4th of July "ATT's*"

Central IL Egger

A heavily scented smoke hung in the sleepy small town of Washington as my brother and I both had the BGE's cooking a wicked 4th of July dinner. He has more experience and thus was in charge of the 16 1/2 hour Pork Butt. "The best crust to date", he happily reported.

In addition to the Butt, he did a brisket, which turned out equally impressive.

I had my mouth set for wings. Fellow Egger, RRP's award winning wing recipe has fast become a hit in our home. They were dynamite.

My other cook was a spin on the ABT's, which I called ATT's (Atomic Turkey Turds).


I filled the jalapeno's with the customary cream cheese (light), and then added a mixture of ground turkey, oatmeal, garlic, and fat free shredded cheese, wrapped in Center cut bacon by Oscar Meyer. All in all a rousing success.

East Cobb Eggy

Loving the color of those wings.

Can you post the recipe?

Greg

Austin Smoker

Love the healthy take on the ABT's. I've been using chicken sausage and turkey bacon lately and it's all good! I will still cut loose with a true ABT every now and then, but I will also try your way! I second the call for the wing recipe - they look awesome!

BamaFan

Now that's what I talkin about. That is one monster pork butt. Looks like a great 4th of July meal with the family.

RRP

Mark, Thanks for sharing and the kind comments! BTW you have email.

Central IL Egger

Here's the recipe for the wings:

INGREDIENTS:
3-4 lbs chicken wings
3/4 cup soy sauce
1 1/4 cups water
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1/2 cup Hot and Spicy V8 juice



Procedure
1 Cut the wings apart at the joints discarding (or saving for stock) the tips.
2 Combine marinade ingredients in a large container with a lid. and place the wings in the container making sure they are all covered with marinade.
3 It is best to let the wings marinate in the refrigerator overnight (or at least 2-4 hours).
4 Remove the wings from the marinade and sprinkle with Big Green Egg Gourmet Seasoning (or your favorite rub for chicken).
5 Grill indirect at about 350 deg. for 15 to 30 minutes on each side. If grilling direct, monitor carefully and turn every 10 minutes.

ILL--EGGER

Mark and I had a blast cooking and preparing the 4th of July meal for our family and I can honestly say I became a big brisket fan yesterday. I haven't eatin' alot of brisket and it was my first try at cooking one so I had no expectations and really just followed the most basic recipe I could find which consisted of covering one side in plain sugar the night before, then just salt and pepper prior to cooking. I pulled and foiled with a cup of apple juice when it hit internal temp. of 165 and then cooked it until it hit 192 internal. Probably nothing great compared to the expert brisket folks here but it really hit the spot with me and might be my new favorite. Here is a pic of the 10# pork butt and foiled brisket right after I foiled it and just added a little more rub to the butt. I was slacking in the pic. dept. yesterday for some reason.

RRP

Mark, I don't take any credit for that recipe - those are Georgia Red Wings courtesy of Wise One. I have made a slight variation to that recipe for both of the last two Peoria Eggfests and they have been popular! I even egged 36 of them last weekend for Pat and I to munch on.