides...come pretty close.
About as American as it gets.No stogies but I finished off a Monte Cristo stub this AM while doing yardwork.
Yeah, cheeseburgers aren't haute cuisine but cooked over a low bed of red charcoal & served w/ some tasty American sides...come pretty close.
Returns June 3rd.
I haven't grilled up some good ol pork steak in a long while. I think I'll do some tonight.
I'll uh, try to document the savory event as it unfolds.
Any of you people enjoy good ol pork steak?
Returns June 3rd.
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