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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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\"Yo Dirt\" (The Dirty Burger)

FockerFocker Posts: 1,799
edited 4:29AM in EggHead Forum
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Here's the recipe for the Peoria Peach Wings

1 T unsalted butter
1/2 med onion, sliced
1/4 t ground thyme
1/4 t ground cumin
3 cloves garlic, pressed

1 18 oz peach preserves
1/3 C honey
1/3 C brown sugar
1/4 C sriracha sauce
1/2 t Penzey's Chinese Cassia Cinnamon
1/3 C cider vinegar
salt and pepper

In a small skillet, heat butter under medium heat until foam subsides
Add onion and cook until soft, about 5 min
Add thyme and cumin, continue to cook until onions are medium brown, about 5-10 min
Add garlic and cook stirring until fragrant, not browned, about a min or so

In a separate sauce pan, combine rest of ingredients along with the onions/garlic and simmer to a boil. I transfer to a blender to mix, but an immersion blender would be ideal. Then I return to sauce pan and simmer until boiling and then let cool. A batch should cover a couple dozen wings.

Egg setup is indirect @350, if the wings are larger then I let it get to 400. One chunk of pecan wood. I use the platesetter legs up with a Chicago Metallic Deep Dish Pan wrapped in foil resting on a few foil balls. I put enough water in the bottom to keep the grease and sauce from burning. At the one hour mark, glaze wings(use tongs and dunk them in the sauce, it is thick), cook another 15 min or so and glaze again and cook another 15 min.
Brandon
Quad Cities
Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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Comments

  • RRPRRP Posts: 15,607
    WOW - thanks for sharing your recipe, Brandon - I can attest to how GOOD those wings were!
    Ron
    Dunlap, IL
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  • RRPRRP Posts: 15,607
    I bet now that's what you (on the left in blue) were trying to tell me in this shot! :laugh:
    IMG_1411.jpg
    Ron
    Dunlap, IL
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  • FockerFocker Posts: 1,799
    Thanks RRP
    Only 364 more days to go!!
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
    ·
  • FockerFocker Posts: 1,799
    Actually, I was waiting for you to walk away so I could grab the two cases of crack in front of me :laugh:
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
    ·
  • RRPRRP Posts: 15,607
    :woohoo: :woohoo: :woohoo:

    those boxes had already been wired by Brinks with a back up of killer Westies in case Brinks guns didn't fire!
    IMG_1652.jpg
    Ron
    Dunlap, IL
    ·
  • FockerFocker Posts: 1,799
    I wouldn't want to get inbetween those two, they look vicious ;)
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
    ·
  • RRPRRP Posts: 15,607
    Good Night - as I said Saturday I'm glad you have graduated from school and become a new member of the medical force. May you do well, live long, and prosper!
    Ron
    Dunlap, IL
    ·
  • FockerFocker Posts: 1,799
    Goodnight Ron and thank you
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
    ·
  • ILL--EGGERILL--EGGER Posts: 478
    Thanks for shareing the great recipe Brandon! They were fantastic and I can't wait to try them for myself.
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  • Lawn RangerLawn Ranger Posts: 5,466
    Pretty!
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  • Man those were so good!

    Thanks for the recipe. I will be cooking them this week.

    Thanks again to everyone. It ruled
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  • Boilermaker BenBoilermaker Ben Posts: 1,956
    Thanks for posting the recipe. These were fantastic.

    Nice to meet you, Brandon. It was a fun fest, wasn't it?
    ·
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