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Wing Ding 3?

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    I was number 6. After drying out in the fridge over night with salt and pepper, I marinated them in a pseudo soy sauce I made for bout 2.5 hours. I cooked at 350F indirect for about 45 mins to 165F IT, and I used a modified sauce, from the recipe I got from Bonefish, which they use on their bang bang shrimp. I modified to include honey, bourbon, and thai red chili's. It was a savory, yet sweet, mild spicy rendering. For those that do not like spicy, these were not for you. But for those that do, try it out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,708
    lousubcap said:
    Did any of the participants know the tasting preference of the judge(s), flats or drums?  I believe there is a bias one way or the other which may have influenced the outcome.  Not there so just asking.  ;)
    Y’all are putting a lot more thought into this than we did.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GATraveller
    GATraveller Posts: 8,207
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    That sounds incredible. Can't wait to give these a try. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • thetrim
    thetrim Posts: 11,387
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    Not egged?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • northGAcock
    northGAcock Posts: 15,173
    Party and I had a blast yesterday and last evening. My appreciation to Jeremiah and Bianca. They put tremendous effort and work into this event. While I did not win or place, I was pleased with my garlic Parmesan sauce....dried overnight and salt and peppered before cooking raised direct.

    Couldn’t find a better group of fools and their brides to spend a day with. See you all again next year.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
    thetrim said:
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    Not egged?
    He deep fried them on his egg.  He’s a sneaky bastich.  Or so I was told.
    Sandy Springs & Dawsonville Ga
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    thetrim said:
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    Not egged?
    Dutch oven on the max
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  • Jeremiah
    Jeremiah Posts: 6,412
    A few more pics:
    Slumming it in Aiken, SC. 
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  • bgebrent
    bgebrent Posts: 19,636
    Makes me hungry.
    Sandy Springs & Dawsonville Ga
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  • Jeremiah
    Jeremiah Posts: 6,412
    I failed to get any pics of Ron’s tenderloin and sriracha sauce Friday night, but trust me, it was amazing. A huge thanks to him for including that in his trip, as well as this parting gifted bottle of wine. Not sure how to open it though, seeing as how it’s not in a box. 
    Slumming it in Aiken, SC. 
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  • YukonRon
    YukonRon Posts: 17,261
    Jeremiah said:
    I failed to get any pics of Ron’s tenderloin and sriracha sauce Friday night, but trust me, it was amazing. A huge thanks to him for including that in his trip, as well as this parting gifted bottle of wine. Not sure how to open it though, seeing as how it’s not in a box. 
    Treat it kinder than you do your moss beers.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Jeremiah
    Jeremiah Posts: 6,412
    John outdid himself with the pizza making as well. Seriously some of the best pizza we’ve ever had. 
    Slumming it in Aiken, SC. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    This may be my favorite picture:
    Slumming it in Aiken, SC. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    Again thank you all that travelled to Aiken this weekend. Could not ask for a better group of friends. 
    Slumming it in Aiken, SC. 
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  • JRWhitee
    JRWhitee Posts: 5,678
    YukonRon said:
    best sides
    Three losers right there....
                                                                
    _________________________________________________
    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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  • JRWhitee
    JRWhitee Posts: 5,678
    theyolksonyou said:
    Ready for the ride home 

    Pretty sure Jason had a hangover this morning and didn't feel like a winner...
                                                                
    _________________________________________________
    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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  • JRWhitee
    JRWhitee Posts: 5,678
    DoubleEgger said:
    YukonRon said:

    Anyone want to give a run down on these wings for those playing at home? 
    I was #5 and did RRP's Georgia Red Wings they tied for first but lost in the tiebreak. The Women didn't like the spicy wings....
                                                                
    _________________________________________________
    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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  • Jeremiah
    Jeremiah Posts: 6,412
    It should be noted that this group needs a rib cook off, one maybe held in February?? ...this would get us from wing ding to butt blast. 


    Just throwing this out there. Also I may be drinking the leftover beers in my cooler. 
    Slumming it in Aiken, SC. 
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  • lousubcap
    lousubcap Posts: 36,746
    JohnInCarolina said:
    lousubcap said:
    Did any of the participants know the tasting preference of the judge(s), flats or drums?  I believe there is a bias one way or the other which may have influenced the outcome.  Not there so just asking.  ;)
    Y’all are putting a lot more thought into this than we did.
    It's all about knowing the competition and the market place-look for any edge you can get.  @JRWhitee's comment above reflected a part of that.   =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Wolfpack
    Wolfpack Posts: 3,552
    Jeremiah said:
    It should be noted that this group needs a rib cook off, one maybe held in February?? ...this would get us from wing ding to butt blast. 


    Just throwing this out there. Also I may be drinking the leftover beers in my cooler. 
    Chili?

    Greensboro, NC
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  • SGH
    SGH Posts: 28,988
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    Brother Yolk, I make some real similar. However I have never tried the ancho in the rub or the Robins in the sauce.  Everything else is pretty much spot on. And before I fry them I smoke them real low at 200 degrees for about 30 minutes just to pick up a little hint of smoke. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bucky925
    bucky925 Posts: 2,052
    I thank y'all all!  It's been major entertainment for all on the forum.   =)

    The best things in life are not things.  

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    JRWhitee said:
    theyolksonyou said:
    Ready for the ride home 

    Pretty sure Jason had a hangover this morning and didn't feel like a winner...
    Man, this is a true statement.  Pro tip, don’t let @yukonron pour your bourbon...
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  • JohnInCarolina
    JohnInCarolina Posts: 34,708
    theyolksonyou said:
    JRWhitee said:
    theyolksonyou said:
    Ready for the ride home 

    Pretty sure Jason had a hangover this morning and didn't feel like a winner...
    Man, this is a true statement.  Pro tip, don’t let @yukonron pour your bourbon...
    Especially not the 7th, 8th, and 9th times.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Jeremiah said:
    This may be my favorite picture:
    A real pleasure to have this group be a part of my life...……..

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    JohnInCarolina said:
    theyolksonyou said:
    JRWhitee said:
    theyolksonyou said:
    Ready for the ride home 

    Pretty sure Jason had a hangover this morning and didn't feel like a winner...
    Man, this is a true statement.  Pro tip, don’t let @yukonron pour your bourbon...
    Especially not the 7th, 8th, and 9th times.
    I was definitely over served 
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    SGH said:
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    Brother Yolk, I make some real similar. However I have never tried the ancho in the rub or the Robins in the sauce.  Everything else is pretty much spot on. And before I fry them I smoke them real low at 200 degrees for about 30 minutes just to pick up a little hint of smoke. 
    SGH said:
    theyolksonyou said:
    I dried overnight. Then in a gallon bag cornstarch, hot paprika, salt, pepper, cayenne, onion, garlic, and I think, ancho chili powder. 

    Fried in peanut oil.  

    Sauce was 3/4 c mustard, 3/4c red wine vinegar, 1/2c brown sugar salt, pepper, Worcester, Robins pepper sauce and crushed red pepper. 
    Brother Yolk, I make some real similar. However I have never tried the ancho in the rub or the Robins in the sauce.  Everything else is pretty much spot on. And before I fry them I smoke them real low at 200 degrees for about 30 minutes just to pick up a little hint of smoke. 

    Robins sauce had nothing to do with it...…….

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Jeremiah said:
    It should be noted that this group needs a rib cook off, one maybe held in February?? ...this would get us from wing ding to butt blast. 


    Just throwing this out there. Also I may be drinking the leftover beers in my cooler. 
    Agree so who is the host? Youins could come to Okeechobee FL!

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    edited September 2018
    theyolksonyou said:
    JRWhitee said:
    theyolksonyou said:
    Ready for the ride home 

    Pretty sure Jason had a hangover this morning and didn't feel like a winner...
    Man, this is a true statement.  Pro tip, don’t let @yukonron pour your bourbon...
    Man up brother you put it in your mouth!

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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