It's There But You'll Think It's Good Sealed Up Tired and a Drum Won't Even Get In There to Take a Whiff of That He Won't Now I Got to Running About 225-230 You Need to Stay in That Range Between 220 and 240 We're Going to Let These Go 15 to 20 Minutes Then We're Actually Going to Flip Them, Let Them Go Another 10, and Then We're Going to Bring Out the Deep Fryer Well Off the Smoker They Are and Oh Don't They Look So Pretty Now You Could Eat Them Just Like That. I'm Not Going to Tell You You Can't But Don't Do It. We're Going to Deep Fry Them Remember I Told You They Got to Be Fried and Hey While We're Talking About It Would Y'all Be Sure and Give Us a Thumbs Up, Like Down or Hit That Little Old Deal and Also Share the Video with Your Friends and Neighbors and Share the Food That Is Most Important Today We're Using Peanut Oil If You Got a Peanut Allergy I Suggest That You Use Like Hey a Good Fry Oil of Any Kind That Will Have a Pretty Good Smoke Point. Say I Use a Creamy Fry Oil a Lot of Time That Comes from Sam's It's a Soybean Base a Little Soy Oil to It But Whatever You Want to Use Make Sure it'll Reach that 350 Anyway the Oil Has Got to Be Going in the Right Direction it Has I Like That Sound That it's Making I Don't Like to Overcrowd the Boat in Here Either. Get You a Wire Rack You Can Drain These on on a Paper Towel But See You Change Colors Really Quick Go to Your Desired Color That You Like Pull Them Out of There Cuz Remember That Smoker Done Got Them 34 Cooked So Make Sure Your Oil Isn't Too Hot at This Point and You'll Be Good to Go. We're Going to Fry These Probably About a Minute to 2 Minutes You Get Them the Desired Color You Want You Pull Them Out of There Well Look at Y Smoked Fried on the Wire Rack Pick a Good One Right Here Hold That Up There Look At All That Good Glistening Color That Rib Rub Brings Out There But You Know Most Time When Them Things Is Smoked You Bite It That Skin Just Falls Right Off There with It. But Hey While I'm Letting This Cool in My Finger and I Can Still It's Hot to Mix This Up Some Sauce We Did Here Got Some Ranch Dressing, Some Chipotle, Some A Little Bit of That Honey Dijon Mustard and Some Wish Sour and Some Garlic Always Got to Have Some of Our Barbecue Mud to Go with It. So I'm Going to Take a Bite First Before I Ever Put it in No Dipping Sauce I Want You to Look Skin is Still on There I Ain't Never Eaten a Better Chicken Wing in My Life and I've Been to All Kind of Chicken Wing Places and Uh I'm Going to Dip it Right Here in This One First Goes Well with That Garlic Oh My Gosh, and That Chipotle Adobo Sauce In There But Y'all Ever Feel Like You're Being Watched Huh I Mean You Ever Think that Maybe So Something's Going On and You Don't Know What It Is.

Well Let's Go Ahead and Peel a Little Meat Off That Chicken the Mage the Dooker the Beig, and We're Going to Air Mail Sades to Her She is Tied Up Over There cuz And S Got Hers Too Now Make You Want to Just Get Off Back Down in There and Do What.

"WEBVTTKind: captionsLanguage: enwhat are we talking about chicken wings smoked and then deep fried welcome to camp and we be finding us some shade you know they old men used to tell me even a black cow and red ant will find shade somehow and man thank the Lord for our big cottonwood tree chicken wings now when you go to the store you can see them all packed packaged out there in the meat case and a lot of them be the whole Wing from where it attaches or detaches right here and comes all the way to the wing tip now I like this piece of meat a whole lot better which I call the drummy is what I call them but you can get them tips even we can buy the whole chicken wing if you wish we have a video there to where we show you and it'll be linked right up there above baked chicken wings to where we show you how to cut them chicken wings to use the tips and the drummy both but don't I look good I mean I'll be looking what you call swab and debonaire yes I would I'd like to thank the good Folks at ariet for always making me look good and we got a little Facebook comment the other day from a fell I did not even know this y'all know the name arot where it come from me see we go back in time to a really really great racehorse what Secretariat Triple Crown winner smoked them all great racehorse it was Secretariat are good people good thing to beted on you're always going to be a winner that way you are for sure if you want want to check out some of my favorites be sure and hit the link below because you can look just as good as me I sure do love that jeans and boots I really do so what are we talking about chicken wings and I mix me up a marinade y'all seen me do it it was what hey it was I don't know what it was I'm going to have to think about it just a minute so in that marinade we be having us some wory Shire some ketchup mhm you got to have that ketchup in there because it's going to help break down the acid in there to make that chicken t but what else also is a Browning effect in there butter milk uhhuh then we're going to mix a little seasoning with it we're going to Stir It Up put all them Wings in there make sure they're coated well you can leave them in a bowl if you would like cover it put it in ice box at least 3 hours I have mine and what you call one of them evolutionary Ziploc baggies I do I need you to go ahead and clean and preheat your smoker to about 220 to 240° now remember when you get them in that marinade 3 hours at a minimum you can let them go more than that but you need to have three just to get by give them a little Shake there and then just put them on this wire rack I can already see the flavor shining through I can now you might be thinking to yourself why would he want to use a wire rack and have one more dish to wash folks you need to set them on that wire rack let that buttermilk ketchup brine