These are great. Cooked indirect but still pretty hot with a couple hickory chunks for good smoke flavor. On a weber you just leave all the air controls wide open. Takes about an hour and a half. Buffalo sauce is just butter, hot sauce and garlic.
Louisiana hot sauce is usually the traditional hot sauce used iirc, but I prefer to start with one I like the taste of. I usually use Siracha or Tapitio.
Cory, what kind of set up do you have there for your grill? Oh BTW, I know what I'm going to cook for dinner this saturday......those chicken parts look delicious
I'll to take a few photos of the cart tonight. Its nothing fancy, but more usable than the cart weber sells a grill in. And they charge about $150 more for the cart. I think mine cost less than $50. Depends on how much you spend on casters and plywood. Its easy to take it back out and put the legs back on if you want to take it somewhere.
All these chicken pictures are killing me tonight! I'm hungry..... Do you put the buffalo sauce on at the end or are you brushing it on when cooking the chicken?
always sauce chicken at the end of the cooking process - sugars burn and will not produce the flavors you want. Use a big stainless bowl to toss the cooked meat ~10-20mins before serving if you want to the sauce to set on the meat
I throw my chicken in the sauce/any sauce about 10 minutes before I actually want to take it off from cooking…. let sit for 10 min in the sauce, then put it back on the gril/smoker for about 15min. Does about the same thing, "but" the meat soaks up the juices, cools slightly while soaking and holds the flavor inside…. An old No. Carolina fella taught me that, and it works well!
That sounds like a good idea. I just sauce about ten minutes before I take it off and again after with the Buffalo sauce. I'll try your way next go around.
Yeah you have to be from SE Ohio to use that term. Around here when something food wise looks fantastic people use that term frequently to describe wanting to devour it. lol
