Quote:
Originally Posted by tirebob
Doing up some wings on my offset stickburner as we speak. Did a nice buttermilk based brine over night and sprinkled them off with my home made spicy/savoury rub before hitting the smoker. Cooking with applewood splits.
Once done I will crisp them up slightly in the oven and top them with my homemade Maple/Tomato based bbq sauce that I also smoke for about an hour before applying.
This recipe is always a hit! The heat from the cayenne pepper/paprika/onion/garlic spiced rub pairs very well with the sweet, smokey flavour of the maple/tomato sauce...
I will post a finished pic later!
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I look forward to a finished pic.
This interests me because of your buttermilk brine.
I have started saving my whey from cheese making with the intention to pump the whey from my next Bleu cheese into some chicken. Just been waiting for colder weather