sort of dry on there a little bit and then we'll season them but just let them sit there about 5 or 10 minutes keep them beagle height away yes I don't know where he's at but when you ain't watching them chicken wings will be gone see this guy right here this guy I put it on chicken I put it on shrimp I put it on pork roast I've put it on fish baked beans hey but let's give them a really good coating here because folks this stuff has just a little bit of heat in there let's just go ahead and get them all a good flipping and we'll season them again but if you want to do this and you ain't got some get you a little brown sugar a little bit of salt pepper garlic powder a little mustard powder mix it all together and it'll be good as always the full recipe will be listed right down there below that'll give you whatever you need to make this now remember I told you to preheat and clean that smoker till about 220 and 240 y'all meet me over here at the smoker it is at about 240° place them chicken wings right on here any way you want to hear that sound that's got you call a Sizzle that way you know that thing is good and hot now this might look a little new to y this box that is smoking it might uhhuh me and the good Folks at Hasty baked them teamed up again and this is a prototype that they sent me we have made some changes and things are really looking good here but folks this is a smoker that I think will do whatever you need it to you can smoke something on there for 4 hours you can smoke something on there for 16 hours I want to show you what these doors have got on them to make this thing seal so tight and make that smoke see how this is right across here if Channel C you can see where this is raised up seals on there really well locks down tight it does two vents on the bottom one on the back the Firebox goes in the bottom of that smoker and there's a deflector that goes over that which helps sort of regulate that heat as it comes up and you get this smoke just coming all the way around coming out the back but when you can seal it up with the lid and the box that's on the bottom too you begin to make sort of a more moist smoke now like I said this is a prototype but folks woo I've been so excited for this we've been working on this for quite some time we have we'll keep you updated when this becomes available because it will be for sale here pretty quick and I'll let you know just keep an eye on that website well let's talk about we got that lump charcoal in there but we need something that really going to give us some smoked flavor cuz I promised you these was going to be smoked didn't I now chicken pairs well with what eggs coffee and a side of bacon no I'm talking about wood y'all let stop paying attention y'all try to get to breakfast I like to use a fruitwood with chicken mixed with a little Oak that's what we got in here now today I have cherry but I have used Peach I have used Apple I have used apricot but a good fruitwood is what'll make it thing just get a really sweet smoke to it but probably the thing that I would say was second best to this would be Alderwood a good Mellow Smoke that is going to roll over that chicken you won't know it's there but you'll think M so good sealed up tired and a drum won't even a beagle get in there to take a whiff of that he won't now I got to running about 225 230 you need to stay in that range between 220 and 240 we're going to let these go 15 to 20 minutes then we're actually going to flip them let them go another 10 and then we're going to bring out the deep fryer well off the smoker they are and oo don't they look so pretty now you could eat them just like that I'm not going to tell you you can't but don't do it we're going to deep fry them remember I told you they got to be fried and hey while we're talking about it would y'all be sure and give us a thumbs up like down or hit that little old deal and also share the video with your friends and neighbors and share the food that is most important today we're using peanut oil if you got a peanut allergy I suggest that you use like hey a good fry oil of any kind that will have a pretty good smoke point say I use a creamy fry oil a lot of time that comes from Sam's it's a soybean base a little soy oil to it but whatever you want to use make sure it'll reach that 350 anyway the oil has got to the right direction it has I like that sound that it's making I don't like to overcrowd the boat in here either get you a wire rack you can drain these on on a paper towel but see you change colors really quick go to your desired color that you like pull them out of there cuz remember that smoker done got them 34 cooked so make sure your oil isn't too hot at this point and you'll be good to go we're going to fry these probably about a minute to 2 minutes you get them the desired color you want you pull them out of there well look at y smoked fried on the wire rack pick a good one right here hold that up there look at all that good glistening color that rib rub brings out there but you know most time when them things is smoked you bite it that skin just fall right off there with it but hey while I'm letting this cool in my finger and I can still it's hot to mix this up some sauce we did here got some ranch dressing some Chipotle some a little bit of that honey Dijon mustard and some wishesour and some garlic always got to have some of our barbecue mud to go with it so I'm going to take a bite first before I ever put it in no dipping sauce I want you to look skin is still on there I ain't never eat a better chicken wing in my life and I've been to all kind of chicken wing places and uh I'm going to dip it right here in this one first goes well with that garlic oh my gosh and that chipotle Adobo sauce in there but y'all ever feel like you're being watched huh I mean you ever