Nothing special J. Just work the wings using whatever commercially available wing coating strikes my fancy at the time and then add in some cayenne to make them hurt just a lil bit. I'm a minimalist when it comes to seasonings because I like the meat to speak for itself. I really hate bland food, but I also hate overload as well. Explains why I never, ever, order wings pre sauced before they get to my plate. I need to see what's going on before I slather in sauce.
Nice. Was expecting something exotic but this sounds better. My Burning Anus Wings are the simplest ever. I grill them very slowly (I only use Perdue Oven Stuffer Wingettes) until golden brown and crispy, throw them in a large Tupperware, douse them with Frank's Red Hot (original not Buffalo sauce), shake the crap out of them and serve them. I gotta get a smoker. _
I do a lot of smoking and don't own a smoker. I can pretty much do it all on my 22" Weber Kettle. One of the most versatile cookers out there IMO.
Where do you put the wood? And how do you get more wood in there after it starts to reduce? And the charcoal? I'm not sure I want to spring for a Big Green Egg just yet because I just bought a nice rotisserie :grin: Only so many meat cooking devices I can purchase in a month. _
Shoots Brah! I'm coming over to your house! although the Torpedo's may get me too phuct up by the 4th qtr :grin:
J, if you're looking for a smoker, consider the "Oklahoma Joe". It's a offset smoker and I can vouch for the results. It has a large cooking area and it's not that expensive. $400 at Lowes.
Started last night for the Syracuse game. Couldn't resist. Red Chimay is IMHO the very pinnacle of Belgian Ales. _
You set the wood on the charcoal grate inside the kettle using the minion or snake method. Usually use charcoal for heat as lump is a little harder to control temps. Also, a Weber Smokey Mountain would be a great buy, $300 at Home Depot and it's ready to use out the box. If you don't mind building and can score a 55 gallon steel drum, a UDS (Ugly Drum Smoker) is a great cooker and very reliable.
Yup. Came out really good. Usually I make paella or jumbalaya in a Dutch oven but I tried the paella pan and it was great. Can't wait to try it on the grill this summer. _
Yeah wasn't happy about that. Moved them to the edge where the were closest to the pan/heat source and put it in the oven covered with tinfoil for another 10 mins and the all opened up. It's tough on a stove top with a 15 inch paella pan to get even heat even with my center burner. Plus with the rice piled higher in the middle the didn't get as much heat from the burner. Won't have that issue when I make it on the grill. Better heat distribution. Will also get cockles next time, some of the clams were larger than I would have liked. The mussels were smaller and the all opened no problem. _
My people hail from the Gulf Coast. Pass Christian, MS to be exact which is not far from Gulfport and N'orlins. My auntie was part Creole (yeah, the fence got jumped back in the day too.. :grin: ) and she used to make a mean gumbo and Jambalaya. For the most part, Paella is a kissin cousin of Jambalaya and I'm a big fan of both. I'm just sorry I wasn't into cooking like I am today 'cause I bet that woman had recipes to die for.. :grin:
