Rachel and I had some friends over for a little Memorial Day bar-b-que, and let me tell you, we had some food!! I decided on making some smoked wings, steak, shrimp, asparagus, corn, and a low carb triple berry pie. I think I did pretty well, if I do say so myself. I’ll post the full recipes shortly, but here are a few pics from the cook out.
I first used the snake method of low and slow smoking for my wings. As you can see in the picture above, I placed my coals all along the back edge of my Weber Kettle Grill, and stacked them two high and three deep. I placed some apple wood chunks and relatively even intervals along the snake. I then lit about six or seven coals in my chimney starter, and I placed them at one end of the snake. This allowed the internal temperature to remain between 250 – 275 for about 1:45 to 2 hours.
After marinading my wings in some jerk seasoning for about two hours, I speared them through with two bamboo skewers. This allowed me to get more wings on a smaller surface area. It also allowed smoke to get on all surfaces of the wings, as well as making it easier to move the wings around.
After all the prep is done, it’s time to put the wings on the grill for smoking! Remember, light blue smoke is what you want!
After about 2 hours, voila! I tossed them in my usual mix of jerk seasoning, butter, and Louisiana hot sauce. They were smokey with a nice kick to them.
Unfortunately, I didn’t take a bunch of prep pictures for the steaks. Our guests were due to arrive, and I was running around with the smoked wings, the veggies, the shrimp, and the steak. Luckily, Rachel did the corn for me!
For the steaks I used the reverse-sear method. I basically coated them with Himalayan pink salt, crushed black pepper, garlic powder, and a little olive oil. I let them marinade in the fridge for a couple of hours, and then I placed them on a baking rack on a tray in a preheated oven at 200 degrees. Using the reverse-sear method and bring them up to temp slowly, there isn’t really a need to bring them up to room temp like with regular cooking methods. I let them cook for about 2 hours, until the internal temperature was 120. After I took them out, I got my grill super heated with a full chimney of coals. The internal temp was reading at about 500 degrees! Then I quickly seared them on each side with the lid closed for about a minute on each side. Perfectly cooked medium-rare steaks!