Too early for a gameday grilling/smoking thread?

[Seinfeld]

Smoked sausage is definitely on the menu, but I’m going to finally give smoked wings a try as well. The recipe I found involves tossing them in some baking powder in advance to help dry out the skin, but does anyone have any tips(Aside from frying) for getting the skin as crispy as possible?

 

[Uncle Ruckus]

I smoke then flash fry. Do a heavy smoke though as the frying can get rid of some of the smoke flavor. I like them naked that way and have sauces to dip in. Season. Smoke. Fry. Toss in seasoning again. Watch Malcom Reeds smokafried wings video.
I did a butt yesterday because I wanted a bbq grilled cheese. I’ll probably thaw some out and do bbq nachos and some philly cheese steak egg rolls.

 

[aTotal360]

Did ya'll know Walmart started selling Wagyu steaks? Granted it's not A5, but it's one of the best "grocery store" steak you can buy. I bought one of the ribeyes and NY strip steaks this past weekend. They were surprisingly good. Price is right. My only complaint is they are too thinly cut (probably 3/4 in). Since they are wagyu, they cook EXTREMELY fast. I slightly overcooked both of mine, but they tasted phenomenal.

 

[HotMop]

I brine overnight in Apple Juice or Apple Cider, smoke till done, pull and cover, raise the temp then put them back on until crispy.

 

[Seinfeld]

That’s actually the main reason that I have trouble finding a good steak at Walmart. Unless it’s a filet, their cuts seem to always be 3/4” or less, and it’s hard to do much with that when you like a good charred crust like I do. By the time you get the sides to where I like it, the steak’s usually cooked all the way to medium, and then it’s overdone by the time it’s rested.

That said, it’s pretty awesome that they’ve even got things like Wagyu, tri tips, and reasonably priced brisket. Our little neighborhood market around the corner from us has them in stock pretty much at all times, and we definitely don’t live in a metro area

 

[Car Ramrod.sixpack]

The smoked fried wings are no doubt the best way to go. Lightly season the night before, smoke at 225 for about 2 hrs and as Uncle Ruckus use a heavy smoke then fry. I have had good results with mesquite rather than a fruit wood for this reason.

I have switched to smoking at 400 for about an hour under heavy smoke then toss. They are much easier and the skin comes out crisp. A big hit for me is doing a traditional jerk marinaded with the blended onions, peppers and allspice. Look up Matty Matheson's jerk chicken on munchies.

For this weekend I'm thinking about doing a smoked queso on the kamado.

 

[aTotal360]

Honestly, I think most of their steaks are subpar. They cuts are fine, but the meat is tasteless. For a steak less than 1-inch thick, you have to cook it on a grilled at 600 degrees or hotter if you want a char without over cooking it. Also use a cold steak. I brought my wagyu up to room temp and I'm pretty sure that's what caused the overcook. The fast on those steaks renders instantly. It only needs to kiss the grill.

 

[Seinfeld]

Thanks. I really wasn’t planning on pulling out the fryer, but like I said in another thread... it’s opening weekend for SEC football so what the hell

 

[mcdawg22]

View attachment 17766I did some brisket on the Rec Teq yesterday. It amazes me how much that grill has made me better at cooking meat.

 

[mcdawg22]

I did the same thing first time I did Wagyu ribeyes and they were 1” thick. I think you are exactly right about the fat marbling.

 

[ronpolk]

Smoked sausage is definitely on the menu, but I’m going to finally give smoked wings a try as well. The recipe I found involves tossing them in some baking powder in advance to help dry out the skin, but does anyone have any tips(Aside from frying) for getting the skin as crispy as possible?

I always put a little seasoning on (I use an all purpose seasoning with salt in it) and let the wings sit in fridge overnight. The salt helps dry out the skin. Put them on the smoker at about 350. The skin always comes out real crispy for me. Getting crispy skin is either a function of high temp or getting the skin really dry before it goes on the grill.

 

[DAWGS1.sixpack]

Seafood gumbo with crawfish, shrimp, crab meat, oysters, and okra.
Red beans and rice with andouille sausage.
Several IPA’s and a BL or 6 so I can still watch the end of the 6:30 games.

 

[Uncle Ruckus]

Cant wait to start building our house and order mine. You have the 500 series right? How many rib slabs could you do?

 

[fishwater99]

Soak wings in buttermilk for 2 days, then smoke and finish in the deep fryer. Toss in sauce and enjoy.

 

[Col. Forbin]

Whatever I can find in Montgomery, AL after my daughter’s soccer game.

