Weekend Drinking and Cooking Thread.

[mcdawg22]

Playing a Texas team doing Texas things. Going with Austin’s favorite Tito’s and making some mules tomorrow. Doing two Brisket flats due to time constraints. Smoking at 250° with Killer Hogs TX Brisket rub. At 160° wrapping in peach paper until it gets to 190 then pulling it for an hour rest.
Night Court bitches. (Fans of Ted Lasso get that joke) Whatcha cooking?

 

[dawglawz]

Smoked wings. They are the truth. Marinate in buttermilk and crystal overnight. Meat Church Holy Voodoo rub. Heavy oak smoke on the egg at 275 until they are done. Quick in and out in the deep fryer. Chunky *** homemade blue cheese dressing.

 

[aTotal360]

Got a couple A5 Wagyu porterhouses that I plan to grind up and make sloppy joes with. #manwhich

 

[RiverCityDawg]

Smoked wings. They are the truth. Marinate in buttermilk and crystal overnight. Meat Church Holy Voodoo rub. Heavy oak smoke on the egg at 275 until they are done. Quick in and out in the deep fryer. Chunky *** homemade blue cheese dressing.

That Holy Voodoo rub is the absolute truth.

 

[oxfordrebel22]

Smoked wings. They are the truth. Marinate in buttermilk and crystal overnight. Meat Church Holy Voodoo rub. Heavy oak smoke on the egg at 275 until they are done. Quick in and out in the deep fryer. Chunky *** homemade blue cheese dressing.

That Meat Church Holy Voodoo is what's "the truth". Especially on chicken. It's so damn good.

I haven't decided what I'm going to cook for tomorrow. Hoping this thread will inspire me. You guys game starting 30 minutes later is kinda BS, though. That's 30 extra minutes that the Dale's gets to soak into the meat, so you're cheating, really.

 

[Swede39]

Smoked wings. They are the truth. Marinate in buttermilk and crystal overnight. Meat Church Holy Voodoo rub. Heavy oak smoke on the egg at 275 until they are done. Quick in and out in the deep fryer. Chunky *** homemade blue cheese dressing.

About how long do you smoke them for?

I'll be trying this out on the Egg once we finish building our house.

 

[DAWGS1.sixpack]

Smoked wings. They are the truth. Marinate in buttermilk and crystal overnight. Meat Church Holy Voodoo rub. Heavy oak smoke on the egg at 275 until they are done. Quick in and out in the deep fryer. Chunky *** homemade blue cheese dressing.

Why the deep frying after smoking ?
I’ve always done just either or.
Smoked a whole tray of wings with attached flats last weekend on a Weber kettle, indirect heat and they were outstanding.
Marinated overnight in Wickers, some with Greek seasoning and some with Southern Charl-broil seasoning.
Had folks tells me they were the best they’d ever had.
Just curious as to why deep fry after smoking.
Thanks

 

[The Peeper]

Some people like a crispy skin on the wings and fry them for a short period. I don't like the crispiness on wings myself, I just like them soft but done

 

[DAWGS1.sixpack]

That Meat Church Holy Voodoo is what's "the truth". Especially on chicken. It's so damn good.

I haven't decided what I'm going to cook for tomorrow. Hoping this thread will inspire me. You guys game starting 30 minutes later is kinda BS, though. That's 30 extra minutes that the Dale's gets to soak into the meat, so you're cheating, really.

Trying to find this now and first two places are sold out and on back-order and not sure when they’ll get.
Guess I may have to go online to Meat Church website.

 

[PBRME]

Playing a Texas team doing Texas things. Going with Austin’s favorite Tito’s and making some mules tomorrow. Doing two Brisket flats due to time constraints. Smoking at 250° with Killer Hogs TX Brisket rub. At 160° wrapping in peach paper until it gets to 190 then pulling it for an hour rest.
Night Court bitches. (Fans of Ted Lasso get that joke) Whatcha cooking?

