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yup...another 50 hour Georgia Red Wing meal!
Comments
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Scott805 said:Think I will try this on chicken thighs this weekend.
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Tried these Saturday, pretty flavorful but not much heat. I did not use Dizzy Pig, used Blues Hog may be why they lacked heat. Still very good flavor .Ova B.
Fulton MO -
calracefan said:Tried these Saturday, pretty flavorful but not much heat. I did not use Dizzy Pig, used Blues Hog may be why they lacked heat. Still very good flavor .
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No I used Blues Hog Rub cause I had it, figured it would be a bit tamer. They were good all the same, was surprised with all the soy sauce they weren't salty ! Thanks for the recipe, might have to look at getting some Dizzy Pig and try again !Ova B.
Fulton MO -
calracefan said:No I used Blues Hog Rub cause I had it, figured it would be a bit tamer. They were good all the same, was surprised with all the soy sauce they weren't salty ! Thanks for the recipe, might have to look at getting some Dizzy Pig and try again !
https://stickypigbbq.com/
I see in Fulton:
Fulton
C&R Market
Mosers
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I did try some sauce once, I have had very good results with Blues Hog . Kinda hard to steer away from a good thing. Daughter in law asked me the other day if I could make chicken like I make ribs (rub /sauce ) so I gave it a whirl , mustard , Blues Hog Rub and Sweet baby Rays Sweet and Spicy was an excellent combination on some chicken thighs. I do have an assortment of rubs from the exchange a year or so back, plus Bad Byrons Butt Rub, and Rondevous Rub. they are all good !Ova B.
Fulton MO -
RRP said:Hub said:I did my first try at these wings last night. They were good, but not near as good looking as yours. Not sure what I did wrong, but plan to try again.
Beautiful and lovely Villa Rica, Georgia -
Ron, those sound awesome. Thanks for sharing the recipe and pic.
Can you explain the rationale for step 2 in your recipe? I've never heard of this before;2. Thoroughly rinse the fat from the wing parts by soaking in salt water for 4 hours and then again rinsing under running water.
LBGE/Maryland -
That step is something I came up with and sometimes don't even do it myself so I guess I should have labeled it as optional. From time to time the wings I buy from SAMS which are the PILGRIM brand seem a little slippery - NOT slimy, but like they have more chicken grease on them. Sometimes water sort of beads up and runs off so I discovered a salt wash/soak removes that. Also I'm old school that I remember when you were advised to soak chicken in salt water to draw out blood which was more in freshly butchered poultry so I guess that stuck in my mind as well.
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If I can't find the Texas Pete's sauce, would regular Frank's sauce work for the recipe?
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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QDude said:If I can't find the Texas Pete's sauce, would regular Frank's sauce work for the recipe?
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Thanks @RRP for the recipe and pointers... I sort of took this in a slightly different direction based on what "stuff" I had on hand and spousal requirements. (Wife is allergic to gluten, soy and can't have acidic or peppery spicy foods).
For the marinade I split the Texas Pete and added some Sriracha (1/2-1/2) and through a splash or Worcestershire "just because" for my wings... Spousal Wings were Tamari (Gluten Free), Thyme, Garlic and Onion powder.
Everything was marinated 50 hours .
On the grill (my 2/3's to her 1/3's) :
I did not have Venom so I made a little "mix":
The XXXHOT is no understatement.... (Compared to Carolina Reaper and Ghost/Scorpion Peppers this stuff is just a small step below in heat)
Finished product with a little dipping sauce... Cooking time at 400 indirect was about 35 minutes and everything was done great:
Fabulous without the dipping sauce... and fabulous with the sauce....
Thanks again Ron!!!
Kirkland, TN2 LBGE, 1 MM -
Ron have you ever tried these Sous Vide? I put wings and a marinade into a Sous Vide bath for 3 hrs. at 145. After the bath I dry them off, dust them with Swamp Venom and then into the egg to crisp them up. I'm definitely going to try your marinade.Everyday is Saturday and tomorrow is always Sunday.
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QDude said:If I can't find the Texas Pete's sauce, would regular Frank's sauce work for the recipe?
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Retired RailRoader said:Ron have you ever tried these Sous Vide? I put wings and a marinade into a Sous Vide bath for 3 hrs. at 145. After the bath I dry them off, dust them with Swamp Venom and then into the egg to crisp them up. I'm definitely going to try your marinade.
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The_Stache said:Thanks @RRP for the recipe and pointers... I sort of took this in a slightly different direction based on what "stuff" I had on hand and spousal requirements. (Wife is allergic to gluten, soy and can't have acidic or peppery spicy foods).
For the marinade I split the Texas Pete and added some Sriracha (1/2-1/2) and through a splash or Worcestershire "just because" for my wings... Spousal Wings were Tamari (Gluten Free), Thyme, Garlic and Onion powder.
Everything was marinated 50 hours .
On the grill (my 2/3's to her 1/3's) :
I did not have Venom so I made a little "mix":
The XXXHOT is no understatement.... (Compared to Carolina Reaper and Ghost/Scorpion Peppers this stuff is just a small step below in heat)
Finished product with a little dipping sauce... Cooking time at 400 indirect was about 35 minutes and everything was done great:
Fabulous without the dipping sauce... and fabulous with the sauce....
