Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread

[mc2021]

I always smoke around 225 to 250 for around 90 min and then right to the gas grill on high to char them.

I should note that they are not as crispy as deep fried but definitely not soggy. There is a crunch

 

[jimim]

When I do that low of a smoke I get rubber skin not soggy or crispy. Even when I go to the air frier or oil there is no going back from rubber regardless of time.

I bought a few packages of wings for tonight. I’m home with just my son so I’m going to experiment with some higher temps.

Can’t fish being it’s going to rain non stop for the nest 4 days so might as well stuff my face.

 

[mc2021]

When I do that low of a smoke I get rubber skin not soggy or crispy. Even when I go to the air frier or oil there is no going back from rubber regardless of time.

I bought a few packages of wings for tonight. I’m home with just my son so I’m going to experiment with some higher temps.

Can’t fish being it’s going to rain non stop for the nest 4 days so might as well stuff my face.

Strange - Do you put anything on them ahead of time? I usually put a little oil for the rub to stick to and let them marinate in the fridge for at least 3 hours.

 

[jark87]

I’ve found that the only way to get any kind of crunch on chicken, be it wings, thighs or a whole bird, is to cook at a high heat - at least 350°. The best chicken skin result I’ve had was on a whole chicken using a buttermilk brine for 24 hours before cooking, but I’ve never tried it with wings. For wings, I’ll dry brine for a few hours, put a VERY thin layer of olive oil on them, and mix my seasonings into some flour. The flour and oil seem to do the trick, but I also cook wings over direct heat, using a rotisserie and basket. They turn out great. Since I toss them in sauce after cooking, I don’t sweat crispness so much. I just want to bite through the skin so that it doesn’t pull off and burn my lips and chin!

The reverse sear technique is also used by a lot of people - cook low and finish over direct high heat - but I tend to cook wings in large quantities and I don’t like the time it takes to flip all those wings individually.

 

[jimim]

Strange - Do you put anything on them ahead of time? I usually put a little oil for the rub to stick to and let them marinate in the fridge for at least 3 hours.

Baking powder like very little. 1/2 tablespoon for 4 lbs in the fridge uncovered on rack over night to dry out.

 

[jimim]

I’ve found that the only way to get any kind of crunch on chicken, be it wings, thighs or a whole bird, is to cook at a high heat - at least 350°. The best chicken skin result I’ve had was on a whole chicken using a buttermilk brine for 24 hours before cooking, but I’ve never tried it with wings. For wings, I’ll dry brine for a few hours, put a VERY thin layer of olive oil on them, and mix my seasonings into some flour. The flour and oil seem to do the trick, but I also cook wings over direct heat, using a rotisserie and basket. They turn out great. Since I toss them in sauce after cooking, I don’t sweat crispness so much. I just want to bite through the skin so that it doesn’t pull off and burn my lips and chin!

The reverse sear technique is also used by a lot of people - cook low and finish over direct high heat - but I tend to cook wings in large quantities and I don’t like the time it takes to flip all those wings individually.

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Tonight I’m experimenting with high heat. 325. Doing 1/3 with nothing. 1/3 with canola oil. 1/3 with baking powder. Then into air frier. Right now they r in fridge on rack with nothing on them drying out. Have read articles to not salt when u do that either. I forgot why but there was science behind it.

I don’t care about crisp really either. I don’t want jibber though. I toss after also.

 

[jark87]

experimenting

That’s the best part about grilling/smoking/cooking! Enjoy!

 

[Brentr]

HELP NEEDED:

Hey guys and gals!

I need chicken skin help!

I have been trying to get crispy chicken skin on smoked wings. My last attempt which I figured would have been a home run was smoke them for 45 mins on 250. then to the air fryer till crispy.

It was a no go. The skin was so rubbery. Like really really bad. So I started to google. From what I read it was due to the low temp. That if you don't smoke them above 300 degrees the skin will never get crispy due to the skins fat content.

I'm looking for advice.

Oh I also used baking powder and dried them out in fridge over night so I got those bases covered. When I do the baking powder and air out over night and just air fry or convection bake the skin is perfect, but like I said as soon as I try to introduce smoke it all does to pot.

