Food Smokers and Smoking Tips/Tricks/Techniques

Speaking of interesting spices...I wonder if this would be a good component for a rub?

 

Try it and report back.

 

The sauce is good, why not the seasoning?

 

Thinking about it thisweekend. My concern is that it may wind up too salty

 

I prefer the original Buffalo Wing sauce from the 70's and 80's it is what I grew up with. It is 3:2 ratio Franks sauce to butter. It is a lot richer than most Buffalo sauce you get today, because butter is a lot more expensive than Franks.

1/2 cup salted butter (1 stick)
⅔ cup franks
1 1/2 tablespoons white vinegar (or not)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper or to taste for heat
1/8 teaspoon garlic powder

You add more or less cayenne pepper to add the heat to it. Or if you want can step it up with other hot hot sauce. Add all the Franks you want it isn't going to get any hotter.

Small little suckers they were done in 45 minutes normally I go an hour with Costco wings.



So I did the sauce without putting them back on. Only takes a couple of minutes to melt the butter and whisk it up. Cutting the butter into small pieces helps.



Of course celery and blue cheese dressing.



That was first round. Youngest son said he would eat some then crashed. Have a 20 minute rule for wings eat them in that time frame they are crispy yet. Longer than that they get soggy. Left over wings never turn out so someone had to eat them. All of them.



Small little bastards but actually pretty darn good. No broken bones and well cut. No way I could eaten that many Costco wings. But right now not complaining. Too deep into a wing-gasm.

 

I do! I have a bunch of stuff in one of my drawers right now. I inquired with them about taking over our spice blending, but the minimums were pretty high.

Awesome selection of stuff.

 

We get a lot there also. Great place!!

 

These sound a lot like the wings that used to be made at a bar I used to frequent. I will have to try this method.

 

Dammit. Now I want wings.

 

No joke. I am actually looking at doing some this weekend on my akorn jr, especially since a bud at the LAPS said he has never eaten chicken wings.
Also thinking about maybe doing a butt on the wsm. I mean, I have to learn how to use it, right? And I dont want to be nailed to the house for the entire day.

 

No. Just No. Most of those rubs like that have salt as the first ingredient. Because it is cheap and used as a filler. This is what makes bvbull200's Pitfaced rub so worth it they don't use salt as a filler. Well one of the reasons it also taste damn good. Stick with a known simple rub for your first cook, please. I play with my food more than most but anytime you add something in that has salt in it your risk double salt jeopardy and being too salty. I knew my WSM well before I started playing around.

To save frustration I highly recommend getting to know your new WSM first. Intimately.

Harry Soo of Slap Yo' Daddy BBQ has won 28 Grand Championships with a 18" WSM. He regularly beats out other pros that run custom made rigs that cost $10K and up. It is the cook not the equipment. And he also normally uses Kinsford because it is cheap and he can get it most anywhere.

First step read his review of the WSM on Amazon. Yours will be broken in so skip that part. Memorize the rest.

He travels the country doing seminars on BBQ and using the WSM. They get booked up pretty fast. His website also has a lot of information about the WSM and recipes.

Harry runs a dry pan and so do I but that is down road. First learn your new smoker I don't care what kind it is. Wouldn't hurt a thing if you just spent some time burning a load without food so you understand how it operates and learning to control temperatures. Just saying and worth what you paid for it. But that new to you 18" WSM is worth a hell of a lot more than what your paying for it LOL. And will provide some outstanding barbecue. Some of which if it was me would drop off at @dan0mite from time to time in thanks.

 

Who the heck has never had wings!?!? That poor poor soul. Remedy this for him!

 

I haven’t had any either..

 

Lies!

 

https://m.youtube.com/watch?v=UIYCspxRvag

 

We just recently discovered that we like to smoke flat briskets better! So will do just thay from now on
Easier to smoke, imho, and better tasting
That one looks REALLY good

 

I do not prefer a flat brisket, the commissary here that’s all they sell and want over $5lb as well. Usually I get a brisket on times I do not want to go anywhere so I never have a time limit, I just tell the wife and others it done when it’s done.

 

Yes this was my concern- too much salt. Looks like I am learning.

I have been watching Harry Soo's vids on youtube. Interesting fellow, and I think I like his approach of beating the guys who try to bankroll their way to a championship with commonly available pits and cooking skills.

I think I will either burn a load of charcoal without food, or do something super simple (like a butt, or maybe a meatloaf?) and cheap, this weekend. I am open to suggestions.

I like the idea of sharing the food with Dan0Mite (assuming it turns out well- I'm still new to this), had already planned to take him a nice bottle of Elijah Craig. I would have taken him my bottle, had I realized I still haven't opened it! (clearly I drink too little):


EDIT- I think I have found what I am going to make first: SYD Pit meatloaf http://www.slapyodaddybbq.com/2013/09/syd-easy-bbq-meatloaf/

 

I haven’t.