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

Wing semi-fail

Made my first wings on the Egg tonight and they were looking fantastic.  The skin wasn't getting as crisp as I would like but I could tell they were fully cooked so I decided to crank up the heat just a little to finish them off.  Flipped them one more time and ran in the house to get my phone to take a picture.  When I opened the egg to snap a picture before pulling them off, it suddenly went inferno on me and I had to pull them off as quick as possible to avoid making my own charcoal.  Although about 50% were pretty charred, they were still tasty and actually nice and juicy on the inside. 

So I would love tips and trick to getting a nice crispy skin without the crazy flames?  I was doing them on a slightly raised grid at about 350°.

 

Jen

 Jen

Lakeville, MN

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