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Cazzy's Wings
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Comments
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That cazzy guy is a freaking douche. He just told me that he usually let's them marinate in a gallon zip lock back. He then flips the bag 1/2 way through.
Good luck!Just a hack that makes some $hitty BBQ.... -
I read that somewhere!! I don't want to use all my samich bags!! ;-)
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Gallon bags for a samich, that's a samich I'd like to see.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
cazzy said:That cazzy guy is a freaking douche. He just told me that he usually let's them marinate in a gallon zip lock back. He then flips the bag 1/2 way through. Good luck!
I heard that @cazzy guy is Aaron Franklin and he is using his pseudonym name and teasing us mortals to cook what he says."Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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All I had was samich bags...or so I thought. Just checked my garage for fish filet bags!! Had some!
@cazzy ...if you're Aaron Franklin then spill the beans!!
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He must have a helluva wife if she makes sammiches that big. Trained her well.DMW said:Gallon bags for a samich, that's a samich I'd like to see.
Little Rock, AR
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Biggreenpharmacist said:
Gallon bags for a samich, that's a samich I'd like to see.
He must have a helluva wife if she makes sammiches that big. Trained her well.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
TUTTLE871 said:cazzy said:That cazzy guy is a freaking douche. He just told me that he usually let's them marinate in a gallon zip lock back. He then flips the bag 1/2 way through.
Good luck!
I heard that @cazzy guy is Aaron Franklin and he is using his pseudonym name and teasing us mortals to cook what he says.
Hmmmmm...Slumming it in Aiken, SC. -
First rule of egghead forum...........never talk about egghead forum.
Little Rock, AR
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Cazzy's wings - every month at least once. I do substitute 40% rice wine in the recipe - still very good for sticky Asian wings.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Great pic skiddy!! I'd tear those up!Skiddymarker said:Cazzy's wings - every month at least once. I do substitute 40% rice wine in the recipe - still very good for sticky Asian wings.Edit, then click on the pic and click insert image, then delete. Again, great darn pic!Just a hack that makes some $hitty BBQ.... -
If Cazzy were to punch you in the face, you would have to fight off a strong urge to thank him. Most interesting egger in the world.
Ball Ground, GA
ATL Sports Homer
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^^ LOL
wings look great !!! can't wait to see the finished product!
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I can't wait to get home from work to fire that XL up!! I have a platesetter, grid and grid extender, any ideas on how to achieve the drip pan and cook above the felt with these accessories? Not lucky enough to have an AR yet @cazzy
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@fusionhq-reads like you have all you need eggcept a drip pan. Just fashion one out of HDAF and create an air gap between it and the platesetter so the drippings don't burn. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I have some drip pans, sounds like I got it.
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Damn it. Walk inside for 4 minutes and my daisy opened last time I opened done to baste. Come back to 700!!! Trying to save em
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Here's a good way to set the DFMT so it doesn't do that in the future.
http://www.nakedwhiz.com/ceramicfaq.htm#dwsettingThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Always position the DFMT swing screw to the handle, always burp the egg.....We all do/did it. Good luck trying to make the save.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@dmw thanks!! Got it now!! Still a newbie. Even though it tried to go nuclear on me, I think we're ok. Wings reading 160-165.
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DAmn, those look great. I have to try thisXL BGEJoe JRBaltimore, MD
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Okay...just try to get a baste or two more. You want them to get stickyJust a hack that makes some $hitty BBQ....
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Looking good @fusionhq. I boil the used marinade, makes a very sticky almost candy like basting sauce. As long as it hits the boil for 3 to 5 minutes, no issue at all. Don't think @cazzy liked the idea with the first batch of his wings I tried, but it is safe. We use the really thick stuff for a dipping sauce. (So glad I have the old gasser side burner)@GATABITES - they are awesome, nice change from the regular crispy or BBQ sauce wing.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Lol. That's not necessarily true. I always thought I could do it...just didn't know it was safe (I've always been nervous with chicken) until you pointed it out. Definitely makes batches go alot further.Skiddymarker said:Looking good @fusionhq. I boil the used marinade, makes a very sticky almost candy like basting sauce. As long as it hits the boil for 3 to 5 minutes, no issue at all. Don't think @cazzy liked the idea with the first batch of his wings I tried, but it is safe. We use the really thick stuff for a dipping sauce. (So glad I have the old gasser side burner)
@GATABITES - they are awesome, nice change from the regular crispy or BBQ sauce wing.
Just a hack that makes some $hitty BBQ.... -
Just an update. Now that I've washed my hands and face off.
WOW!!!
Even with my little miscue, they took longer to finish than I thought. I got it back to 400 and basted twice more. Even boiled the marinade before the last two. Didn't thicken it up like I was expecting, but MAN did it candy up the wings!! Props to @cazzy for a REALLY good recipe. I personally would add more hot, but the misses said they were great!! Can't wait to cook these again for a crowd.
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That's not a save... That's a win!!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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They look great! For more heat...make another batch or two of the marinade tomorrow and just throw it in your fridge for a week or two...or even a couple months. The longer it sits....the longer the chili flakes have to steep. You can also go to a thai grocery store (or restaurant) and get some thai chilis.Just a hack that makes some $hitty BBQ....
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@cazzy, have you really kept it for a couple of months in the fridge?Large, small, and a mini
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