think that maybe so something's going on and you don't know what it is well let's go ahead and peel a little meat off that chicken the Mage the dooker the beig and we're going to air mail sades to her she is tied up over there cuz and S got hers too now make you want to just get off back down in there and do what do the little old first you got to get them wings out Get Your Wings out get them out y'all ain't getting them out don't be doing this get them out Get Your Wings out stuck them under here do this motion right here and I want you to do this motion and I want you to get down low on the ground then I want you to Peck with your nose on the dirt I can't do it but I want y'all to do it do that little old chicken Shuffle uhhuh Cuzo it is so good and so fine make me want to have another chicken leg it does well hope y'all enjoyed this episode cuz we sure did it was a beautiful day to do it thank you Lord for such great weather be sure and check out the link below for ariot making be looking really fine it will as always I tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over there in Camp we appreciate you one in all we do you do make a difference for the rest of you God bless you each and everyone I ask you to come on in here cuz we're going to do what deep fried smoked chicken wing down the trail here we go it don't get no better than that what you got Lou she looking up in that tree you've probably not seen me too you got them right here they just flop nwhat are we talking about chicken wings smoked and then deep fried welcome to camp and we be finding us some shade you know they old men used to tell me even a black cow and red ant will find shade somehow and man thank the Lord for our big cottonwood tree chicken wings now when you go to the store you can see them all packed packaged out there in the meat case and a lot of them be the whole Wing from where it attaches or detaches right here and comes all the way to the wing tip now I like this piece of meat a whole lot better which I call the drummy is what I call them but you can get them tips even we can buy the whole chicken wing if you wish we have a video there to where we show you and it'll be linked right up there above baked chicken wings to where we show you how to cut them chicken wings to use the tips and the drummy both but don't I look good I mean I'll be looking what you call swab and debonaire yes I would I'd like to thank the good Folks at ariet for always making me look good and we got a little Facebook comment the other day from a fell I did not even know this y'all know the name arot where it come from me see we go back in time to a really really great racehorse what Secretariat Triple Crown winner smoked them all great racehorse it was Secretariat are good people good thing to beted on you're always going to be a winner that way you are for sure if you want want to check out some of my favorites be sure and hit the link below because you can look just as good as me I sure do love that jeans and boots I really do so what are we talking about chicken wings and I mix me up a marinade y'all seen me do it it was what hey it was I don't know what it was I'm going to have to think about it just a minute so in that marinade we be having us some wory Shire some ketchup mhm you got to have that ketchup in there because it's going to help break down the acid in there to make that chicken t but what else also is a Browning effect in there butter milk uhhuh then we're going to mix a little seasoning with it we're going to Stir It Up put all them Wings in there make sure they're coated well you can leave them in a bowl if you would like cover it put it in ice box at least 3 hours I have mine and what you call one of them evolutionary Ziploc baggies I do I need you to go ahead and clean and preheat your smoker to about 220 to 240° now remember when you get them in that marinade 3 hours at a minimum you can let them go more than that but you need to have three just to get by give them a little Shake there and then just put them on this wire rack I can already see the flavor shining through I can now you might be thinking to yourself why would he want to use a wire rack and have one more dish to wash folks you need to set them on that wire rack let that buttermilk ketchup brine sort of dry on there a little bit and then we'll season them but just let them sit there about 5 or 10 minutes keep them beagle height away yes I don't know where he's at but when you ain't watching them chicken wings will be gone see this guy right here this guy I put it on chicken I put it on shrimp I put it on pork roast I've put it on fish baked beans hey but let's give them a really good coating here because folks this stuff has just a little bit of heat in there let's just go ahead and get them all a good flipping and we'll season them again but if you want to do this and you ain't got some get you a little brown sugar a little bit of salt pepper garlic powder a little mustard powder mix it all together and it'll be good as always the full recipe will be listed right down there below that'll give you whatever you need to make this now remember I told you to preheat and clean that smoker till about 220 and 240 y'all meet me over here at the smoker it is at about 240° place them chicken wings right on here any way you want to hear that sound that's got you call a Sizzle that way you know that thing is good and hot now this might look a little new to y this box that is smoking it might uhhuh me and the good Folks at Hasty baked them teamed up again and this is a prototype that they sent me we have made some changes and things are really looking good here but folks this is a smoker that I think will do whatever you need it to you can smoke something on there for 4 hours you can smoke something on there for 16 