The Science of Tailgate

During the offseason I think a lot about tailgating and food ideas and food prep.

The underlying theme is I want food fresh off the grill. The exception would be an item like BBQ that takes 14 hours. I that case I try and keep it hot until serving.

So the issue that has been burning in my soul lately is how can I increase wing production and not sacrifice quality or taste. I think I have figured it out.

The way I cook mine is to season them in garlic olive oil and add seasoning or a rub. Then each wing is seared, then set aside to smoke for about 40 minutes at 300 degrees.

The searing part is very labor intensive but necessary. How can I do this faster?

Then I literally run out of grill real-estate once I have seared 10 pounds of wings. On big game days we will blow through 10 pounds in no time. How do I get more real-estate?

Yesterday I bought a small propane powered blow torch. You see where I'm going with this. Image 3 racks full of up to 20 pounds of wings ready to be seared. I blow torch the bitches to get and efficient and fast sear. I think this could work.

The I drop three racks of wings in my smoker, not the grill. The smoker should give the capacity I need.

I should end up with seared and hot smoked wing in the same time with twice the production.

Experimental cooking begins today.

2 comments:

Rock Chef said...

Photos of the results please!

Phfrankie Bondo said...

BlowTorch Bitches would be a good name for a band.