July 14, 20223 yr 4 minutes ago, VanHammersly said: I'll never understand wings. All that work, all that mess, very little payoff. Disagree. Properly seasoned and cooked wings are life.
July 14, 20223 yr 20 minutes ago, VanHammersly said: I'll never understand wings. All that work, all that mess, very little payoff. I almost never eat stuff like that, but on cheat day it's boneless wings FTW.
July 14, 20223 yr 25 minutes ago, VanHammersly said: I'll never understand wings. All that work, all that mess, very little payoff. No, you're thinking of Maryland crabs. Wings are a treat.
July 14, 20223 yr 2 hours ago, DaEagles4Life said: US should be the leader in this Germany really should be but I agree we should be doing it also.
July 14, 20223 yr 11 minutes ago, vikas83 said: I almost never eat stuff like that, but on cheat day it's boneless wings FTW. So chicken tenders 7 minutes ago, Toastrel said: No, you're thinking of Maryland crabs. Wings are a treat. Blue crabs at a total waste. Best place is Cantlers near Annapolis though
July 14, 20223 yr 14 minutes ago, DaEagles4Life said: So chicken tenders Blue crabs at a total waste. Best place is Cantlers near Annapolis though Yep, boneless wings aren't actually deboned wings, they're just chunks of breast meat.
July 14, 20223 yr 42 minutes ago, Boogyman said: Disagree. Properly seasoned and cooked wings are life. I prefer brisket, ribs, and wings in that order, but yeah there's just something about a cold beer and a plate of juicy wings (w/crispy skin), it's pretty much the perfect food for watching a game
July 14, 20223 yr Just now, we_gotta_believe said: I prefer brisket, ribs, and wings in that order, but yeah there's just something about a cold beer and a plate of juicy wings (w/crispy skin), it's pretty much the perfect food for watching a game I usually make a few dozen wings when I make brisket, pulled pork or ribs lol. Wings are a great complimentary protein for big BBQs.
July 14, 20223 yr 57 minutes ago, vikas83 said: We are a large investor in a company that sells a ton of wings. The price never comes back down. We saw no drop in demand when we raised prices. that's kind of what I figured. prices aren't backing off because why would they if demand is still there. I know I haven't stopped buying them
July 14, 20223 yr 56 minutes ago, VanHammersly said: I'll never understand wings. All that work, all that mess, very little payoff. 50 minutes ago, Boogyman said: Disagree. Properly seasoned and cooked wings are life. this. mediocre wings are just bad, and not worth it. but good wings? they're really good.
July 14, 20223 yr 1 minute ago, Boogyman said: I usually make a few dozen wings when I make brisket, pulled pork or ribs lol. Wings are a great complimentary protein for big BBQs. I give you credit, when I smoke a brisket, all my focus is on that, I couldn't manage smoking anything else and still have it time up right. Any sides I make with it (slaw, wedges, mac, etc.) need to be easy enough to prep and finish while the brisket is resting in the cooler.
July 14, 20223 yr 7 minutes ago, we_gotta_believe said: I prefer brisket, ribs, and wings in that order, but yeah there's just something about a cold beer and a plate of juicy wings (w/crispy skin), it's pretty much the perfect food for watching a game I usually spend sunday morning in my kitchen preparing wings and guacamole. it's my ritual. by game time I have a few dozen wings ready with guac, chips, and beer in a little cooler bag full of beer so I don't have to leave my chair during the game
July 14, 20223 yr 11 minutes ago, we_gotta_believe said: I give you credit, when I smoke a brisket, all my focus is on that, I couldn't manage smoking anything else and still have it time up right. Any sides I make with it (slaw, wedges, mac, etc.) need to be easy enough to prep and finish while the brisket is resting in the cooler. I'm not a huge fan of brisket. I like it well enough and will eat it, but it always feels heavy. And the brisket itself has a strong flavor so whatever flavoring you're trying to add with spices/etc. is always going to be competing with that. More often than not I prefer wings, which also have little real inherent flavor but are really good at absorbing the flavor you're going for with the rubs/sauce.
July 14, 20223 yr 2 minutes ago, JohnSnowsHair said: I'm not a huge fan of brisket. I like it well enough and will eat it, but it always feels heavy. And the brisket itself has a strong flavor so whatever flavoring you're trying to add with spices/etc. is always going to be competing with that. More often than not I prefer wings, which also have little real inherent flavor but are really good at absorbing the flavor you're going for with the rubs/sauce. I didn't start liking it as much as I do now until I was out of college and did a bit of traveling for work. But now it's the first thing I order at any place that supposedly has good BBQ. But yeah I kinda know what you mean though, the rendered fat (especially on the point) gives it a level richness that means you can't really pig out on it like you could with a pound of wings.
