Grillin' ~N~ Chillin'
#31
06-01-2010, 10:45 PM
Chicken wings.
I get the whole wings in 4-lb packs. Cut off the tips, then cut the wing at the joint (now it looks like the 'wings' you get at the local watering hole.....). Charcoal grill.......Cook on one side until slightly browned (about 10-12 min)......Flip over and use small brushes to brush the wing sauce onto the wing. Another 10 min......Flip over and brush the other side. Do this a couple of more times, brushing until sauce is gone (45 min to an hour).........A little labor intensive, but it's every bit as good as any buffalo wings I've eaten at the (name your wing joint...).
Wing Sauce:
Franks red hot sauce (1 to 2 bottles....Depending on if you're doing 4-lb or 8-lb of wings)
Butter (2/3 stick for one batch......1 1/3 stick for two batches......)
Crushed red pepper (I grow and dry my own........about 4 to 8 pieces depending on hotness........)
Tabasco sauce (1 to 3 teaspoons depending on degree of hotness you want)
***Melt butter....Add Franks, crushed red pepper, tabasco.........Stir thoroughly........Brush onto wings when turning wings on the grill.
Time elapsed depends on hotness of fire, of course........Gas grillers would probably have an easier time.....But I don't mind estimating the size of the coal bed, and the vents, to control the heat.........And I LOVE the charcoal smoke!
Serve with radishes, celery, plenty of ranch and blue cheese dressing....Music, beer, other spirits, and ENJOY!!!
I know it's too late for the Memorial Day festivities, but the 4th of July is just a little over a month away.......
Happy Grilling!
I get the whole wings in 4-lb packs. Cut off the tips, then cut the wing at the joint (now it looks like the 'wings' you get at the local watering hole.....). Charcoal grill.......Cook on one side until slightly browned (about 10-12 min)......Flip over and use small brushes to brush the wing sauce onto the wing. Another 10 min......Flip over and brush the other side. Do this a couple of more times, brushing until sauce is gone (45 min to an hour).........A little labor intensive, but it's every bit as good as any buffalo wings I've eaten at the (name your wing joint...).
Wing Sauce:
Franks red hot sauce (1 to 2 bottles....Depending on if you're doing 4-lb or 8-lb of wings)
Butter (2/3 stick for one batch......1 1/3 stick for two batches......)
Crushed red pepper (I grow and dry my own........about 4 to 8 pieces depending on hotness........)
Tabasco sauce (1 to 3 teaspoons depending on degree of hotness you want)
***Melt butter....Add Franks, crushed red pepper, tabasco.........Stir thoroughly........Brush onto wings when turning wings on the grill.
Time elapsed depends on hotness of fire, of course........Gas grillers would probably have an easier time.....But I don't mind estimating the size of the coal bed, and the vents, to control the heat.........And I LOVE the charcoal smoke!
Serve with radishes, celery, plenty of ranch and blue cheese dressing....Music, beer, other spirits, and ENJOY!!!
I know it's too late for the Memorial Day festivities, but the 4th of July is just a little over a month away.......
Happy Grilling!
#32
06-02-2010, 07:37 AM
~ Sun Tzu Thanks for the compliment forddude05... it is appreciated.
#33
06-02-2010, 07:47 AM
Be creative my friend, there are many wonderful meals that can be made out of top ramen... check out this college website for ideas:
50 Amazing Ramen Noodle Recipes
...you can be a winner!
50 Amazing Ramen Noodle Recipes
...you can be a winner!
#34
06-02-2010, 07:54 AM
Chicken wings.
I get the whole wings in 4-lb packs. Cut off the tips, then cut the wing at the joint (now it looks like the 'wings' you get at the local watering hole.....). Charcoal grill.......Cook on one side until slightly browned (about 10-12 min)......Flip over and use small brushes to brush the wing sauce onto the wing. Another 10 min......Flip over and brush the other side. Do this a couple of more times, brushing until sauce is gone (45 min to an hour).........A little labor intensive, but it's every bit as good as any buffalo wings I've eaten at the (name your wing joint...).
