« previous next »
Pages: 1 [2]   Go Down

Author Topic: New member from Texas  (Read 3460 times)

0 Members and 1 Guest are viewing this topic.

Offline txtinman

  • Newbie
  • *
  • Posts: 18
  • Lets Eat!
Re: New member from Texas
« Reply #14 on: September 08, 2015, 09:58:00 PM »
Quote from: drholly on September 08, 2015, 03:59:04 PM
Welcome from Minnesota. My vote is for the SRG - but they are all very versatile. If you haven't tried wings yet, you need to do that!
Could you point me to your favorite wing recipe? I love wings, but I've never tried them in TBE.
Logged
Mike White
I can resist anything except temptation.... Oscar Wilde

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16853
Re: New member from Texas
« Reply #15 on: September 08, 2015, 09:58:55 PM »
Quote from: txtinman on September 08, 2015, 09:49:07 PM
What happened to the Sizzle on the Grill forum anyway?

Mike White

Char-Broil stopped supporting it. We were getting blasted with spam and porn (not the spam and porn that we all know and love  ;D ;D ). It was sad because a bunch of good people hung out there and it was a good forum.....but now we are all here and you are in good shape........
Logged
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline drholly

  • Member No Longer With Us
  • Hero Member
  • *****
  • Posts: 10158
  • Brooklyn Park, MN
Re: New member from Texas
« Reply #16 on: September 08, 2015, 10:10:23 PM »
Quote from: txtinman on September 08, 2015, 09:58:00 PM
Quote from: drholly on September 08, 2015, 03:59:04 PM
Welcome from Minnesota. My vote is for the SRG - but they are all very versatile. If you haven't tried wings yet, you need to do that!
Could you point me to your favorite wing recipe? I love wings, but I've never tried them in TBE.
My favorite is very simple:
I load the basket (with racks) with as many wings as I can get in there - usually about 30 (I have an SRG a bit bigger than TBE). I do not add anything to the wings at this point. Put them in the cooker and put the mesh top on. Usually they take 45 minutes to an hour - you can smell them as they get close. When they are done, I melt a stick of butter in a bottle of Frank's Hot Sauce and toss the wings in the sauce. Although I do several others, this remains the favorite of all the folks in my neighborhood.
Logged
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #

Offline N. Ontario Smoker

  • Hero Member
  • *****
  • Posts: 1488
Re: New member from Texas
« Reply #17 on: September 09, 2015, 12:16:36 AM »
Welcome from N. Ontario Canada.
Logged
"Vegetarian" is an old Indian word for bad hunter.

                                Fred

Offline txtinman

  • Newbie
  • *
  • Posts: 18
  • Lets Eat!
Re: New member from Texas
« Reply #18 on: September 09, 2015, 12:36:08 AM »
Quote from: drholly on September 08, 2015, 10:10:23 PM
Quote from: txtinman on September 08, 2015, 09:58:00 PM
Could you point me to your favorite wing recipe? I love wings, but I've never tried them in TBE.
My favorite is very simple:
I load the basket (with racks) with as many wings as I can get in there - usually about 30 (I have an SRG a bit bigger than TBE). I do not add anything to the wings at this point. Put them in the cooker and put the mesh top on. Usually they take 45 minutes to an hour - you can smell them as they get close. When they are done, I melt a stick of butter in a bottle of Frank's Hot Sauce and toss the wings in the sauce. Although I do several others, this remains the favorite of all the folks in my neighborhood.
Sounds easy and delicious. I can't wait to try them. Thanks.
Logged
Mike White
I can resist anything except temptation.... Oscar Wilde

Offline akruckus

  • Hero Member
  • *****
  • Posts: 1800
  • Smoking the day away...
Re: New member from Texas
« Reply #19 on: September 09, 2015, 03:38:21 AM »
Welcome from the Philly burbs!
Logged
Weber Limited Edition Kettle- Red
PBC
Weber Genesis- "Iggles" Green
NBBD
Ooni Karu

Stone Cutter
Member #759

Offline CDN Smoker

  • Hero Member
  • *****
  • Posts: 5297
  • Manitoba, Canada
Re: New member from Texas
« Reply #20 on: September 09, 2015, 04:43:04 PM »
Another Canadian welcome ;D
Logged
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline Saber 4

  • Hero Member
  • *****
  • Posts: 1661
Re: New member from Texas
« Reply #21 on: September 09, 2015, 09:04:35 PM »
Welcome from NE Texas, I just drove through Lorena this afternoon on my way to Austin and will pass through again tomorrow on the way home. I also love my SRG
Logged

Offline TwoPockets

  • Hero Member
  • *****
  • Posts: 4897
Re: New member from Texas
« Reply #22 on: September 09, 2015, 10:56:03 PM »
Quote from: txtinman on September 08, 2015, 09:58:00 PM
Quote from: drholly on September 08, 2015, 03:59:04 PM
Welcome from Minnesota. My vote is for the SRG - but they are all very versatile. If you haven't tried wings yet, you need to do that!
Could you point me to your favorite wing recipe? I love wings, but I've never tried them in TBE.

I have the original The Big Easy and have 4 racks for the basket. I buy the big wing flats from Sam's and separate the wings into flats, drummies and tips. I freeze the tips for crab trap bait and season the wings with whatever rub I have, sometimes just black pepper and garlic. After the rub has had a chance to work I put them in a Ziploc and pour in some Dale's Sauce and let them marinate for a few hours. Drain and dry them and put 4 layers in TBE and cook for 45 minutes or so. the top rack will be done first,take them off and 5 minutes or so take the next rack off until all are off. These are called Birmingham Wings, they come out almost a black color and crispy if you do it right. My wife makes homemade bleu cheese dressing for them.
Logged
Ken

Weber Performer charcoal grill
Char-Broil The Big Easy
Char-Broil H20 electric smoker (back from the dead)
Camp Chef Expedition propane outdoor range
Camp Chef Italia Artisan pizza oven
Half a ton(literally) of cast iron cookware

Offline PapaBob

  • Newbie
  • *
  • Posts: 40
Re: New member from Texas
« Reply #23 on: September 10, 2015, 08:13:45 PM »
Welcome from Livonia Michigan. A PBC devotee!
Logged

Offline txtinman

  • Newbie
  • *
  • Posts: 18
  • Lets Eat!
Re: New member from Texas
« Reply #24 on: September 11, 2015, 10:38:22 AM »
Thanks for the recipe TwoPockets. I'll give it a try someday. Wings are great for watching football and football season is finally here!  ;D
Logged
Mike White
I can resist anything except temptation.... Oscar Wilde

Offline drholly

  • Member No Longer With Us
  • Hero Member
  • *****
  • Posts: 10158
  • Brooklyn Park, MN
Re: New member from Texas
« Reply #25 on: September 11, 2015, 04:33:04 PM »
Quote from: txtinman on September 11, 2015, 10:38:22 AM
Thanks for the recipe TwoPockets. I'll give it a try someday. Wings are great for watching football and football season is finally here!  ;D
Ken's recipe does sound good (they usually do!)

Only reason I don't pre-sauce my wings is, once I start making them people keep showing up. They all want something different - from Franks, to teriyaki, mango, super hot, etc... - so I make the wings straight and then sauce them in batches.

But, if I can sneak a cook in, I'm trying Kens (twopockets.)

Logged
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #
Pages: 1 [2]   Go Up
« previous next »