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**58limited** · February 10, 2024, 06:02 PM

General Tso's Chicken Wings

Stared with Porter Road wings. My Hatch hot sauce as a binder, dusted with Oak Ridge Game Changer and the powders stuff I strained out of my hot sauce (its like cayenne but made of seven different peppers). Smoked on the SnS Kamado then flash fried then tossed in a simple General Tso sauce - recipe from Chud's recent video (General Tso's Pork Belly Burnt Ends).

Applewood, Hickory, and Pecan for smoke.

I didn't take any photos of the frying - appearance of the wings was unchanged. Next time I'll toss them in some corn starch before frying to get them even crisper. The sauce was very shiny so it reflected the light in the photo below.

**RichieB** · February 10, 2024, 06:29 PM

A follow-up. I decided to have some ribs tonight as I didn't think of what's for dinner. First, my taste buds were dancing in the street. Now here's a picture of one half slab sliced. I don't remember having St Louis cut this meaty. Unbelievable.

**texastweeter** · February 10, 2024, 07:06 PM

Venison Sunday gravy

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**DaveD** · February 10, 2024, 07:40 PM

Tried out cooking a tri tip like a brisket. Customary verbosity at this link here. Absolutely superb, way exceeded expectations. Ended up having the bite of brisket flat, but with the moist tenderness of point. All while the characteristic tri tip beefiness shone through. If you've been thinking about trying it, you should!

Started with a Creekstone Prime tri tip, dry brined overnight, then smothered in Spiceology's Cowboy Crust, courtesy of my discerning and erudite Secret Santa. Ran on the SnS kettle with B&B coals, 2 hickory chunks, until IT about 165F/75C, then wrapped in butcher paper until 200/93. Rested on the counter about half an hour, then sliced & plated with roasted taters, zucchini, and a simple salad courtesy of my lovely bride.

**barelfly** · February 10, 2024, 07:42 PM

From SeriousEats.com - Buldak - this is a straight flavorbomb!

marinated chicken thighs and cutout bones coming off the grill.

All the goodness topped with mozzarella and green onions just out of the broiler

Nice stretch from that mozz!

And served with Jasmin rice topped with sesame seeds. I have a little leftover that will be put to use for a great lunch tomorrow!

**theroc** · February 10, 2024, 09:16 PM

Eating light in preparation for tomorrow. Mustard and panko crusted Pacific snapper, sauteed oyster mushrooms, and brocollini.

**ecowper** · February 10, 2024, 09:20 PM

1 pan northern italian dish ….. last day of the trip, we end up near the Po River in northern Italy. Pasta, chicken, Brussels sprouts ….. nice dish, but probably my least favorite of the round the world tour

**ecowper** · February 10, 2024, 09:33 PM

BARK!!!

**Spinaker** · February 10, 2024, 10:56 PM

I’ve got two briskets going on tomorrow. Meanwhile……I thought I would make more tallow!

**TWBarbecue** · February 11, 2024, 09:05 AM

Smoked Beef Short Rib Sandwich

Smoked these short ribs for about 3 hrs setting the bark and color before placing in au jus to braise. Once probe tender, pulled off the grill, shredded and placed on a Ciabatta roll along with provolone cheese, sautéed onions & mushrooms. Placed back on the grill for a few minutes to toast up a bit. All I can say is…WOW! One of the best sandwiches I’ve ever made!

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**SammyJ** · February 11, 2024, 10:06 AM

I did not cook this, however, Kettle is setup with the Vortex, for wings tonight!

King Oscar, in olive oil, Butter Based Mayonnaise, and peppers

**au4stree** · February 11, 2024, 12:43 PM

Cajun meatloaf with locally sourced Andouille sausage. He also concocts his own Cajun seasoning. I’ve been making it this way for years, wife requested this and mashed taters. I threw in some collards and skipped the biscuits/cornbread. Bon appétit! I used to use Zapp’s plain potato chips but switched to bread crumbs, seems to hold together better and better texture.