Wow, I can't wait to try it!

Great looking wings Jason! The color of the final product looks amazing!! WoW!!

@Gquebbqco

6 жыл бұрын

I love the color he got! Thanks for watching - when is the first video coming out?

Man those look great. Awesome color. I can't wait to give these a try.

@Gquebbqco

6 жыл бұрын

Awesome! Thanks for watching!

Amazing looking wings. Thank you Trace - and thank Jason for bringing this cook to us :)

@Gquebbqco

6 жыл бұрын

Thanks for watching Lasse!

@tracescarborough15

6 жыл бұрын

Thanks so much! It was a blast!

Awesome once again. Love the videos brother I’m ready for a trip to Denver

@Gquebbqco

6 жыл бұрын

Please do and say Hi! Thanks for watching!

I was traveling in Nashville. I was lucky to find them on Yelp. The best wing that I've ever had in my life. I'm so happy that he showed us how to make them. I love it!

@Gquebbqco

6 жыл бұрын

trace does such a good job! Thanks for sharing and watching!

@tracescarborough15

6 жыл бұрын

Thanks so much Kim!👊

Beautiful job

*Wings up...I love it.*

@Gquebbqco

6 жыл бұрын

haha! Wings up ray Mack!

Great looking wings!! I need to order up some of the brine and rub. Thanks for Sharing.

@Gquebbqco

6 жыл бұрын

Your going to love it - Thanks for watching!

Thanks for posting this video. I came across Thunderbird early bird brine and chicken scratch at my local Ace hardware. I was looking for a brine for my turkey this thanksgiving. I can’t wait to use it now!

@Gquebbqco

3 жыл бұрын

That’s going to be one special t-day Bird! Thanks for watching!

Great color on those wings. Will have to try that rub out.

@Gquebbqco

6 жыл бұрын

Incredible color! I have never seen anything like it on a wing!

The Best Wings I've ever seen!

@Gquebbqco

6 жыл бұрын

Thank you for the kind words!

Wow. Those looked great. The color was amazing.

@Gquebbqco

6 жыл бұрын

What color is that - What name would you call that justin? Thanks for watching!

@BabyBackManiac

6 жыл бұрын

I asked my wife. I think it's a dark mahogany and she thinks it's dark cherry/walnut color. Hard to define.

@tracescarborough15

6 жыл бұрын

Great description of the color! Thanks for watching!

Awesome video! Great guest! Too bad I couldn't taste a few! Tfs!

@Gquebbqco

6 жыл бұрын

Thanks AB - they were fantastic!

Color on those wings were off the charts!! May have to try this method - I’m used to doing more of a hot n fast method which works really well, but always cool to learn a new approach. Kudos to Trace for the lesson!

@Gquebbqco

6 жыл бұрын

I do em the same way - I was skeptical at first but one bite made me a believer!

@tracescarborough15

6 жыл бұрын

Thanks man!

@motofunk1

2 жыл бұрын

What gave them that color. I have been smoking wings at 225 and have never seen anything near that coloring.

@SainiBadwalUSA

Жыл бұрын

slow cooking will make the skin rubbery.

Yes!!! "We leave the tips on just because we like the look". Had me sold on these right then and there. That is my exact thought. The final cook looked great, I am a firm believer in a longer wing cook.

@Gquebbqco

6 жыл бұрын

This is the longest I have ever seen a wing cook - I was skeptical at first but he nailed these they were really good!

@tracescarborough15

6 жыл бұрын

Thanks a lot man!

That color is insane!!!

@Gquebbqco

6 жыл бұрын

Amazing color! Thanks for watching!

@tracescarborough15

6 жыл бұрын

Thanks Ken!

cant wait till thanksgiving to try this..!!!!!

@Gquebbqco

5 жыл бұрын

Hope you like it!

What a great video!!!!!!!!!!!!!!!! Love it!!!!!!!!

