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injected smoked wings

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  • injected smoked wings

    I did these for college game day a couple of weeks ago. I injected half of the wings with buffalo butter and the other half with jalpeno butter, then coated wth Tony Chachere's Creole Seasoning. Threw them on the smoker at 300 (to crisp the skin) for an hour then decreased temp to 275 for two hours. pretty tasty!!!

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    1983 Mako 254/1999 Sport Nautique GT-40/1997 Sea Doo GSi/ 1984 Surf Jet

  • #2
    that looks pretty darn tasty!
    76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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    • #3
      Looks Great! What is the orange sealer on the smoker?
      Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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      • #4
        Hi temp- RTV to keep it sealed good. Got the idea from www.smokingmeatforums.com. Damn lid leaked like a siv when I used it so I laid down a bead, covered it with wax paper and put the lid down and let it set up. no more leaks and temp holds much better

        1983 Mako 254/1999 Sport Nautique GT-40/1997 Sea Doo GSi/ 1984 Surf Jet

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        • #5
          Thanks Z-Man.
          Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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