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ABTs, Bacon Wrapped Chicken Wings and Taters

bigguy136bigguy136 Posts: 950
edited July 2012 in Appetizers

I did some pan fried taters on the lower level, chicken wings (a few wrapped in bacon, the others coated with Sweet Baby Rays) in the middle and ABTs on top. I had a little bacon left over so I wrapped a few chicken wings. Yum.image

 

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Big Lake, Minnesota

2X Large BGE, Stokers, Adjustable Rig

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Comments

  • EllerEller Posts: 56
    Nice pics Big guy. Your food looks delish. Thank for the post.
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  • NecessaryIndulgNecessaryIndulg Posts: 1,101
    :-bd  I want all of that for breakfast -- nice cook! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • tdeatertdeater Posts: 37

    Never seen that kind of grid extender, where did you get it????

     

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  • bigguy136bigguy136 Posts: 950
    It's the adjustable rig with a CI skillet set on top of the fire ring and the BGE grate set on top of the rig.
    www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html

    Big Lake, Minnesota

    2X Large BGE, Stokers, Adjustable Rig

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  • bigguy136bigguy136 Posts: 950
    :-bd  I want all of that for breakfast -- nice cook! 
    Thanks, it will also be lunch today. Always better just off grill but not bad re-heated.

    I will be doing the bacon wrapped wings again. Way better than I thought they would be.

    Big Lake, Minnesota

    2X Large BGE, Stokers, Adjustable Rig

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  • tazcrashtazcrash Posts: 1,851
    OK, great utilization of space there for an entire meal!!!! 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • otterotter Posts: 198
    Please explain what is all in the peppers and bacon? Thx
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • bigguy136bigguy136 Posts: 950
    15 peppers cut in half with seeds and white membrane removed, cream cheese (1 brick, 1 teaspoon cyan pepper, 2 teaspoons paprika and 2 teaspoons garlic powder), lil smokey sausage and 1/2 strip bacon (I like the Oscar Myer Black Label). 350° direct with a raised grid till the bacon looks done (about 40 minutes). Not hot at all. If you go without the cyan, there is no heat so adjust the pepper as you like. I pull the grid when I unload. With the bacon grease drippings and the lid open during unloading, you will have a fire. I open, pull grid and unload outside of egg. Then let your egg burn off as it wants.

    Big Lake, Minnesota

    2X Large BGE, Stokers, Adjustable Rig

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  • otterotter Posts: 198
    Thx, boy does that sound good! Have to try them soon.
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • EllerEller Posts: 56
    Bigboy, are those jalepenos? Friggin' hungry just lookin' at those.
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  • bigguy136bigguy136 Posts: 950

     

    Bigguy, are those jalepenos? Friggin' hungry just lookin' at those.

    They are. I could make these a couple of times a week and not get tired of them.

    Big Lake, Minnesota

    2X Large BGE, Stokers, Adjustable Rig

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