I don't understand ...

Smokey

What I don't understand is BBQ joints. [p]This weekend was great and the egg did (as usual) an wonderful job. In addition to a London Broil (main course), I made wings for an appitizer. People "RAVED", saying they were the BEST wings they had ever had. There were six of us (including my wife and myself). We went through 5 lbs of wings before diner was ready. They barely touched the Bree or the vergtables that were also served.
So, if wings are so cheap and so easy to make, why don't ant BBQ places offer them?[p]Smokey

DavidR

Smokey,[p]Because they all know that if wings are what people want, BBQ joints are NOT the place to get them.[p]They'll head for Hooters and check out the 'scenery'.

Nature Boy

Smokey,
I think people want substantial meat. I can almost always get leg quarters for under 50 cents a pound. Wings are always over a buck a pound...for mostly bone. [p]I love wings, and we do them often, but maybe the bottom line is the cost per pound of actual meat is pretty high with wings.[p]My take on it anywho!
Cheers
NB

Marv

Smokey,
Wings are a big hit on the menu at just about any Hooter's Bar/Grill......Just wish we had one in the NW.[p]Marv

Cornfed

Nature Boy,[p]"I think people want substantial meat."
-NB[p]One day, when you and QFan are getting rich off DizzyPig or some other cooking endeavor, I'm going to write an article on you guys with this quote. 6 words to eloquently yet succinctly describe the reason why the likes of myself and ST got into this hobby.[p]Thanks,
Cornfed

Nature Boy

Cornfed,
You crack me up. You are a true wordmaster.I hope you DO write that article if we ever get this thing off the ground without getting dizzy. Hard to imagine much money being there....but it seems like it could be a lot of fun![p]BTW, did ST ever come up with a valid excuse...or a doctors note....for wussing out on the eggfest??[p]Beers!
Chris
[ul][li]endeavor?[/ul]

Byrdo

Smokey,[p]Can you share your London Broil recipe? I am interested in giving one a try, however, I have not seen a recipe nor have I ever have the pleasure of seeing one served. What do they compare to?

BobbyG

Smokey,
Sound like everything went perfect. I have two questions for you. 1. I've been wanting to try a london broil, how did you do yours and 2. How did you prepare the wings?[p]I generally Trim the fat on my wings, wash, dry and then season with BGE seasoning. I generally cook them at a medium temp (350*) for about 25 minutes with one flip at the half way point.[p]Happy smoking,
BobbyG

Smokey

Byrdo,[p]It's VERY Easy. I marinade it for a few hours then sear it in each side, then dwell until internat temp reached 140. Slice thin against the grain. Its great![p]Smokey

Smokey

BobbyG,[p]London Broil is easy. I marinade it for a few hours then sear it in each side, then dwell until internat temp reached 140. Slice thin against the grain. Its great!
The wings are a version of WaWa wings (http://biggreenegg.com/recipes/poultry/chicken/wa-wa_wings.htm). Just before they are done, I basted with two different BBQ sauses (a traditional tomato based sauce and vinigar based sauce). My wife likes it when the BBQ sauce begins to char.[p]Smokey[p]
Smokey[p]

BobbyG

Smokey,
Thanks for the advice![p]See ya,
Bob