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New Egg! Chicken wings, Beef short ribs.

windsurferwindsurfer Posts: 63
edited October 2013 in EggHead Forum
Hi everyone!
First i want to thank you guys for all the ideas and helps you put out on this forums.
Now i know why all this excitement, first we started with the chicken wings to see how the Egg go it took us one hour, than we put the beef short ribs for 5 hours. My son was so exited to help me out. Here is some pictures.
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Comments

  • Send a plate of that over here! Nice job!
    Cherry Hill, NJ
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  • nemonemo Posts: 102
    Looking good! How did you do the beef ribs....I have some in the freezer and need to give them a go. Tks....
    Fairview, Texas
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  • what temp did you cook the short ribs?
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  • SmokinOutBack!
    On the way, with a glass of Single Malt :-)
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  • portaporta Posts: 88
    edited October 2013
    Well done! Your son already looks like a pro, you should buy him a mini :)
    68% of statistics are made up on the spot.
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  • windsurferwindsurfer Posts: 63
    edited October 2013
    I seared them first, than added 
    2 tablespoons black pepper 
    1 1/2 teaspoon salt 
    1 teaspoon smoked paprika 
    1 teaspoon dry mustard 
    than put them indirect at 250 for 2  1/2 hours took them off and place them in a roasting pan with potatoes one sweet onion and some mushrooms added some chicken broth and cover them with aluminum foil, back in the egg for another 2 1/2 hours at indirect 250.
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  • EggoMaticEggoMatic Posts: 130
    Yeah what ^he^ said :) -- good job brother
    LBGE Virginia Beach, Virginia
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  • Welcome to the madhouse of addictions. Nice cook there, everything looks perfect.
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  • SmokeyPittSmokeyPitt Posts: 5,381
    Welcome.  Nice first cooks!  The shorties look insanely good. 


    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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  • RACRAC Posts: 1,290
    Welcome aboard! Great way to start out.

    Ricky

    Spring, TX

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  • ScottborasjrScottborasjr Posts: 2,057
    Looks great, very nicely done!!  Only thing that I would say is to either put some foil or a drip pan on the platesetter so you don't accumulate too many old cooks on it.  Really wish I could find some decent sized beef ribs around me. Once again, very nicely done.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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