Xterrorista

Suspension Lift
Supporting Member
Location
Denton, TX
My secret to a great chicken wing. Stuff needed: Pkg chicken wings, Weber "Kickin Chicken" season, cayenne, your choice of hot sauce (i used sirracha! Yum), sweet chilli sauce, olive oil and soy sauce.

I don't measure anymore so mix to taste. Mix a little sirracha, olive oil, cayenne and kickin chicken in a bowl and coat your wings with it. In a small basting bowl mix
sirracha, chilli sauce, soy and sirracha and set aside.20221027_140728.jpg
Step 2 and 3, pet doggos, make a drink.20221027_140745.jpg
20221027_140919.jpg
The trick to a great wing is grilling on the sauce. Grill wings till you think they're about done, mopping err now and then..20221027_144914.jpg
Once you get there pull em off and use the remaining sauce you were basting with and recoat all the wings and return to grill for about 5min.20221027_145807.jpg20221027_145832.jpg20221027_145845.jpg
Eat and enjoy!
 

Xterrorista

Suspension Lift
Supporting Member
Location
Denton, TX
Appetizer Heartattack log
Log of sausage, cheese it's, small white onion, shrooms, BBQ sauce.
20221028_133632.jpg
Take one onion, dice it up, 3-4 handfuls of cheese it's, about half a tub of shrooms of your liking and knead it all together.20221028_141819.jpgadd BBQ sauce to liking (go easy)20221028_142035.jpg
Cook it on the grill or hide from your friends and put it in the oven for about an hour at about 350° freedom degrees. 20221028_153716.jpg
Fawkin delish!
 

Muadeeb

Bastard Admin from Hell
Admin
Location
Dallas
I see you too like to support your local college student with their MLM knives. Still rocking my demo kit from 2001, less the shears.
 

Xterrorista

Suspension Lift
Supporting Member
Location
Denton, TX
Trying something new this morning on a brisket. First I had to trim the extra 3lbs of fat off I paid for..20221029_085034.jpg
Then for the testing phase I rubbed it with real mayo and onion powder, garlic powder and black pepper.20221029_085607.jpg20221029_090052.jpg
Threw it on the grill set up to smoke and we'll probably let it go about 6-8hrs until the spongy finger pokey..20221029_090328.jpg
 

CHUG

Skid Plates
Supporting Member
Dude, for apps it's great. You need to try it. Drizzle it on the cream cheese and dig your crackers of choice into it.. YUM!View attachment 26671
Found the bottle.. Taste like woreshire ( not gonna spell it correctly!! ) sauce.. just sweeter... Will dribble some on the Smoked cheese. for tasting. Did visit three stores.. till found one.

Cold smoked cream cheese so tasty.. last batch smoked for 1hr 50 min. still taste good.
 

Xterrorista

Suspension Lift
Supporting Member
Location
Denton, TX
Found the bottle.. Taste like woreshire ( not gonna spell it correctly!! ) sauce.. just sweeter... Will dribble some on the Smoked cheese. for tasting. Did visit three stores.. till found one.

Cold smoked cream cheese so tasty.. last batch smoked for 1hr 50 min. still taste good.
Almost 2hrs?! That seems like a lot. I've got to try this cold smoke stuff you been working with. I've got the stuff together just haven't got my shiat together yet..

This however is something I love and use quite often on pork and chicken, not to mention a shake or so on steaks..Screenshot_20230118-150429_Messages.jpg
 

CHUG

Skid Plates
Supporting Member
Almost 2hrs?! That seems like a lot. I've got to try this cold smoke stuff you been working with. I've got the stuff together just haven't got my shiat together yet..

This however is something I love and use quite often on pork and chicken, not to mention a shake or so on steaks..View attachment 26771
Looks like a tasty added rub.

I have been using Garlic, Black Pepper & Onion on the Cream cheese. half way point I Flip, to obtain full smoke coverage. Been using tooth picks, to give slight rise above the foil. As with poke few holes for any fluid drips.

Really like the results so far.. Picked up 4 more blocks for this week-end to cold smoke.
Hot weather will not work. Might try adding 5 pounds of Crushed ice to BBQ, to chill while it smokes..

it's another addiction.. ;-)
 

Xterrorista

Suspension Lift
Supporting Member
Location
Denton, TX
Bacon bomb, sausage log, bacon veggie blast, whatever you call it. Here's what I did this time..
Cabbage, bell pepper, baby portobello, white onion, box of feta, lb of pork sausage and bacon. Mince veggies, weave your bacon, make a thin bed of sausage patty covering bacon weave to 1" or so from the edges. Add mix of veggies to overflow level. Use your foil to roll it like a joint, squeezing out stuffingis ok. Indirect grill/smoke for about 2hrs ~350° freedom units.20230120_151537.jpg20230120_152726.jpg20230120_153443.jpg20230120_153719.jpg20230120_154218.jpg20230120_171323.jpg
 
Last edited:

Xterrorista

Suspension Lift
Supporting Member
Location
Denton, TX
The trick is to put a few drain holes in your foil so the fat will run out and bacon doesn't get soggy. About 5min before you pull it off put a layer of brown sugar and honey over the top and put over the coals to crisp the bottom.20230120_183256.jpg20230120_183425.jpg
 
Top