Favorite Wings Recipe

[flagold]

Merry Christmas!

http://youtu.be/SxeBKYRWBts

Matt & Connie Mattson

 

[redbaronace]

Is that your video (Recipe)?

Looks good, I want to give it a try this weekend. Probably pickup some chicken and use some for crab and some for Buffalo Chicken.

 

[Foggy]

Wings need a 2 step cook to really impress and taste the best.

#1: On a 350*F charcoal grill for about 20 minutes to tenderize and remove fat

Cool, freeze wrap, freeze

#2: Keep frozen, unwrap, massage with plenty of your favorite rub. Convection
roast 425*F for about 15 minutes

Crack a cold one, sit back, dig in and enjoy

Burp.

 

[flagold]

Is that your video (Recipe)?

Looks good, I want to give it a try this weekend. Probably pickup some chicken and use some for crab and some for Buffalo Chicken.

Yep - that's it, simple and good. Good luck with it!

 

[Foggy]

Is that your video (Recipe)?

Looks good, I want to give it a try this weekend. Probably pickup some chicken and use some for crab and some for Buffalo Chicken.

Yep - that's it, simple and good. Good luck with it!

I understand "simple".
Please define"good" and "Good luck".

"Good" tasting is one thing.
"Good" for you is another.
In many cases, you don't get both.

"Good luck" here implies 'enjoy now knowing it's shortening your life'.

So, wings are only one of the above.

Anything with a 1/2 butter mix on top of a fat laden wing is insalubrious.
IMHO.

Aye.

 

[flagold]

Foggy: Thanks for your recipe, I'll be sure and try it. Undoubtedly you have the best way of grilling. I would encourage everyone to try it as well.

Thanks and happy eating.

Merry Christmas!

 

[Foggy]

Foggy: Thanks for your recipe, I'll be sure and try it. Undoubtedly you have the best way of grilling. I would encourage everyone to try it as well.

Thanks and happy eating.

Merry Christmas!

I grill.

I’ve grilled since I can remember. I grill just about everything except salad and
dessert. Grilled spiked fruit jello just doesn’t work right. Although grilled
romaine lettuce in a caesar salad is delicious. I don’t grill beverages since I
discovered the dangers of 151 rum. But I did grill a ‘fortified’ wine spiced
‘grog’ after snowshoeing one time. I enjoyed it immensely but I can’t
remember how it turned out.

I grill over wood coals. Real hard wood is the best. My favorites are apple,
cherry, hickory and mesquite. No ‘filler’ filled charcoal briquettes, artificial wax
wood chip logs or such. Just premium hardwood. It’s wonderful and you just
cannot get the same flavor from one of those city gas grills either.

I grill inside and out. Inside all winter in my bake oven on top over the firebox
of my TempCast. It makes a simple pizza into something very special. Outside
grilling is for those hot, dog days of summer (yep, ther comin’) when doing the
same inside would heat the house too much. Outside I use the Big Green Egg.
It’s ceramic and has survived all weather grilling over 20 years now. It’ll
probably last longer than me.

I grill hot and fast and I grill slow and smokey. Hot and fast for searing in
juices so well the thing actually squirts you when you cut into it. And that’s a
trade mark of a meal at my house. Guests have actually brought goggles to
dinner a few times. Slow and smokey is for ribs, a big ‘ole bird or a pork loin
that I’ve ‘rubbed’ and turns out so sweet it makes you want to cry.

At my house, dinner’s ready when the smoke alarm goes off.
Then people show up outa nowhere…

Aye,

 

[redbaronace]

Foggy: Thanks for your recipe, I'll be sure and try it. Undoubtedly you have the best way of grilling. I would encourage everyone to try it as well.

Thanks and happy eating.

Merry Christmas!

I grill.

I’ve grilled since I can remember. I grill just about everything except salad and
dessert. Grilled spiked fruit jello just doesn’t work right. Although grilled
romaine lettuce in a caesar salad is delicious. I don’t grill beverages since I
discovered the dangers of 151 rum. But I did grill a ‘fortified’ wine spiced
‘grog’ after snowshoeing one time. I enjoyed it immensely but I can’t
remember how it turned out.

