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Wangs and thangs

Comments

  • GATraveller
    GATraveller Posts: 8,207

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • bgebrent
    bgebrent Posts: 19,636
    All nonpolitical my friend, great looking wings, ****.
    Sandy Springs & Dawsonville Ga
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  • Jeremiah
    Jeremiah Posts: 6,412
    Just remember, you got two more votes than I did. 
    Slumming it in Aiken, SC. 
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  • northGAcock
    northGAcock Posts: 15,172
    Those look outstanding Jason. Got these tonight. They make wings not suck.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Jeremiah
    Jeremiah Posts: 6,412
    Well. Way to not  rub it in there Robin. Lol
    Slumming it in Aiken, SC. 
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  • northGAcock
    northGAcock Posts: 15,172
    Jeremiah said:
    Well. Way to not  rub it in there Robin. Lol
    Just saying we can eat some more.......good for us all.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 34,245
    Great cook on National Chicken Wing day.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • johnnyp
    johnnyp Posts: 3,932
    Lol
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • rmr62
    rmr62 Posts: 233
    Hitlery had a plate full of LEFT wings......sorry couldn't resist
    Lagrange, GA   LBGE
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @northGAcock Amy and I were trying to  remember what the name of that sauce was. I used a little doctored up Frank's 
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  • northGAcock
    northGAcock Posts: 15,172
    theyolksonyou said:
    @northGAcock Amy and I were trying to  remember what the name of that sauce was. I used a little doctored up Frank's 
    I believe Frank's is the base. Don't you be cheating now
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • YukonRon
    YukonRon Posts: 17,112
    Funny and delicious, only from you.
    FYI, I have been using the 3:1:1 Honey Siracha Bourbon sauce on and in everything I cook or make.


    Last night I served up brisket, tomato salad and devilled eggs. I used it on the dry burnt edges for appetizers. It was amazing.

    Then one of our guests, put it on a tomato, bleu cheese and minced garlic salad with basalmic vinegerette, and it made the flavors explode. Incredible.

    I will be making brisket sammies today, using that sauce.

    And yes, I used it on Wings dude. Awesome.

    Thank you for sharing that formula.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    YukonRon said:
    Funny and delicious, only from you.
    FYI, I have been using the 3:1:1 Honey Siracha Bourbon sauce on and in everything I cook or make.


    Last night I served up brisket, tomato salad and devilled eggs. I used it on the dry burnt edges for appetizers. It was amazing.

    Then one of our guests, put it on a tomato, bleu cheese and minced garlic salad with basalmic vinegerette, and it made the flavors explode. Incredible.

    I will be making brisket sammies today, using that sauce.

    And yes, I used it on Wings dude. Awesome.

    Thank you for sharing that formula.
    Ron at @hotch suggestion, I've been playing with subbing fruits in for the honey, or just adding fruit. Blackberry and peach on pork, not at the same time, are the bomb. 
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  • YukonRon
    YukonRon Posts: 17,112
    theyolksonyou said:
    YukonRon said:
    Funny and delicious, only from you.
    FYI, I have been using the 3:1:1 Honey Siracha Bourbon sauce on and in everything I cook or make.


    Last night I served up brisket, tomato salad and devilled eggs. I used it on the dry burnt edges for appetizers. It was amazing.

    Then one of our guests, put it on a tomato, bleu cheese and minced garlic salad with basalmic vinegerette, and it made the flavors explode. Incredible.

    I will be making brisket sammies today, using that sauce.

    And yes, I used it on Wings dude. Awesome.

    Thank you for sharing that formula.
    Ron at @hotch suggestion, I've been playing with subbing fruits in for the honey, or just adding fruit. Blackberry and peach on pork, not at the same time, are the bomb. 
    I have been using peach preserves on pork for years. I haven't made a pork butt without it ever. I have done ribs, loin and chops with it. Mixing siracha and bourbon with peach preserves. I will do that.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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