What did everyone cook today?

[Joe Hell]

Jonathon I caught my diet second wind at around 220 and went for broke!

[Tex_77]

Here’s some chicken wings I made today. Seasoned them to start with SPOGOS from Oak Ridge BBQ, then put them on the Primo for about 45 minutes. Then tossed half of them with Kosmos Kicking Cajun wind dust and the other half in Kosmos Buffalo Hot wing dust.

[pauliedmondsjr]

Didn’t cook nothin.
But I did start more sow belly curing.
I’m maken Maple Bacon for the 6 YO Grand Daughters request.
Two slabs, all I had on hand.

It’ll see the pan in 4 weeks.

[smokinbubba]

Well, its 10pm and i am still cooking… well smoking really. Started 8lbs of bambi dogs at 3pm and finally got finished stuffing at 7p and in the cookshack they went. About an ounce of hickory and we are slowly climbing to 165deg. Man these dogs are labor intensive. Parksider, dont know how u do it brother! This old man is whooped!

[Tex_77]

smokinbubba So deer hotdogs/sausage?

[Joe Hell]

Tex_77 beef ribs and a ‘loin cap’!

[Jonathon]

I LOVE this post, I think we need to make it a Monday morning tradition!

I made smoked wings, the real hey here is to get a shelf in your smoker to keep them up off of the grates, that makes all the difference! Then 3 hours at 200° and then toss in a sauce if you want but I didn’t think they needed it!

[Tex_77]

Jonathon Why do you feel you need to have them on a higher rack? It it a pellet grill issue, or something else? We may need to have a wing cookoff!

[Jonathon]

Tex_77 being on the main level has always split the skin on my wings, this made the skin PERFECT!

[PapaSop]

Tex_77 Jonathon
Seems like wings were the go-to this weekend. Was tent camping with the family and everyone wanted Papa’s wings. So easy and the taste is wonderful. Wings are now my favorite thing to grill. I did separate a few and used Excalibur Bloody Mary wing shake to give them a taste. They all loved it.

Wing cook off… Bring it on. I think we’d all agree they’re all great. Just different seasoning.

[Jonathon]

PapaSop Those look amazing! How long at what temp? I’m finding that I like them more and more when I smoke them as full wings with the drumstick and wishbone attached.

[smokinbubba]

Tex_77 yep, venison hot dogs

[smokinbubba]

PapaSop i have 2 cookshacks. One now stays in a bin in the rv! Got to have Q while camping.

[johnsbrewhouse]

Rib-eyes on the CharBroil infrared. Done just right for tonight!

[truger]

Choice Rib roast dry aged for 30 days came out better than expected great intense flavor

[Joe Hell]

truger was that done using an umai bag?

[Jonathon]

Joe Hell Look at the gorgeous color on that! Well done truger !

[truger]

Joe Hell
Yes I used a large Umai bag works great. Nothing wasted cooked the ribs right away, than after aging the bark I cut off of the roast is still edible I chopped up and made some beef chicharones, than of course the rest I sliced up into thick steaks topped off with garlic butter on the grill 

[Joe Hell]

truger That all sounds delicious. I’ve been eyeing those bags for a while now…you just convinced me!

[PapaSop]

Jonathon
Brought the weber along…My long time friend. Cooked indirect fifteen minutes per side with cherry and apple chips on the coals. Then direct for fifteen minutes flipping once. Skin is crispy and juices are bubbly and the meat is very moist and tender.

My son had bought these in bulk from local food service company. Wing tips removed and some were trimmed. Very good and easy to get more on the grill without the tips.