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jerk wings

edited 6:26AM in EggHead Forum
27jul07-035.jpg
<p />i've found another jerk seasoning that is egg worthy! pusser's rum hot & mild jerk seasoning whisked with extra virgin olive oil, smoked for two hours indirect with cherry and apple, then direct at 300 to crisp the skin for 30 minutes. [p]27jul07-030.jpg[p]i made 33 whole wings tonight and most of them will go to the brickyard tomorrow. [p]<img src=http://my.erinet.com/~pnsonr/aargh.gif>;

Comments

  • AlaskanCAlaskanC Posts: 1,346
    Rick's Tropical Delight,[p]Yum!!! I am a wing addict, but I've never been able to make any good ones on the egg. Those look awesome!!
  • Rick's Tropical Delight,[p]When you smoke them for 2 hours, what temp do you use? [p]
  • Eggmeister,
    it was around 250-275 indirect with the plate setter legs up and drip pan, then grid. the key is the direct skin crisper at the end.

  • Rick's Tropical Delight,
    Thanks. I just got my egg about 6 weeks ago and I am devouring all the info on this forum.

  • AZRPAZRP Posts: 10,116
    AlaskanC,
    I make some pretty good wings on the Egg, but I still prefer deep fried. That said, suck creek wings suggested Egging first for the smoke flavor, then deep frying for the finish, and I gotta tell you he is on to something. -RP

  • 2EggTim2EggTim Posts: 170
    Rick's Tropical Delight,
    I just recently started getting into this jerk thing. Are you familiar with Walkerswood jerk seasoning? Also, do you ever use pimento wood? Any advice on authentic jerk cookin', seasonings, etc. will be greatly appreciated. Thanks.

  • Rick's Tropical Delight, Case anyone asks, that's not a chore with welders gloves! I bought a good pair of Lincoln leathers a couple months ago. Use 'em constantly to remove plate setter and hot grills. Just have a place to set 'em down with in a few seconds. Must have grilling accessory! ern

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