Kyle Serlington
Full Fledged Farker
- Joined
- Jun 11, 2014
- Location
- Binghamt...
i wanted to try a few new things today. this was my 2nd attempt at grilled fried wings, plus i did some that weren't breaded and i made a new BBQ sauce for 'em- strawberry habanero. i smoked some ribs too and did a few different sauces, 2 were homemade and one was Sweet Baby Ray's new Mustard based BBQ sauce. i also took the silver skin off, which i don't usually do, and i also wrapped them for about 45 minutes, which i also don't do too often. another first today was a smoked turkey breast with some cranberry bbq sauce. and then i finished it off with some Cherry Crisp
here's the pron
breaded wings: they came out too salty. i guess i should start measuring things instead of just throwin stuff together. last time i used cornmeal in the breading and i didn't like it, so i omitted it this time and it was much better. the breading was kinda dry last time too so this time i basted the wings with butter a couple times while on my WSM. they were good but i think i like unbreaded ones better when it comes to smoking. as for the strawberry habanero bbq, it was good but something needs to be tweaked. last night when i made the sauce the habanero was overpowering (i put in 2 tablespoons). it mellowed out overnight and when i was eating the wings it pretty much just tasted like i was eating strawberry jelly with a little kick.
i don't think that taking the membrane off made these ribs come out any better. i also wrapped the ribs in foil for 45 minutes meat side down with butter, brown sugar, and hot sauce and again i don't feel like it really added too much flavor or tenderness. i wrapped them at 2 hours and 15 minutes into the cook and kept them wrapped for 45 minutes. then they were on for another hour after i unwrapped them
good smoke penetration with apple and hickory
haha i didn't notice until just now that i snuck my toes into this photo. i finished the ribs 4 ways. from left to right: Sweet Baby Ray's Mustard BBQ, my own homemade brown sugar bbq sauce, no sauce, and strawberry habanero bbq. i think my favorite was actually the SBR mustard bbq, so i'm going to have to start working on perfecting my own Mustard based sauce (i've actually been meaning to do that for a while now).
this is the turkey after resting. the skin is peeled back. i tried to keep it over the meat during the cook but it just shrank and exposed the meat so i basted it a few times to try and keep it moist.
continued below...
here's the pron
breaded wings: they came out too salty. i guess i should start measuring things instead of just throwin stuff together. last time i used cornmeal in the breading and i didn't like it, so i omitted it this time and it was much better. the breading was kinda dry last time too so this time i basted the wings with butter a couple times while on my WSM. they were good but i think i like unbreaded ones better when it comes to smoking. as for the strawberry habanero bbq, it was good but something needs to be tweaked. last night when i made the sauce the habanero was overpowering (i put in 2 tablespoons). it mellowed out overnight and when i was eating the wings it pretty much just tasted like i was eating strawberry jelly with a little kick.
i don't think that taking the membrane off made these ribs come out any better. i also wrapped the ribs in foil for 45 minutes meat side down with butter, brown sugar, and hot sauce and again i don't feel like it really added too much flavor or tenderness. i wrapped them at 2 hours and 15 minutes into the cook and kept them wrapped for 45 minutes. then they were on for another hour after i unwrapped them
good smoke penetration with apple and hickory
haha i didn't notice until just now that i snuck my toes into this photo. i finished the ribs 4 ways. from left to right: Sweet Baby Ray's Mustard BBQ, my own homemade brown sugar bbq sauce, no sauce, and strawberry habanero bbq. i think my favorite was actually the SBR mustard bbq, so i'm going to have to start working on perfecting my own Mustard based sauce (i've actually been meaning to do that for a while now).
this is the turkey after resting. the skin is peeled back. i tried to keep it over the meat during the cook but it just shrank and exposed the meat so i basted it a few times to try and keep it moist.
continued below...
