Gonna do some wings on the grill tonight.

[El Jefe]

I'll post up some pics a little later. :)

Anybody else cooking today?

[El Jefe]

Marinading away.

http://s13.postimg.org/oagj204uf/wings_birds_flowers_ect_087.jpg (http://postimage.org/)

A very simple recipe/ method.

chicken wings

Italian dressing

sea salt

fresh cracked pepper

poultry rub

http://s30.postimg.org/am45nvlj5/wings_birds_flowers_ect_084.jpg (http://postimage.org/)

[El Jefe]

Ah, enjoying an AVO churchill and a few Stella's, probably sneak a glass of EC soon. ;)

[El Jefe]

Damn that was good.

http://s17.postimg.org/99jfazn73/aprile_wings_001.jpg (http://postimage.org/)

http://s24.postimg.org/qvous2byt/aprile_wings_003.jpg (http://postimage.org/)

http://s21.postimg.org/v6ijajhcn/aprile_wings_004.jpg (http://postimage.org/)

http://s28.postimg.org/ef2x6clx9/aprile_wings_008.jpg (http://postimage.org/)

[FunkyPertwee]

Looks good.

[El Jefe]

Looks good.

Twas delicious. :)

[stevelyn]

I'm not into wings and don't get the fascination with them.

But I do skinless, boneless breasts similarly with the Italian dressing marinade. Never thought of the rub, but I have a supply of Montreal Chicken that I haven't thought of using with the Italian dressing.

[El Jefe]

Personally I think wings taste better than say chicken breasts. Moist and tender and don't dry out. I use wings for cacciatore too, one of our household favorites.

[FunkyPertwee]

I try to avoid smoked chicken breasts. They tend to get dried out.

I love dark meat in general, but I think thighs are an excellent cut to smoke. People often complain that fried thighs are too greasy, but when you smoke them, the extra grease just keeps it good and moist.

But, I love wings too.

[El Jefe]

Some time in this next week or two I need to smoke a pork shoulder. I've got a jones going for some pulled pork sammie's!

[FunkyPertwee]

Some time in this next week or two I need to smoke a pork shoulder. I've got a jones going for some pulled pork sammie's!

Hell yes!

[shorthair]

I'm not into wings and don't get the fascination with them.

But I do skinless, boneless breasts similarly with the Italian dressing marinade. Never thought of the rub, but I have a supply of Montreal Chicken that I haven't thought of using with the Italian dressing.

I had chicken breasts yesterday and I use the Montreal chicken rub. I grill them slow. When done always cover or wrap in foil and let sit for awhile.