ebijack
Babbling Farker
This is the first time I have tried this.
Marinated the wings over night in Frank's red hot, drained, pat dry, slathered with mayo, light dusting of my dry rub.
Light the fire, only takes not even 3 minutes to get going. Put em on.
Averaging 250 degrees for 25 minutes, I didn't want nuclear temps for this test. Time to flip.
After the flip
Temping from 202 to 210 degrees. at 50 minutes and not burnt at all.
Results: excellent! Juicy, tender, fall off the bone. The Franks really comes thru!
The mayo had the skin wanting to stick more than normal to the grate and fall off the meat but I can deal with that. Just a slight different taste to the skin, actually better. NO BBQ sauce this time.
The wife and neighbor both agreed, these were the best wings so far out of the piles I have cooked over the years on many different cookers. Except maybe frying.
Thanks for lookin.
Marinated the wings over night in Frank's red hot, drained, pat dry, slathered with mayo, light dusting of my dry rub.
Light the fire, only takes not even 3 minutes to get going. Put em on.
Averaging 250 degrees for 25 minutes, I didn't want nuclear temps for this test. Time to flip.
After the flip
Temping from 202 to 210 degrees. at 50 minutes and not burnt at all.
Results: excellent! Juicy, tender, fall off the bone. The Franks really comes thru!
The mayo had the skin wanting to stick more than normal to the grate and fall off the meat but I can deal with that. Just a slight different taste to the skin, actually better. NO BBQ sauce this time.
The wife and neighbor both agreed, these were the best wings so far out of the piles I have cooked over the years on many different cookers. Except maybe frying.
Thanks for lookin.