 

[Seinfeld]

Looks incredible, and I know what you mean. I got my RT-700 back around May, and I’ve yet to find anything that the grill doesn’t do extremely well. It was my first instance of ever getting a brisket right, and after doing some spare ribs and rib tips on it, I don’t know if I’ll ever go back to baby backs. I’ll also say that twice baked potatoes and queso creamed corn are fantastic on it.

After seeing DAWGS1’s post, I’m now thinking about some kind of Cajun menu for next weekend

 

[biscuit.sixpack]

Gotta have some Dale's in those recipes*

 

[mcdawg22]

Whatever I can find in Montgomery, AL after my daughter’s soccer game.

Andy Staples recommends K&J Rib Shack.

 

[mcdawg22]

Cant wait to start building our house and order mine. You have the 500 series right? How many rib slabs could you do?

View attachment 17776Ive only done 2 at a time. Here is a pic of 3. I trimmed my racks and they would have fit long ways. I’d say 4 is probably the most you could get on there.

 

[fishwater99]

View attachment 17776Ive only done 2 at a time. Here is a pic of 3. I trimmed my racks and they would have fit long ways. I’d say 4 is probably the most you could get on there.

Get a couple of rib racks to stand them up and you can fit 8 Racks at a time.
Looks great.

 

[Uncle Ruckus]

I started trimming spare rib slabs last year and I will never go back.

 

[uptowndawg]

Use this sauce...

https://amazingribs.com/tested-reci...bob-gibsons-bama-birds-white-bbq-sauce-recipe

It's not buffalo wings but goes better with smoking. You dont have to glaze it on but i usually put them back on the smoker for just a few minutes to get it to tack a little. Then i serve them with either cojita or feta cheese, green onions & a few dashes of hot sauce.

I appreciate the smokafried method but i've always just cranked the smoker temp to 350 or so for the last 20 minutes to get the skins crispy. Involves one less cooker. I do the crisping before tossing in the white sauce.

 

[Mobile Bay]

Andy Staples recommends K&J Rib Shack.

If you go there bring a gun. Better yet, bring two guns. And possibly a friend with a gun.

 

[Mobile Bay]

Whatever I can find in Montgomery, AL after my daughter’s soccer game.

What field is she going to be playing at. I will come up with something and won't send you to the hood.

 

[Col. Forbin]

Emory Folmar YMCA complex

 

[Mobile Bay]

Emory Folmar YMCA complex

That is about two minutes from my house. The exit off the interstate to get you to the soccer field is also the exit for Eastchase, Montgomery's shopping area. Nothing local in there, but just about every chain from God's Chicken to Walk On's, to Outback is in there. And it's all on the one main road. So you can just drive through there and pick something.


If you are staying overnight I hope it's near there. Montgomery has a couple of hotels that look ok on the internet and are straight up hooker hotels. I am not making this up, there is at least one in town where the security guards carry AK-47s

 

[mcdawg22]

If you go there bring a gun. Better yet, bring two guns. And possibly a friend with a gun.

If you are scared of that place, you must miss out on some of the best eateries in the South.

 

[Col. Forbin]

We are staying at the Eastchase Marriott. Looks good from what I can tell. Any decent places with some outdoor dining? Does the Walkons have a patio?

 

[cowbell88]

Just picked up 32 lb sack of raw goobers to boil and probably gonna drunkinate a chicken on the smoker.

 

[Mobile Bay]

We are staying at the Eastchase Marriott. Looks good from what I can tell. Any decent places with some outdoor dining? Does the Walkons have a patio?

You will absolutely be fine at that hotel. No worries there.

This Walk On's does not. But if the weather is good they have huge roll up doors they can open.

Burger Fi has a patio. So does Firebirds. Pies and Pints does, but they are pricy.

Another option is there is a shared patio between Five Guys, Zoe's Kitchen, and Panera Bread.

There is also outdoor seating at Full Moon BBQ. Ixtapa Mexican has a patio but has gone downhill recently.

Bear with me, I am just thinking about driving through there and visualizing places.

I think Buffalo Wild Wings has some and I think Outback does too.

I think that is it with a patio. Most everything is open for dine in here now. So if you are ok with that, you will have more options.

 

[Jeffreauxdawg]

Just picked up 32 lb sack of raw goobers..

That's a lot of dicks.

View attachment 17781

 

[Barkman Turner Overdrive]

Two cans of Blue Runner Spicy Red Beans, one onion, and a pound of andouille sausage.

 

[Col. Forbin]

Awesome. Thank ya much!

 

[Seinfeld]

That looks delicious. I’m going to be very short on time Friday, and I don’t think I’ll be able to whip that together for my wings, but I may have just been talked into some Sunday night chicken quarters with that sauce