kb
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Posts: 1 
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Post by kb on Sept 5, 2014 19:08:09 GMT -5
Looking to do a fairly big cook this weekend for football. Have done some great St. Louis ribs the last few weekends, so wanted to do a few racks of those; but also thought I might throw some chicken wings on as well. I'm told they're great and cook fairly quickly.
Should I be concerned about cross contamination if I put the wings on the hover grill above the wings? Would be a lot easier to do it that way, but certainly don't want to get anyone sick.
Any tips or pointers for doing wings? I was gonna go fairly basic with little to no rub, and maybe toss in BBQ or wing sauce after smoking.
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Post by bigpernz on Sept 5, 2014 19:30:19 GMT -5
That's a good question kb. I've never done it before but remember that as long as your food over 165 degrees it is safe to eat. So I would think taking the chicken off earlier and the ribs sitting in there for quite a bit longer would do the trick (since your smoker will be in the 225 range). Just my 2 cents and someone else might have more insight than me. I like to smoke chicken at higher temperatures than ribs though because it helps get the skin crisp. When I put chicken on the smoker with 225ish temp, the skin turns out very leathery so I usually shoot for closer to 325.
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Post by ncsmoker on Sept 5, 2014 20:44:24 GMT -5
Hi kb glad you have conquered St Louis ribs. There is no contamination problem. Competition cooks often have three or four types of meats stacked one above the other. The temp of the smoker is above the kill temp of e-coli which is 140 so no problem. When I am doing a big rib cook I use the hover grill and cut the racks into 4-6 rib pieces that way I can fit them around the grill and hover grill easier. I will move the ones on the hover grill down to the main grill about every 2 hrs. Just create a rotation so that every piece gets the same amount of heat. I have cooked up to 4 trimmed racks this way, 5 if they are small. But I tend to buy 5-6 lb. untrimmed racks.
Now the wing problem cooking wings low and slow present a problem that leaves the skin flabby. You need to cook wings over direct heat to get a nice crisp skin which doesn't really work with cooking ribs. Weber.com has a couple of wing recipes. I can also give some other sites for wings. I would stick with a tried and true recipe for this week end and try wings another time.
Tom
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