hours I want to show you what these doors have got on them to make this thing seal so tight and make that smoke see how this is right across here if Channel C you can see where this is raised up seals on there really well locks down tight it does two vents on the bottom one on the back the Firebox goes in the bottom of that smoker and there's a deflector that goes over that which helps sort of regulate that heat as it comes up and you get this smoke just coming all the way around coming out the back but when you can seal it up with the lid and the box that's on the bottom too you begin to make sort of a more moist smoke now like I said this is a prototype but folks woo I've been so excited for this we've been working on this for quite some time we have we'll keep you updated when this becomes available because it will be for sale here pretty quick and I'll let you know just keep an eye on that website well let's talk about we got that lump charcoal in there but we need something that really going to give us some smoked flavor cuz I promised you these was going to be smoked didn't I now chicken pairs well with what eggs coffee and a side of bacon no I'm talking about wood y'all let stop paying attention y'all try to get to breakfast I like to use a fruitwood with chicken mixed with a little Oak that's what we got in here now today I have cherry but I have used Peach I have used Apple I have used apricot but a good fruitwood is what'll make it thing just get a really sweet smoke to it but probably the thing that I would say was second best to this would be Alderwood a good Mellow Smoke that is going to roll over that chicken you won't know it's there but you'll think M so good sealed up tired and a drum won't even a beagle get in there to take a whiff of that he won't now I got to running about 225 230 you need to stay in that range between 220 and 240 we're going to let these go 15 to 20 minutes then we're actually going to flip them let them go another 10 and then we're going to bring out the deep fryer well off the smoker they are and oo don't they look so pretty now you could eat them just like that I'm not going to tell you you can't but don't do it we're going to deep fry them remember I told you they got to be fried and hey while we're talking about it would y'all be sure and give us a thumbs up like down or hit that little old deal and also share the video with your friends and neighbors and share the food that is most important today we're using peanut oil if you got a peanut allergy I suggest that you use like hey a good fry oil of any kind that will have a pretty good smoke point say I use a creamy fry oil a lot of time that comes from Sam's it's a soybean base a little soy oil to it but whatever you want to use make sure it'll reach that 350 anyway the oil has got to the right direction it has I like that sound that it's making I don't like to overcrowd the boat in here either get you a wire rack you can drain these on on a paper towel but see you change colors really quick go to your desired color that you like pull them out of there cuz remember that smoker done got them 34 cooked so make sure your oil isn't too hot at this point and you'll be good to go we're going to fry these probably about a minute to 2 minutes you get them the desired color you want you pull them out of there well look at y smoked fried on the wire rack pick a good one right here hold that up there look at all that good glistening color that rib rub brings out there but you know most time when them things is smoked you bite it that skin just fall right off there with it but hey while I'm letting this cool in my finger and I can still it's hot to mix this up some sauce we did here got some ranch dressing some Chipotle some a little bit of that honey Dijon mustard and some wishesour and some garlic always got to have some of our barbecue mud to go with it so I'm going to take a bite first before I ever put it in no dipping sauce I want you to look skin is still on there I ain't never eat a better chicken wing in my life and I've been to all kind of chicken wing places and uh I'm going to dip it right here in this one first goes well with that garlic oh my gosh and that chipotle Adobo sauce in there but y'all ever feel like you're being watched huh I mean you ever think that maybe so something's going on and you don't know what it is well let's go ahead and peel a little meat off that chicken the Mage the dooker the beig and we're going to air mail sades to her she is tied up over there cuz and S got hers too now make you want to just get off back down in there and do what do the little old first you got to get them wings out Get Your Wings out get them out y'all ain't getting them out don't be doing this get them out Get Your Wings out stuck them under here do this motion right here and I want you to do this motion and I want you to get down low on the ground then I want you to Peck with your nose on the dirt I can't do it but I want y'all to do it do that little old chicken Shuffle uhhuh Cuzo it is so good and so fine make me want to have another chicken leg it does well hope y'all enjoyed this episode cuz we sure did it was a beautiful day to do it thank you Lord for such great weather be sure and check out the link below for ariot making be looking really fine it will as always I tip my hat to all our service men and women and all the veterans who have kept that old flag of flying over there in Camp we appreciate you one in all we do you do make a difference for the rest of you God bless you each and everyone I ask you to come on in here cuz we're going to do what deep fried smoked chicken wing down the trail here we go it don't get no better than that what you got Lou she looking up in that tree you've probably not seen me too you got them right here they just flop n\n"