@Gquebbqco

6 жыл бұрын

Thank you!

@tracescarborough15

6 жыл бұрын

Thanks Cuz!

Wow! Amazing! I learned a lot thank you!

@Gquebbqco

6 жыл бұрын

Awesome! Thanks for watching!

@tracescarborough15

6 жыл бұрын

Give it a try!

GREAT RECIPE

@Gquebbqco

6 жыл бұрын

Thank you!

Never had that smoke flavor with pecans. Looks terrific as usual Jason!! 👨‍🍳👍😊

@Gquebbqco

6 жыл бұрын

its mild not as overpowering as hickory or mesquite but definetly more strong than a fruit wood like apple or peach. Thanks for watching!

@paulatudor691

2 жыл бұрын

I was in Jackson Hole Wyoming at the bbq restaurant there and they only had Apple wood for smoking. Was as good as most Texas bbq. Brisket

GQue in the house....😁 Man this is an awesome video These Wings looked fantastic Guys🖒 Cheers buds

@Gquebbqco

6 жыл бұрын

Cheers! Thanks for watching bud!

Amazing color on those wings! Excellent!

@Gquebbqco

6 жыл бұрын

Crazy good color! Thanks for watching Tango!

So yummy 😋

@Gquebbqco

6 жыл бұрын

Thank you!

This looked like a blast

@Gquebbqco

6 жыл бұрын

its always fun cooking with other bbqr's Thanks for watching!

Those wings looked awesome!

@Gquebbqco

6 жыл бұрын

you would have loved them pops!

I'm in south Mississippi and am fortunate enough to find loads of pecan wood on the side of the road for free after storms. I split it with a Fiskars splitting ax. Love the sweet smell of pecan smoke rolling out of my smoker.

@Gquebbqco

6 жыл бұрын

Lucky you! Thanks for watching!

These look great bro

@Gquebbqco

6 жыл бұрын

Thanks for watching!

Look real good

@Gquebbqco

6 жыл бұрын

Thank you!

I was curious about the pecan wood, im going to have to try this. Great video, wings looks amazing.

@Gquebbqco

6 жыл бұрын

They tasted great! Pecan is lighter than say oak,hickory or mesquite but stronger than the fruit woods

@tracescarborough15

6 жыл бұрын

THANKS!

those wings look huge!

@Gquebbqco

4 жыл бұрын

They were fantastic!

Trace!! 🐐

@Gquebbqco

4 жыл бұрын

Da man!

Those look awesome . Love the color , I hear butter also helps to get crispy skin. Correct me if I'm wrong.

Mmm....mmm. I'm in wing heaven 😋🤤😇

i love making smoked wings in my Bradley smoker. The beauty of the Bradley is that you can run the smoke without the heat. I'd read a few years ago that food doesn't take on smoke flavor once its above a certain temperature. I found that the first time running the smoke before running the heat, with my normal amount of smoke, left the food severely oversmoked. So now i only run about an hour or so of smoke (cold), then bring the temperature up to cook. So Smoking cold has saved me a ton on those Bradley Bisquettes. I typically use memphis dust that i've modified a bit. (I add cinnamon, cardamom, and some sichuan peppercorn). For wood, Sometimes Mesquite, sometimes Cherry, Depending on my mood. The only downfall of the Bradley, for wings, is that it just can't crisp them like other smokers do.

Those wings must have came from Tyson. They come with copious amounts of feathers! Love the brine recipe!

thats not ironic...that he has the same smoker. But, this is the best method for wings I've ever tried. I'm never doing wings any other way from now on😂

Those wings look delicious! I was surprised that you got crispy skin with a low 225-250 temps. Maybe I ought to try cooling it down a touch and give it a go. Thanks for sharing!

@Gquebbqco

6 жыл бұрын

If crispy skin is the goal I would stick with high Heat - you can get crispy skin on low heat but its not as easy. thanks for watching!

