The trick is to smoke the meat and not make the meat smoke

BEER-BRINED WINGS

  Date: July 05, 2015
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This was the first recipe I made from The Kamado Smoker & Grill Cookbook despite having owned.it for nearly a year now. This recipe imtrigued me more for the technique than the recipe. The recipe had you cook these wings raised direct. The wings were brined for a minimum of 2 hours, I ised a 4 hour marinade. Then the wings were removed from the brine and air dried in a wire rack set into a sheet pan and refrigerated for an hour. Meanwhile the Egg was set up for raised direct grilling at 375 degrees. The wings were seasoned with Garlic-Pepper seasoning and then were grilled for 15 minutes per side. The wings were removed and tossed with a Buffalo hot sauce, after which they were returned to the grill to crisp up the skin. These wings were excellent. Betwen the marinade and cooking them on the Egg, the wings were very moist. The raised direct cooking insured they were evenly cooked and had a somewhat crispy skin, The Buffalo based sauce gave them great flavor.
Recipe Source:
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The Kamado Grill Cookbook
The Kamdo Smoker & Grill Cookbook:
Beer-Brined Chicken - eBook
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Adjustable Rig
  • BGE S-S Grill Grid
  • Ranch-T Lump Charcoal
  • Wood Chips-Apple