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Lawn Ranger's Grilled White Wings

GriffinGriffin Posts: 7,075

Lawn Ranger has been posting these up lately. They reminded me of an appetizer called Crazy Wings at a place called George's Bar in Waco (if you know Pat Green, you've heard the song about the place) that I may have gone to from time to time back in my college days. 'Cept they fry theirs and LR does his on the grill. I thought I'd give them a shot. Here were the raws. I used chicken tenders instead of chicken breasts cuz I'm lazy and didn't feel like cutting them up. Totally forgot that you have to remove the tendon from a tenderloin and that made it just about as much work.

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The chicken was wrapped around a hunk of Monterrey Jack and pickled jalapeno slices, then wrapped in bacon. Then it marinated in 1 cup of Chardonnay, 2/3 cup of oil and some salt and pepper for 1 hour or so. I set up the large with the AR at 400F.

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A little while in, cheese oozing out.

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Done

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Plated up with some Brussel sprouts.

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Even though I think mine could use some work, they came out really good. You could definitely taste a hint of wine from the marinade. Unfortunately, my horrible wrapping job allowed a lot of the cheese to melt out. I think next time, I'll wrap the bacon perpindicular to the way I rolled the chicken up to block those big holes I had. I'll probably also go with chicken breasts, cut them smaller and make them more bite sized. Think appetizers instead of meal sized. And I think I'll do them indirect. There was a lot of dripping down onto the coals resulting in a ton of smoke during this cook. Definitely gonna work on these and get them perfect, but LR is onto something here. 

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

Comments

  • They look and sounds great!
    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! 
  • henapplehenapple Posts: 14,674
    Bookmarked...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • JscottJscott Posts: 174
    Plus 2 on the bookmark.
    Griff, you always come up with some interesting stuff! Keep it coming!
  • GriffinGriffin Posts: 7,075

    @NecessaryIndulq - they are a lot like your chicken bombs, 'ceptin they were in a marinade with fermented grapes first.

    @henapple and @Jscott - you can blame @Lawn_Ranger for this one. He posted them up first.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EddieK76EddieK76 Posts: 415
    Looks great.  I think going both ways with the bacon would encase that cheese enough for ya :)
  • MickeyMickey Posts: 16,504
    Have been doing the full size but Linda likes the looks of this size. Any thought of freezing the cheese?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • GriffinGriffin Posts: 7,075
    That's a thought @Mickey. Might try that next time.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Bookmarked! Look great Griff, I'd try turning the bacon too, but freezing the cheese may help too
    LBGE
    Go Dawgs! - Marietta, GA
  • ChubbsChubbs Posts: 5,587
    Mickey said:
    Have been doing the full size but Linda likes the looks of this size. Any thought of freezing the cheese?
    Mickey, you are a genius. No wonder BGE pays you so much...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MickeyMickey Posts: 16,504
    @Chubbs are you seeing my mail now...... We talked about that paper work to be filed. Just like VI can't be with-in 1000 feet of an Ele School, you could not be with-in that distance of me.....
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • ChubbsChubbs Posts: 5,587
    Mickey said:

    @Chubbs are you seeing my mail now...... We talked about that paper work to be filed. Just like VI can't be with-in 1000 feet of an Ele School, you could not be with-in that distance of me.....

    You hit the bottle early today? :!!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • calikingcaliking Posts: 7,155
    those look good for sure. Wonder what the chicken lobby is paying these days for folks to keep these tasty chix
    treats front and center. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • cookinfuncookinfun Posts: 129
    all right,I know what i'm doing this weekend....thanks Griffin ( and Lawn Ranger ).
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
  • Austin  EggheadAustin Egghead Posts: 3,347
    Grif, you might try a goat cheese. Central Market sells a smoked Gouda goat cheese that would compliment all the ingredients. Since goat cheese has lower fat content it will soften with heat but not melt. Y'all have given me an idea for this weekends fest cook using pork loin instead of chicken
    Eggin in SW "Keep it Weird" TX
  • MickeyMickey Posts: 16,504
    Got to try the smoked Gouda goat cheese. Thanks Joan.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • milesbrown4milesbrown4 Posts: 314
    Smoked Gouda is ready to pull from the frig.....I will try these tonight.  Thanks for the idea.  Mickey this would be a winner for the big shindig you have coming up
  • I took the plunge and did these this weekend...so good.
    photo.JPG 318.4K
    Large BGE
    Lexington, SC
  • Que_n_BrewQue_n_Brew Posts: 577
    I love this forum! Ive been home 30 minutes and already have 3 new recipes Bookmarked!
    PROUD MEMBER OF THE WHO DAT NATION!
  • Richard FlRichard Fl Posts: 7,907

    Nice snack.  Look around for some high temp cheese.  Here is on I received as a gift a few years ago and it worked beautifully in a stuffed pork tenderloin.

     

    1 8.8 Ozs Pkg Halloumi Cheese Made From Sheeps Milk From Cyprus, "The Cheese That Grills"

  • LegumeLegume Posts: 3,029
    Looks good @Griffin.  I had something like this just the other night at a local bar, but they split fresh jalapenos the long way, stuffed with cheese, laid a strip of chicken on top of the cheese, covering it and then wrapped tightly with bacon.  Basically ABT with a healthy strip of chicken covering the cheese instead of the pickled jalapeno strips.  They deep fried them and then tossed them in wing sauce and they were glorious.
    Austin, TX
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