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Posted on 5/30/16 at 10:17 am to Janky
Lol that's because I just put new gaskets on them. The stock ones were blowed out. You can see the wax paper sticking out the other one while the rtv dries.
This post was edited on 5/30/16 at 10:19 am
Posted on 5/30/16 at 10:23 am to Breesus
Tried that honey Sriracha glaze for the first time a couple of days ago. Holy shite...delish!
Drummies were rubbed with Big Mike's Poultry Rub and smoked over hickory chunks for about an hour or so.
Lightly glazed with Honey/Sriracha and finished with parsley and red pepper flakes.
Blue Oak...come at me bro.
Drummies were rubbed with Big Mike's Poultry Rub and smoked over hickory chunks for about an hour or so.
Lightly glazed with Honey/Sriracha and finished with parsley and red pepper flakes.
Blue Oak...come at me bro.
This post was edited on 5/30/16 at 10:25 am
Posted on 5/30/16 at 10:31 am to GeauxTigers0107
quote:
Tried that honey Sriracha glaze for the first time a couple of days ago. Holy shite...delish!
I made my own for the first time. Did you make it or store buy it?
The one i made was really good, but i am going to put it on the stove top and reduce it down some next time so its more of a thicker glaze than a marinade.
And those wings look delicious. I tried licking my screen, but i can't taste them
Chicken wings are without a doubt my favorite food.
This post was edited on 5/30/16 at 10:45 am
Posted on 5/30/16 at 10:31 am to GeauxTigers0107
That does sound like a good glaze!
So the thin end is only upper 160s and the thick part is almost 190. I wonder if the fire is mostly under the big end. I can feel a difference when I probe it...looks good af tho.
So the thin end is only upper 160s and the thick part is almost 190. I wonder if the fire is mostly under the big end. I can feel a difference when I probe it...looks good af tho.
Posted on 5/30/16 at 10:37 am to Breesus
Thanks. Made my own. Just put about 1/4 cup of honey in a small pot, added roughly 2 tsp's of Sriracha and a tiny bit of apple juice to thin it down. Heated it up until it started to bubble and took it off so it wouldn't thicken. Came out great. It's now in my top 2 wing recipes...the other being a Tabasco Pepper Jelly/Tiger Sauce glaze that is outrageous.
Posted on 5/30/16 at 10:39 am to GeauxTigers0107
I did honey/ timirid/ sirachi/ and apple cider vinegar. I need to thicken and reduce it next time. Maybe a little corn starch and a simmer.
Damn. Why did in never think to put tiger sauce on this shite?
POST THAT RECIPE NOW.
I am on the way to the store to buy more chicken wings to make this glaze tonight.
quote:
the other being a Tabasco Pepper Jelly/Tiger Sauce glaze that is outrageous.
Damn. Why did in never think to put tiger sauce on this shite?
POST THAT RECIPE NOW.
I am on the way to the store to buy more chicken wings to make this glaze tonight.
This post was edited on 5/30/16 at 10:50 am
Posted on 5/30/16 at 10:39 am to NOLAGT
Just rotate it 180 degrees then. Shouldn't be a problem. 99% of the people smoking brisket have the exact opposite problem (thin end done first)
Looking very good though.
Looking very good though.
This post was edited on 5/30/16 at 10:40 am
Posted on 5/30/16 at 10:45 am to Breesus
quote:
POST THAT RECIPE NOW.
Yes sir! It's very difficult....use equal parts of each ingredient (pepper jelly/tiger sauce).
Warm it in a sauce pan until the jelly dissolves. Cook wings however you want then toss in sauce and serve. The big bottle of Tiger Sauce is 10oz and so is the jar of Tabasco Pepper Jelly. So there's your equal parts. You can modify it by adding garlic powder for a nice twist and if you're doing them on a pit, toss the wings in the sauce when they're almost cooked. Put them back on to set the sauce but watch them close because the sugars in the jelly will burn. I like that tiny bit of char on each wing so that's what I do.
eta: Smoked turkey wings are ridiculous with this sauce too.
