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Wingin' It Tonight

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
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<p />Wings marinated all afternoon in Balsamic Vinegar, brown sugar, catsup, mustard, soy sauce, worchestershire and crushed red chili. Sweet and warm.
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Comments

  • Unknown
    Unknown
    Lawn Ranger, these look great....how long did you cook them, and at what temp?

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Bill-the-Grill,
    I did them at 300 , direct on an elevated grill....flipping them and basting about every 10 -15 minutes until I had turned them at least twice. I then shut everything down and let them dwell for about another 10 -15 minutes. They were great...falling off the bone. Sides were potato salad, coleslaw and marinated onions. mmmmm! [p]Mike
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  • JimE
    JimE Posts: 158
    Lawn Ranger,[p]Wings look good.[p]What type of Gasket do you have?[p]My OEM gasket is about beat.[p]Thanks, Jim

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Jim,
    It's a Rutland...contact RRP, and he can fix you up.
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  • Tanya
    Tanya Posts: 87
    Lawn Ranger, You're getting good with these pictures! Looks great! I'm about to go broke getting meat at the store and it's all from reading and seeing the picture posts from this forum. It's killing me! Slow cooked a 10 pound Cooks shank ham yesterday. Ingected with maple syrup and cooked at 250 degrees for about 6 hours. It was great. Just for your information, I have been getting B&B lump charcoal from my local Albertson's. It has really been good, much better than the BGE lump that I got with the egg. Lump has big chunks and seems to burn a long time. I finished the ham and shut all the vents and several hours later saw the temp still at 225 degrees. So I opened up the vents a little, before I knew it , there was a ccool smoke coming out of the wheel. I put on some keilbasa, slices up some cheese, made some guacamole, threw out some crackers and what a feast! I love My EGG!!! And I love this forum! Ya'll keep me cooking! Thanks! (Tomorrow: Bacon wrapped scallops, I'll probably be on here asking advice, tri-tip steaks, shrimp, and artichokes, all on the Egg. I'm Egg-cited!!!

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