Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on September 09, 2017, 04:57:03 PM
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After my prime packer came off the keg, still had a decent fire going even after 14 hours so decided to use it for the wings I had in the fridge salted on a rack for 12 hours for a drying out. Once again the Habanero Death Dust on one side and the Crucible Ghost Pepper rub on the other.
(https://s5.postimg.cc/54d3r062f/img2_10.jpg) (https://postimages.org/)
Who says you can't get crispy skin in a kamado? The 12 hour salt dry in the fridge, a 225* direct lid closed render, followed by a lid open high heat sear = crsipy delicious yardbird wings. Those Oak Ridge rubs have a great balance of flavor & heat, omitted the Bamanation Habanero sauce this time, that stuff is HOTTTTT! ROLL TIDE ROLL
(https://s5.postimg.cc/8fx5vpcqf/img1_11.jpg) (https://postimages.org/)