We're doing a Mexican theme for the game tomorrow. Enchiladas, taco station, taquitos, and flautas. Rotel dip, hummus, ranch, hot link pigs in a blanket, and finally handmade chicken wings. There's 3 of us. ROFL

How did you make the chickens?

Sat on an egg for a good while.

I'm also having a Mexican Super Bowl. For me, that means I'm too lazy to cook. Enter Mazzio's delivery.

Prepped for the pit.

http://i1290.photobucket.com/albums/...ps051aa8bd.jpg

http://i1290.photobucket.com/albums/...ps0e30ce15.jpg

:LOL::LOL::LOL::LOL::LOL::LOL::LOL::LOL::LOL:

How do you prep the banana leaves? Did you fry the side that touches the meat?

Just curious, I've not used banana leaf before but I heard you quick fry it or something

I just steam them to make them more pliable and coat the side that touches the meat with pork fat. I'm not familiar with the fry technique.

Gonna try not to **** up three racks of baby back ribs on my Bradley Smoker like last time. :facepalm:

Not a good sign right now though. Smoker was up and running to 250. Put in my three racks of ribs as quickly as possible to not let heat out. 45 minutes later it's still running 160 degrees even though it's on Max high heat. It's producing nice smoke though. This thing can't heat up worth a shit with food in it. It's 55 degrees outside and humid from the rain so maybe that's the issue today?

**** WORD.

I feel you, it's snowing here and I've already dumped 2 full chimneys of charcoal in my rig to keep it at 250, vents wide open. I may have to finish this in the oven.

Call Bradley. I'd bet your element isn't making enough heat.

I think I might. 2 hours later on max heat and it's rolling at a whopping 200 degrees.

FML

Making wings for the party.

http://i1290.photobucket.com/albums/...psuxyt7wgj.jpg

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