Re: What's in your smoker?
Another day of slaving produced this deallie-o. the other dozen or so wings, 2 racks of backs and
8 burgers. Wings and ribs were smoked for 2.5 hours, the ribs were then foiled and the wings
taken over a high heat to sizzle em up. NOTHING is less palatable than smoked chicken skin.
So I just BBQ them after they are done and they are freaking fantastic.
As seen in one of the pics, i am firing up the holy grail of cheap smokes, a 98 Punch Corona.
MMMmmmm, good!!
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