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Started off with some tasty chicken wings we tried for the first time. Have any of you guys had the wings at Carrabbas? If you like them grilled crispy and not deep fried in greasy oil then you would luv them and they have a good kick to them as well--our favorite place for wings.
So I tried to find the recipe, and ended up with something close but even better imo, probably the home field advantage helped out.
Chopped up a whole bird and this called for the old school Weber for that Smoky flavor the gas grill cannot replicate.
I don't have a smoker (yet) but for years I have mastered how to replicate the Weber as a smoker and it works pretty good. I use some of the Mesquite wood (soaked in water) from the tree in front of my home and Cowboy Charcoal and barely crack the vents.
Today's feast:
We try to have these spinach salads three to four times a week. It's loaded with vegetables, raw pumpkin seeds and also some cranberries.
Having Turkey once a year is not enough for me so we buy an extra during the Holidays as they are priced great so we throw it in the freeezer and smoke it in the summer.....
Thanksgiving when it's 108 out!
The YardBird turned out great, meat fell off the bone very tender and had the Smokey Mesquite flavor. 😎
Good day for a Festivus!
We substituted putting on the grill for 45 minutes with putting in the oven at 440 for 45 minutes also trim the fat off the wings before we put them in there.
I basted them and put them on the grill for 5 minutes per side on a cookie tray with foil.
I pulled them because I had a party to go to. Plus, the smoker I have right now is a piece of crap bullet smoker that requires constant attention, so would be impossible to let it go without babysitting it.
Brisket will generally stall on temperature somewhere between 150-165. It could sit there literally for hours. That's fine if you have the time/desire/temp control to work through the stall. If you want to speed things up, you can use the Texas Crutch. This is pulling the meat, and double wrapping in either foil, or pink butcher paper. Aaron Franklin uses the pink butcher paper method.
The Texas Crutch helps the brisket get through the stall quicker. Can usually get by with 8-10 hour of total time on the cooker this way. When the meat hits 203 internal temp, it is time to pull it and throw it into the cooler to rest. The internal temp will still rise a bit as it finishes.
While the meat is resting, this is a good time to prep the rest of your sides, or perhaps, even throw a whole chicken on a grill for 90 minutes or so....
G-man, I see your turkey and raise you another. These are my two beauties from last Thanksgiving via pellet smoker.
I’ve never been a fan of turkey because I always felt that it was too dry but I brine it for 24hrs prior to the cook and inject with garlic butter right before throwing them in and have turned it into one of my faves.
Pit Row
Those hounds couldn't be more transparent...they know there's a chance...however small...that you're gonna drop that bird. Then it's game on
I love turkey so we also have it a few times a year and I am familiar with the 108 degree Thanksgiving.
Maggie is a Tasmanian devil wrapped in sheep's clothing!
Good to know I'm not the only guy that keeps a spare turkey in the freezer.
They take up a lot of room and this time we had to use a friend's freezer.
yeah I love turkey especially since I inherited high cholesterol from my dad.
I'm not supposed to eat red meat very much so that's why I try to eat as much chicken as I can but the turkey is a nice alternative.
That sounds very tasty but it kind of goes against what I'm trying to accomplish by eating healthy hence the chicken and turkey meals. Adding flour and barbecue sauce with a lot of sugar while taste great is not all that healthy.
Don't know how old you are but I'll be 61 in a month and at my age you really have to watch what you eat and also my genetics play a HUGE part in what I cook and consume.
I could eat Mexican food probably every day of the week, Ribs & Burgers steaks Etc but if I did that the consequences would not be good.
Of course I cheat and have a good steak or some Mexican food but everything in moderation. 😎
Had a BBQ a few weeks ago and kept to my standard--Keep it Simple.
Sure was tasty though with the South-Western Mesquite smoke flavor....
Chicken and Ribs with sides of corn and taters.
Thanks for the Wings recipe.
Topped off with some fresh Cilantro and chopped Green Onions in a few minutes...
The Salsa you buy in the market is a joke in comparison and has preservatives and other crap in it.
My brother in law makes a killer fresh salsa. Also my wife makes an amazing avocado salad. I’ll post some pics and a recipe next time she makes it.
Has a little after-kick to it but nothing too bad. Only two Habanaros' were used in that big ol batch.
And NO GHOST-CHILI'S, I like my salsa edible and to be able to use on other dishes.
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