Thanks again Ron!!!
It reminds me of my breakfast of eggs and bacon this morning...that is if I would have had some eggs, but then I didn't have any bacon either so I had toast! -
Thanks Ron, but your recipe is the MOTHER RECIPE... My "creativity" was simply due to using what I had on hand! All credit to you for putting all of this together! I never would have thought about all of the Marinade ingredients! Brilliant!!!!
Kirkland, TN2 LBGE, 1 MM -
The_Stache said:Thanks Ron, but your recipe is the MOTHER RECIPE... My "creativity" was simply due to using what I had on hand! All credit to you for putting all of this together! I never would have thought about all of the Marinade ingredients! Brilliant!!!!
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RRP said:Dinah_Moe_Humm said:Those wings do look great. If you don't mind, would you part with the marinade recipe? Many thanks!!
Georgia Red Wings
The basis of this recipe is from a friend down in Georgia and he called them Georgia Red Wings. I have tweaked the recipe several times over the years to our liking. It seems to be popular at our local Eggfests when I make it! These are not over-powering spicy as some hot wings can be, but instead quite flavorful. Enjoy! Ron Pratt aka RRP
INGREDIENTS:
12 to 14 chicken wings
.75 cup water
1.25 cup soy sauce
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1 cup Hot and Spicy V8 juice.50 teaspoon Dizzy Pig brand Swamp Venom dry rub
Procedure
1. Cut the wings apart at the joints discarding the tips.2. Thoroughly rinse the fat from the wing parts by soaking in salt water for 4 hours and then again rinsing under running water.
3. Combine marinade ingredients in a large new Zip-Loc bag (1 gallon works best) and mix well. Pour marinade over the wings in bag and then place bag in a rigid container and squeeze out air so the wings stay submerged.
4. It is best to let the wings marinate in the refrigerator at a minimum of 50 hours! Massage bag and turn at least every 12 hours for best results.
5. Remove the wings from the marinade and if you want them hotter sprinkle lightly with Swamp Venom rub.
6. Grill indirect at 400° for 40 to 45 minutes. If using a foil covered plate setter which I prefer I find no need to turn them during the full cook. If grilling direct, only cook at 350° dome, monitor carefully and turn every 10 minutes.
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Actually I do check the IT of a few at random and make sure they are at least 165 to 170 and they always are. Good luck with your maiden red wing voyage!
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Would love to give this a try. Sadly Texas Pete and Hot n Spicy not available on this side of the pond. Are there similar product lines? I'll tap up BBQ Gourmet in the UK to see if he has any ideas as well.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Stormbringer said:Would love to give this a try. Sadly Texas Pete and Hot n Spicy not available on this side of the pond. Are there similar product lines? I'll tap up BBQ Gourmet in the UK to see if he has any ideas as well.
Kirkland, TN2 LBGE, 1 MM -
The_Stache said:Stormbringer said:Would love to give this a try. Sadly Texas Pete and Hot n Spicy not available on this side of the pond. Are there similar product lines? I'll tap up BBQ Gourmet in the UK to see if he has any ideas as well.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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bookmarking, going to try this in my sharp microwave on "popcorn" setting.
Fight like a man so you don't die like a dog
- Calico Jack Rackham
1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$)
Scruffy City a.k.a. Knoxville, TN.
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Stormbringer said:The_Stache said:Stormbringer said:Would love to give this a try. Sadly Texas Pete and Hot n Spicy not available on this side of the pond. Are there similar product lines? I'll tap up BBQ Gourmet in the UK to see if he has any ideas as well.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
RRP said:Actually I do check the IT of a few at random and make sure they are at least 165 to 170 and they always are. Good luck with your maiden red wing voyage!
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HofstraJet said:Stormbringer said:The_Stache said:Stormbringer said:Would love to give this a try. Sadly Texas Pete and Hot n Spicy not available on this side of the pond. Are there similar product lines? I'll tap up BBQ Gourmet in the UK to see if he has any ideas as well.
If you could magic up some Hot and Spicy V8 juice over here, or give me an alternative, we're sorted.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Homemade Spicy V8 Juice Recipe
6 carrots
1 very small beet
8 Roma tomatoes (you want a firm tomato for juicing)
1 red bell pepper
3 huge handfuls of spinach
3 stalks celery
1 clove garlic
4 small or 2 large lemons
1-2 tablespoons prepared horseradish (not creamed)
1/4 to 1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
Kirkland, TN2 LBGE, 1 MM -
@The_Stache woohoo! "beet" ... beetroot?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Two countries divided by a common language!
Beetroot, correct!
You could also try just adding some horseradish and cayenne to regular V8
Cheers
PS... probably should have included "directions"Wash all the produce thoroughly. Remove seeds and stem from pepper, and cut into large chunks. Cut ends from carrots and beet, and cut into chunks. Peel the lemons and cut into quarters. Half the tomatoes, and cut celery into big pieces. Juice everything together, and season to taste.
This recipe makes round 32 ounces (about 1 liter).
Kirkland, TN2 LBGE, 1 MM
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