Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: 1Bigg_ER on June 29, 2015, 09:13:30 PM
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No words needed.....
(http://i1175.photobucket.com/albums/r636/emtawali/1435622477_1435622468-picsay_zpso3aajyyq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1435622477_1435622468-picsay_zpso3aajyyq.jpg.html)
Get em off the cooker and give em some more Cajun love
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150629_190919_zpsajjzcnas.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150629_190919_zpsajjzcnas.jpg.html)
And it's eat time.....
(http://i1175.photobucket.com/albums/r636/emtawali/Cajun%20wangs_zps89pr4do7.jpg) (http://s1175.photobucket.com/user/emtawali/media/Cajun%20wangs_zps89pr4do7.jpg.html)
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Some fine looking wings!
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Oh my!
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I got two words for ya.............Plate me :P
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Beautiful color on the wings!!! Don
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You didn't make enough for both of us. :'(
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Simply beautiful!
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DAYUM!!! This wangs look great!!
Art
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I'll take a plate full!
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Now those wangs are a thang of beauty.... :P
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Don't mind me, I'm just drooling over those....
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Awesome wings!
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You didn't make enough for both of us. :'(
I even had a cold glass of grassfed cows milk ready for you!!!
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You didn't make enough for both of us. :'(
I even had a cold glass of grassfed cows milk ready for you!!!
thank you my friend. your always thinking of me. your a good soul. :)
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Recipe?
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Recipe?
Season wangs with 3/4 teaspoon kosher salt per pound.
Leave em on a cooling rack overnight.
Get the grill/smoker heated to at least 350 degrees.
Mix Cajun seasoning, a dash of Vietnamese fish sauce, a squeeze of lime juice and peanut oil (or any neutral high smoke point oil)
Give the wangs a bath and cook em.
Should take about 30 - 45 minutes. Then give em another sprinkle of Cajun seasoning. Enjoy.
It's not really a recipe, more like a technique. That's how I start all my wings, naked in the refrigerator overnight. Skin comes out like they were fried!