@tracescarborough15

6 жыл бұрын

Try it out! Great smoky taste & crisp skin!

Im trying this i dont really like the color but i think the taste is go be out this world

@Gquebbqco

5 жыл бұрын

Let us know what you think!

Just did a whole chicken with Nashville hot chicken rub outta Florida good stuff

Bought the brine and rub and gave it a try this weekend... they did not disappoint. Did about 25 whole jumbo wings at 250 on a BGE for 4 hours and they were demolished in 15 minutes. They didn't have that dark tint that I wanted but I believe that was my fault. Noticed the pecan wood wasn't on the lit coals about half way through the cook (I may or may not have had several cold drinks).. Can't wait to do these again. Awesome wings.

@Gquebbqco

5 жыл бұрын

Great to hear! Thanks for sharing!

@DanH616

5 жыл бұрын

Awesome....what temp were the wings after 4 hours? On my setups I would be 200+

@nickb3308

5 жыл бұрын

@@DanH616 yes they were over 200 but it really doesn't matter at all. They were very juicy and tender.

@DanH616

5 жыл бұрын

Nick B thank you! that brine must give enough moisture to push into those temps. really appreciate it. just ordered up the brine and rub

Thanks

I've been doing most of my chicken similar 225-250 and smoke thighs for about 4.5 hours. I like the texture a lot, skin is crisp, good stuff...

@Gquebbqco

6 жыл бұрын

yep - thanks for watching!

@TraditionalToolworks

6 жыл бұрын

Thanks for posting them! :) I have been watching your for a a while, and admire your eagerness to create new recipes. Not too much creative in what we can do with cooking with fire. I always say I pretty much only cook with fire, as my wife does most in the kitchen, I only use the 'ques. I tried something new for Thanksgiving. Skirt steak pinwheels with miso/mirin/garlic sauce and sliced shiso (Japanese leaf veggie, similar to cilantro). Do you ever use skirt steak? My wife's favorite, although she prefers fish over beef, skirt steak is her favorite steak. Me too, I turned her on to it 30+ years ago. Since it's a diaphragm, it's one of the most tender cuts when cooked right.

@TraditionalToolworks

6 жыл бұрын

Jason here's another one I've been thinking of, some people that I have told look at me strange, but I call it a Gizzaki. It's like a Rumaki, but instead of a chicken liver, it uses a gizzard. Chicken hearts would work also, just take some giblets and render them in the smoker with sauce, and smoke until tender...then wrap it with bacon with a water chestnut like Rumaki and cook either in smoker or over direct using lump. The Japanese trim the chicken gizzards (sunagimo) to remove the tough center portion of the gizzard before they skewer them with bamboo sticks (yaki-tori, sunagimo is one of the dishes), I would do that before smoking it in sauce. Gizzaki and Heartataki...you heard it here first! LOL

@Gquebbqco

6 жыл бұрын

Yes I love skirt steak! I love beef! How didi your pinwheels turnout? I would have preferred a nice prime rib for thanks giving but my family wants turkey. Christmas we will definitely doing Prime rib!

@Gquebbqco

6 жыл бұрын

Never had em haha! But Id like to try it!

Chicken 🐔 soup 🍲 😋

Just purchased the brine and the chicken scratch rub. Very excited to give this a try the color is out of this world! I have a Traeger pro series 34 and a Kamado Joe Classic. How big of a difference will the end results be on each?

@Gquebbqco

5 жыл бұрын

I don’t know for sure but I would guess you would get a darker color on the kamado.

I love Chicken Scratch rub, it should be MUCH more popular!

@Gquebbqco

6 жыл бұрын

That’s something we all can agree on!

@tracescarborough15

6 жыл бұрын

Appreciate that a lot!👊

Copy cat recipe and brought some into work to share with coworkers. I'm the hero now. Haha.

@Gquebbqco

6 жыл бұрын

Good to hear! thanks for sharing!

