We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
First time wings. Suggestions?
It is 8:45 AM (West coast... USA time.)
I'm about a month in with the BGE.... still a newbie compared to most here.
I bought 10 (full) chicken wings yesterday and would like to try them on the BGE.
I usually broil them in the stove (pretty close to the flame) after brushing on a mixture of Worcestershire sause and a few drops of tabasco and then sprinkling with kosher salt, garlic salt, pepper and paprika for color. I cook for about 30 mins, turning twice.
How do I do wings? Direct? Raised direct? Platesetter-indirect? For how long? What temp?
What is a good (EASY!) coating or marinate or brush-on? I won't cook until 5 PM so I have some time. Like in the past, I know I can count on some of you experienced cooks to help me.