It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Here's a link to a great wing sauce: (if you like mustard) http://allrecipes.com/recipe/sweet-hot-mustard-chicken-wings/?mxt=t06dda I adapt the cook to the BGE going raised direct at around 350-400*F flipping around every 10-15 mins til done (about 45-50 mins). I use Sriracha as the hot sauce. FWIW- Edit: cut up wings and let dry overnight in the fridge or if pressed for time, use corn starch on the skin to help with crisping it up.
As mentioned here's a link to TNW's site: http://www.nakedwhiz.com/ceramic.htm A great ceramic cooking resource. Chances are the answer to your question is within the site somewhere. And, lump charcoal discussions here are like religion and politics elsewhere. So with that as background, welcome and enjoy the journey.
@KiterTodd- if you are looking for a paella pan for the LBGE check out Typhoon paella pans. The handles are vertical so you can get a 15" pan on the grid. (I was pointed to that pan by @Little_Steven). I adjust the bottom vent to keep the temp where I want it during the cook. And apologies for the partial hi-jack.