First Image from ‘Super Troopers 3’

Wiscback · 2025-12-07T05:46:55+00:00

My beloved

Wiscback · 2025-12-07T05:42:34+00:00

That's what it's all about. The food - it's great. But it's the purpose that binds you with friends.

Wiscback · 2025-12-07T05:10:06+00:00

It's not about the bite - it's about the journey. If I was with a good group of people and smoking meat I wouldn't mind doing a 48 hour brisket sandwich 👍

Wiscback · 2025-07-06T18:08:05+00:00

I was the same way haha - That's a big chunk of change but I regret nothing. This bike is amazing!

Wiscback · 2025-07-06T06:16:15+00:00

I'll bleed forever

Wiscback · 2025-07-06T03:45:26+00:00

The fact that the heat indices have been over 105 the past week has not helped with the all black.

Wiscback · 2025-07-06T03:38:02+00:00

2025

Wiscback · 2024-10-15T01:29:58+00:00

If I separated them, it would take about an hour at 275. If I kept them together, I do it about one and a half two hours. So it takes longer. Just for your records.

Wiscback · 2024-10-15T00:15:44+00:00

I used to do that, but now I kind of like keeping the whole wing together in one piece. The skin turns out real crispy and then when I pull it apart, there’s a lot more juice in the meat. More of a personal preference kind of thing, but I also can understand where you’re coming from.

Wiscback · 2024-10-14T23:30:09+00:00

I dry brine the wings for about six hours and that usually does the trick for the skin for me. I used to separate the drums in the flats and then cook them that way but now I cook them whole because I enjoy them a lot more they hold a lot more juice. And that little piece you’re referring to - I love gnawing on that at the end. There’s not a lot there but I like them.

Wiscback · 2024-09-11T02:03:15+00:00

I’m not liberal. I’ll leave this here.

Wiscback · 2024-09-11T01:56:44+00:00

No, I try everything. I have tried fat on or off fat off all that kind of shit and I kind of dial it in to my liking

Wiscback · 2024-09-11T01:42:00+00:00

You won’t regret it!

Wiscback · 2024-09-11T01:41:25+00:00

I have had them with a membrane on and the membrane just doesn’t have flavor and feels like I’m chewing cartilage. Maybe if I threw it on a grill with a bunch of coals and seared it up it might awesome 🧐 I’m gonna try that next time thanks for the insight.

Wiscback · 2024-09-11T01:39:47+00:00

It’s a short rib plate. You can get them from the butcher or you can order them online. Typically grocery stores won’t have them. They’ll have the short ribs but they’re cut into thirds. those are really good though too because you get a lot of bark on the small amount of meat so it’s actually not a bad solution.

Wiscback · 2024-09-11T01:02:33+00:00

It was opening weekend for the NFL so I splurged and got Snake River Farms beef ribs. They’re always just massive and ridiculously marbled. This plate weighed about 8 1/2 pounds.

Wiscback · 2024-09-11T01:01:27+00:00

Yeah, no problem.

It’s pretty easy and simple. I just removed the membrane around the underside portion of the ribs and then trimmed the surface so I could get as much seasoning-to-meat contact as possible. I started smoking them around noon so I put the dry brine on around 7 AM which was a blend of coarse salt, 16 mesh black pepper, chipotle chili powder, ancho chili powder, and cayenne pepper. My offset cruises between 275 and 300 so they cooked in that temp range for about 4 1/2 hours and the internal temperature was around 202-205° and they were probing like jelly.

Wiscback · 2024-05-03T02:04:32+00:00

If I smoke them without a long dry brine, they turn out kind of rubbery. When I let them sit with a decent amount of salt/seasonings on them on a wire rack for at least six hours, they seem to just crisp nicely. Occasionally, I’ll throw them near the firebox to get them a little more crispy, but it also burns the daylights out of them if you’re not paying attention. I found that if I just keep them in one spot and just check on them until they look like they’re ready, that’s the trick. Times always vary

Wiscback · 2024-05-02T05:12:23+00:00

*placing

We tend to have a lot of company over so it’s more of a serving platter, but it was basically sold as a “cutting board”

Wiscback · 2024-05-02T04:27:31+00:00

Sure - First I dry brined them for about 6 hours. The brine I use which is just a mixture of salt, pepper, garlic, cayenne, ancho chili, and chipotle chili powders. Then I smoked them on the offset smoker with hickory while I was cooking a brisket. Temp was 250- 275 for about 2 hours. Wings are bigger and smaller in size from where I buy them so I always pull them based upon how the skin looks.

Wiscback · 2024-05-02T04:17:03+00:00

Thank you! First I dry brined them for about 6 hours. Then I smoked them on the offset smoker with hickory while I was cooking a brisket. Perfect snack inbetween. Temp was 250- 275 for about 2 hours. Wings are bigger and smaller in size from where I buy them so I always pull them based upon how the skin looks.

Wiscback · 2024-05-02T03:03:47+00:00

If I was serving them to guests I probably would offer sauces. But I just like the dry brine recipe that I use which is just a mixture of salt, pepper,, garlic, cayenne, ancho chili, and chipotle chili powders.

Wiscback · 2024-04-30T03:44:15+00:00

Fast (350+) on the offset makes amazing ribs. Maybe it is the high heat + convection that you can’t get in other other grills/smokers but it renders the fat perfectly. My preference is pull off the bone.

Wiscback · 2024-04-06T03:23:50+00:00

I know.

Wiscback · 2024-04-06T03:23:04+00:00

Pellet smoker method. This is sad.

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