I grill over wood coals. Real hard wood is the best. My favorites are apple,
cherry, hickory and mesquite. No ‘filler’ filled charcoal briquettes, artificial wax
wood chip logs or such. Just premium hardwood. It’s wonderful and you just
cannot get the same flavor from one of those city gas grills either.

I grill inside and out. Inside all winter in my bake oven on top over the firebox
of my TempCast. It makes a simple pizza into something very special. Outside
grilling is for those hot, dog days of summer (yep, ther comin’) when doing the
same inside would heat the house too much. Outside I use the Big Green Egg.
It’s ceramic and has survived all weather grilling over 20 years now. It’ll
probably last longer than me.

I grill hot and fast and I grill slow and smokey. Hot and fast for searing in
juices so well the thing actually squirts you when you cut into it. And that’s a
trade mark of a meal at my house. Guests have actually brought goggles to
dinner a few times. Slow and smokey is for ribs, a big ‘ole bird or a pork loin
that I’ve ‘rubbed’ and turns out so sweet it makes you want to cry.

At my house, dinner’s ready when the smoke alarm goes off.
Then people show up outa nowhere…

Aye,

Foggy

What about sharing some of your recipes.

 

[Foggy]

Foggy: Thanks for your recipe, I'll be sure and try it. Undoubtedly you have the best way of grilling. I would encourage everyone to try it as well.

Thanks and happy eating.

Merry Christmas!

I grill.

I’ve grilled since I can remember. I grill just about everything except salad and
dessert. Grilled spiked fruit jello just doesn’t work right. Although grilled
romaine lettuce in a caesar salad is delicious. I don’t grill beverages since I
discovered the dangers of 151 rum. But I did grill a ‘fortified’ wine spiced
‘grog’ after snowshoeing one time. I enjoyed it immensely but I can’t
remember how it turned out.

I grill over wood coals. Real hard wood is the best. My favorites are apple,
cherry, hickory and mesquite. No ‘filler’ filled charcoal briquettes, artificial wax
wood chip logs or such. Just premium hardwood. It’s wonderful and you just
cannot get the same flavor from one of those city gas grills either.

I grill inside and out. Inside all winter in my bake oven on top over the firebox
of my TempCast. It makes a simple pizza into something very special. Outside
grilling is for those hot, dog days of summer (yep, ther comin’) when doing the
same inside would heat the house too much. Outside I use the Big Green Egg.
It’s ceramic and has survived all weather grilling over 20 years now. It’ll
probably last longer than me.

I grill hot and fast and I grill slow and smokey. Hot and fast for searing in
juices so well the thing actually squirts you when you cut into it. And that’s a
trade mark of a meal at my house. Guests have actually brought goggles to
dinner a few times. Slow and smokey is for ribs, a big ‘ole bird or a pork loin
that I’ve ‘rubbed’ and turns out so sweet it makes you want to cry.

At my house, dinner’s ready when the smoke alarm goes off.
Then people show up outa nowhere…

Aye,

Foggy

What about sharing some of your recipes.

Thanks, but

Does the master tell "all" his secrets?

Does the journalist expose his snitches?

Does the politician always tell the truth?

Does the chef let you know his magic?

What did you have in mind?

Aye.

 

[Foggy]

Well, OK.

Here's what I've come up with recently I really enjoy and gets cudos from
guests.

After shagging (club and bare teeth) a deer last month, I put most of the good
stuff vacu bagged in the freezer.

A few back strap 1" steaks I thawed (not completely). Splashed on a little olive
oil and seasoning (your taste, I use Greek Cavender's) and let it rest an hour or so
while you enjoy a "sundowner". Get your grill HOT. Sear the venison only 2
minutes per side to get it medium rare on the inside. More well done it tastes
like a boiled leather boot. Medium rare it's like filet mignon and I'm not French.
But it makes me think I am.

Good hunting.
Good grilling.
And, enjoy.

Aye.