Not knocking your technique but I’ve never had a brisket probe tender at 190.

 

[oxfordrebel22]

Trying to find this now and first two places are sold out and on back-order and not sure when they’ll get.
Guess I may have to go online to Meat Church website.

They should have some. I ordered 2 bottles (is that the right word?) of it a few weeks ago. They've got some variety packs that I would encourage you to try if you cook a lot. The Holy Voodoo is my favorite, but the Honey Hog Hot is also very good, as is the beef one, that's name is escaping me. They're high quality seasonings that are worth the $8-9 each.

FWIW - I've also found them at Academy Sports, but the inventory is often hit or miss.

 

[dawglawz]

Crispy skin. An optional step, but I prefer it.

 

[dawglawz]

I found it at Academy.

 

[dawglawz]

1.5 to 2 hours usually. I tend to go a little longer than what's necessary smoking chicken. They're marinated overnight so they can handle the extra time.

 

[MaxwellSmart]

Got a couple A5 Wagyu porterhouses that I plan to grind up and make sloppy joes with. #manwhich

Blasphemy. Wagyu deserves nothing less than hamburger helper!

 

[dawglawz]

Same, but I don't have a ton of experience with brisket. It will rise a bit in the paper though. Pulling at 205-210 seems to be the sweet spot for me.

 

[Shmuley]

I have a recipe for wagyu manwiches that I got from my Denny's waitress. DM me.

 

[Chris Mannix]

At least two 12 packs of corona premiere, if the A/M games goes like the last two then three. For the game seasoned chicken quarters with roadkill, chicken tenders wrapped in bacon for an all day snack. Sunday for the NFL games ribeyes and filets. Like to cook the chicken quarters for about 30 to 45 minutes at 325 to 350. Steaks go in the egg for about two minutes on each side at 600 to 650 then they rest with the egg sealed for another 4 minutes.

 

[Seinfeld]

Going with a bacon topped grilled meatloaf with captain rod’s boucon glaze. Another first for me, but it looks pretty difficult to 17 up from what I’ve read

 

[TheStateUofMS]

I got an Air Fryer last week and I'm making wings that are as good as most restaurants. I think I'm going to do that again this weekend but look for a higher quality batch of wings if I can find them.

Anyone know the best uncooked wings to buy? SE Grocers last week were good, but I think I can find better.

ETA: I'll be drinking Trulys ($CMG) and probably some Mules too. Better watch out.

 

[TheStateUofMS]

I had some Wagyu burgers last weekend and holy smoke it's good. I only added a little salt and pepper and that's all it needed.

Wagyu sloppy joes sounds amazing.

 

[mcdawg22]

I say 190 but my probes run 10° off of each other. So realistically it’s 195. When they go in the cooler they get up to 200.

 

[oxfordrebel22]

I got an Air Fryer last week and I'm making wings that are as good as most restaurants. I think I'm going to do that again this weekend but look for a higher quality batch of wings if I can find them.

Anyone know the best uncooked wings to buy? SE Grocers last week were good, but I think I can find better.

ETA: I'll be drinking Trulys ($CMG) and probably some Mules too. Better watch out.

You mind sharing your recipe/methodology of how you do them in air fryer? I’m interested in trying that myself, but have stayed faithful to deep frying, so far.

 

[Mobile Bay]

I just got back from the Beer Can rig.

I am thinking this trigger we got on the way out should not ever freeze.

Blackfin tonight.

I have a lot of vacuum sealing to do tomorrow.

I will freeze the wahoo for later along with the rest of the tuna. Those keep well. Going to have to freeze the AJ too.

Yes, I am bragging.

 

[Mobile Bay]

Blasphemy. Wagyu deserves nothing less than hamburger helper!