July 14, 20223 yr 1 hour ago, we_gotta_believe said: I give you credit, when I smoke a brisket, all my focus is on that, I couldn't manage smoking anything else and still have it time up right. Any sides I make with it (slaw, wedges, mac, etc.) need to be easy enough to prep and finish while the brisket is resting in the cooler. I rest brisket for 2 hours minimum. During that time I can easily make wings and sides as long as I did good prep.
July 14, 20223 yr 12 minutes ago, Boogyman said: I rest brisket for 2 hours minimum. During that time I can easily make wings and sides as long as I did good prep. I go usually an hour or so otherwise the bark tends to get too soft/soggy. I've had to throw it on the grill for 30s on each side to crisp it up again. Thinking about getting a kitchen torch to achieve the same effect but without the hassle shuttling it back out to the grill.
July 14, 20223 yr 7 minutes ago, we_gotta_believe said: I go usually an hour or so otherwise the bark tends to get too soft/soggy. I've had to throw it on the grill for 30s on each side to crisp it up again. Thinking about getting a kitchen torch to achieve the same effect but without the hassle shuttling it back out to the grill. I don't worry overly much about bark to be honest. I do notice a huge difference in texture and moisture the longer the brisket rests. 2 hours is minimum for me, I've let it go for as long as four hours before and the bark was fine. Just gotta be wrapped very tight and kept in a decent cooler.
July 14, 20223 yr 2 minutes ago, Boogyman said: I don't worry overly much about bark to be honest. I do notice a huge difference in texture and moisture the longer the brisket rests. 2 hours is minimum for me, I've let it go for as long as four hours before and the bark was fine. Just gotta be wrapped very tight and kept in a decent cooler. One other tip I saw was to wrap in parchment instead of foil for resting after pulling it out of the smoker. Might try that before going the torch route.
July 14, 20223 yr 5 minutes ago, we_gotta_believe said: One other tip I saw was to wrap in parchment instead of foil for resting after pulling it out of the smoker. Might try that before going the torch route. Pink butcher paper
July 14, 20223 yr 4 minutes ago, Boogyman said: Pink butcher paper Word. That's what it was, not parchment. Now I just need to figure out where to get some. You go to a literal butcher for that?
July 14, 20223 yr 3 minutes ago, we_gotta_believe said: Word. That's what it was, not parchment. Now I just need to figure out where to get some. You go to a literal butcher for that? Pink Butcher Paper for Smoking Meat - Peach Butcher Paper Roll 18 by 200 Feet (2400 Inches) - USA Made https://a.co/d/4MFIJzv
July 14, 20223 yr 4 minutes ago, Boogyman said: Pink Butcher Paper for Smoking Meat - Peach Butcher Paper Roll 18 by 200 Feet (2400 Inches) - USA Made https://a.co/d/4MFIJzv Awesome. So this holds up in the smoker at temp or do you use it just for resting in the cooler?
July 14, 20223 yr 4 minutes ago, Boogyman said: Pink Butcher Paper for Smoking Meat there's a joke in there somewhere
July 14, 20223 yr 26 minutes ago, we_gotta_believe said: Awesome. So this holds up in the smoker at temp or do you use it just for resting in the cooler? Can use it for both. When resting I wrap in this and then a few old beach towels. Fill the rest of the empty space in the cooler with more old towels. For small flats that dry easily I'll wrap them with this when it hits the stall, helps to both hold in moisture and the meat cooks faster so it has less time to dry out. Full brisket I rarely wrap, but you can and they will also cook faster if time is an issue.
July 14, 20223 yr 12 minutes ago, Boogyman said: Can use it for both. When resting I wrap in this and then a few old beach towels. Fill the rest of the empty space in the cooler with more old towels. For small flats that dry easily I'll wrap them with this when it hits the stall, helps to both hold in moisture and the meat cooks faster so it has less time to dry out. Full brisket I rarely wrap, but you can and they will also cook faster if time is an issue. Yep, I always buy prime packers and then separate the point from the flat while trimming. I wrap both when the flat stalls and the flat almost always comes out first because it gets up to temp quicker than the point does. Good to know that I can skip foil altogether and wrap them in this instead after they stall. Thanks again for the link.
Create an account or sign in to comment