So, I started out my outdoor cooking on a sunbeam 2 burner Walmart special that was a hand-me-down from my grandfather when we moved into our own home. It did the job, and with a roast pan full of wood chips sitting on top of one of the burners, it even allowed for some decent smoking (as decent as a 200 dollar gas grill can give you) I soon began to outgrow my little hand me down and started saving for what I considered the best. A Green Mountain Grills Daniel Boone. I got my DB around a year ago now, and I loved it from the moment I got it. I smoked things that I didn't know you could smoke. Most importantly, I passed the hand-me-down to my cousin so that she could enjoy some outdoor cooking at the same price my grandfather allowed me to. My only gripe? You cannot get a DB Ripping hot. You can cook a mean steak, all the way up until it needs a nice crisp on it, then its inside, in a pan. About a week ago, I found a steal of a deal in a Weber Genesis for 80 bucks, and 2 hours later, after some new thread tape, tightening a few screws, and a pretty good scrub down with a wire brush, I was grilling a few burgers on a RIPPING hot grill.
This story comes to a point, I promise.
Now that I have both my slow, delicious smoke, and my fire demon, I am going to rock some homemade chicken wings this weekend. I figure, I am going to attempt to make a buffalo dry rub, and smoke these babies until they are nice, and tender, then slam them onto the demon's breathe Genesis to crisp up the skin, much like our beloved Meathead. 8 hours before this, I may throw a butt on for old time sake, and try it with the Carolina treatment, rather than my standard rub. I am good at handling butts, but I usually throw my wings in a fryer to do them and have only tried them once on the smoker. They tasted delicious after I tore off the outer layer of rubber..I mean skin.. Does anyone have a favorite way of doing this? I would love to hear it.
This story comes to a point, I promise.
Now that I have both my slow, delicious smoke, and my fire demon, I am going to rock some homemade chicken wings this weekend. I figure, I am going to attempt to make a buffalo dry rub, and smoke these babies until they are nice, and tender, then slam them onto the demon's breathe Genesis to crisp up the skin, much like our beloved Meathead. 8 hours before this, I may throw a butt on for old time sake, and try it with the Carolina treatment, rather than my standard rub. I am good at handling butts, but I usually throw my wings in a fryer to do them and have only tried them once on the smoker. They tasted delicious after I tore off the outer layer of rubber..I mean skin.. Does anyone have a favorite way of doing this? I would love to hear it.
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