@tracescarborough15

6 жыл бұрын

SWEET!

Best wings in the entire South!

@Gquebbqco

6 жыл бұрын

Woohoo! Thanks for watching - Trace Rocks!

@tracescarborough15

6 жыл бұрын

Thanks brotha!👊

Looks amazing. Was the skin crispy though? I’ve always been told that high heat is the way to go for crisp?

@Gquebbqco

6 жыл бұрын

agree high temp best for crispy skin - I have another video where we flash dry for crispy skin but traces method is fantastic!

@GQue What temp and time would you use for Medium size wings in an electric smoker? Thanks! Great video!

@Gquebbqco

4 жыл бұрын

I never cook for a time as there is too Much variation in different pits anywhere from 165-185 will get you a good wing!

@AstroHunter5280

4 жыл бұрын

@@Gquebbqco Ok! Do you have a thermometer you recommend? Also, love your place. We are about due for a visit!

@Gquebbqco

4 жыл бұрын

Thermoworks thermopen is the best but it’s bit pricey. Really appreciate you coming in please say hi if you see me in there!

@AstroHunter5280

4 жыл бұрын

@@Gquebbqco Thanks!

If you’re not using a rotisserie style cooker, do you need to flip the wings?

Those wings were Killer! Thank you Trace for hanging out and showing us how its done. I made a BEER cheese from scratch and put it on a Wagyu Burger in my recent video! Check it out! kzread.info/dash/bejne/mJWes9GRlcqznLw.html

anyone know where I can get apricot wood? I live in socal and I'm new to smoking and grilling

@Bville-E

5 жыл бұрын

fruitawoodchunks.com

How far past 175 degrees are your wings internal temp after 4 hours at 225? on my offset, vertical, or pellet smokers I feel internal temp would be about 220 after 4 hours and overdone

@Gquebbqco

5 жыл бұрын

Lots of variables

@DanH616

5 жыл бұрын

GQue BBQ just got the brine and rub today! thank you! I’m betting the brine allows temps into 200+ and they stay moist. trying them out saturday

Did he not wash the salt brine off before the spice rub? I find them quite salty if I don't on the ones I do.

@Gquebbqco

6 жыл бұрын

He did not - Not overly salty In my opinion. Saltiness will vary from brine to brine - Thanks for watching!

@tracescarborough15

6 жыл бұрын

I like to pull them out of the brine and shake the Chicken Scratch on right then so it sticks good. The brine does not need to be rinsed off in the case of Early Bird.👍

How long do you keep them in the brine?

@tracescarborough15

4 жыл бұрын

Michael I’ve found 16-18hrs is great for wings!

I have just purchased the brine and Chicken Scratch Combo. I will be cooking the wings on a charcoal smoker. Do I have to turn the wings every hour or 2. What is the difference between making wings on the fancy smoker you used and a charcoal smoker? PS the chicken looks GOOOOOD that is why I bought ingredients. Any help/tips is appreciated.

@Gquebbqco

5 жыл бұрын

No difference - keep temperature the same - feel free to hit trace up on IG at thunderbirdwings and he can answer any questions you have!

@teresareddy7291

5 жыл бұрын

Thank u. I will

😋😋😋😋

@Gquebbqco

6 жыл бұрын

Thanks for watching Ellen!

wow

@Gquebbqco

6 жыл бұрын

Thanks for watching!

Great cook. Want to but the brine and rub but looks like their website isn't working...

Did u rinse the bird off after brineing

Does it work with a grill?

@Gquebbqco

5 жыл бұрын

Yeah I have other chicken wing vids on grills - this method is best for smokers

Imagine doing this to turkey wings!!

@Gquebbqco

6 жыл бұрын

epic! Thanks for watching!

So this is just Thunderbird advertising. But they did look delicious!

@Gquebbqco

6 жыл бұрын

Not only did they look good but the tasted delicious also. Thank you for watching!

