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Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.
I did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings are fantastic right off the Big Easy. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving.
I’ve had great fun cooking with the new rack. Check out my thoughts on it here. Make sure that you put the wings on in a way that you don’t overload one side of the rack or they might tip. Start in the center and work your way out, balancing the wings as you go.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Buffalo Wings on the Char-Broil Big Easy
Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings.
Place the wings into a large resealable bag or container.
Melt the butter in a medium saucepan.
Stir in the remaining ingredients.
Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
Fire up your Big Easy.
Add chicken to the cook racks and lower into the cooker.
Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don’t just check one piece for doneness.
NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It’s completely optional, though.
Remove chicken and place into a large bowl.
Add the reserved marinade and toss to coat.
Serve with your favorite dipping sauce.
Calories: 281kcal | Carbohydrates: 1g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 852mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
Nutritional values are approximate.
It has been years and years since I’ve had a smoked pork chop. I guess I’d forgotten about them. I’ve smoked my share of pork butt and shoulder, and even homemade bacon, but for some reason, chops just never made it onto the menu. Until now. And I’ll I can say is I’m sorry. I’m sorry I’ve waited this long because these traditional smoked pork chops are off-the-chart good. A very simple overnight salt brine followed by a quick smoke over apple wood and lastly, a fruity glaze. The end result is smoky, slightly sweet, tender and juicy (and peppery… I like a lot of pepper on my pork chops).
I tried two different fruit glazes on these traditional smoked pork chops. I microwaved a bit of apricot and a bit of peach preserves to thin them, then brushed them over the chops while they were smoking. Fantastic!!!
Be mindful of the cook times when you make these chops. The thinner the chops, the quicker they will cook, obviously, and you definitely don’t want them to over-smoke. So test them early and often, and don’t let them go beyond 150 F.
Also try my cured smoked pork chops.
Traditional Smoked Pork Chops
I’m sorry I’ve waited this long because these traditional smoked pork chops are off-the-chart good. A very simple overnight salt brine followed by a quick smoke over apple wood and lastly, a fruity glaze. The end result is smoky, slightly sweet, tender and juicy (and peppery… I like a lot of pepper on my pork chops).
Salt both sides of the chops and refrigerate overnight.
The next day, fire up your smoker for cooking at 250 F. Use a nice mellow wood such as apple or peach.
Rinse the pork chops and pat dry with paper towels.
Season both sides of the chops with salt and pepper.
Smoke until the chops reach 130 F.
Microwave the preserves or honey for a few seconds, until thinned slightly, and brush over the tops of the chops.
Continue smoking until the chops reach 145-150 F, brushing with the preserves or honey every 10-15 minutes.
Let rest 10 minutes before serving.
Note that cook times will vary depending on the thickness of the chops. Mine were about 1″ thick and took less time than stated below. If you use thin chops you’ll want to start checking them after 15 minutes.
Calories: 208kcal | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 64mg | Potassium: 500mg | Vitamin A: 5IU | Calcium: 9mg | Iron: 1mg
Nutritional values are approximate.