Fired up the Mak again for tonight's dinner chicken wings from a local butcher which come pre-marinated in a cajun style sauce. Put them on the Mak on smoke for ~45 min then up to 280 for an hour, flipping after 30 min. Then cranked the Mak to 350 to crisp the skin a little. Also dusted with BPS Happy Ending.
The done wings on the grill:
Plated up with some leftover homemade mac & cheese my wife made to go with yesterday's ribs:
The done wings on the grill:
Plated up with some leftover homemade mac & cheese my wife made to go with yesterday's ribs:
