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Tried a different method for wings

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Comments

  • YukonRon
    YukonRon Posts: 17,261
    dmchicago said:
    Great approach and results. 

    I have not nailed wings yet. They are usually a day of decision so no overnight sleep in the fridge. 

    Thanks for sharing. 
    @d@dmchicago

    It is one of those ocd things for me that has driven me to do stupid stuff like this.

    Thank you for the kind words.....means a lot.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    thetrim said:
    You don't happen to have a picture of your wings after the corn starch/rub application do you?

    @thetrim

    Unfortunately I do not.

    I sprinkle a pich or two on top surface area in the pan then flip them (bottom) and really rub it in to the surface with some vigorous pressure.

    I shy away from too much rub, because it seemingly cakes up. I kind of consider the amount of rub on chicken the way most do with smoke, a very little goes a very long way on the outcome.

    I hope this helps, will post a pre cook image maybe on this thread, resurrecting it the next time I do them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Those wings look great @YukonRon I’ve got a rack and pan for such the occasion to try. Any rub before cooking?
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,482
    Not sure if you ever saw this or Have tried these racks but can do 48 wings on a large in one cook.

    https://eggheadforum.com/discussion/1207912/48-wings-in-1-5-hours-including-prep#latest
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  • caliking
    caliking Posts: 19,780
    Great wings, and detailed documentation, Ron. Bookmarked. 

    Now I’m waiting to see your XXL, dubbed “The Wing Cooker” =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 17,261
    CigarCityEgger said:
    Those wings look great @YukonRon I’ve got a rack and pan for such the occasion to try. Any rub before cooking?
    @CigarCityEgger

    I use a rub cut with 20-25% corn starch.

    I sprinkle a pich or two on top surface area in the pan then flip them (bottom) and really rub it in to the surface with some vigorous pressure.

    I shy away from too much rub, because it seemingly cakes up. I kind of consider the amount of rub on chicken the way most do with smoke, a very little goes a very long way on the outcome.

    I hope this helps, will post a pre cook image maybe on this thread, resurrecting it the next time I do them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • johnnyp
    johnnyp Posts: 3,932
    Looking good, Ron
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • YukonRon
    YukonRon Posts: 17,261
    Buckwoody Egger said:
    Not sure if you ever saw this or Have tried these racks but can do 48 wings on a large in one cook.

    https://eggheadforum.com/discussion/1207912/48-wings-in-1-5-hours-including-prep#latest
    Thank you for the insight. I will investigate.

    Grill on dude!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    edited May 2020
    caliking said:
    Great wings, and detailed documentation, Ron. Bookmarked. 

    Now I’m waiting to see your XXL, dubbed “The Wing Cooker” =)
    @caliking

     Not a word of this should be ever mentioned in the presence of My Beautiful Wife. She is still steaming about the huge Blackstone still in the box going on its 3rd year.

    My cooking has created some very in depth, slightly frightening conversations, at least until the meal is served.

    "A properly dismembered body will fit easily in the internal space of a XXL" or so I have been told.

    Thank you for the kind words.....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    johnnyp said:
    Looking good, Ron
    Thanks my friend....appreciate the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,757
    @YukonRon - You have done yourself a great favor.  She is used to a box sitting without any attention.  In the space of a few hours, return the BS and get the new BGE landed.  Yes, the footprint will be different but only if she pauses to focus, given that cardboard is cardboard.
    Always willing to help.   B)
    BTW- better to strike while the iron is hot than when cold!
    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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  • YukonRon
    YukonRon Posts: 17,261
    lousubcap said:
    @YukonRon - You have done yourself a great favor.  She is used to a box sitting without any attention.  In the space of a few hours, return the BS and get the new BGE landed.  Yes, the footprint will be different but only if she pauses to focus, given that cardboard is cardboard.
    Always willing to help.   B)
    BTW- better to strike while the iron is hot than when cold!
    I have a plan, but she has to go back to the office to make this thing work....😉

    She has nothing but the greatest respect for you, so this communication will never be mentioned...

    Thanks for the sage.....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JethroBodeen
    JethroBodeen Posts: 526
    Anybody got a recommendation on the size of aluminum pan and grate to buy that fits inside of a large egg with a large adjustable rig?  I have been wanting to get some of these for awhile. This sounds like a great excuse!
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  • YukonRon
    YukonRon Posts: 17,261
    Call the ceramic grill store. They can set you up. I got a stainless pan that I use and buy cheap HD tin foil serving platters at RD to put insde the stainless pan for mt xl.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JethroBodeen
    JethroBodeen Posts: 526
    @YukonRon Thanks! Sent him and email...
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    Doing it again country style tonight.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • YukonRon
    YukonRon Posts: 17,261
    frazzdaddy said:
    Doing it again country style tonight.
    Post results.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    YukonRon said:
    frazzdaddy said:
    Doing it again country style tonight.
    Post results.
    No pics, but they were amazing. I will do some more this weekend with pics.  
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • ColbyLang
    ColbyLang Posts: 4,392
    Wings on the menu tonight! Seasoned and air chilling open in the fridge for a beer thirty blast off. 
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice cook for sure Ron I will be trying this. You have not let me down yet! 
                                                                
    _________________________________________________
    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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  • YukonRon
    YukonRon Posts: 17,261
    JRWhitee said:
    Nice cook for sure Ron I will be trying this. You have not let me down yet! 
    I hope you enjoy them as much as we did.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • ColbyLang
    ColbyLang Posts: 4,392
    Hats off @YukonRon. Didn’t do em in the aluminum pan, but did go 400 indirect, raised in the dome. 80 minutes before saucing; then another 10. Buffalo for the adults, BBQ for the toddlers. Wings were incredible. Shoulda cooked twice as many. 
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  • YukonRon
    YukonRon Posts: 17,261
    ColbyLang said:
    Hats off @YukonRon. Didn’t do em in the aluminum pan, but did go 400 indirect, raised in the dome. 80 minutes before saucing; then another 10. Buffalo for the adults, BBQ for the toddlers. Wings were incredible. Shoulda cooked twice as many. 
    Glad they worked out for you. Try the bakers rack in the pan if you can ....really makes a difference.
    Very glad it worked.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Photo Egg
    Photo Egg Posts: 12,137
    As usual, I did the lazy version.
    Right from the grocery store to the grill.
    I did mix about 75% MC Voodoo with corn starch and cook raised indirect.
    Rotated cooking grate and flipped a few times. Nice and crunchy. 

    Thank you,
    Darian

    Galveston Texas
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  • YukonRon
    YukonRon Posts: 17,261
    Looks great.
    I would totally nail them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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