Sam's Place: Smoked measts

I have been wanting to try my hand at smoked chicken wings. I picked up a package of wings at our local grocery store. These spicy smoked chicken wings were a hit with the family.

They turned out to be juicy and full of flavor with just the right amount of heat. I smoked these wings the same day that I smoked 2 racks of Honey Bourbon Smoked Ribs.

I used the 3-2-1 method for the ribs and added the wings to my Char-Griller Smokin Champ in the last 90 minutes of the smoke. While the ribs were smoking I prepared the wings.

First I made a marinade for the wings. I placed the wings in 2 one-gallon zip lock bags and poured in the marinade, closed the bags, and mixed. I placed these in the refrigerator for at least 3 hours.

Spicy Smoked Chicken Wing Marinade:

1/4 cup extra virgin olive oil

1/4 cup Frank's Hot Sauce

3 cloves garlic minced

1 tablespoon lemon juice

1 teaspoon black pepper

1 teaspoon sea salt

1 teaspoon cayenne pepper

1 teaspoon Penzeys Galena Street Rib and Chicken Rub (can be omitted)

I smoked the wings between 250 to 290 degrees for 90 minutes. I used hickory wood splits as my heat source. The internal temperature of the wings was 165 to 170 degrees. These were whole wings, I could have split them but I didn't bother. After they were smoked they pulled apart easily.

Before serving I made a hot sauce to toss them in. In a large bowl, I melted 1/2 cup butter (one stick), mixed it with 1 cup of Frank's Hot Sauce, and 1 teaspoon of Cayenne pepper. I placed the wings in the bowl covered them and tossed them until they were coated.

These wings turned out great, they were spicy, juicy inside with just the right amount of heat. If you don't like medium or hot wings just skip the last step.

As always thanks for stopping by and I hope you enjoyed it.

We had a house full of family and friends for the 4th of July week. This gave me the perfect opportunity to try out my new Char-Griller Offset Smoker. These Slow Smoke Pork Ribs were a perfect fit for the weekend.

My new grill is a combination of charcoal grill and smoker. On the 4th of July, we grilled two of our favorites. Grilled leg of lamb and Rosemary Ranch Chicken.

You'll find both of these delicious recipes below

Grilled Lamb

Grilled Rosemary Ranch Chicken

On Saturday we made these slow-smoked pork ribs for the crowd. We picked out two racks of nice side spare ribs. We then removed the silver skin from the backside of the ribs. Bobby and I seasoned the ribs with a combination of Penzeys Galena Street Rib & Chicken Rub and Carolina Seasoning Rub Some Butt.

We then put them in the refrigerator for about 2 hours.

We fired up the smoker using charcoal as the fuel and Hickory wood chunks for the smoke. We inserted the meat probes from our ThermoPro TP20 into the meaty part of the ribs and set it for 190 degrees internal temperature.

We sprayed the ribs with apple juice every hour and brushed on barbecue sauce twice in the last hour of smoking.

After 5 hours of maintaining our smoker temperature of between 225 to 260 degrees, we reached our ribs internal temperature of 190 degrees.

These Slow Smoke Pork Ribs were a real crowd-pleaser. They were seasoned just right and had a nice Hickory smoked flavor.

This is my first smoke in my new offset smoker. I would not succeded if not for David Farrell and his book The Old Fat Guy's Guide to Smoking Meat For Beginners. I have been following David's blog oldfatguy.ca for some time now. He has been a true inspiration to me to getting started on smoking foods. I followed David's method for these ribs outlined in his blog and his book and I succeded.

If you're a beginner or have been smoking meats for a while this book is for you.

This book is packed with information from David's years of experience.

The Old Fat Guy's Guide to Smoking Meat for Beginners