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Author Topic: Continuing my obsession  (Read 8997 times)

Firemunkee

  • WKC Ranger
  • Posts: 1575
Re: Continuing my obsession
« Reply #105 on: February 09, 2019, 08:11:40 AM »
I just did this with wings and it was the best wings I've ever made! The skin was bite through crispy!! They finished a lot sooner than I expected though. I checked after 1 hour 15 minutes and the IT of the wings was 208 lol. Extra crispy skin though

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WNC

  • WKC Performer
  • Posts: 3631
Re: Continuing my obsession
« Reply #106 on: February 10, 2019, 04:20:53 PM »

Another win for Hoosier-style wings.  Brined for 36 hours, dried on a wire rack, applied a local chicken kabob seasoning, and cooked on the top rack of a WSM over RO lump for 30 minutes per side. 

Super tasty!


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Charlie, what was your charcoal set up here? I saw RO lump, but full chimney lit over a base of unlit? Just dump a full lit chimney?
Thanks in advance, they look great!


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Mr.CPHo

  • WKC Performer
  • Posts: 2678
Continuing my obsession
« Reply #107 on: February 10, 2019, 05:43:52 PM »
Looks fantastic!  I haven’t entered the world of brining yet. I will give that a try. Is it for juiciness or flavor or tender or all of the above?

HoosierKettle, I’ve started brining all my wings and I can definitely tell there’s a difference.  I think the most noticeable difference is the tenderness, especially because those usually tougher cartilaginous areas around the joints have broken down. I’ve noticed that even a shorter brine of only 4 hours the bones will pull out cleanly.  I generally brine overnight, but this time I brined longer and used a no-salt seasoning to compensate.   Not sure if the longer brine contributed to the extra crispy skin this time, but I think drying on a wire rack afterwards is crucial. 

Charlie, what was your charcoal set up here? I saw RO lump, but full chimney lit over a base of unlit? Just dump a full lit chimney?
Thanks in advance, they look great!
I’ve been cheating with gas-assist in my WSM, so I built a pile, maybe 3/4 of a chimney, in the center, and then spread them across the grate when lit.  It wasn’t a long cook, about an hour’s worth of cook time is sufficient. 
Thanks!


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HoosierKettle

  • WKC Ambassador
  • Posts: 5206
Re: Continuing my obsession
« Reply #108 on: February 18, 2019, 03:28:37 AM »
I had a large family party yesterday. 2 chickens (halved) on the wsm. I also made 6 racks of ribs but everyone kept asking me how I got the chicken so tender and juicy. They used such words as “best ever” and “explodes with juice” and “better than your rotisserie”

Anyways, I wasn’t expecting the chicken to be much of a hit since I made ribs so I was pleasantly surprised. All I did was salt and pepper and a little Tony’s and no smoke wood over a mix of kbb and ro ridge. 300-350 for two hours as usual.

Here are some limited pictures. I was busy and didn’t get finish pics of the chicken.




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HoosierKettle

  • WKC Ambassador
  • Posts: 5206
Re: Continuing my obsession
« Reply #109 on: February 18, 2019, 03:31:19 AM »
Also I used non growth hormone, no antibiotic chicken. Not sure if it was organic or not. I think it makes a difference as well. I prefer as “natural” of a chicken as I can.


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JEBIV

  • WKC Performer
  • Posts: 4264
Re: Continuing my obsession
« Reply #110 on: February 18, 2019, 04:51:08 AM »
I know it sure makes you feel good when you get those kind of compliments from a crowd. I agree with buying good whole chicken, it definitely makes a difference
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caly

  • Smokey Joe
  • Posts: 19
Re: Continuing my obsession
« Reply #111 on: February 18, 2019, 06:28:05 PM »
nice


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caly

  • Smokey Joe
  • Posts: 19
Re: Continuing my obsession
« Reply #112 on: February 18, 2019, 06:30:03 PM »
wings!!


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