Wing Sauce:
Franks red hot sauce (1 to 2 bottles....Depending on if you're doing 4-lb or 8-lb of wings)
Butter (2/3 stick for one batch......1 1/3 stick for two batches......)
Crushed red pepper (I grow and dry my own........about 4 to 8 pieces depending on hotness........)
Tabasco sauce (1 to 3 teaspoons depending on degree of hotness you want)
***Melt butter....Add Franks, crushed red pepper, tabasco.........Stir thoroughly........Brush onto wings when turning wings on the grill.
Time elapsed depends on hotness of fire, of course........Gas grillers would probably have an easier time.....But I don't mind estimating the size of the coal bed, and the vents, to control the heat.........And I LOVE the charcoal smoke!
Serve with radishes, celery, plenty of ranch and blue cheese dressing....Music, beer, other spirits, and ENJOY!!!
I know it's too late for the Memorial Day festivities, but the 4th of July is just a little over a month away.......
Happy Grilling!
I get the whole wings in 4-lb packs. Cut off the tips, then cut the wing at the joint (now it looks like the 'wings' you get at the local watering hole.....). Charcoal grill.......Cook on one side until slightly browned (about 10-12 min)......Flip over and use small brushes to brush the wing sauce onto the wing. Another 10 min......Flip over and brush the other side. Do this a couple of more times, brushing until sauce is gone (45 min to an hour).........A little labor intensive, but it's every bit as good as any buffalo wings I've eaten at the (name your wing joint...).
Wing Sauce:
Franks red hot sauce (1 to 2 bottles....Depending on if you're doing 4-lb or 8-lb of wings)
Butter (2/3 stick for one batch......1 1/3 stick for two batches......)
Crushed red pepper (I grow and dry my own........about 4 to 8 pieces depending on hotness........)
Tabasco sauce (1 to 3 teaspoons depending on degree of hotness you want)
***Melt butter....Add Franks, crushed red pepper, tabasco.........Stir thoroughly........Brush onto wings when turning wings on the grill.
Time elapsed depends on hotness of fire, of course........Gas grillers would probably have an easier time.....But I don't mind estimating the size of the coal bed, and the vents, to control the heat.........And I LOVE the charcoal smoke!
Serve with radishes, celery, plenty of ranch and blue cheese dressing....Music, beer, other spirits, and ENJOY!!!
I know it's too late for the Memorial Day festivities, but the 4th of July is just a little over a month away.......
Happy Grilling!
#35
06-02-2010, 08:05 AM
#36
06-02-2010, 08:54 AM
#37
06-02-2010, 09:34 AM
I used to fry the wings until mostly done........then finish on the grill....cuts down that time a little......But I've just gone to cooking the wings entirely on the grill. I'd rather sit outside with a timer and monitor the grill next to a glass of rum/lime/water (or a cold beer) than stand in front of a hot-**** fryer.....
With the sauce, I just added the crushed pepper and tabasco to increase the hotness.......
ANY excuse to break out the grill and
YOU know what I'm talking about.....
#38
06-02-2010, 10:10 AM
#40
06-09-2010, 11:52 AM
#42
06-25-2010, 02:49 AM
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have you guys ever tried veggie burgars with bacon on them??? the local burgar place in town called the burgar barn has mostly real meat burgars and sandwhiches(my favorite is the logger burgar which is 2 beef pattys on a hoggie roll and some other stuff i dont really care about...) when i was working with my dad we would go in there on pay day and order a vegiterian burgar with bacon... (the high school girls would always give us weird looks when we asked for it... pretty good though)
my favorite for grilling is steak.. nothing to special just steak marinated and or seasoned with what ever i find sounds good at the time... yesterday it was red wine, soy sauce tomato paste pepper... dont know how or why i used what i did... but it tasted pretty darn good...
my favorite for grilling is steak.. nothing to special just steak marinated and or seasoned with what ever i find sounds good at the time... yesterday it was red wine, soy sauce tomato paste pepper... dont know how or why i used what i did... but it tasted pretty darn good...
#43
06-27-2010, 01:24 AM
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#45
06-28-2010, 02:51 AM
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