Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

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

Hoov ·

About

Username
Hoov
Joined
Visits
675
Last Active
Roles
Member
Points
45
Posts
255
  • Re: American Style Brown Sugar Glazed Holiday Ham From Charcuterie

    @DMW thanks. I just ordered some with amazon prime. Should be here the same day the ham is ready to be picked up. Now I need to find some enormous ziploc bags.
  • Spicy Peach Glazed Wings for a Late Lunch

    Did a few chicken wings as a late lunch for SWMBO and I today. I cooked the wings at 350 indirect with a chunk of cherry wood for smoke and glazed the wings with a simple sweet n' spicy sauce made from peach preserves and tabasco (recipe to follow). SWMBO and I both thought they turned out great!

    Here they are on the Egg finishing up and sauced:
    image

    Plated:
    image

    Served with my favorite dip for wings:
    image

    The sauce is really easy to make. Only thing I might like is a bit more heat, so I may kick it up with some chili flakes next time. Here is the recipe (credit to The Neely's from the food network):

    Sweet n' Spicy Peach Wing Sauce:
    1/2 stick butter (I went with unsalted)
    2 cloves garlic, minced
    1/2 cup peach preserves
    1/4 cup tabasco
    1 Tbsp soy sauce

    Procedure: Saute garlic in butter until fragrant, then add the rest of the ingredients. Simmer for about 7 minutes, or until darkened/thickened a bit.

    Overall, these turned out well. I don't normally sauce wings on the Egg, but wanted to try it out today. I was hoping for them to be a little bit more tacky, any suggestions? I sauced the last 10 minutes of the cook.

    Thanks for reading!