Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
LOTS of wings...
SSN686
Posts: 3,506
Morning All:
My younger son is moving out of his house today (needs to be out for a few months while major repairs are being done), so I'm providing lunch for the friends helping...I have both Large Eggs going with 100 wing pieces (58 drums/42 flats)...they were brined for 3 hours yesterday & then were in the fridge overnight to dry out the skin...just finished adding the rubs & ready to go on the Egg...
Eggs loaded & starting to smoke (lump only, no added chunks)...
Here are the five different rubs used...Dizzy Pig Pineapple Head, DP Shaking the Tree, Voodoo Chef Dirt, DP Raging River & Meat Church Honey Bacon BBQ...
Starting with a dome temp of about 250 & will go for about 90 minutes before letting the temp raise to around 400 for the last 30 minutes or so to crisp up the skin...hope they like lunch!
My younger son is moving out of his house today (needs to be out for a few months while major repairs are being done), so I'm providing lunch for the friends helping...I have both Large Eggs going with 100 wing pieces (58 drums/42 flats)...they were brined for 3 hours yesterday & then were in the fridge overnight to dry out the skin...just finished adding the rubs & ready to go on the Egg...
Eggs loaded & starting to smoke (lump only, no added chunks)...
Here are the five different rubs used...Dizzy Pig Pineapple Head, DP Shaking the Tree, Voodoo Chef Dirt, DP Raging River & Meat Church Honey Bacon BBQ...
Starting with a dome temp of about 250 & will go for about 90 minutes before letting the temp raise to around 400 for the last 30 minutes or so to crisp up the skin...hope they like lunch!
Have a GREAT day!
Jay
Brandon, FL
Comments
-
Dios mio!"I've made a note never to piss you two off." - Stike
-
Dang!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Wow! Let the feast begin!Living the good life smoking and joking
-
How could they not, bet no leftoversLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
-
Posts like this make me wish there was a mod for a rotisserie that could spin the grid like the old blackstone pizza ovens. Maybe CGS could make it happen.Love you bro!
-
Great payment right there. That's quite a load of wings. Your son owe's you!
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. -
Morning All:
Only got one picture of the finished wings...one tub full please ---
Have a GREAT day!
Jay
Brandon, FL
-
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum