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Wings - not so good results

Hillbilly-HightechHillbilly-Hightech Posts: 966
edited November -1 in EggHead Forum
So it seems like most every time I try something new on the Egg, I screw it up, and then wait for you guys to tell me what I did wrong... and this is no exception.

So here's the background - I did my research, and after reading the different techniques folks use for wings, I decided I'd try Fidel's preferred method, which was direct, raised grid, 350 degrees for about an hour.

However, the results were less than pleasant - overly charred outside :(

I used these 2 rubs:

wingrub.jpg

Then I setup the Egg as a raised grid (using a couple fire bricks) and got temp to about 350:

directraisedsetup.jpg

So after about 20 minutes or so, the wings actually were looking (and smelling) pretty dang good (although, the very tips of the wings were starting to get charred, but I figured that was OK cuz there's no meat on the tips anyway): :whistle:

wingscooking.jpg

But, after the hour (actually, I think it was about 50 minutes or so, they looked like this: :angry:

burntwings.jpg

sooooooooo, what did I do wrong?????

Thanks,
Rob
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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Comments

  • MickeyMickey Posts: 15,455
    Sir your temp was way wrong. Need to check it out.
    I only do them direct / raised / and 400. An hour max and not charred.
    Yours looks like all my chicken looked back in the webber days :ohmy:
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • Little StevenLittle Steven Posts: 26,921
    Rob,

    Mickey is dead right. I do wings at lower temps but for a couple of hours. You need to check your dome thermometer. Have you been getting overcooked stuff?

    Steve

    Steve 

    Caledon, ON

     

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  • tjvtjv Posts: 3,277
    check the sugar content in the seasoning mixes, my guess big ingredient. with grilling best to use turbinado sugar, sugar in the raw, as it has a higher resistance to burning than normal sugars. normal sugars go on late in cook.

    you got the right idea, raised grid, just need some practice. these were done raised grid with turbinado sugar based rub.

    flatironandribeyes4a.jpg
    www.ceramicgrillstore.com
    ACGP, Inc.
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  • U2U2 Posts: 26
    Those wings look fantastic---What brand rub did you use?
    Also is it a spicy rub?
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  • CrimsongatorCrimsongator Posts: 5,706
    Did you flip them at all. The bottoms look very charred while the tops look barely golden
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  • Austin SmokerAustin Smoker Posts: 1,467
    Crimsongator wrote:
    Did you flip them at all. The bottoms look very charred while the tops look barely golden

    Was thinking the same thing....I flip about every 20 minutes and rotate the grid....the setup looks good, but I also go longer at lower temp (~275)
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  • CrimsongatorCrimsongator Posts: 5,706
    Brad, you coming to AL anytime soon?
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  • Little ChefLittle Chef Posts: 4,725
    Hillbilly-Hightech: I agree with the others about dome temp, but also, how far into the ingredient list of those rubs does sugar appear? Perhaps too much sugar in those rubs? And as Cromsongator said, did you tend to them/flip them at all?
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    I like to do mine with what we call 30-20-10 wings.

    Indirect at 375f for 30 minutes. Flip
    20 more minutes. Toss in the sauce you are using.
    10 more minutes to firm up the sauce.
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  • Capt FrankCapt Frank Posts: 2,578
    Doing them indirect will solve a lot of these problems.
    just my .02ct, but mine turn out like this :) 4787976984_0c4fcfff12.jpg
    P6270008 by Capt Frank1, on Flickr
    Every time, and I don't have to worry about them [sorry, this was a small batch, but only pic I could come up with in a hurry].
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  • fishlessmanfishlessman Posts: 16,392
    i just have to ask, when you saw them burning like that, why did you continue to burn them more. you need to continuously check wings, flip and move to cooler spots when necessary. 300 to 325 works for me with that setup, and i like to cut off the tips and split to drummettes and wingetts
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  • RRPRRP Posts: 14,140
    I agree with you Frank! I go indirect at 400° and no flip - perfect in 40 to 45 minutes time and time again so it must work for me! :laugh:
    Ron
    Dunlap, IL
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  • tjvtjv Posts: 3,277
    that is Grillmeister's recipe, butt rub and turbinado sugar, more spicy more butt rub, less spicy less butt rub, recommend starting at 1/3 butt rub, 2/3 turbinado and go from there. can use any rub, dizzy dust. the wings get real sticky when the sugar starts to break down, about 45 minutes into the cook.

