Ping: Pork Butt Mike--a favor?

Judy Mayberry · July 2011

Mike:

Could you do a good turn? My daughter and her husband have had a Large Egg for several weeks, but find different methods of making wings pretty confusing. I don't think they've registered on the forum yet, but they will.

Could you post detailed directions for wings (they like crispy) for newbies who don't have wing racks? They do have a raised grid. I know you're an expert at wings.

Hope you'll do it!

Madame Le Oeuf Vert · July 2011

Got to watch some of his presentation at Melbourne this March-expert at wings

Pork Butt Mike · July 2011

Hello Judy, expert I doubt. But anyways. I set my Egg up like this.
Indirect raised grid @ 300.

Take your wings and put on your favorite rub and let sit at room temp. until rub turns wet. Place wings around grid but don't let over hang where its direct, they will burn if you do. I don't go by time cooking them, just cook until done and crispy.

You can add sauce about 30 min. before they are finished. I like using Tennessee Red and I add some dry mustard to it for a little kick. I prefer this instead of regular BBQ sauce, to thick for me.

If you don't have the Tennessee Red, here is a good trick and lots of good flavor. Take your favorite BBQ sauce and mix it with Italian Dressing about 50% of each. Great robust flavor with all the garlic and spices in the dressing.

You will see by going indirect that the top of the wings will start to bubble while cooking. Thats a good thing.

Good Luck Hope they enjoy them.

bubba tim · July 2011

Judy, who would you trust in making wings?

Him or

:woohoo: :woohoo: :woohoo: :woohoo: :woohoo:

Judy Mayberry · July 2011

Mike, thanks a bunch. And I do have a giant bottle of Tennessee Red in the refrigerator, NATURALLY!

Judy Mayberry · July 2011

Is it the hot Florida sun that makes you guys so funny?

Zyme · July 2011

I've been meaning to try letting the wings sit in the fridge uncovered overnight to dry the skin before putting on the sauce. More of a Frank's hot sauce fan, myself.
M

Judy Mayberry · July 2011

I'm always in awe of all you people who have room in your refrigerator to put in a big plate of food overnight. My refrigerator is always packed to the gills and I have to majorly rearrange to do that.

Just had to get that off my chest.

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Ping: Pork Butt Mike--a favor?

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