I'm 2 minutes in and can't watch anymore. Do your prep work BEFORE you take the wings to the grill. Remove the wing tips and save in the freezer for future stock, Completely lost interest at mark 2:53. Good luck.
Good feedback. Prepping food before and saving scraps for stock are very useful practices to do. Sometimes when you get off the lake and you are in the middle of nowhere, you just have fun with your friends. And if you can if you can find time to turn on a camera so you can show other people how to make some food taste great while you are having a good time why not. The recipe is great. Not our opinion, but everyone else who has made them. Check the comments. We really appreciate you taking the time to share. Thanks so much ✌️🙏
Let me tell you something…I made wings for the first time today and found yall recipe and mannnn I ain’t never made no wings this gah damn good in my life. Man thank yall for setting me up for success.
Look a little closer. Look at the comments. Very little salt. Don’t miss out on some of the best wing you will ever have!!! Up to you😎 Thanks for watching
These 2 are a trip 😂..Be a good time to cook and drink a few cold ones with ..Thanks for the tips and avocado oil is clutch in a lot Of situations! You fellas check out something called an A maze N smoke tube ! That thing has done wonders for me on the gas grill/electric smoker ! Y’all are messy as hell btw but I’m like that too
Welcome to Ontario,Canada There are so many bbq sites on the net but it was your video that gave me the adrenaline and passion to take the next step to become a better griller. I have a weber spirit 2 gas grill and love it. I have 2 questions and hope you will get back to me. 1.....Aside from the chicken wings can I use the upper rack for other parts of chicken or just leave part of the grate for indirect? 2...besides wood chips can I use wood pellets in the pouch? Thank you for inspiring me and look forward to picking your brain and gain knowledge. Thank you Michael
You can cook anything on top rack. You are just slow the cook time down by moving your food farther away from fire. It helps when trying to render fat without over cooking. Indirect heat works well too with proper rotation. We like using wood chips or chunks , but pellets are just as good 👍 hopefully this helps. Thank for watching 😎
Firstly, I lived in Memphis for ten years but recently moved far away to be closer to family. Always loved the Memphis dedication to grilling and smoking meat. 👌 In Jamaica, they use pimento wood, which adds a unique smokey flavor to their chicken. While it's not exactly the same, by using a mixture of pecan and apple wood chunks or chips, who can get a fairly close approximation (don't soak the wood!). All the best, from an O.G. Weber Kettle user (for both grilling and smoking).
Thanks for the tips. Pimento wood is hard to come by in Memphis. My one visit the Jamaica 🇯🇲 I had some of the best jerk I’ve ever had and then I was obsessed with trying to replicate I’ve come close.
@@nugschillingrindage (1) Soaking can cause the loss of some of the wood's flavor. (2) Can unnecessarily lower the temperature in the kettle or smoker. (3) Soaked wood creates steam, which can create the illusion of more smoke, but is actually no more than condensation.
You need to tell us if it on direct or indirect heat. What is your spritz apple cider vinegar and water 50/50? What seasoning do you apply? How long do you cook after the sauce. What type of ribs how many pounds.
This is the best wings on a gas grill video on the Internet!!! The wings were a hit at my party this past weekend, I will never forget "ANOTHER LAYER OF FLAVOR" Thank you Bluff City Grub!
Yoo!!! What!!?? Tell us about having to do this n that to get a sear but you're not going to show us? naw man, n ot cool. The sear is the most important part. Who the heck wants slimy soft chicken skin? Sorry, you missed this one.
Flank steak has always been one of my favorites. Unfortunately, its increased popularity and versatility have made it so expensive. This is a great way to grill them. Thanks.
