I bookmarked the
Smokestack's Wing 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.
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.
Put into the SRG, using Bourbon pellets that I bought from A-Maze-N products awhile back.
40 minutes later and the wings were done.
Another 10 minutes and the potatoes hit 201 internal temp and were pulled.
Here’s your plate!
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.
