kingsford charcoal absolutely sucks balls. It took almost a whole bag to smoke 18 chicken breasts at ~250 on a WSM. I won't use that **** again.
I have before pics of my wings, but forgot to take the money shot in my hunger.
They turned out awesome. I did most of them tebasaki style with a dry rub and then maybe 25% of them I did with Frank's and some salt & pepper. Finished in the oven at 500F for 10-15 minutes to get the skins nice and crispy, then tossed the Franks ones again in a fresh coating.
byzandula said:I'm in Pottstown. How about yourself? I'm hoping these bad boys will be done in ~10 hours. We'll see... cooking at 225F.
I am a Damn Yankee (coworker told me the difference between a Yankee & a Damn Yankee: Yankee comes down South and goes back up North, Damn Yankee doesn't go back!)
Slaw is not optional on a pulled pork sandwich.
Well, I HATE mayo, so the creamy styles are out off the top. Never been a fan of cabbage anyway, so pretty much rules out the rest.
I was the exact same way until I made a vinegar slaw the other day. It has no mayo in it at all and I really like. I didn't think I liked cabbage until then either.
Enter your email address to join: