Fair enough.

Doing some testing this weekend.

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My Maserati does 186.

Doc thinks he's better than us with his fancy cooking and eating.

Wait. Doc is better than us. We suck.

Thanks for talking to us, Doc. We're not worthy.

There is a mexican grocery store in Harvey on 159th street, 2 blocks east of halsted on south side of street.. Check it out, get the marinated skirt steak ~10$ lb..toss that on the grill.. Amazing

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Very tasty. 1-hour smoke at 300 or so and brush the sauce on around 30 minutes in. I coat them in peanut oil and add the rub. Get the smoke on them and add the sauce. I highly recommend for an easy cook.

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My Maserati does 186.

I know where you're talking about, but I live the old Steel City. I get it for 4.99 a pound and fresh spices and salsas. 4 lbs yesterday didn't last the 24 Hours.

Nor did the guacamole.

Did I mention that my youngest is 6'2" & 235. Or eats faster than our Rottweiller?

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

I think we’re twins. My youngest is 235 as well....

After his double header yesterday, we went to Rookies. He ordered 20 wings. I just looked at him, like really?

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Hawaii (fuck) You

I gave my youngest crap 3 years ago when a table of ladies next to us marveled at my youngest going to town on the 60 wing order we had.

I had five

And now Dennis, at the end of the day we aren't that different. And I'm glad to consider you a friend.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Yup for sure RR.

Now as for your son, the "lady" that is impressed by that is the one he should take home. That'd be a keeper!

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Hawaii (fuck) You

What happened here? Did you two go on a date or something?

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Been trying to perfect these smoked wings.

Attempt #3 - Heavy char. Might be too dry but maybe the flavor and texture makes up for it.

Let’s see what happens. Might be enough fat to keep them juicy.

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My Maserati does 186.

Two ribeyes, three pounds of skirt steak and some marinated chicken. But all I've eaten over the last two days are veggies, and the fresh fruit from a market around Midway.

I swear, going in good Mexican markets now reminds me of going in SportMart as a 13 year old.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Tuna over charcoal about 1 minute per side. Little soy sauce and wasabi paste. Quick easy not that pricey I think $26 for 4 people

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Reality is your friend, not your enemy. -- Seacrest

Success!!

You can char the hell out of these things and they remain juicy. They went about another 15-20 minutes after this. Crispy. I've got a process now.

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My Maserati does 186.

The remnants - thank you, Steven Raichlen for the inspiration. You're really weird and weird looking but you've got some ideas...

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My Maserati does 186.

I always respect, but wonder about his methods.

Then again I'm discovering a new kinship with my son's Rottweiler by brushing up on my German.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

His method was to do a high indirect smoke at 320 for 30 to get the smoke on and then sauce them and do another 30.

Those were good but the skin was still a bit chewy.

So, we drained the wings for a few hours. I coated them in peanut oil and my rub. Do 35 minutes at 320 and then apply the first layer of sauce. Reapply the sauce every 10-12 minutes (about 3 applications) and then just let them go until they have a nice black char on them. Not burnt just accented with char. I recommend it.

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My Maserati does 186.

I am with you but many are not on the rare tuna thing.

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Elections have consequences.

Yes, I know, I keep posting it but after weeks of testing....SUCCESS!!!



I now have a process. Perfection.

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My Maserati does 186.

Doing some pork shoulders today. Trimming around the money muscle to see if I can do slices. I've never done that before.

Might throw some ribs on later.

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My Maserati does 186.

Had been thinking about grilling steaks this afternoon and came across this thread. Now I'm going to take a crack at Dr. Ken's wings. Wish me luck, I've never cooked wings.

I may grill some garlic shrimp and a pound of skirt steak and some vegetables to be on the safe side.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Char the wings up. It's almost impossible to overcook them.

But a good bit of char gives them the crunch to mimic them being fried. Plus I love a char flavor as long as it is not too much. I'd say a 25% char.

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My Maserati does 186.

Also, on the wings, those directions were all temps on indirect heat. I was using an offset smoker.

Good luck. Hope they turn out well.

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My Maserati does 186.

Threw a couple slabs of ribs on. Why not? It's already going.

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My Maserati does 186.

I meant to trim the ribs up a bit more but I just wanted to get them on. Took longer at Da Jewels than I thought.

This was an unplanned event.

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My Maserati does 186.

What time did you open the first brew?

Friday

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My Maserati does 186.

My first pass with a new CutCo hearty slicer knife and it was too good. Damn near sliced the shoulder in half just trying to score it.

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My Maserati does 186.

Exactly!

When I realized how cheap the wings were this morning, decided to get a couple pounds of relatively lean rib tips. Like you, I hate wasting a good fire.

Put the rub on it all 90 minutes ago and figure to start the fire in about 30, which also is the time my deck will sit entirely in the shade.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

What am I missing on rib tips? They seem very hard to eat.

The ones I've had are all bones. Am I doing something wrong?

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My Maserati does 186.

Go to a Pete's Produce in or near the city. Watch a couple of little old ladies pick them out. I actually grabbed two a woman put back for cost reasons this morning. The rule of thumb is to pick ones out that would meet spare rib standards for fattiness. Usually the other key is to buy enough for the butcher to be fair in balancing out bone v. meat.

South side spots know how to cut them to balance it out, or lose business.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.