    recipe is in one of the eggtoberfest recipe books, maybe 07 or 08, think wessb has them on his site. I may have to talk Grillmeister into doing the wings at the Salado or Austin eggfest. t
    www.ceramicgrillstore.com
    ACGP, Inc.
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  • toquinatoquina Posts: 94
    I have found that using the plate setter works best for chicken wings more control
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  • fishlessmanfishlessman Posts: 16,392
    i like chicken cooked direct, indirect seems to lose something for me, but one should find the method that suites them, try all the methods. for me its raised direct, but not much lump, maximize the distance between lump and grid level
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  • Austin SmokerAustin Smoker Posts: 1,467
    Crimsongator wrote:
    Brad, you coming to AL anytime soon?

    Will drive through on my way to Destin in July....other than that, don't get down to that part of God's country anymore. :(
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  • PjoePjoe Posts: 224
    Looks like you had a good hot fire going there!

    Bill
    LBGE AR SMALL BGE WOO RING
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  • deepsouthdeepsouth Posts: 1,788
    tjv wrote:
    check the sugar content in the seasoning mixes, my guess big ingredient. with grilling best to use turbinado sugar, sugar in the raw, as it has a higher resistance to burning than normal sugars. normal sugars go on late in cook.

    you got the right idea, raised grid, just need some practice. these were done raised grid with turbinado sugar based rub.

    flatironandribeyes4a.jpg

    i use sugar in the raw on my wings as well, but i use my adj. rig (thanks tjv) and go indirect at 250 for about 3 or so hours. fall apart tender with bite through skin. i use a pretty fair amount of sugar in the raw.
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  • CrimsongatorCrimsongator Posts: 5,706
    North Alabama (well really Gainesville) is God's country. I was looking at a smoker on Austin CL, but the drive is just too far :-)
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  • Sorry, was out of town all day yesterday so didn't get a chance to check the forum (and didn't realize there'd be so many responses) ;)

    Anyway, to respond to everyone - no, didn't flip them at all (I guess I thought since it was raised grid, I didn't need to - stupid assumption on my part - ya know what they say about "assuming" things) B)

    Also, when I saw they were getting charred, again, I just assumed that it would remain on the tips (never make that mistake again).

    Also, not sure how much sugar was in the rubs (already threw away the packages).

    Also, haven't checked the calibration of the thermometer since I first got the Egg (didn't realize it could go "out" of calibration) - will check that before next cook.

    But, all in all - you guys gave me incredible advice (as always). Here's what I learned (and hopefully listing these "best practices" will help others as well):

    1.) FLIP, FLIP, FLIP the wings (probably most important)

    2.) Perhaps wait until cook is 1/2 - 3/4 done before adding rub / sauce (especially if it contains high sugar content)

    3.) indirect will help keep dome temp down (and some of you do a combination of direct, then indirect)

    4.) Periodically recheck calibration of thermometer

    Anyway, again - thanks to all of you who have helped with your "food detective" skills to determine what went wrong w/ my wing cook & hopefully assuage these problems in the future - BRAVO!! Next time I cook wings I'll post the (hopefully) new & improved results (like I did when I made steaks after learning from you guys)!!

    This forum is great (when it's not bogged down in all the drama) :evil:
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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  • U2U2 Posts: 26
    Thank You

    I learn so much on this site!!!!
    Very Blessed to get hooked up here!!
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