[FONT=&quot]I don't know why they call this stuff hamburger helper. It does just fine by itself, huh? I like it better than tuna helper myself, don't you, Clark?[/FONT]

 

[TheStateUofMS]

Pad the wings to make them dry. Add as little salt and pepper. Place in air fryer for about 12min at 380 degrees. Flip and cook another 12min on 380 degrees. Take a look at them and I like to go an extra 5min at 400 to get a little more crisp on them.

Hot sauce: Frank's Buffalo Sauce with butter melted into the sauce. Add some garlic powder and minced garlic.

Take the wings out of the air fryer and into a mixing bowl and toss in the sauce.


ETA: Spray the air fryer with some cooking oil.

 

[Jeffreauxdawg]

I can't decide. Need advice.


I have an 11lb Wagyu Brisket from Bluebonnet Farms in Trenton Tx. Would smoke it on my offset stick burner. 235° with Central Texas post oak. Sip on the Barrel Proof Larceny.

I could also throw the 45 day dry aged prime NY Strips on the gas fired overhead broiler. 1-3/4 minutes per side at 1500° F. Top with a compound home made butter mixed with fresh horseradish and clover honey from my neighbors hive. Probably would use up the last of the truffles too. Pair it with a great 2004 Cabernet Sauvignon from Napa.

Also have a buddy coming in from Eastern Washington tonight. Flying private with a cooler full of fresh steelhead he just caught off the Snake river. Gonna throw it on the Kamado on top of some fresh cut alder planks and some desert willow wood chips for a little smoke. Would pair that with a 2018 Sancerre.

Final option. A big *** platter of the El Jefe sirloin nachos from Papa Lopez. Pair it with a dozen or so Shiners.


I'm prolly going nachos boys.

 

[Leeshouldveflanked]

A $7 Mich Ultra and Quinoa Bowl from the concession stand at DWS.

 

[aTotal360]

Boil it.

 

[JesterB]

Brisket hot and fast

 

[Crazy Cotton]

Was at Cosco in Knoxville yesterday and they had fresh wing "party packs" that were already cut up in to drumettes and wing sections. I think they might have even been organic. Didn't get them but they are definitely on my list.

 

[mcdawg22]

How are you doing the wings? I’ve done wings on the air fryer and they are great, I just can’t find a good rub besides Jamaican Jerk.

 

[TheStateUofMS]

Not a Costco member, but I would bet they have a high quality wing pack.

 

[Mr Todd French]

Here’s how I do some dang good wings fast. Two 10 packs of wings, first and second joints. Cavender’s seasoning on both sides. Sear/grill the wings on both sides. Lower the heat and smoke them above a pan of liquid for about two hours. Then toss them in Franks Red Hot wind sauce. I do them on the Egg and I smoke them a little hotter than you normally would 250ish. The indirect high heat makes them stay crispy while the longer cooking time makes them fall off the bone.

 

[mcdawg22]

View attachment 18317Fired up and ready to go. Her’s to a great day SPS. Even if it isn’t on the field.

 

[msudawg12]

The wife and I are having a rib cookoff.

I'm doing full spares the Aaron Franklin smoking method.
Shes doing baby backs with her reverse engineered oven cook, grill finished

looking forward to it.

 

[mcdawg22]

View attachment 18318Ready to wrap.

 

[PearlRiverCoDawg]

Smoking some quartered chickens on the Pitt boss, paired with some 4 Roses bourbon.

 

[rem101]

Gonna snack on some wings - multiple flavors - prepared by Requiem for a Dawg . Probably some sausage/boudin and multiple dips.

Might start with a couple brews, but between weather feeling awesome and our play, probably be on the brown water sooner than later.

 

[Dawgbite]

Put a brisket flat on at 7:30 this morning. I bought a whole pork loin yesterday and cut it into 1 inch chops, cubed the trimmings and put them on the smoker about noon for some pork burnt ends. Have two whole chickens that will go on the smoker soon. One is Holy Voodoo, the other is just salt, pepper, and fresh rosemary per my wife's request. Haven't decided if IM going with Yuengling Flights or Dos Equis.