Had a little birthday xtra time today. Thought I’d take the PK for a spin. My wife and I bought a 1/3 of a pig from a local source. Then I decided I (we) needed some chicken wings too. Nothing fancy. Cooked wings indirectly to 160ish and then finished over direct heat. Tossed in a Buffalo sauce and set aside after tasting one (ok actually 4, maybe 5, but, who is counting). I did the pork with a reverse sear on grill grates after wet brining for 4 hours. Had pearl onions and peas in cream sauce as the side.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
My first thought after lookin' at the title was that we would have pig wings.
I have seen pig wings on the menu at restaurants before and I know Meathead mentions them in his Pork Cuts Explained write up, but I have never seen them available for purchase anywhere. Have any of you ever seen pork wings being sold? Is it something you can simply ask your butcher to cut?
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I have seen pig wings on the menu at restaurants before and I know Meathead mentions them in his Pork Cuts Explained write up, but I have never seen them available for purchase anywhere. Have any of you ever seen pork wings being sold? Is it something you can simply ask your butcher to cut?
Darn it. I just placed an order with Porter Road yesterday I agree with Old Glory that they look big. Do you think you just have to french the bone yourself?
I agree with 
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