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Georgia Red Wings and West Tampa Eggrolls (pics)
Big Ragu
Posts: 148
Been wanting to do the @RRP red wings and started them Friday. They were good but I will add more heat next time. Mrs Ragu made some Cuban sandwich eggrolls. Ham, roast pork, salami, swiss and pickle. If you have ever been to tampa or Miami and had a pressed Cuban sandwich these eggrolls have the same flavor and crunch. Amazing cook by the Mrs and great plating skills as usual. Now if I could only figure out how to put the pics on the site like many of you do.....
Comments
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Sorry they didn't live up to your heat expectations. I thought I had been fairly clear that they are not "hot wings" and I even included the option of adding DP Swamp Venom if you wanted more kick.Re-gasketing America one yard at a time.
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They did hold flavor really well which is always my trouble with wings. I also did the 4 hr quick brine. I think that helps.
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Just for clarification if you don't mind. You did mean the 4 hour brine with salt and THEN the 50 hours in the marinade didn't you? I once ate some at an Eggfest that a guy said he had followed my recipe, but they didn't taste like mine. When I asked him the time he said "oh I put them in that marinade last night" which couldn't have been even 12 hours before he egged them. I don't mean to offend you - just wondering.Big Ragu said:They did hold flavor really well which is always my trouble with wings. I also did the 4 hr quick brine. I think that helps.
Re-gasketing America one yard at a time. -
RRP said:
Just for clarification if you don't mind. You did mean the 4 hour brine with salt and THEN the 50 hours in the marinade didn't you? I once ate some at an Eggfest that a guy said he had followed my recipe, but they didn't taste like mine. When I asked him the time he said "oh I put them in that marinade last night" which couldn't have been even 12 hours before he egged them. I don't mean to offend you - just wondering.</blockquotBig Ragu said:They did hold flavor really well which is always my trouble with wings. I also did the 4 hr quick brine. I think that helps.
Yes did the 4 then the 50 in the red bath. -
Big Ragu said:RRP said:
Just for clarification if you don't mind. You did mean the 4 hour brine with salt and THEN the 50 hours in the marinade didn't you? I once ate some at an Eggfest that a guy said he had followed my recipe, but they didn't taste like mine. When I asked him the time he said "oh I put them in that marinade last night" which couldn't have been even 12 hours before he egged them. I don't mean to offend you - just wondering.Big Ragu said:They did hold flavor really well which is always my trouble with wings. I also did the 4 hr quick brine. I think that helps.
good! Then all you need to do if you ever care to try them again is to kick up the heat to your liking.Re-gasketing America one yard at a time.
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