BBQ Tips and Recipes to Make Your BBQ the Best!
Fire - Starting with Charcoal - Soak and store cotton balls with rubbing alcohol in a plastic or glass container. Then pull out 3-5 soaked cotton balls, place under charcoal and light. Safety Tip: close the lid of the cotton ball container prior to lighting!
Easy Clean-Up - prior to cooking, Spray the "Best Rib and Wing Rack" with a light coating of cooking spray to make the clean up easy.
- Seasoning: Salt, Pepper, Garlic, Cayenne.. its fun to experiment
- Temp: +/- 250 Degrees
- Place Ribs in pit for approx 2 hrs
- Take ribs off, drizzle honey and brown sugar on both sides, wrap in foil loosely, to make sure the steam can escape. (you can also poke several holes in foil to allow steam to escape... a fork works well)
- Place ribs back in smoker for approx 2 more hours.. until your preferred level of tenderness.. Longer cooks for a fall off the bone or less cook for less tender.
- Seasoning: Salt, Pepper, Garlic, Cayenne.. experiment to taste You can marinate wings overnight with oil and seasonings..This adds a lot of flavor. If you don't want to marinate, and you do want extra crispy wings, then instead of marinating, rinse and dry wings, and place them in the refrigerator uncovered overnight or for several hours before cooking.
- Fire: Evenly spread out charcoal, get temp to 400+/- degrees.
- Rack Prep - spray with Oil Spray to help slide wings into rack and it helps make clean up easy.
- Cook wings over direct fire for approximately 18-25 minutes until desired doneness and crispiness.
- If your fire is not evenly spread out, you will need to rotate the rack, half-way thru the cook for even cooking (ie much easier than turning each wing over!)
Smoked Wings - Coming soon
Drumsticks - Coming soon
Chicken Ka Bobs - Coming soon