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Wings, figured out rotisserie basket

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum
Cook them raised, indirect at about 350. Nice crispy, caramelized, seasoned wings. The basket stayed clean on the shelf. Ha Ha
Just poking fun. No disrespect to basket cooking.

Thank you,
Darian

Galveston Texas
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Comments

  • loco_engr
    loco_engr Posts: 5,818

    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Mickey
    Mickey Posts: 19,768
    have have you thought of kicking that up to 400 direct?  Just asking but those look great
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • HeavyG
    HeavyG Posts: 10,380
    edited November 2020
    Nice humblebrag plating. :)

    How long did your method take?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Photo Egg
    Photo Egg Posts: 12,137
    HeavyG said:
    Nice humblebrag plating. :)

    How long did your method take?
    That's my cheepo, Goodwill, 50 Cent plate. Even if I cook something poorly it goes on same plate. But sometimes it's correct. These wings were easily top 5 for me. Just big chain grocery store wings. I could cook them the same way 5 times but it's the luck of the draw getting good quality wings from the store that give it that extra punch. 
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    Mickey said:
    have have you thought of kicking that up to 400 direct?  Just asking but those look great
    Cooking on the XL is a little different on cooks like this. Because of the extra large lump area, cooking direct at higher temps is more difficult. Going raised indirect i still get pretty good heat from the stone below. But having to keep the dome open long enough to flip the wings is much easier cooking indirect.
    Overall I prefer to cook raised direct when I can. These started at 350 and finished about 375ish. If I could get this result every time I would be happy. 
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,780
    Troll!! =)

    2nd pic sums it up nicely. 

    What rub did you use? Sugar content of the rub/marinade impacts the caramelization, but I haven't found a go-to as of yet. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,137
    caliking said:
    Troll!! =)

    2nd pic sums it up nicely. 

    What rub did you use? Sugar content of the rub/marinade impacts the caramelization, but I haven't found a go-to as of yet. 
    Lately, I have been marinating in Bloody Mary mix for a couple hours, pat dry, season and into fridge for an hour or two. This time I used Meat Church Holy Gospel. This and the standard Gospel are great go to rubs for me. Good sized bottle for the price and easy to find local. @MeatChurch
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,780
    I've been meaning to try Holy Gospel. Will probably pick some up over the holidays. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,137
    caliking said:
    I've been meaning to try Holy Gospel. Will probably pick some up over the holidays. 
    Basically same as original Gospel but more of a black pepper kick.
    Both are 2 of my current favs.
    Bucees and Academy stock them.
    Thank you,
    Darian

    Galveston Texas
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  • lkapigian
    lkapigian Posts: 11,549
    LoL , took me a while to finally look at this post , didn't want to get suckered into wanting a Joetisserie
    Visalia, Ca @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,137
    lkapigian said:
    LoL , took me a while to finally look at this post , didn't want to get suckered into wanting a Joetisserie
    I will talk you off the ledge buddy.
    Thank you,
    Darian

    Galveston Texas
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  • JRWhitee
    JRWhitee Posts: 5,678
    Mickey said:
    have have you thought of kicking that up to 400 direct?  Just asking but those look great
    And taking a nap?  =)
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • lkapigian
    lkapigian Posts: 11,549
    JRWhitee said:
    Mickey said:
    have have you thought of kicking that up to 400 direct?  Just asking but those look great
    And taking a nap?  =)
    My favorite forum photo !
    Visalia, Ca @lkapigian
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  • JRWhitee
    JRWhitee Posts: 5,678

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • lkapigian
    lkapigian Posts: 11,549
    JRWhitee said:

    Thank my friend!
    Visalia, Ca @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,137
    JRWhitee said:

    See, that’s the kind of crisp caramelization you just can’t get in a rotisserie basket. 
    Thank you,
    Darian

    Galveston Texas
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  • rekameohs
    rekameohs Posts: 264
    lkapigian said:
    LoL , took me a while to finally look at this post , didn't want to get suckered into wanting a Joetisserie

    I love mine, especially with the basket.  Not sure if I will ever do wings a different way.
    Raleigh, NC
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