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Tailgate Food

Iowa State EggerIowa State Egger Posts: 337
edited November -1 in EggHead Forum
I did a little practicing yesterday on some tailgate food and cooking techniques.

First thing to do was to fire up the smalls. I set one up indirect at about 225 degrees and the other up direct at about 300 to 350 degrees. This allowed me to move food back and forth as needed.

Small.jpg

Second thing was to hang the beer flag:

BeerFlag.jpg

I started with wings. They went on direct first to try to get the skin nice and crisp, then they want indirect to finish the cook and for some saucing:

Wingsdone.jpg

Wingscooking.jpg

WIngsonPlatter.jpg

Next were skins. Again, started them direct for the skin and then moved over to melt cheese:

PotatoesON.jpg

SkinsDone.jpg

And finally some chicken on stick. The were indirect first with smoke and then direct to finish up:

ChickenSmoking.jpg

ChickenDone.jpg

Everything turned out well and I am ready for Saturday!

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