Wings n' ribs n' football

asagers

RedSkip

Dam-age, that looks great!  Nice cook.

YukonRon

My very favorite cook. Wings/Ribs = perfect.

asagers

And the ribs just came off 

jabam

That looks awesome!! Any leftovers? Sorry @SGH

MrCookingNurse

Good gracious wowzers. I'm floored. Amazing cook. I gotta get me one of them AR's. 

Do do you feel confident sticking the temp prob in such a small piece of meat? I temp check with my thermapro but would make it easy to slap one of the CyberQ probes in a wing. 

JohnnyTarheel

Great looking food!!

asagers

jabam said:

That looks awesome!! Any leftovers? Sorry @SGH

Thanks, and no, unfortunately. It all went quickly!

asagers

Yeah, the AR is awesome! I highly recommend it. I didn't cook the wings with the temp probe in the whole time. That was just checking them after 45 min. @ 275. Then I sauced them and put them back on for 15-20 min. 

MrCookingNurse said:

Good gracious wowzers. I'm floored. Amazing cook. I gotta get me one of them AR's. 

Do do you feel confident sticking the temp prob in such a small piece of meat? I temp check with my thermapro but would make it easy to slap one of the CyberQ probes in a wing. 

NewbeeMinimax

awesome cook

damnedhooligan

asagers said:

Bringing this post back from the dead cause I have an AR and was wondering what should go above...the wings or the ribs. Was thinking the drippings of the wings would make the ribs have some chicken fat taste. 

nolaegghead

wings

damnedhooligan

nolaegghead said:

wings

But why? Are the ribs dripping more fat that would impart the flavoring of the wings?

nolaegghead

chicken flavor is so neutral that chicken broth is used in thousands of recipes without "chicken" in the name.  It's as ubiquitous as vegetable broth.  You will not notice it, at least in an unpleasant way on the ribs.  Seasoning is a different story.

Ribs typically have a much stronger flavor...any pork, really.  Is there a chicken version of bacon?  No.  

Anyway, that's my opinion of how to configure with one thing dripping on the other, given you stick with stereotypical seasonings, without people noticing. 

nolaegghead

They are both loaded with fat, I would say leaf lard is more neutral than any chicken fat, but it's not leaf lard on the ribs and a toss up here.

mlc2013

im a fan of chicken on top as well
looks delicious

marluc

Hi all.  If you could do it space-wise with the ribs, any reason not to go half wings/half ribs on each grid?  Obviously like proteins on top of each other.

damnedhooligan

nolaegghead said:

chicken flavor is so neutral that chicken broth is used in thousands of recipes without "chicken" in the name.  It's as ubiquitous as vegetable broth.  You will not notice it, at least in an unpleasant way on the ribs.  Seasoning is a different story.

Ribs typically have a much stronger flavor...any pork, really.  Is there a chicken version of bacon?  No.  

Anyway, that's my opinion of how to configure with one thing dripping on the other, given you stick with stereotypical seasonings, without people noticing. 

Makes total sense! Thank you 

damnedhooligan

marluc said:

Hi all.  If you could do it space-wise with the ribs, any reason not to go half wings/half ribs on each grid?  Obviously like proteins on top of each other.

I dont see a reason not to...check this post out
https://eggheadforum.com/discussion/1205678/ribs-and-wings