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Some more wings

 
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Griffin
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Joined: 03 Nov 2006
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PostPosted: Wed Aug 01 12 10:04 pm    Post subject: Some more wings Reply with quote

Made up some of Steven Raichlen's Australian Beer-Barbecued Wings from The Barbecue Bible last night. I've done these before, but it was a long, long time ago. I did double the red pepper flakes in the sauce, marinated them for 12 hours instead of 4 and cooked them a bit differently but pretty much stuck to his recipe.

On the Egg at 400F direct with a raised grate and apple wood for smoke.


Bout halfway through, I added some onion rings.


Finished


Definitely a different take on wings than what I am used to. They were sweet at first, with a hint of tang and finished off with a bit of heat and they were a sticky mess. But half the fun of wings are the mess, right? I think the apple wood played nicely with them, complimenting the flavors, but not over powereing. All in all some tasty wings.
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1buckie
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PostPosted: Wed Aug 01 12 11:52 pm    Post subject: Reply with quote

Grate lookin' wings !!!

Smoked O-Rings !!!

Uh Huh !!!

~~~> Very Happy Very Happy Very Happy
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Manana
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PostPosted: Thu Aug 02 12 12:17 am    Post subject: Reply with quote

can you post the recipe? I need to try this for my husband.
Looks great.
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1buckie
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PostPosted: Thu Aug 02 12 12:24 am    Post subject: Reply with quote

Manana ~~>

It's all laid out nice & neat on the blog ~~~>

www.griffinsgrub.wordpress.com

(Bottom of each post of Griffin's)
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Griffin
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PostPosted: Thu Aug 02 12 12:48 am    Post subject: Reply with quote

Thanks guys. They were pretty tasty, if a bit different than normal wings. The onion rings were the Alexia brand. I really don't see why they call them gourmet on the package unless its because of the panko. They were ok, but I think I'll just stick with ore-ida from now on.

As for the recipe, its on my blog. I guess I just forgot to post the recipe here this morning. Sorry 'bout that. Embarassed
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Manana
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PostPosted: Thu Aug 02 12 1:44 am    Post subject: Reply with quote

Thanks guys. Griffin have you tried Nathan's (the hot dog place) brand onion rings? They aren't to bad but they are more like tempura batter (smooth) then the ore-ida's
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Griffin
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PostPosted: Thu Aug 02 12 2:46 am    Post subject: Reply with quote

No, I haven't, but I don't recall having seen them before. Maybe they are a regional thing and aren't in Dallas?
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texbbqpits
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PostPosted: Thu Aug 02 12 6:20 am    Post subject: Reply with quote

Look good to me. Makes me want to try some this weekend.
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cayenneman
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PostPosted: Thu Aug 02 12 7:11 am    Post subject: Reply with quote

Fantastic looking wings and great pics too!
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roxy
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PostPosted: Thu Aug 02 12 7:32 am    Post subject: Reply with quote

Griffin.. You sumbitch ya.. those are some seriously good looking wings.. the plate up is beyond resto grade for sure..

Whats the dipping sauce..?

I have yet to try wings with the Akorn.. But with the look of those beauties I think I got to give it a go.
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BigOrson
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PostPosted: Thu Aug 02 12 7:47 am    Post subject: Reply with quote

I could easily pound 20 of those just looking at them.
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Griffin
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PostPosted: Thu Aug 02 12 10:19 pm    Post subject: Reply with quote

Thanks guy.

Roxy - that means a lot coming from you. I hate to say it cuz most people (I think) like bleu cheese with their wings. We didn't have any, so it was ranch. I think you'll like wings on the Akorn. I like to do mine direct but raise the level of the grate to about level with the felt line and go about 400F. Gets you a crispy skin that way, especially if you let them air dry in the fridge overnight (of course you don't really get that cripsy skin if you marinate them).

BigOrson - back in the day, I might have been able to pound 20 of em. I think I ate about 10 of 'em.
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Jo Jo
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PostPosted: Thu Aug 02 12 11:41 pm    Post subject: Re: Some more wings Reply with quote

[quote I did double the red pepper flakes in the sauce, marinated them for 12 hours instead of 4 and cooked them a bit differently but pretty much stuck to his recipe.
quote]

Now that's funny! "I cooked them a bit differently but pretty much stuck to his recipe." The wings look amazing! Great job!
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Griffin
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PostPosted: Fri Aug 03 12 12:47 am    Post subject: Reply with quote

Laughing Well, I kept the ingredients the same except for the red pepper. There was no way I could get home from work and do a 4 hour marinade in time for dinner, so I opted for longer rather than shorter.
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roxy
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PostPosted: Fri Aug 03 12 3:06 am    Post subject: Reply with quote

Griffin wrote:
Laughing Well, I kept the ingredients the same except for the red pepper. There was no way I could get home from work and do a 4 hour marinade in time for dinner, so I opted for longer rather than shorter.


Nothing wrong with longer.. Time lines in recipes are the minimum of whats needed to achieve the goal so IMHO longer is always better with a marinade.
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italian skewer
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PostPosted: Sat Aug 04 12 9:56 pm    Post subject: Reply with quote

Wings look great. What i say, is that as long as the wings taste good, not only do i dirty my hands but i also wipe them on my shirt. Very Happy Laughing But like i said, they gotta be worth eating.
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