Wangs and Collards

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
I have been craving collard greens for a while, so I picked up a bunch over the weekend.

Seasoned them with some back bone trimmings from ribs that I smoked a while back along with, salt, pepper, onion, garlic and red pepper flakes with just enough water to cover.
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Filled up the Smokey Joe with lump and let it roar.
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After an hour.
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I also enjoyed my first Fat Tire!
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After two hours the collards and meat are almost there!
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With about an hour to go into the cook, it was time to get the turkey wings on. Cooked them unseasoned, indirect with apple wood.
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After the turkey wings were on for 30 minutes or so, I added the chicken wings. Again, unseasoned.
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While the collards were simmering and the wings were smoking, I was buzzing......with another very tasty Ranger Pale Ale, made by New Belgium, same makers of Fat Tire.
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Gave the wings a flip.
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Gave the wings a nice coating of sauce I made.
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Dinner is served. Bad pic, sorry.
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Dang Wolfboy...that looks like some good old soul food you got going there. Now we usually ate Coon with our Collards but do realize you city slickers have some restraints:)
 
Looks delicious. Turkey wings are wonderful and you cant go wrong with greens. I only have one question... where be the cornbread? :)
 
Lovely pictures from the future! 20/04/2012? Does your VCR still blink 12:00? Just makin' a little fun, great looking food!
 
dledmo said:
Lovely pictures from the future! 20/04/2012? Does your VCR still blink 12:00? Just makin' a little fun, great looking food!


Yeah, my daughter got a hold of my camera and pressed all of the buttons!! LOL
 
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