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Martello_Penne
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JerkChicken ·

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  • Re: Pizza Stone Suggesiton

    BGE stone or other NON-CHEAP stone only. The cheap one will definitely crack, and you will be replacing it anyways and spending the same you would have on a nice one to begin with, save the aggravation. 
  • Re: finally a brisket...2 inches of rain

    This is what I use. Free out of Aluminum Foil and a coat hanger. Just shape one side of the hanger the diameter of your egg chimney, and form the other side into a similar circle for the tent structure. Shape the foil over the top. Viola

    I've been using my original creation for 2 years now and I live in FL where it rains every other day.
  • Wing King

    My family has voted me the wing king. Here are my two current favorites:

    Red Wings

    Lemon Garlic Wings

    For both, BGE set Indirect to 300-350, small chunk of Applewood to give it a hint of smoke.

    I seasoned all wings with garlic powder, onion powder, salt, and lemon pepper. I use generous amounts and mix it up.

    I used about 10 pound of wings and did 2/3 of them Lemon Garlic and the remaining 1/3 Red Wings. (Two Tier Adjustable Rig for quantity)

    I cooked all wings for 1.5-2 hours until golden brown. I like them slightly well done but still moist. Wings should be monitored so that outside wings don't burn.

    Red Wings:

    Red Wings Sauce Recipe: (For about 3# of seperated wings)

    4 cloves fresh garlic minced
    1 Regular size bottle of Franks Red Hot Sauce
    1/4 cup honey
    1 stick of butter

    In small sauce pan, simmer fresh garlic and butter until soft. Add remaining ingredients and stir frequently over low heat until hot.

    Remove cooked wings and place in large bowl. Toss using half the sauce to coat, put back on BGE for caramelization. After about 10 minutes, pull the wings off and re-toss in remaining sauce and serve with Bleu Cheese.

    Lemon Garlic Wings:

    Sauce Recipe (this was enough for about 5# wings):

    2 sticks butter
    Zest from 1 lemon
    juice from 2 lemons
    2-3 entire bulbs of fresh garlic, minced. (Food Processor helps tremendously for this)
    1/4 cup sugar
    1 teaspoon salt

    Simmer garlic and butter over low heat until mixed. Add sugar and salt, continue cooking on low, stir frequently. Once hot, add Lemon Juice and Zest, cook for 3 more minutes and set aside.

    Remove cooked wings and place in large bowl. Toss in sauce until all wings are completely coated and serve with Jalapeno Ranch

    You can play with the ratios of the ingredients of both sauces to fine tune it to your liking.









  • Re: Wing King

    brycos said:
    looks great! How sweet are the lemon-garlic? 1/4 c sugar seems like alot.
    Thanks. Yes it is a little on the sweet side but the garlic is very powerful. I started with less sugar and found myself adding more and more.
  • Re: Twice Baked Potato with a side of Filet Mignon (lots of pics)

    Me likey.......... How did you do the steaks? Looks like you seared them first and then indirect? Dueling eggs? Or sear, remove, reduce temp etc...?