The lengendary drums of heaven--andouille-stuffed smoked chicken wings.
I have thought about this day for a long time. The first and only time I made drums of heaven was in culinary school. My partner and a bad-ass chef taught me to butcher chicken wings so the bone was completely clean, but the skin and flesh still attached, creating a casing. We filled the chicken wings with homemade andouille sausage, and then smoked those suckers until they were golden brown. I remember they tasted amazing.
My first two rack of ribs--utter meaty goodness.
I love a nice rack of smoked pork ribs. The way the fat caramelizes into crispy chunks of deliciousness, the way the dry flavors the meat so much, you don’t even need bbq sauce, the way the meat just falls off the bone…and the general laziness that can ensure whilst smoking said ribs with an electric smoker. Thankfully, Santa Claus knew how I lazy I was and that the electric smoker was more affordable (only $70) and more adapted for my environment.
Santa must know how much I like pork.
Welcome to Leena Eats, a big old helping of food, travel and gastronomy with a side of baby stories, a dash of bacon and a friendly butt pat. But only if you’re lucky. more
About | Site Map | Privacy Policy | Contact | 2010 LeenaEats.com
This work is licensed under a Creative
Commons Attribution-Noncommercial-No Derivative Works 3.0
License.
