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A protest I can get behind

Some things you just have to speak up on
 

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I bet wings on that green egg of yours are absolutely delicious.
I smoke some about once a month on my regular small smoker.
Nothing like smoking good wings on an egg. I have a Weber kettle grill I light up to finish/crisp up wings once they hit about 140 degrees. If you only smoke wings at 225 to 250 on indirect heat, skin is always a little rubbery…. A good high heat flash finish fixes that :). When we did BBQ comps… we would cook thighs. We’d pull the skin off, “de-fat” the skin, then rewrap the thigh. Talk about tedious work to cook a dozen wings for comp, but damn they are good…
 
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