Food Porn
- Thread starter EricV
- Start date
This is hands down the best way to make chicken wings without needing a deep fryer.
Don't forget the grill/smoker.
I'll politely disagree about wings in the smoker because of this simple rule I have about chicken and how I like to cook it.
Wings=fried/or this method noted above or shakeNbake
Bone in skin on Thighs/legs=BBQ/breaded and fried
Boneless skinless thighs= grilled
Boneless skinless Breast=grill/fry pan/airfryer
Bone in skin on breast=grill
Whole bird=brined and roasted
I used to write for our newsletter at work, here's my fried chicken article from a few years back.
Man, we'll have to agree to disagree. Air frying is as close as I get to frying anything. Chicken, fish, burgers, sausage, etc, goes on the grill. (w/smoke) And nothing gets breaded. Regardless if the chicken is a thigh, leg or breast, it gets skinned. The skin gets grilled to kill the bacteria, and then Cujo gets a treat and disposes of it. All this talk about food . . . . I'm hungry now. 
SkunkWorks
Well-Known Member
Grill/Smoker?..........................Nah, not for Wings.
I've had them before. They may taste good, don't get me wrong............but it takes too long, and you will never get them crispy.
You can try, but you'll turn them into jerky long before that ever happens.
That's a whole different experience. I prefer my wings crispy!
I've had them before. They may taste good, don't get me wrong............but it takes too long, and you will never get them crispy.
You can try, but you'll turn them into jerky long before that ever happens.
That's a whole different experience. I prefer my wings crispy!
That would explain it. I like mine on the chewy side.
This is why we're friends...
This is why I'll always think you're a little weird...
SkunkWorks
Well-Known Member
I picked up a 2-Pac of Baby-Back Ribs the other day.....I coudn't resist, they were $2.98/lb
Got out my "Tools"
I pulled the "Membranes" off both of them, seasoned and vacuum-bagged one of them for the freezer to have sometime in the future.
Then I seasoned the other one with my rub of choice for dinner last night.
I normally prefer these Smoked, low and slow........................but on a week-night, after work, I can't make that happen.
These are my "One-Hour" Ribs method.
I would consider these "90-percent Ribs" as compared to traditional smoked.
Set the Instant-Pot on the Counter, and pour in a can of Hard-Cider of choice.
Arrange the pre-seasoned Rack of Ribs inside so it fits on the elevated wire-rack, above the liquid.
You have to use Baby-Backs here. You can't use St-Louis style Spare-Ribs cause they won't fit.
You gotta be able to seal the lid closed.
Set it on High-pressure, Normal-Cook for 50-minutes.
(yes it's a Mickey-Mouse Instant-Pot)
While they are in there, decide which side-dish you want with them.
Eeney-meeney-miney-moe! Only takes 90-seconds in the microwave, so this can wait until the last step.
Got out my "Tools"
I pulled the "Membranes" off both of them, seasoned and vacuum-bagged one of them for the freezer to have sometime in the future.
Then I seasoned the other one with my rub of choice for dinner last night.
I normally prefer these Smoked, low and slow........................but on a week-night, after work, I can't make that happen.
These are my "One-Hour" Ribs method.
I would consider these "90-percent Ribs" as compared to traditional smoked.
Set the Instant-Pot on the Counter, and pour in a can of Hard-Cider of choice.
Arrange the pre-seasoned Rack of Ribs inside so it fits on the elevated wire-rack, above the liquid.
You have to use Baby-Backs here. You can't use St-Louis style Spare-Ribs cause they won't fit.
You gotta be able to seal the lid closed.
Set it on High-pressure, Normal-Cook for 50-minutes.
(yes it's a Mickey-Mouse Instant-Pot)
While they are in there, decide which side-dish you want with them.
Eeney-meeney-miney-moe! Only takes 90-seconds in the microwave, so this can wait until the last step.
SkunkWorks
Well-Known Member
When the Instant-Pot beeps at you after the 50-minutes are up, release the steam-pressure right away and remove the lid.
Use Tongs (two sets help here) to remove the Ribs from the pot. Uncurl them onto a foil-lined baking-sheet.
Be careful because at this point the rack of ribs will just-about fall apart.
Brush on your "Sweet Baby Ray's" and put them in the oven under High-Broil for 6-minutes.
Flip them over, brush the other side with that sweet-sweet Sauce, and back under the broiler for another 6-minutes.
Carve them up, add your side, and enjoy with your beverage of choice!
The bones pull right out, and they are tender and delicious!
Use Tongs (two sets help here) to remove the Ribs from the pot. Uncurl them onto a foil-lined baking-sheet.
Be careful because at this point the rack of ribs will just-about fall apart.
Brush on your "Sweet Baby Ray's" and put them in the oven under High-Broil for 6-minutes.
Flip them over, brush the other side with that sweet-sweet Sauce, and back under the broiler for another 6-minutes.
Carve them up, add your side, and enjoy with your beverage of choice!
The bones pull right out, and they are tender and delicious!
sheikyerbooty
Well-Known Member
Waikouiti beach for my tea, tested out the new fish n chip rack
SkunkWorks
Well-Known Member
So, I've been wanting one of these things for quite some time.
I came across a deal the other day that was too good to pass up...............so one of them followed me home!
It fit in my Jeep easily.
I've had a small offset-smoker for a long time, but lately I find myself not wanting to commit to a full day of babysitting the darn thing, so I end up not using it.
It was always inconsistent holding a temperature, cause it was so small and the firebox was so small.
I'm upping my game!
This thing heats up really fast, and will digitally maintain whatever temp you set it at.
I ran it yesterday with a dry-run to break it in and burn off any unwanted residual stuff from manufacture, according to their instructions.
Can't wait to run some meat through this thing!
I came across a deal the other day that was too good to pass up...............so one of them followed me home!
It fit in my Jeep easily.
I've had a small offset-smoker for a long time, but lately I find myself not wanting to commit to a full day of babysitting the darn thing, so I end up not using it.
It was always inconsistent holding a temperature, cause it was so small and the firebox was so small.
I'm upping my game!
This thing heats up really fast, and will digitally maintain whatever temp you set it at.
I ran it yesterday with a dry-run to break it in and burn off any unwanted residual stuff from manufacture, according to their instructions.
Can't wait to run some meat through this thing!
My FJR kid has a Pit Boss and loves it. I tease him 'cuz it's "not real grilling/smoking". It truly is "set & forget". But you're never gonna have to throw away a steak 'cuz it got burned to ashes. Or have to worry about undercooking the chicken. And the stuff that he's brought over has been cooked perfectly and delicious.
Jiivee
Well-Known Member
Simple... Here is everything a Finn needs. Fire, good drink and sausage... Cheers!
Wenisgoodenuf
Well-Known Member
Fresh French Press coffee, eggs, cheese, mushrooms, onions, peameal bacon(it's a Cdn thing). And some oatmeal. Fantastic morning fare
Peameal bacon? aka: Canadian Bacon?
Wenisgoodenuf
Well-Known Member
Yup Cdn Bach bacon rolled in cornmeal mmmmmmm
I like mine naked.