Tryed to make these on my pellet grill. They were good but very dry??

@Gquebbqco

5 жыл бұрын

Bummer - did you bribed them - my guess is your temp at the grate was different than the temp on your dial

These the type of wings you eat three hours after making them.. first three hours I'm taking pictures with these and sending them out to all my friends who can't use a microwave

You don't rinse off the brine after soaking? Isn't it too salty tasting otherwise?

@Gquebbqco

3 жыл бұрын

I can’t remember if Trace did or not - he stood by from time to time so hopefully he’ll see this and answer for you. If not you can find him on IG at thunderbirdwings

does the brine make a big difference in taste? I've never used a brine for anything but i may be missing out.

@Gquebbqco

5 жыл бұрын

Mostly moisture retention you can get some flavor with it.

Do you put honey on these a couple minutes before they are done?

@Gquebbqco

5 жыл бұрын

No we didn’t

@drewrichards2756

5 жыл бұрын

Adam, we didn't that day, but his recipe does call for finishing with Honey or Maple Syrup if you like. The Maple Syrup is my favorite with the firey hot chicken scratch.

Turn OFF background music

where can I find thunderbird products at

@Gquebbqco

6 жыл бұрын

Check out his website he sells it on there!

@tracescarborough15

6 жыл бұрын

Hey Leroy thanks for checking! Thunderbirdwings.com and also a number of stores. Let me know what grill store you like to shop at!

Does the pellet grills makes the Same color

@Gquebbqco

5 жыл бұрын

If you found a 100% pecan wood pellet you could achieve it I would think. Often pellets have a filler wood like oak that make up as high as 80% of the pellet

@moblack5883

4 жыл бұрын

yes if you let them smoke for 4 hours. I get great color on my pellet smoker but I don't go that long.

@mistabenton9666

4 жыл бұрын

@@moblack5883 what temperature you cook your wings for to get a great color

@moblack5883

4 жыл бұрын

Mista Benton I usually smoke em at 225 for a hour or so. Then once crank it up to 400 to finish them off. Have to crisp the skin up.

@mistabenton9666

4 жыл бұрын

@@moblack5883 thanks

😶😳😲🤤

where do you get JUMBO wings?

@Gquebbqco

6 жыл бұрын

Trace brought em - I see em out and about. Do you have a local meat shop/butcher you could ask?

@BillB33525

6 жыл бұрын

Grocery store says they only get the small ones. Will check around at specialty shops.

@Gquebbqco

6 жыл бұрын

Good luck!

@tracescarborough15

6 жыл бұрын

The Pilgrim brand at Sam’s Club is good. Sometimes it takes a little work to find good wings. Avoid anything that says “party wings” since they are already cut in half and are usually small. Best of luck!

Added wet rub too that was unmentioned lol. Look how shiny they are……

all I can say is dam those wings look good

@Gquebbqco

6 жыл бұрын

They taste good too! Thank you for watching!

@tracescarborough15

6 жыл бұрын

THANKS👊

It best way to dissolve anything but eggs lol really like for real lol I was hoping that method would dissolve eggs. I'm that smart of a person but how do you dissolve egg in the first place?

@Gquebbqco

6 жыл бұрын

dunno but if you find out let me know please! thanks for watching!

Not sure what the heck “Thunderbird Method” was other than seasoning. They looked great though.

@Gquebbqco

5 жыл бұрын

4 hour cook? That’s pretty uncommon for wings. They tasted great - thanks for watching!

look like you put the glaze on them

Pea can

One hour per pound at MOST when brining. 24 hours on 2 oz wings?? You should try this recipe again, but brine for like an hour. I bet they turn out way better.

@Gquebbqco

4 жыл бұрын

Thanks for the tip!

@briancooney9952

4 жыл бұрын

Brine time is wholly dependent on brine strength. For me, a weaker brine for a longer time has yielded better (more consistent) results on food.

