Skip to comments.(VIDEO) Smoking My Pre-Thanksgiving Turkey Wings for Weight Loss
Posted on 11/10/2018 4:52:06 PM PST by PJ-Comix
These smoked turkey wings turned out VERY spicy. Just the way I like them. Plus they are low/no carb so they help me to lose weight.
After I tried them, my wife declared them to be too spicy for her. Me? I like to feel the heat. However, although I mentioned smoking them in addition to turkey for Thanksgiving, I better wait for another occasion since if my wife found them to be too spicy, her sister and her family will probably have the same reaction.
Heat is a relative thing. I used to work with a woman who hated ketchup because, she said, “it’s too hot”.
That’s really funny because ketchup is loaded with sugar. It’s sweet. I’d say she has a problem with her taste buds for some reason.
She might have been from Great Britain. Folks there are known for their aversion to hot food. BTW, you can build up your tolerance for spicy food.
Funny you should mention this. I’m getting ready to defrost a turkey and two pork butts to smoke in my electric smoker. There’s just something about smoked turkey. I go light on the smoke to give it a nice subtle hint of smoke without being overpowering. Some folks don’t even notice but the slow cooking of the smoker makes them come out perfect every time.
Had my first ever smoked turkey leg when I visited Texas a couple of years ago. It was delicious. If it had some spice/heat it would have been epic.
I’ll be smoking my Thanksgiving turkey in my Weber. BTW, I will also be buying 3 additional frozen turkeys to keep in my freezer because the price of Publix young turkeys leading into Thanksgiving is only 59 cents/lb. Therefore that is a good time to buy them for future smoking.
I'm going to use Garlic Sriracha in my rub for my Thanksgiving turkey. Not as hot as chili powder and cayenne pepper so it should be okay for my guests.
“Smoking My Pre-Thanksgiving Turkey Wings for Weight Loss”
How do you get them to stay lit? Is this preferable to vaping?
Had lunch at McGuires in Pensacola, FL recently. They had Buffalo chicken thighs. Pretty good.
You’re not really smoking that turkey. At least, not what I consider smoking. Your putting the wood right in the water and it’s not smoking. Your smoke wood should be soaked or damp so it doesn’t burn up but I’ve never seen anyone put it in the water. The water is good, yes, smokers always use it so you don’t dry out your meat but the chips should be damp but closer to the eat so not only should your meat be getting swamped in smoke but you temperatures should be down in the low 200s for slow smoking and it should take many hours.
Don’t get me wrong, that sounds like it’s probably really good, but it’s more of a roasting with rub.
Um, the water was strictly to control the heat. No wood was placed in that water.
These were wood chunks, not chips, so getting them damp does no good.
Myu doc advised me anything that flies or swims is good for you, as long as it’s not fried.When we lived in NY, every Thanksgiving the local hospital’s burn units has ALL HANDS ON DECK, because, sure enough someone would get careless with a turkey fryer.
I read that quickly the first time and concluded that you were waiting for a new wife. ;)
my bad. I thought it was in the foil tin.
Yeah, I just didn’t see much smoke rolling out. Probably more about the timing of the video though. I love to smoke. People who try the stuff I make for myself say it’s way to strong, so I go easy when I’m smoking for company. But at times there’s a lot more smoke than others. An old school smoking with heat only (not these new electric smokers people use now) takes some patient tending.
Not seen on the video was about 5 minutes where I took the lid off until the mesquite was burning nice and smokey. Then I put it back on.
This was at the Calhoun county fair in port lavaca. The fat was rendered and crispy. Tendons were non existent and, never mind. Yum. The ceviche was great too. Fair food. Lol
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