LarryWolfe
Chef Extraordinaire
I have been craving collard greens for a while, so I picked up a bunch over the weekend.
Seasoned them with some back bone trimmings from ribs that I smoked a while back along with, salt, pepper, onion, garlic and red pepper flakes with just enough water to cover.
Filled up the Smokey Joe with lump and let it roar.
After an hour.
I also enjoyed my first Fat Tire!
After two hours the collards and meat are almost there!
With about an hour to go into the cook, it was time to get the turkey wings on. Cooked them unseasoned, indirect with apple wood.
After the turkey wings were on for 30 minutes or so, I added the chicken wings. Again, unseasoned.
While the collards were simmering and the wings were smoking, I was buzzing......with another very tasty Ranger Pale Ale, made by New Belgium, same makers of Fat Tire.
Gave the wings a flip.
Gave the wings a nice coating of sauce I made.
Dinner is served. Bad pic, sorry.
Seasoned them with some back bone trimmings from ribs that I smoked a while back along with, salt, pepper, onion, garlic and red pepper flakes with just enough water to cover.
Filled up the Smokey Joe with lump and let it roar.
After an hour.
I also enjoyed my first Fat Tire!
After two hours the collards and meat are almost there!
With about an hour to go into the cook, it was time to get the turkey wings on. Cooked them unseasoned, indirect with apple wood.
After the turkey wings were on for 30 minutes or so, I added the chicken wings. Again, unseasoned.
While the collards were simmering and the wings were smoking, I was buzzing......with another very tasty Ranger Pale Ale, made by New Belgium, same makers of Fat Tire.
Gave the wings a flip.
Gave the wings a nice coating of sauce I made.
Dinner is served. Bad pic, sorry.
