re: Spunky & Friends Gourmet Grub & Tailgate Treats

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calzone

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And a six pack of Lite.

I never became a fan of duck or goose but it looks good on the grill. And we know the magic a grill can work on food.

Last duck I can remember eating was decades ago when a few of us counselors-to-be were at a place on Peachtree Street having dishes which included roasted duckling. I don't remember if it was any good but I do remember that it was damned expensive. Even way back when the water at this place was 5 bucks a glass.

So is no one cooking anything?

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Brewing plenty..... might put on a symposium for you this weekend. 

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Bring it on. I went got my first growler a few weeks ago. Called high seas, 7% booze. That was the best part.

Over at Americusdawgs this weekend. Smoked some baby backs for supper tonight!

I did a pork roast today, no pictures unfortunately. Everyone said it was good though, haven't had an appetite lately.

My brother in law is making beignets for breakfast, we just fried a few up for the wife. She gave em a thumbs up.

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Na, I never do good with my alters, they all get banned.

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All?

So I retrieved my smoker from the deep freeze since there was no rain or frigid cold to contend with this weekend; finally a weekend with really good weather for outdoor cooking.

I got me some chicken wings and soaked them in olive oil and BBQ sauce in a large bowl, shaking off the excess before coating them with some Hooters wing breading. Next they went into the refrigerator for about an hour.

After they were removed from the refrigerator I put them on the top rack of my vertical propane fired watersmoker and smoked them about 1.75 hours @ 270F. I put some Zatarain's cajun seasoning on them at the start, during the one time I turned them over during the middle of the smoking process, and finally when I removed them from the smoker.

The breading added a good flavor to the wings (it is normally used for deep frying wings); a tip is to make sure you lightly coat the individual pieces with the batter in that if you use too much it can glob, causing the globs to blacken and burn. It's no biggie as you can remove the globs when you take the wings out of the smoker but they will present better if you make sure the batter is uniform and light before the wings are placed in the smoker. Here are the ones I cooked with a few globs on some of the pieces but it's a good method overall and I recommend it.



And of course the obligatory Hooters swimsuit contest photo.

Need to try another one, then.

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Litigator

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I love your style, but damn near 2 hours at 270? Have you not made mouth love to a good rare filet? Or a nice thick mid rare strip?

Smoking some pheasant with a teriyaki marinade. Gonna throw some quail on when this is done.