BBQ/Smoking Meat

What's everyone smoking on this 2nd weekend of college football?

I think I'm going to give your wings a try this weekend [MENTION=134890]00Sebby[/MENTION]
 
jstim said:
What's everyone smoking on this 2nd weekend of college football?



I think I'm going to give your wings a try this weekend [MENTION=134890]00Sebby[/MENTION]
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Good luck! Try not to burn 'em. I've got 8 lbs of wings prepped in the fridge waiting for this evening.


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00Sebby said:
Good luck! Try not to burn 'em. I've got 8 lbs of wings prepped in the fridge waiting for this evening.


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I have about 2lbs of drumsticks that I'm doing first. Do you run yours to time or temperature?
 
jstim said:
I have about 2lbs of drumsticks that I'm doing first. Do you run yours to time or temperature?
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Drumsticks are great! Leave the skin on and cook until the skin is crispy and shrunk back from the leg meat. I cook a lot of chicken so I just know when it is done by appearance. I like the leg meat to be still juicy but easy to pull away from the bone. If you want to sacrifice one toward the end of the cook, just make sure the different muscle sections separate easily. There is so much fat in legs, thighs and wings that as long as you are not exposing them to too much heat (scorching them) they are very forgiving... some of my batches go for 1.5 to 2 hours and they are still very juicy and tender.
 

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Wings in-process. Obviously there is a hot and cool side to my grill. This is unintentional but nothing time and good beer can't solve. [emoji3]
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I am drinking the same thing as [MENTION=134890]00Sebby[/MENTION] and letting the steaks rest.
 

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jstim said:
I am drinking the same thing as [MENTION=134890]00Sebby[/MENTION] and letting the steaks rest.
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That is amazing! Around here I am the only one that seems to know what LG&M is. Cheers! [emoji482]


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And the almost finished product! The flames are just for show. [emoji6]
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Looks great! :thumb:

How long will it take you to eat all that chicken? Are cooking for a crowd? Or will you freeze some of it for later?
 
[MENTION=134890]00Sebby[/MENTION] mine weren't as good as yours, but still really good. I cooked the sauce on so they were almost like dry wings, AWESOME.
 

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jstim said:
[MENTION=134890]00Sebby[/MENTION] mine weren't as good as yours, but still really good. I cooked the sauce on so they were almost like dry wings, AWESOME.
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They look pretty good from here. That is why I throw them on after saucing. It cooks the sauce into the meat a bit and re-crisps them. Most people I serve them too eat them just like that. I always take the sauce I tossed them in and spoon some of that over them for the extra kick and messiness.:thumb:
 
jstim said:
What's everyone smoking on this 2nd weekend of college football?

I think I'm going to give your wings a try this weekend [MENTION=134890]00Sebby[/MENTION]
Click to expand...

Nothing this past weekend:rofl:

I've been working on pulled pork and smoked salmon leftovers for the last week. Tonight is the last go round for them though. I froze a whole nother bag of pulled pork already
 
00Sebby said:
I may try that. I've got a big pork butt on the BGE right now. I'm sure there will be some leftovers.:thumb:
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Definitely recommend. I sautéed the meat in a skillet with some bbq sauce, scrambled the eggs over them, and melted some Mexican blend shredded cheese in to the mix. OMG, heaven
 
Finished the butt but forgot to take a pic when finished. Here is a sample with a Carolina-style BBQ sauce on it. It was fantastic!
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