This post was edited on 5/30/16 at 10:47 am
Posted on 5/30/16 at 10:49 am to GeauxTigers0107
quote:
Yes sir!
I have to fire the grill back up tonight anyway to cook Mrs.Breesus some vegetables. She always rolls her eyes when i walk into the house with pounds and pounds of different grilled meats and no sides or veggies.
quote:
The big bottle of Tiger Sauce is 10oz and so is the jar of Tabasco Pepper Jelly. So there's your equal parts.
Hmm. Very complicated indeed
I'll definitely be throwing some wings on with that glaze tonight. Awesome idea.
ETA:
quote:
Smoked turkey wings are ridiculous with this sauce too.
Or maybe another accordion turkey loin seeing as we ate 1 and a half yesterday.....
This post was edited on 5/30/16 at 10:51 am
Posted on 5/30/16 at 11:01 am to GeauxTigers0107
That's what I just did but I might be too late. The thick end is 188-190 and the thin is 167. I figured the fire would travel to the left like it usually does so I put the brisket on that way in anticipation. I didn't think the temps would be that different tho. Next time I'll rotate sooner. when I went to sleep the thin end was twice as hot as the thick part like 50s vs 110-120. It's like the thin end is still in the stall lol
Posted on 5/30/16 at 11:11 am to Breesus
quote:
when i walk into the house with pounds and pounds of different grilled meats and no sides or veggies
We may be related
quote:
Or maybe another accordion turkey loin
Great idea! I showed a buddy that recipe a while back and when he does ribs now that's all he uses for his sauce after they're smoked. I've made a peach pepper jelly/tiger sauce glaze for pork chops and loins before too. Just get you a small jar of peach jelly, add pepper flakes and a touch of jalapeño juice then your equal part of Tiger sauce and you have an excellent pork glaze.
Posted on 5/30/16 at 11:15 am to NOLAGT
If you leave it like that and go to 200-203 in the point (my temp preference), the flat will probably catch up to it. That's actually a good "problem" to have.
The real question is what bourbon pairs well with brisket...lol. I only lurk that thread but I'm a bourbon lover. But my cabinet and yours look way different.
The real question is what bourbon pairs well with brisket...lol. I only lurk that thread but I'm a bourbon lover. But my cabinet and yours look way different.
Posted on 5/30/16 at 11:22 am to GeauxTigers0107
It's picking up a little now it's at 171 and the other end is still hovering 190. I plan to have this for dinner at 5 so as long as it's done by 2ish so I can rest for 2hrs.
I think any will pair well
I think any will pair well
This post was edited on 5/30/16 at 11:23 am
Posted on 5/30/16 at 12:45 pm to tigerfan in bamaland
I dont know, hope its good on the inside...
This post was edited on 5/30/16 at 12:47 pm
Posted on 5/30/16 at 1:57 pm to NOLAGT
quote:
when I went to sleep
Found your problem.
Posted on 5/30/16 at 1:59 pm to GeauxTigers0107
quote:
The real question is what bourbon pairs well with brisket
Makers 47 has a toasted flavor that goes excellent.
Woodford Double Oaked goes great as well.
Posted on 5/30/16 at 2:01 pm to Breesus
I got some country style.pork ribs in the hold. God bless.
Posted on 5/30/16 at 2:12 pm to Breesus
Truth
Rotating it has worked out nicely. The thick end has only gone to 195 and the thin is up to 185 now. I got about a hour left before I have to pull it. I want it to rest for 1-2hrs and we eat at 5
Rotating it has worked out nicely. The thick end has only gone to 195 and the thin is up to 185 now. I got about a hour left before I have to pull it. I want it to rest for 1-2hrs and we eat at 5
Posted on 5/30/16 at 2:20 pm to GeauxTigers0107
quote:
We may be related
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