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Cazzy's Wings

Trying @cazzy‌ wings tomorrow. Made my marinade yesterday, put the wings in it today, will cook tomorrow.

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Comments

  • fusionhqfusionhq Posts: 1,705
    I read that somewhere!! I don't want to use all my samich bags!! ;-)
  • DMWDMW Posts: 11,121
    Gallon bags for a samich, that's a samich I'd like to see. :)
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • TUTTLE871TUTTLE871 Posts: 1,316
    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.

  • fusionhqfusionhq Posts: 1,705
    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!!

    image
  • DMW 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.

    Little Rock, AR

  • DMWDMW Posts: 11,121
    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.
    I really want to see a 1 gallon samich!
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • JeremiahJeremiah Posts: 5,149
    edited April 2014
    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

  • SkiddymarkerSkiddymarker Posts: 8,249
    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. - Move over coffee, this is job for alcohol!
  • cazzycazzy Posts: 9,040
    Cazzy's wings - every month at least once. I do substitute 40% rice wine in the recipe - still very good for sticky Asian wings. 
    Great pic skiddy!!  I'd tear those up!

    Edit, then click on the pic and click insert image, then delete.  Again, great darn pic!
    Just a hack that makes some $hitty BBQ....
  • Chris_WangChris_Wang Posts: 1,253
    edited April 2014
    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

     

  • cazzycazzy Posts: 9,040
    edited April 2014
    Y'all are fools. =))
    Just a hack that makes some $hitty BBQ....
  • boostfedboostfed Posts: 63
    ^^ LOL

    wings look great  !!! can't wait to see the finished product!
  • fusionhqfusionhq Posts: 1,705
    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
  • lousubcaplousubcap Posts: 14,668
    @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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • fusionhqfusionhq Posts: 1,705
    I have some drip pans, sounds like I got it. 
  • fusionhqfusionhq Posts: 1,705
    All set up and about stabilized.



    image
  • fusionhqfusionhq Posts: 1,705
    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
  • DMWDMW Posts: 11,121
    Here's a good way to set the DFMT so it doesn't do that in the future.
    http://www.nakedwhiz.com/ceramicfaq.htm#dwsetting
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • SkiddymarkerSkiddymarker Posts: 8,249
    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. - Move over coffee, this is job for alcohol!
  • fusionhqfusionhq Posts: 1,705
    @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.
  • GATABITESGATABITES Posts: 1,257
    DAmn, those look great. I have to try this
    XL BGE 
    Joe JR 
    Baltimore, MD
  • cazzycazzy Posts: 9,040
    Okay...just try to get a baste or two more. You want them to get sticky
    Just a hack that makes some $hitty BBQ....
  • SkiddymarkerSkiddymarker Posts: 8,249
    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. - Move over coffee, this is job for alcohol!
  • cazzycazzy Posts: 9,040

    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. 
    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.
    Just a hack that makes some $hitty BBQ....
  • fusionhqfusionhq Posts: 1,705
    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.

    image
  • calikingcaliking Posts: 9,906
    That's not a save... That's a win!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • cazzycazzy Posts: 9,040
    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....
  • smokesniffersmokesniffer Posts: 2,016
    @cazzy, have you really kept it for a couple of months in the fridge?
    Large, small, and a mini
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