Last night's ABT and Wings

Grand Oeuf Vert · November 2009

Weather is still holding up. Yesterday we got upto 20c/71f. You have to egg something to take advantage of that! So I did up some of these...

You may notice a few wrapped in ham because I didn't have enough bacon. They were just a good BTW. The all done shot...

Did up some huge wings also. Good dose of DP Tsumami Spin for spice...

Once cooked, I throw them into a bucket, used Carnivore Robust for sauce. A little shake, rattle and roll, then back on the egg for a couple of minutes to finish...

All washed down with a few beers and good to go!
It's yet another nice day today but no time for Egging. That's Ok though. Got 3rd job interview late this afternoon. Could 3rd be a charm? I sure hope so!

Frank from Houma · November 2009

Nice MNF eats.

Good luck with the interview.

Grand Oeuf Vert · November 2009

No MNF up here. Our CFL plays Friday night so they can compete with HS football for an audience.

Whipstock · November 2009

Good looking cooking. Hope third time is the charm, good luck.

loco_engr · November 2009

Timman . . . when you say "All washed down with a few beers" . . . hmmmm . . .thinking maybe you might wanna start taking some egg'd goodies with you on the job interview. Prob not a good idea to pop the top on a beer during the interview though!

Good Luck!

Grand Oeuf Vert · November 2009

Get hired then feed 'em!
It's one way to keep past the probationary period!

Bordello · November 2009

First, good luck with the interview.

Looks like the wings are direct, what temp and about how long and did you turn em at all before the saucing??? Any trouble with fat dripping on the lump?

I've been doing mine indrect, raised grid and if the fat should hit the lump mine smokes like he--.

Thanks,
Bordello

Grand Oeuf Vert · November 2009

Yes, the wings were direct. At about 325-350. I do them direct to help make them crispy. I turn them fairly often, and yes, it can get smokey what with the fat dripping onto the lump.
Once I get 180 internal, I remove them to a bucket, dump on some sauce, lid on bucket and shake.
Quick dump back onto the egg to heat and solidify the sauce. This only takes a minute or two. Otherwise the sauce might burn.
If you can stnd the smoke, they turn out very nice!

1/2 Chicken · November 2009

Nice cook and gave me an idea. How about wrapping a wing a slice of jalapeno and some cream cheese with some bacon and grilling. Or just the bacon and jalapeno. I may give that a go next time I do some wings.

Grand Oeuf Vert · November 2009

Chicken and Cream Cheeze will work.

Last night's ABT and Wings

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