Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: HighOnSmoke on July 07, 2014, 07:03:35 PM
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I bookmarked the Smokestack's Wing (http://www.letstalkbbq.com/index.php?topic=10055.0) rub recipe that Smokin Don posted this morning.
I marinated the wings in Weber’s Original mix for 4 hours. They were then coated with the
Smokestack Wing rub and put back into the refrigerator for 5 hours. Here they are after 5 hours
in the refrigerator.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6122_zps7996ceb4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6122_zps7996ceb4.jpg.html)
I got the basket loaded with my new racks (thanks Tommy for the link!). I coated the two
baking potatoes with olive oil and seasoned them with Garlic Pepper.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6126_zps90b9d96b.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6126_zps90b9d96b.jpg.html)
Put into the SRG, using Bourbon pellets that I bought from A-Maze-N products awhile back.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6128_zps9909497b.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6128_zps9909497b.jpg.html)
40 minutes later and the wings were done.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6130_zps89d995a3.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6130_zps89d995a3.jpg.html)
Another 10 minutes and the potatoes hit 201 internal temp and were pulled.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6132_zpsfa0b2dd4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6132_zpsfa0b2dd4.jpg.html)
Here’s your plate!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6139-001_zps2ee8ca25.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/CHICKEN%20CATEGORY/SRG%20Wings%20and%20Spuds/DSC_6139-001_zps2ee8ca25.jpg.html)
My wife says the potatoes were the best ones I have done! I have to agree, they were soft and fluffy
on the inside and the skin was a very edible crunchy. The wings were fantastic. I really like that Smokestack's
Wing rub and will be using it a lot more. The only problem I had was the wing placement in the basket. The
top rack got done about 5 minutes faster than the bottom and the skin was scorched, but very edible and
delicious I must add. The bottom rack was at the right color. I am wondering if the Tommy ring I am using
has something to do with the raising the basket too high. This was the same area that my whole chicken took
on the burnt skin or maybe it was the marinade. I will get with Tommy or Dee to see if there is a solution.
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Great looking wings and spuds, nicely done. ;)
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Very nice, HOS! I think the SRG is the perfect wing and tater machine. I have one of the original SRGs and I've never used a Tommy Ring and never had any problem (usually 20 - 30 wings per session.) Friends always call to ask if I'm making wings... I usually do them naked and add seasoning / sauces when done, but will try yours next time. Thanks for the tip!
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They look good from here, but I wonder if the rub may have caused them to darken so much. I will tell you a Tommy Ring will not cause you to raise the basket too much and have issues. Most meats on top will finish first, reason I made the slide out racks. I can pick and choose which pieces to pull while leaving the others where they are without pulling everything to get to the bottom.
http://www.letstalkbbq.com/index.php?topic=1031.msg9388#msg9388 Reply #16
You can see how you can make this basket and use it to pull indvidual pieces.
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My plate looks great! Thanks!
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Good looking meal.
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those look great!
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Really nice looking cook.
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Great looking wings! Smokestack rub is really good!
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great looking wings .
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I think it's an awesome plate ;D
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I'd sure eat a plate of those wangs and taters. HOS Tommy is right about cutting your basket.I got those racks and cut my basket per Tommy and it makes it so easy to load and unload.
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Looks excellent - nicely done