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Frozen Wings just fine

MickeyMickey Posts: 15,450
Did this before and could not remember how it worked out. Sunday late Linda wanted a chicken breast so cranked up the Mini. While it was cooking (about two mins left) I thought wings would be nice and had about a doz frozen in the garage. So pulled her chicken and just dumped the wings on Mini. Had a bottle go Bone Sucking Sauce Rub that had not been used. So after about three mins flipped wings and applied rub to soft side. About three mins later flipped once more and applied rub again. The wings cooked up just fine from pure frozen state. The Bone Sucking Sauce Rub was very mild, just like the sauce that I mix 50/50 with Blues Hog for BBQ chicken anyway. About every 3 months I pull a bag full of rubs and take to work, it will be in the next bag. Ok, this was a long way to say if no time just put the frozen wings ( or breast) on the Egg.
Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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Comments

  • GriffinGriffin Posts: 6,646

    Interesting. I know you can do a butt from frozen, never thought about wings.

    BTW, just sent you a PM. Check your messages.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Any issue with the skin not being crisp enough?
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Chris_WangChris_Wang Posts: 1,253
    Ah, good to know! Thanks. Also, looks like they turned out fantastic. :))

    Ball Ground, GA

    ATL Sports Homer

     

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  • Ragtop99Ragtop99 Posts: 1,298
    Didn't burn doing them direct?
    Cooking on an XL and Medium in Bethesda, MD.
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  • Ragtop99 said:
    Didn't burn doing them direct?
    I do wings raised direct with a dome temp around 370-375* without burning.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SmokeyPittSmokeyPitt Posts: 5,374
    edited October 2013
    Good tip @Mickey.  FWIW I have also done a grilled chicken breast from frozen.  Very similar to what you said- I threw it on frozen, flipped after a few minutes, seasoned the defrosted side, flipped, etc.  It wasn't the best I have made but passable in a hurry! 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • calikingcaliking Posts: 6,181
    Now that's a useful tip. Thanks.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Ragtop99Ragtop99 Posts: 1,298
    Ragtop99 said:
    Didn't burn doing them direct?
    I do wings raised direct with a dome temp around 370-375* without burning.
    I've done them that way too, just never started with a frozen wing.
    Cooking on an XL and Medium in Bethesda, MD.
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  • Big RaguBig Ragu Posts: 141

    Great info!!!!   I am a bulk buyer so I rarely have anything fresh.  

     

    Hey anybody remember those "thaw plates from the early 90's"?

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  • Ragtop99Ragtop99 Posts: 1,298
    Big Ragu said:

    Hey anybody remember those "thaw plates from the early 90's"?

    I have something like that.  It works faster than just letting the food sit on a regular plate or cutting board.
    Cooking on an XL and Medium in Bethesda, MD.
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  • MickeyMickey Posts: 15,450

    Tossing out of the bulk frozen bag onto the hot Egg is fast.....

    400 raised direct

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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