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I don't understand ...

SmokeySmokey Posts: 2,468
edited 6:32AM in EggHead Forum
What I don't understand is BBQ joints. [p]This weekend was great and the egg did (as usual) an wonderful job. In addition to a London Broil (main course), I made wings for an appitizer. People "RAVED", saying they were the BEST wings they had ever had. There were six of us (including my wife and myself). We went through 5 lbs of wings before diner was ready. They barely touched the Bree or the vergtables that were also served.
So, if wings are so cheap and so easy to make, why don't ant BBQ places offer them?[p]Smokey


  • DavidRDavidR Posts: 178
    Smokey,[p]Because they all know that if wings are what people want, BBQ joints are NOT the place to get them.[p]They'll head for Hooters and check out the 'scenery'. ;)

  • Nature BoyNature Boy Posts: 8,508
    I think people want substantial meat. I can almost always get leg quarters for under 50 cents a pound. Wings are always over a buck a pound...for mostly bone. [p]I love wings, and we do them often, but maybe the bottom line is the cost per pound of actual meat is pretty high with wings.[p]My take on it anywho!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • MarvMarv Posts: 177
    Wings are a big hit on the menu at just about any Hooter's Bar/Grill......Just wish we had one in the NW.[p]Marv

  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]"I think people want substantial meat."
    -NB[p]One day, when you and QFan are getting rich off DizzyPig or some other cooking endeavor, I'm going to write an article on you guys with this quote. 6 words to eloquently yet succinctly describe the reason why the likes of myself and ST got into this hobby.[p]Thanks,

  • Nature BoyNature Boy Posts: 8,508
    You crack me up. You are a true wordmaster.I hope you DO write that article if we ever get this thing off the ground without getting dizzy. Hard to imagine much money being there....but it seems like it could be a lot of fun![p]BTW, did ST ever come up with a valid excuse...or a doctors note....for wussing out on the eggfest??[p]Beers!

    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • ByrdoByrdo Posts: 36
    Smokey,[p]Can you share your London Broil recipe? I am interested in giving one a try, however, I have not seen a recipe nor have I ever have the pleasure of seeing one served. What do they compare to?

  • BobbyGBobbyG Posts: 67
    Sound like everything went perfect. I have two questions for you. 1. I've been wanting to try a london broil, how did you do yours and 2. How did you prepare the wings?[p]I generally Trim the fat on my wings, wash, dry and then season with BGE seasoning. I generally cook them at a medium temp (350*) for about 25 minutes with one flip at the half way point.[p]Happy smoking,

  • SmokeySmokey Posts: 2,468
    Byrdo,[p]It's VERY Easy. I marinade it for a few hours then sear it in each side, then dwell until internat temp reached 140. Slice thin against the grain. Its great![p]Smokey
  • SmokeySmokey Posts: 2,468
    BobbyG,[p]London Broil is easy. I marinade it for a few hours then sear it in each side, then dwell until internat temp reached 140. Slice thin against the grain. Its great!
    The wings are a version of WaWa wings ( Just before they are done, I basted with two different BBQ sauses (a traditional tomato based sauce and vinigar based sauce). My wife likes it when the BBQ sauce begins to char.[p]Smokey[p]

  • BobbyGBobbyG Posts: 67
    Thanks for the advice![p]See ya,

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