@markaguirre4753

4 жыл бұрын

@@briancooney9952 Very interesting! What percentage of saline/water do you shoot for? I'd love to try it out!

@briancooney9952

4 жыл бұрын

@@markaguirre4753 i honestly couldnt tell ya right now. I'd have to dig back through my recipe book. A few years back, the first couple of times i tried smoking fish, i used calculations for a certain percentage, from a commercial food safety website. I calculated that id need about an hour soak time. Ended up with something far too salty to eat. Subsequently i found a smoked salmon recipe that had a considerably lesser amount of salt, but it recommended at least 12-24 hours. Had amazing results with it over the years. But havent done it in a couple years.

@tracescarborough15

4 жыл бұрын

Brian Exactly!👊

Kind of look burnt but still love it

@Gquebbqco

6 жыл бұрын

It was fantastic - Smokey not burnt

I don't know to me they look a little over smoke.

@Gquebbqco

6 жыл бұрын

Its a long smoke so it gets the darker color but pecan is a light smoke so they dont taste oversmoked. Thank you for watching!

The wings look incredible and probably taste the same way. BUT he did it on a true professional rotary smoker which you wil never have access to and he put a lot of wood in the smoker to get them to look that way. And you are probably not going to spend all that money to get the wood to smoke just wings (caveat: unless you do a lot of them for a party, and I mean a lot). So realistically, even if you smoke for a long time you are not going to get that incredible deep dark coat on yours. So why fool around with wings and just go to a real good BBQ place and buy them. They don't cost much especially if its for you and a few friends. Just doesn't make sense. Save your smoker for something bigger like a whole chicken or chickens or a whole Turkey or Turkey Breast (I am only talking about Fowl as a point of comparison).

225 temp gets you tough as leather skin.

Why the background music. Ruins the vid

Never trust a skinny cook.... Unless HE'S hott!

Clean the damn feathers

No way those are spinning around and round in rotisserie fashion. Grill might do it, but this recipe doesn't.

How awkward lmao

@tracescarborough15

6 жыл бұрын

I know right!😅

Over Smoked it don't take all that wood for them little bit of chicken wings...

@Gquebbqco

5 жыл бұрын

If you say so! Thanks for watching!

They look burned all to hell. . .There is no way I would eat those, sorry dude

@Gquebbqco

5 жыл бұрын

It’s smoked - it’s cooked at such a low temp - I assure you they are not burnt- no need to say sorry no hurt feelings

@jetcitysinatra7300

5 жыл бұрын

*GQue BBQ* some people actually like them that way. Never saw these until you showed them worth a try. Keep up the cookin. . .

@jamiqussmith6261

5 жыл бұрын

Paupers Budget they are smoked once u bite its delicious. Very tender & beautiful inside, i love 2 smoke my meat

Another self-promo and make money scheme on you tube. Voted it down.

@Gquebbqco

4 жыл бұрын

Heaven forbid someone actually tries to promote something on you tube of all places...a site that was designed to well....promote yourself. Thanks for watching Eric and for the thumbs down!

@Sugarmountaincondo

4 жыл бұрын

@@Gquebbqco Your Welcome, I always call it how i see it and thanks for understanding, your in the top 1% of the smart people here who understand the rating & rankings of video's. No offence intended towards you personally and i hope my comments will help you to to be a better video poster. Many people do not understand that conception and just want to retaliate against a reviewer. I should say that when i give a negative feedback, it is not given to hurt the person or the product they are selling, it is in order for them to become a better seller and improve their product. But in today's World i must live with the younger snowflake cowards and candy ass adult children who get offended if i say "Boo" with them, then they want to sue me in a Court of law for scarring the shit out of them . Ask yourself, Would you rather i voter you down and never know the reason why without my comment;s? or would you want to know the truth? It's pretty fucking basic.

@Gquebbqco

4 жыл бұрын

I love being in the 1% as long as it’s a good 1%