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Labor Day Cook

SouthernSmoke
SouthernSmoke Posts: 56
in EggHead Forum
Decided to throw some wings and sausage on the LBGE this afternoon. Did the wings at 350 for about an hour or so. Dipped some in Frank’s, some in Bachan’s, and did lemon pepper on the last. Turned out great!!! If you haven’t tried Bachan’s, please do yourself a favor and add it to your arsenal.

Happy Labor Day folks!!
Hunter - LBGE
Oxford, MS
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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,526
    Looks great. I’ll have to keep my eyes peeled for the bachans. 
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  • Botch
    Botch Posts: 17,330
    Killer!  What did you use on the lemon pepper?  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • johnmitchell
    johnmitchell Posts: 7,355
    That all looks amazing 😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Teefus
    Teefus Posts: 1,259
    Nice! We did wings for the ND/Miami game Sunday. I usually use the Weber Kettle but used our LBGE this time. After a six hour soak in marinade they spent a couple hours low and slow indirect to get them falling apart tender, then a high temp blast to set the skin. Yum.
    Michiana, South of the border.
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  • SouthernSmoke
    SouthernSmoke Posts: 56
    Dyal_SC said:
    Looks great. I’ll have to keep my eyes peeled for the bachans. 
    Yeah give it a shot! Japanese bbq sauce, but has a teriyaki taste to it. Walmart carries it now I believe! Also great to use if making hibachi or fried rice 
    Hunter - LBGE
    Oxford, MS
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  • SouthernSmoke
    SouthernSmoke Posts: 56
    Botch said:
    Killer!  What did you use on the lemon pepper?  
    So I did a base seasoning of Heath Riles garlic jalapeño rub then did a heavy sprinkle of Lawry’s lemon pepper once I took the wings off. Really enjoyed the flavor, especially with the wings that had Frank’s on them
    Hunter - LBGE
    Oxford, MS
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  • SouthernSmoke
    SouthernSmoke Posts: 56
    Teefus said:
    Nice! We did wings for the ND/Miami game Sunday. I usually use the Weber Kettle but used our LBGE this time. After a six hour soak in marinade they spent a couple hours low and slow indirect to get them falling apart tender, then a high temp blast to set the skin. Yum.
    How did they turn out?? I haven’t done a ton of wings, so I’m toying with different temps. 
    Hunter - LBGE
    Oxford, MS
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