Thanks!
jim

Hey jimm you trying to get crispy skin on the recteq? I have tried a bunch of ways with no success. I am convinced the only way is to do the old fashioned way of deep frying. If you come across a better way I am all ears

 

[jimim]

Hey jimm you trying to get crispy skin on the recteq? I have tried a bunch of ways with no success. I am convinced the only way is to do the old fashioned way of deep frying. If you come across a better way I am all ears

I just want to use the rector for the smoke. I'm finishing in air fryer which works really well if I don't do the smoke thing first. So last night I experimented on higher temp for smoke. 350 actually for 40 mins. Not enough smoke but skin was way way better after I air fried. I'm confident if I I keep the wings on the smoker longer at 350 I won't dry them out and maybe get enough smoke and have the crispy after I air fry.

I don't really have to oil fry anymore. I got convection in the oven down and the air fryer. They come out perfect. But I want smoked fried wings now.

Last night with bare, oiled, and baking powder in the smoker. the bare were the crispiest by far. the baking powder ones were the least which is funny cause everything you read says baking powder baking powder.

 

[jark87]

the baking powder ones were the least which is funny cause everything you read says baking powder baking powder.

I had similar results with baking powder and was also confused by that because I had read some of the same info. It also added a weird taste. Give a thin coat of olive oil and light dusting of flour a try. It works well for me, but I’m also cooking over direct heat.

 

[Newdude]

and light dusting of flour a try.

If you use too much and it tastes like metal / tin foil. 1 tsp per pound is what's reccomended. In looking it up just now, I learned that there is baking powder without aluminum. I'll have to keep my eyes peeled for it when I'm at the fancy grocery stored.

 

[jimim]

I had similar results with baking powder and was also confused by that because I had read some of the same info. It also added a weird taste. Give a thin coat of olive oil and light dusting of flour a try. It works well for me, but I’m also cooking over direct heat.

the weird taste. . . 2 things. u didn't use baking soda did you? also I noticed if a recipe called for 1 tbs per 2 lbs I actually used 1/4 tbs per 2 lbs and then you don't have the taste issue. and there was deff a coating on there. a little goes a huge huge way.

i'm deff set on bare anymore for smoke process. I just need to dial in the time and temp better. I can see the skin starting to break the fat down and crisp when I took them off so I feel if I stay on there for maybe 60 mins I should be safe and crisp. maybe.

 

[jimim]

If you use too much and it tastes like metal / tin foil. 1 tsp per pound is what's reccomended. In looking it up just now, I learned that there is baking powder without aluminum. I'll have to keep my eyes peeled for it when I'm at the fancy grocery stored.

baking powder has tin in it also like baking soda? I know soda does but I thought all powder didn't?

 

[Newdude]

baking powder has tin in it also like baking soda? I know soda does but I thought all powder didn't?

Per This website, it does.

But you know what they say, belive half of what you hear, and none of what you read. The internet proves that on the daily.

 

[jimim]

Per This website, it does.

But you know what they say, belive half of what you hear, and none of what you read. The internet proves that on the daily.

Lol I hear yah

 

[jark87]

u didn't use baking soda did you?

Nope, definitely powder. I don’t remember the ratio, but once I moved on to flour, I haven’t given it much thought. I got the flour recommendation from a grilling/smoking forum. Since flour is used when frying, it made sense.

Glad you found a technique that you like!

 

[jimim]

Nope, definitely powder. I don’t remember the ratio, but once I moved on to flour, I haven’t given it much thought. I got the flour recommendation from a grilling/smoking forum. Since flour is used when frying, it made sense.

Glad you found a technique that you like!

Well I’m like so so on it for now. Lol until I’m happy I’m still open for opinions. Lol

 

[jimim]

I made flank steak today for lunch. Marinaded it 2 ways to see what acids worked best. One had pineapple juice the other balsamic vinegar. All else was the same. Soy sauce. Olive oil. Different seasonings though. Both were awesome. Both tender. The pineapple one was a bit more tender but the balsamic one was right there. After I cut them 30 mins later both were still very very juicey. A success on both ends today. Cooked on the Rectek with the sear station at 500 degrees. 10 mins total. Same as when I did one on my Weber gas grill last year. They were awesome though.

 

[Newdude]

After I cut them 30 mins later both were still very very juicey

I'd rather eat tender and juicy room temperature meat than hot shoe leather. Any. Day. Of. The. Week.

 

[jimim]

I'd rather eat tender and juicy room temperature meat than hot shoe leather. Any. Day. Of. The. Week.

I couldn't get over how good it still looked after 1/2 hour. you all know what I mean. sometimes once you cut a larger cut it will dry out very quickly if not cooked well. today I'm making cheese steaks with them. lol.

this is what happens when it rains all weekend in NEPA and I can't get out on the boat and fish. I eat all weekend. lol rain alllllll week into next weekend too. horrible!