It's a Super Bowl Woosday!

Unknown

TRex,
hey thanks!
<font size="1">psssst... i'm shooting in auto/auto</font>

Unknown

phreakingeek,
nice lookin za, mon![p]what brand of pizza stone was that?

Unknown

TRex,
fantabulous stuff dude.[p]when i was scrolling down thru the pix... i was thinking "how the heck did he take that potato washing shot?"
i got to the last photo, then it all became clear
<img src=http://my.erinet.com/~pnsonr/appause.gif&gt;

NCEgger

TRex,[p]The pics look great. Can you tell me more about the wings, they look awesome. They look crispy. Is the recipe similiar to Dizzy Pig?

Unknown

<p />did i mention this stuff is the bomb?

thirdeye

TRex,[p]Whoa ... I see a whole new homework assignment in my future.[p]~thirdeye~

Memphis

Rick's Tropical Delight,
How 'bout sharing the recipe ????

Unknown

Memphis,
1 box tastefully simple nana's apple cake mix
2 cups grannie smith apples, chopped
1 cup walnuts
2 eggs
mix
greased pan
indirect 350 for 1:10

egginator

<p />Car Wash Mike,[p]

ronbeaux

Car Wash Mike,
Sorry I'm late! Stuck in a hotel at a conference;
ABT's, stuffed shrooms, shrimp with bacon, scallops with bacon, and wings brined '

[p]

TRex

ncegger,[p]Well, my dad's been cooking these wings for as long as I can remember, back when all we had was an old rusty gas grill. Adapting his old methods to the Egg and enhancing with some Dizzy Pig has only made them better.[p]Here's how he does them nowadays:[p]First, he parboils the wings in apple cider vinegar, salt, and pepper. Now some BBQ traditionalists will scoff at this step, but what makes my dad's wings so good is the kick of the vinegar flavor that the parboiling allows to be carried all the way through the meat. I'm not sure how long he boils them - maybe 10 minutes or so, not too long.[p]After taking the wings out he sprinkles heavily with lemon pepper (or, more recently, Dizzy Pig's Shakin' the Tree). Then just simply cook indirect at about 250-275 dome until they get crispy (3-4 hours or so, depending, but you'll know when they're ready). Sometimes he kicks the temp up a bit at the end to crisp them up sooner if he wants to shorten the cook (the meat will actually probably already be "done" after an hour or so).[p]Also, he sprays them with apple cider vinegar every half hour or so.[p]This last batch we did he tried out this new homemade mopping sauce, which was very good on them except that the high sugar content caused a little too much blackening during the crisping phase. In the future we decided to just serve the mopping sauce on the side for dipping or toss the finished wings in the sauce at the end.[p]The key to these wings (besides the parboiling in vinegar) is to go low and slow and indirect until you get the crispiness you desire - it'll happen, I promise, it just takes patience. The meat won't dry out either, thanks to the magic of the Egg.[p]Good luck and cheers![p]TRex

WooDoggies

TRex,[p]Wow! Great shots with your new camera.... love that portrait of your dad![p]john

thirdeye

<p />TRex,[p]Thanks man, I learned two things this morning: I can follow instruction, and the 'ol Delta has a slight hard water build-up problem...[p]~thirdeye~

TRex

Thanks, John. I'm having a lot of fun with the D50.[p]Cheers man,[p]Jason

TRex

thirdeye,[p]Very nicely done. Fun, isn't it??[p]Frozen water to ya,[p]TRex

TRex

Thanks Rick. It's amazing what a fast shutter speed a compensation flash will do for ya.[p]Cheers![p]TRex

NCEgger

TRex,[p]Thank you for the recipe. It sounds good. I have never cooked my wings low and slow. I will have to try it.