A successful cook last night, based on me "winging" it regarding temperature, time, and preparation of the chicken. I did a knock off recipe based on Buffalo chicken wings. This recipe was for a baked spicy blue cheese mixture, that called for 2 cups of cooked chicken. I decided to do the most basic wings I could think of to go along with the dip, instead of doing 2 cups of chicken meat. No marinating, no dry rub, and no seasoning of any kind. I let the wings sit in the fridge during the day, uncovered, thinking that the skin might dry out a bit for a crispier wing. I put the wings into the AmeriQue, and used one good sized chunk of Apple Wood. I set the AmeriQue to 300º, and let it go for 1 hour and 45 minutes. The wings looked gorgeous---a beautiful mahogany color. I didn't cut off the wing tips, and they were great---"Chicken Potato Chips". As for the rest of the wing, I was also pleased. The skin was borderline crispy, and the meat was not dried out at all.
Cheers,
Jeff
Original Post
Hey Carl. Yep, AmeriQue and I are having one heck of a happy relationship. Tomorrow I'm "winging" it with shrimps. I've searched the Cookshack forums, and it will either be Donna's version, or Stuart's. I'm learning that it's pretty hard to ruin food in a Cookshack, which is teaching me to relax---definitely a good thing! So whether I cook at 180º or 200º, I have a strong feeling that there's gonna be some good eating tomorrow night. Did you ever try the Salmon?