We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
Don't your wings have skin on both sides?
@hondabbq - Of course. I guess I should have written dust the thick skin side and thick skin side up . . .
LOL just havi…
Hi @hondabbq! I only dust the skin side. I cook wings raised direct at 300F for about an hour. I cook them skin side up for 45 minutes, flip, and cook skin side down for 15 minutes.
At this point they are good to go, but I usually flip them to s…
I dust the wings with cornstarch after I apply my seasonings/rub and just before cooking.
I use a small strainer and just lightly dust them (like I'm adding powdered sugar to the top of a cake).
Hope that helps! ~k.
I live 2.5 hours north, but have been to Ft Lauderdale quite a bit. Here are a couple places to try:
Breakfast/Brunch: The Floridian -- it's a casual diner with really good food. We try to eat there every time we head down to Lauder…
And another reason I love this community.
This was fantastic! First time to grill Swordfish on the Egg...so moist and the marinade was perfect!
The grilled lemons were the sprinkles on the cupcake!
What internal temp do you recommend for sword fish?
Hi, @SGH! Honestly, I've never checked, so I'm not sure...
I did a quick Google search and found this:According to the Food Safety and Inspection Service, …
Hi @jcaspary! Thanks for the heads-up that the marinade ingredients weren't posted here.
I updated the post and listed them here as well. Thanks!
1/2 cup tarragon2 cloves of garlic1 lemon, juiced1/4 cup olive oil
Put the tarragon, gar…
If you tell me when national tater toy day is I will be impressed.
National Tater Tot Day is Feb 2nd. http://foodimentary.com/2013/02/02/february-2-national-tater-tot-day/
(I cheated by googling... but only because …
Thanks. Definitely going with a good ground beef. I typically just go with Kosher salt & ground pepper, but looking for any ideas to make them a little more special.
Bacon! And Gruyère! That will make them extra sp…