Wings, shrimp & beans

Discussion in 'Poultry' started by tumbleweed1, Mar 20, 2016.

  1. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Well here in Chicagoland where we don't know what the weather's going to be like from one day to the next (especially this time of year), I've decided chicken wings, shrimp & beans will make up my third smoke of this 2016 year. With a pork butt & rib smoke already under my belt & considering it's been since last fall (although my deep fryer was busy this winter) since I've got to do them, the flappers were the logical (yeah, that's it) choice.

    The plan was for my homemade "Zip Sauce", but after seeing Disco's thread regarding a very simple, yet great-looking, honey/teriyaki sauce/glaze type deal. I'll make my choice in another hour or so, but for now, the wings are in the smoker, hopefully sucking in that sweet, hickory flavor. Since I had a wing cook planned out, I also planned four extra hours this morning to include hitting them with my chicken rub & refrigerating for 2 hours & then brining them for another 2 hours. I like to brine when I have the time.

    The shrimp will be like a couple of other shrimp smokes I posted. using olive oil, butter, Old Bay & Italian seasonings. I got the colossal size ones & am leaving the tails on, as we find them easier to handle that way. Pretty straightforward (i.e. boring), stuff I suppose, but they are always pretty tasty.

    The beans started out as Dutch's recipe when I first made them sometime last year I think, but have evolved into what you might call a loose interpretation of his wonderful, original recipe. Unfortunately, the other half will not consume a couple of the original ingredients & what the hell, I like tinkering.

    The wood had been all hickory as the beans went in first & that didn't change when the wings went in either. The shrimp are about to go in soon & so I believe I will switch up to apple. I don't believe it will hurt the taste of the chicken or the beans & I really like using apple with shrimp so I'll be getting to that in a few minutes.

    Thought I'd post some pics of what has happened so far, as I am about to put the shrimp in, rotate the chicken & stir the beans:

    Morning chicken rub (that don't sound right)-

    Swimming at Lake Buttermilk-

    Another round of rub-

    Beans, beans, the wonderful fruit-


    Last edited: Mar 20, 2016
  2. b-one

    b-one Smoking Guru OTBS Member

    Do my eyes deceive me or are the shrimp pre cooked? Can't wait to see how this turns out!
  3. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Your peepers are correct sir. It's what we had on hand. The wife bought them to cut up & use in a seafood alfredo thing, but I'm gonna use them here. I've used precooked a couple of times. They still take to seasonings & smoke pretty well.

  4. Those wings look killer! And doing shrimp on the smoker? Never seen that but it just can't suck i imagine.
    Cheers to ya!
  5. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thank you, vonk. They turned out real nice.

    The shrimp were also as expected, as we've done these several times.

    So when the wings were done I went ahead & made up a batch of Disco's teriyaki/honey sauce & used it on 8 of the 34 wings. My opinion was that I should have done at closer to half of them, the wife preferred the BBQ sauce- no big surprise that we didn't agree more. I brushed both the sauces on all the wings & stuck them under the broiler for 4 minutes. Both caramelized real nice & the taste was excellent.

    The shrimp were very good & the beans were great, in my opinion. The wife prefers mac & cheese, so I'll be making her some of that with my next smoke.

    The evidence:

    About to get sauced-



    The whole shabang-

    My first plate-

  6. Nicely done sir, looks fantastic
  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thank you again, sir.

    Supper was good.

  8. b-one

    b-one Smoking Guru OTBS Member

    Great looking meal!:drool
  9. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks buddy! [​IMG]

  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks excellent!

    I'm very surprised you can hot smoke already cooked shrimp & not have them overcook.

    You put together a great meal and I tried to give you points, but it said I'm over my limit.

    Great job!

  11. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Thanks, Al.

    They'll still take the smoke just fine. I tend to usually only put them in for 45 mins to 1 hour or so & then up in the coolest location of my smoker to avoid toughening'em up. I've done cooked ones now a few times & they're not bad at all. I prefer to start with raw ones, but that's what the wife had in the freezer. I'm not going to let that stop me! Thank again.


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