Continuing my obsession

[Firemunkee]

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

Sent from my Pixel using Weber Kettle Club mobile app

[WNC]

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!


Sent from my iPhone using Weber Kettle Club

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!


Sent from my iPhone using Weber Kettle Club

[Mr.CPHo]

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!


Sent from my iPhone using Weber Kettle Club

[HoosierKettle]

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.




Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

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.


Sent from my iPhone using Weber Kettle Club mobile app

[JEBIV]

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

[caly]

nice


Sent from my iPhone using Weber Kettle Club

[caly]

wings!!


Sent from my iPhone using Weber Kettle Club

[qrczak1]

Once again thnx for inspiration @HoosierKettle. F****** tasty this way

[HoosierKettle]

Once again thnx for inspiration @HoosierKettle. F****** tasty this way

Can't beat this method for chicken imo. Looks great


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

Oh yeah!  Doing a couple birds tonight. I'll update in a couple hours

Surprisingly fast cook for 2 chickens at about one hour 25 minutes



Sent from my iPhone using Weber Kettle Club mobile app

[michaelmilitello]

Oh yeah!  Doing a couple birds tonight. I'll update in a couple hours

Surprisingly fast cook for 2 chickens at about one hour 25 minutes



Sent from my iPhone using Weber Kettle Club mobile app

And you were thinking of selling that cooker!   Looks awesome. 


Sent from my iPhone using Tapatalk

[BigEll]

HoosierKettle. PLease explain no smoke wood over a mix of kbb and ro ridge! Thanks


Sent from my iPad using Weber Kettle Club

[HoosierKettle]

HoosierKettle. PLease explain no smoke wood over a mix of kbb and ro ridge! Thanks


Sent from my iPad using Weber Kettle Club

Kbb and ro are just brands of charcoal. Kingsford blue bag (kbb). Royal oak (ro)

So I used a mix of two brands of charcoal briquettes and did not use any wood chunks or chips in the coal for added smoke flavor.

That was awhile ago. Last night I used kingsford pro.

Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

It's been awhile. First time using pecan. Smells incredible so far. This is an hour in. Just flipped. Probably at least another hour to go.




Sent from my iPhone using Weber Kettle Club mobile app