70. S. LaGrange Road
Memphis Style Chicken Wings
Brine your chicken wings overnight in buttermilk, making sure they are fully submerged, in a sealed container in the refrigerator. Drain the wings the next day. After completely draining, rub wings with our special Q-Blend (1 cup brown sugar, 2 Tbs pepper, 1 tsp salt, 1 tsp cumin, 1 Tbs paprika) to fully coat. . Smoke for 4 hours at 225 degrees until internal reaches 135 (will be finished in fryer). After internal temperature is reached, drop in fryer until golden brown. Toss wings with rub directly out of fryer until lightly coated
Dry rub pork baby back ribs using our special Q-Blend (1 c brown sugar, 2 Tbs pepper, 1 tsp salt, 1 tsp cumin, 1 Tbs paprika) to fully coat. Place ribs in smoker at 225 for 5.5 hours until they reach internal temperature of 180 degrees. After internal temp is reached, remove ribs from smoker. Add sauce to taste and lightly grill, if you like: we recommend our signature Memphis Sweet Sauce.
Brisket Burnt Ends
Start with a fully smoked beef brisket. Cut off the charred end piece and cut into 1 inch cubes. Coat cubes in dry rub using our special Q-Blend (1 cup brown sugar, 2 Tbs pepper, 1 tsp salt, 1 tsp cumin, 1 Tbs paprika) to fully coat. Add a splash of Carolina Vinegar sauce until pieces are moist. Place burnt ends in smoker at 225 for approximately 2 hours. Note that the brisket is already fully cooked, so the goal is to smoke only until the bark begins to caramelize. After cubes have caramelized, remove from smoker and enjoy. Serve with a side of spicy aioli (Equal parts mayonnaise and Texas Spicy Sauce).