Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Our daughter is home from college for the weekend. I asked her what she wanted for dinner -- name it, I'll make it. She asked for wings on the BGE. Moments like this . . . :)
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
So far they just have Krazy Jane Mixed-up salt and Cornstarch.
She doesn't like spicy things so she picked out a Hoisin Garlic sauce for her wings.
John and I will toss ours in his special hot sauce (something he made up in college -- basically hot sauce, garlic, butter).
So that is what's going on in the backyard, and this is what's going on in the front yard:
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
@SmokinDAWG82: Watch out... those crab cakes are addicting. ;) Let me know what you think! @Charlie tuna: Garlic is a good thing! He uses Louisiana Hot sauce, Crystal Hot Sauce, Butter, Garlic, White Vinegar, Salt & Pepper. He had a couple of college roommates from upstate NY who got the recipe from a wing place in Buffalo, NY. :-B
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
@Necessaryindulg Kristi - I know you have kind of been using the force temperature wise but would you guess about 450-500? Also, those wings are going on just neat and then tossed in sauce?
Hey, @TonyA! I cook my wings at ~300F raised direct for about an hour, skin side up for most of the cook. I toss them in sauce after they come off the cooker. The cornstarch thickens the sauce a little, too. =P~
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
Wings are best cooked at 300-350 target, IMHO - I seem to lose them to the burn if I try any more heat. Great looking cook. Nice to have the "wee" one home from college. Between taking photos of the sunset and your wing cook, when did you have time to do her laundry?
There are 10 kinds of people, those that get binary and those that don't.
Wings look awesome Kristi. They are one of the favorites around my house. Also, your website is awesome! I picked up a few recipe ideas today and I love your travel pictures.
Wings look awesome Kristi. They are one of the favorites around my house. Also, your website is awesome! I picked up a few recipe ideas today and I love your travel pictures.
I have done that too :)
XLBGE, LBGE growing accessories.
Want: Ceramicgrillworks 2 tier large and XL, Dutch oven, better patio or just a patio, Cyber Q Wifi
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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1 · Off Topic Disagree Agree 1LikeShe doesn't like spicy things so she picked out a Hoisin Garlic sauce for her wings.
John and I will toss ours in his special hot sauce (something he made up in college -- basically hot sauce, garlic, butter).
So that is what's going on in the backyard, and this is what's going on in the front yard:
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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Want: Ceramicgrillworks 2 tier large and XL, Dutch oven, better patio or just a patio, Cyber Q Wifi
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0 · Off Topic Disagree Agree LikeNice & crispy:
Don't you love when they bubble like this? I do:
Finished product with John's wing concoction:
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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0 · Off Topic Disagree Agree Like@Charlie tuna: Garlic is a good thing!
He uses Louisiana Hot sauce, Crystal Hot Sauce, Butter, Garlic, White Vinegar, Salt & Pepper. He had a couple of college roommates from upstate NY who got the recipe from a wing place in Buffalo, NY. :-B
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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1 · Off Topic Disagree 1Agree LikeLarge/Mini owner
Griffin's Grub
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0 · Off Topic Disagree Agree LikeI toss them in sauce after they come off the cooker. The cornstarch thickens the sauce a little, too. =P~
I'm Kristi -- I've been cooking on a BGE since 2003.
I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too!
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1 · Off Topic Disagree 1Agree LikeI have done that too :)
XLBGE, LBGE growing accessories.
Want: Ceramicgrillworks 2 tier large and XL, Dutch oven, better patio or just a patio, Cyber Q Wifi
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0 · Off Topic Disagree Agree LikeI'm Kristi -- I've been cooking on a BGE since 2003.
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