Tonight is the maiden voyage of my vortex / whirlpool charcoal grill accessory. If you're not familiar, it creates a jet engine of high heat directly over it that hits the domeled and cycles down over what you're cooking. One of the go-to's for this thing is wings, so I went with a simple dry rub of salt, pepper, onion, garlic, and paprika. Threw a chunk of pecan on the coals when the meat went down. Oh and out of the kielbasa because, why not?
#cosocooks #cosobbq
Holy shit balls these are good. I'm someone who likes their wings very crispy, and these are by far the crispiest I've ever had anywhere. And the flavor is out of this world, the pecan smoke is mild but comes right through, which is but I hoped for it making a very simple rub. In all honesty I probably should have taken them off 10 minutes sooner but I wanted to be sure.
Best. Wings. Ever.
Pecan is my favorite wood for anything except beef and some cuts of pork.
@tyghebright
I really love it. For brisket, though, I have to have hickory.
Cherry is great for lighter-flavored things, too--but pecan is my favorite.
I like hickory or mesquite for brisket.
@tyghebright @voltronic
Ever used mulberry? I have a bunch. It smells...not great though. Not hopeful.
I haven't but it's a fruitwood--so probably creates a light, sweet smoke. I've read it's similar to apple wood.
Maybe there was something in the soil that the wood absorbed.
@tyghebright @voltronic Likely, it had a lot of dead branches hence the supply. I've been nursing it back to life for about 2 years.
@tyghebright @voltronic gotta say the smell of the dried wood brings to mind a burnt out electrical motor at a durian processing facility. I'll do a test burn.