#2 son and I committed to smoking some wings for my mother's get together tomorrow, but rain is supposed to set in around midnight, so we started them tonight.
We have 10 pounds of drummies, and just over 6 pounds of regular legs, so we figured that gave us a LOT of room to play with spices and such.
#1 - Asian style marinade with crushed pineapple
#2 - Pops brine, sans cure, with some of the seasoning that's sold across the street from us at a mom and pop joint
#3 - Pops brine, sans cure, with sriracha sauce, garlic powder, and onion powder
#4 - Regular brine with chili powder, onion powder, garlic powder, mexican oregano, and fresh cracked black pepper
Each batch will go in the vacuum tumbler for 45 minutes before smoking at 250 until an IT of 165 is hit. I'll reheat tomorrow, at mom's, on a very hot grill.
This vacuum tumbler is amazing! I talked with a few folks on here about theirs before I bought one from Todd, and I don't know how I ever lived without it! Color penetration deep into the meat with one of our marinades, so that tells me it's doing what it's supposed to.
Batch one was smoked with alder pellets and came out really nice.
Batch 2 was smoked with corn cob pellets, and we are loving the flavor! The picture really doesn't show the color of the drummies. Already packaged, so no more until I reheat tomorrow.
The third batch is in the smoker and we can't wait to try it, we love sriracha! Smoking it with corn cob as well.
Batch 4 is tumbling and will chill in the frig until it's turn comes for a smoke bath.... It'll bathe in hickory to compliment the chili powder flavors.
More later, gonna be a long night, guess we'll prep some venison jerky while we wait! :biggrin:
We have 10 pounds of drummies, and just over 6 pounds of regular legs, so we figured that gave us a LOT of room to play with spices and such.
#1 - Asian style marinade with crushed pineapple
#2 - Pops brine, sans cure, with some of the seasoning that's sold across the street from us at a mom and pop joint
#3 - Pops brine, sans cure, with sriracha sauce, garlic powder, and onion powder
#4 - Regular brine with chili powder, onion powder, garlic powder, mexican oregano, and fresh cracked black pepper
Each batch will go in the vacuum tumbler for 45 minutes before smoking at 250 until an IT of 165 is hit. I'll reheat tomorrow, at mom's, on a very hot grill.
This vacuum tumbler is amazing! I talked with a few folks on here about theirs before I bought one from Todd, and I don't know how I ever lived without it! Color penetration deep into the meat with one of our marinades, so that tells me it's doing what it's supposed to.
Batch one was smoked with alder pellets and came out really nice.
Batch 2 was smoked with corn cob pellets, and we are loving the flavor! The picture really doesn't show the color of the drummies. Already packaged, so no more until I reheat tomorrow.
The third batch is in the smoker and we can't wait to try it, we love sriracha! Smoking it with corn cob as well.
Batch 4 is tumbling and will chill in the frig until it's turn comes for a smoke bath.... It'll bathe in hickory to compliment the chili powder flavors.
More later, gonna be a long night, guess we'll prep some venison jerky while we wait! :biggrin:
