We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
The one my mother would make used the drippings from the roast. Wish she was still alive so I could ask her how to do it. I remember that she used a full size casserole dish and it smoked like hell while in the oven but man was it good.…
1 cup ketchup
1/2 cup hot sauce
1/4 cop Dijon mustard
1/4 cup soy sauce
1 tbsp brown sugar[p]mix well and marinade wings overnight.
grill over medium heat[direct].
make another batch for basting during cook[p]Cheers, Glenn
Living in corn country I can tell you to not let the silk burn or it won't taste very good. Soak it for a couple of hours and cook over medium heat turning every 15 mins or so till the outer leaves are cooked to a nice golden brown.[p]Cheers…