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Wings and Thighs

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum

Wings and Thighs tonight 
Thank you,
Darian

Galveston Texas
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Comments

  • booksw
    booksw Posts: 500
    Looks delicious- great job!
    Johns Is, SC

    L/MiniMax Eggs
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  • Photo Egg
    Photo Egg Posts: 12,137
    booksw said:
    Looks delicious- great job!
    Thank you. They were really tasty.
    Thank you,
    Darian

    Galveston Texas
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  • havertyj
    havertyj Posts: 118
    Looks great! What was your recipe?
    ♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
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  • GregW
    GregW Posts: 2,678
    Photo Egg said:

    Wings and Thighs tonight 
    Were these by chance, the Georgia Red Wing's recipe?
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  • Photo Egg
    Photo Egg Posts: 12,137
    GregW said:
    Photo Egg said:

    Wings and Thighs tonight 
    Were these by chance, the Georgia Red Wing's recipe?
    No, sorry.
    These were cut out of grocery store package, seasoned with Meat Church Holy Gospel and a local rub, Killens, and thrown on the Egg, raised, indirect.
    started at about 325 and let it rise to almost 400 at the end. Total cook time about 1 hour.
    Thank you,
    Darian

    Galveston Texas
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  • GregW
    GregW Posts: 2,678
    Photo Egg said:
    GregW said:
    Photo Egg said:

    Wings and Thighs tonight 
    Were these by chance, the Georgia Red Wing's recipe?
    No, sorry.
    These were cut out of grocery store package, seasoned with Meat Church Holy Gospel and a local rub, Killens, and thrown on the Egg, raised, indirect.
    started at about 325 and let it rise to almost 400 at the end. Total cook time about 1 hour.
    Okay, I was hoping to get your thoughts on the Georgia Red recipe before I invested a lot of time and effort into it.

    Your wings do look good........
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  • thetrim
    thetrim Posts: 11,387
    BOOM!
    =======================================
    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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  • Photo Egg
    Photo Egg Posts: 12,137
    GregW said:
    Photo Egg said:
    GregW said:
    Photo Egg said:

    Wings and Thighs tonight 
    Were these by chance, the Georgia Red Wing's recipe?
    No, sorry.
    These were cut out of grocery store package, seasoned with Meat Church Holy Gospel and a local rub, Killens, and thrown on the Egg, raised, indirect.
    started at about 325 and let it rise to almost 400 at the end. Total cook time about 1 hour.
    Okay, I was hoping to get your thoughts on the Georgia Red recipe before I invested a lot of time and effort into it.

    Your wings do look good........
    I have made the Georgia Reds in the past. I have made a couple variations. Even 1 that requires boiling the wings in a vinegar solution before grilling. All were pretty good but also a very different flavor profile. Definitely give it a try. Wings are fairly cheap. Let us know what you think.
    Thank you,
    Darian

    Galveston Texas
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Those look tremendous!
    Stillwater, MN
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  • Mickey
    Mickey Posts: 19,768
    Nice wings. When did you start indirect? May have forgotten but thought you cooked wings directly.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    edited November 2020
    Mickey said:
    Nice wings. When did you start indirect? May have forgotten but thought you cooked wings directly.
    I still prefer raised direct, but indirect gives me more lazy time if I'm working on other things. Not as much flipping and rotating. Thanks
    Thank you,
    Darian

    Galveston Texas
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  • EggObsessed
    EggObsessed Posts: 786
    Those look outstanding, Darian!  Love the beautiful crust you got on them.

    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Photo Egg
    Photo Egg Posts: 12,137
    EggObsessed said:
    Those look outstanding, Darian!  Love the beautiful crust you got on them.

    Thank you very much.
    ‘Hope you have a great Thanksgiving.
    Thank you,
    Darian

    Galveston Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    I'm drooling!  Those look perfect, Darian.  
    "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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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Great looking poultry right there! 
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  • rifrench
    rifrench Posts: 469
    Wings were a lot cheaper before they "caught on".  I remember wings and backs being very cheap locally. And the wings were all three sections.
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • Photo Egg
    Photo Egg Posts: 12,137
    rifrench said:
    Wings were a lot cheaper before they "caught on".  I remember wings and backs being very cheap locally. And the wings were all three sections.
    I agree. Can find chicken breasts lots of time cheaper than wings. I buy the family packs and they are about $2.25 a pound and include the wing tip but I normally cut it off. I also like to keep the 2 wing pieces together as it’s less pieces to flip and helps me keep up with what has been flipped. 
    Thank you,
    Darian

    Galveston Texas
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  • stv8r
    stv8r Posts: 1,127
    rifrench said:
    Wings were a lot cheaper before they "caught on".  I remember wings and backs being very cheap locally. And the wings were all three sections.
    So true.  Wings used to be the castoffs and breasts were way more expensive then.  Now wings are top priced. And all flats even more lol
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  • GregW
    GregW Posts: 2,678
    edited November 2020
    Photo Egg said:

    I have made the Georgia Reds in the past. I have made a couple variations. Even 1 that requires boiling the wings in a vinegar solution before grilling. All were pretty good but also a very different flavor profile. Definitely give it a try. Wings are fairly cheap. Let us know what you think.
    I have a batch of the Georgia Reds in the marinade.
    What do you think the optimal soak time is?
    RRP recommends 50 hours, I'm planning on going with that time on the first cook
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  • loco_engr
    loco_engr Posts: 5,818
    great looking cook Darian!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited November 2020
    GregW said:
    Photo Egg said:

    I have made the Georgia Reds in the past. I have made a couple variations. Even 1 that requires boiling the wings in a vinegar solution before grilling. All were pretty good but also a very different flavor profile. Definitely give it a try. Wings are fairly cheap. Let us know what you think.
    I have a batch of the Georgia Reds in the marinade.
    What do you think the optimal soak time is?
    RRP recommends 50 hours, I'm planning on going with that time on the first cook
    Ok, everyone has their own taste profiles they like.
    I you have enough wings marinating right now to split up, do a batch at 50 hours and do a batch at a shorter time that works for you. Let us know what you like better.

    Thank you,
    Darian

    Galveston Texas
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  • Stormbringer
    Stormbringer Posts: 2,477
    Great looking plate of food, beats the cereal I'm having for breakfast. 
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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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