Posted on 07/19/2019 8:39:47 AM PDT by PJ-Comix
Okay, let's get the big problem with smoking turkey wings out of the way: toughness. Turkey wings are tough. Very tough. However, I was able to smoke this 10 pound batch of turkey wings in a way that eliminated that toughness. One key thing to do is to marinate them for at least 24 hours in mojo marinade. Then take them out of the refrigerator a few hours before smoking to allow them to reach near room temperature.
The key ingredient in my rub is the cayenne pepper which gives it that special spicy kick so you can feel your ears and chest go warm when eating the turkey wings. My rub recipe is below.
Finally sloooooow smoke the turkey wings in the kettle grille at a temperature of between 250 to 300 degrees for four hours. The internal temperature of the turkey should be 165 degrees (despite what I said in the video that it should be 170 degrees). Add charcoal if needed. Turn the wings every hour. Charcoal on the half of the grate opposite the turkey wings so the wings get only indirect heat while smoking.
Rub recipe for smoking 10 pounds turkey wings:
6 tablespoons olive oil
5 tablespoons ground black pepper
2 tablespoons salt
2 tablespoons onion pepper
2 tablespoons garlic powder
4 tablespoons chili powder
1 tablespoon cayenne pepper
Mix the spices together and then combine with the olive oil.
Note: If you don't like it very spicy then only use 1/2 tablespoon cayenne pepper.
BOL....good one.
I want to make their Nann Breakfast roll with bacon, eggs and chili jam on a layer of cream cheese.......
then remembered you highly recommended a naan brand, but I forgot what it was.
Can alsos be served with honey-sweetened ketchup, for those who dont want heat.
It’s a frozen brand called DEEP. Excellent!
I just took a friend to an Indian restaurant who had never had Indian food before. Quite an experience! The food was truly excellent and I think she liked it. She had chicken biryani which is quite bland, actually. We had a cauliflower dish to die for.
I dont think I've ever seen any Indian resraurant get the rave reviews Dishoom is receiving.
You get famished just reading their menu.
And what was the grilling temperature for that 4 hour time period?
That looks like a good recipe to try.
it is- i forgot- one cup of kosher salt is also part of the recipe...
i smoke chicken thighs all the time- love them...
Oh, wow. I’ll have to look at the reviews.
DEEP is sold at almost any Indian store. It had been recommended to me by Indian bloggers and I must say it certainly beats the dreck they sell in the bread aisle.
Let me know and if you want, maybe I could send a care package. From Sweet Home Alabama.
I knew that. That is a given.
Do you use a temperature probe (165*)? I use one to keep from overcooking it.
CARE pkg......sweet offer....thanks.
You’ll be entranced w/ the reviews...promise.
Into refrigerator for later although my wife also ate some that night.
And what was the grilling temperature for that 4 hour time period?
250 to 300 degrees. Add charcoal if need and in my case it was needed.
yes- always use one but with a turkey being big and such a strange size (say compared to chicken thighs, chicken wings or ribs) there’s also a bit of guess work...
1/2 per pound at 225- degrees works well...
is there a link for this??
Place eight or more chicken thighs in a crockpot and cover with a $1 jar of Walmart salsa. (Pick one of three levels of hotness.) Cook on low for eight hours. Strain what remains in the crockpot and pour all that chunky flavor over rice. Nothing left but the snoring.
We bought 8 acres of oak/hickory forest to turn into our little homestead and then bought the adjoining 7 acres. We still have a LOT of trees to take down to clear the level areas and thin out the rest. I've got smoking wood for life so I hate to buy pellets. My buddy cut down a bunch of wild cherry and gave it to me. Almost a pickup truck bed full.
These things are great. They've got a thin tip and that's where it reads temp so you can get it in between ribs and get an accurate reading. Thermopop
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