Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

marinating question

I was cooking 8 lbs of wings over the weekend and decided to marinate them overnight. I did not have one bowl big enough so i decided to use two square tupperware containers. My problem was it took 5 bottles of marinate to cover all of the wings!! Is there a different way to marinate these without going broke on marinate.(maybe thin it down with something?) probably a dumb question but the wings were great and I will be making them a lot more and don't want to spend more on the marinate than the wings!! Any advice??
·

Comments

  • EggcelsiorEggcelsior Posts: 9,968
    edited November 2012
    You can try to create your own marinade or attempt to replicate it through "reverse engineering"..

    Otherwise, try thinning with beer or an ingredient in the marinade(vinegar, citrus). Water can just wash out flavors. Taste prior to mixing with the chicken parts.
    ·
  • Ziplock baggies.
    ·
  • SkiddymarkerSkiddymarker Posts: 6,187
    edited November 2012
    Ziplock baggies.
    +1, the large freezer bags can hold maybe 3-4# of wings without cramming them in. Pour in the marinate and then squeeze out the air. One bottle per bag and you are done. You can just flip the bag over every once in while. Easy

    Also, depending on the marinade used, don't just throw it out. We often boil the marinade for 5-10 minutes, reducing and sterilizing it and use it as a dipping sauce. Cazzy's wing marinade is like candy when reduced. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • fishlessmanfishlessman Posts: 16,392
    ziplocks squeezing it all together to get the air out. cutting the wing tips off then cutting them into drummets and wingets packs them even tighter so you use less marinade
    ·
  • JerkChickenJerkChicken Posts: 551
    edited November 2012
    Ziplock baggies.

    +1000 Bigger sizes (1 gallon) for lots of wings, medium sized for small stuff. I keep the remaining marinade in the ziplock and use it for basting during the cook. Also +1 fishless for cutting off the wing tips for space/marinade and grid space while cooking
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
    ·
  • MOvikingsfanMOvikingsfan Posts: 80
    edited November 2012
    I'm gonna try that!! I knew there had to be a better way........thanks guys for the info!!!
    ·
Sign In or Register to comment.