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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Cookin' a few wingso n old style BGE
Old stlye BGE(big green egg) I got some chickens wings to cook up this week. Any tips? I've never cooked just the wings before... any suggestions on some sauce or some rubs ? If I smoke 'em between 200-250 dome temp, what am I looking at time wise - roughly? I know they are done when they are done, just dont' wanan toast them. These wings look like the wings off of a 4.5-7 pound chicken. Anyway, just fishing for a few pointers. take care, -W -Woogeroo ------------------------------------------------ <- remove NOBS to send email. ------------------------------------------------ Woogeroo's Simple Smoking Page: http://woogeroo.home.mindspring.com/wsp/ smokin' along with an old style Big Green Egg... |
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"Woogeroo" > wrote in message ... > > Old stlye BGE(big green egg) > > I got some chickens wings to cook up this week. > > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > > I know they are done when they are done, just dont' wanan toast them. > > These wings look like the wings off of a 4.5-7 pound chicken. > > Anyway, just fishing for a few pointers. > > take care, > > -W > > -Woogeroo I like to marinate them in Mojo Criollo overnight, then smoke 'em for 45 minutes to an hour at about 250. You'll be able to tell when they're done just by looking, but if you're not sure, pick one up and pull it apart. It's easy to pull? It's done. You can also just S&P 'em before cooking, then when done, put 'em in a big bowl and toss with whatever sauce you like. Personally, I like them plain (S&P) with just the smoke talkin'. Jack Curry |
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Woogeroo > wrote:
> Old stlye BGE(big green egg) > I got some chickens wings to cook up this week. > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > I know they are done when they are done, just dont' wanan toast them. > These wings look like the wings off of a 4.5-7 pound chicken. > Anyway, just fishing for a few pointers. > Woogeroo, I've got a couple of recipes for chicken wings. The first two are for grillin', the third is for Thai stuffed chicken wings, wok cooked. For family, kids, etc. Buffalo Wings are nice, especially with the Bleu Cheese Dressing. If yer cookin' for chile-heads, Wings of Death is the way ta go. For an appetizer, ya can't beat stuffed chicken wings if ya've got the time. This (not her exact recipe, but close) is one of my wife's signature dishes! ****************************** Lucky Trim's Buffalo Wings 24 chicken wings 1/2 Cup oil 1/4 Cup dry red wine or tarragon vinegar 1 tsp Tabasco. sauce [to taste, I use Habanero Sauce]] 1 tsp. garlic salt [to taste, I use minced garlic + s&p] 1 Cup bleu cheese dressing celery sticks for dipping Mix oil, wine, Tabasco. sauce and garlic powder. Marinate wings for at least 1 hour. Bake wings at 400°F for 20 minutes. Pour off any liquids. Bring marinade up to a boil, then reduce heat to a low simmer. Baste with marinade and broil until brown (5-10 minutes.) Turn over; baste and broil again. [smoking at 250°F, at the grate, should be fine] Serve with celery sticks and cold bleu cheese dressing. For a sweeter sauce, add 1 pkg Brown Sugar Twin to marinade. Makes 8 Servings. Bleu cheese dressing I couldn't find my recipe, but it ain't rocket science. As I recall, it was mayonnaise, sour cream and bleu cheese, with onion, celery and garlic powders, dry mustard and s&p. With a cup each of mayo and sour cream, one cup (1/4 lb?) of crumbled bleu should be plenty ******************** Wings of Death 4 tablespoons butter, melted 3 tablespoons honey 10 tablespoons Tabasco or hot sauce 3 jalapeno or Serrano peppers, finely minced 2 tablespoons spicy mustard 2 tablespoons tomato paste 1 teaspoon soy sauce Marinade wings for about 3 - 4 hours in equal parts Tabasco, and Soy sauce and some olive oil. [I like to add some minced garlic to the marinade and the sauce) Cook on grill for about 30 to 45 minutes. Heat sauce ingredients above until bubbling (should be fairly thick). Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce. Asian Coleslaw 6 tablespoons rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons golden brown sugar (packed) 2 tablespoons minced peeled fresh ginger 1-1/2 tablespoons minced fresh garlic 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 large red or yellow bell peppers, julienned 2 medium carrots, julienned 8 large green onions, julienned 1/2 cup chopped fresh cilantro Whisk first 7 ingredients in a small bowl to blend. Combine remaining ingredients in a large bowl. Just before serving, add dressing and toss to coat. Season with salt and pepper and serve. ************************** Stuffed Chicken Wings (Peed Gai Sod Sai) [long] NOTE: If you're serving it as an appetizer, slice the pieces half as thick as for a main course] NOTE 2: Begin the dish way in advance, 'cause boning is time-consuming the first few times a do it. NOTE 3: The batter can also be used for deep-frying other meats and veggie. Boning chicken wings: Practice will improve your technique and speed. If your market removes the wing-tips, shop elsewhere. 1. If possible, select wings that have relatively loose skins, which makes it easier to manipulate the bones, skin, meat and knife. 2. Make sure that your knife is VERY sharp, and preferably has a narrow, curved blade, like a boning knife. 3. Bring the wings to room temperature. The meat and skin of cold wings are more difficult to handle. 4. Hold a wing vertically, with the part that was attached to the body pointing up. Cut carefully around the bone to sever all tendons. There are several tendons, so make sure you get all of them. 5. Scrape the meat back from the bone, holding the knife blade close to the bone and being careful to not puncture the skin. Or push the meat from the bone with your fingers, working down towards the elbow. As you work down, fold the skin back on the part of the wing you haven't reached yet, like turning a balloon inside-out. Continue turning it inside-out as you work. When you finish, the wing will be inside-out. 6. When you reach the elbow, examine to see how the skin is attached. Cut and peel carefully to loosen the skin, meat and tendons. This is where you're most likely to puncture the skin. After the skin and tendons have been cut and pulled from the bone and elbow, remove the bone by bending the joint gently backwards and pulling it out with a twisting motion. Be careful not to break the bones in the second section. 7. Use the same procedure for loosening the skin, meat and tendons on the next section of bone. 8. When you reach the next joint, remove the bones by twisting as described in Step 6, above. It's easier to remove the small bone first, as that gives you more room to maneuver the large one. 9. At this point, the chicken wing will be folded inside-out. Find the tip of the wing and pull it carefully through the boned wing to position the skin on the outside. Check for tiny holes to see where you may have cut or poked through the skin, so you'll have an idea of how to not make that same mistake again. If there are some holes, don't worry about them. See 'Ahead -of-time' note below. ****************************** Ingredients: (Serves 6 to 8) 6 chicken wings 2 oz. bean threads 1 cup warm water 2 Tbs finely chopped coriander root ( or bottom 1" of cilantro stems) 1 Tbs. finely chopped garlic ½ lb. ground chicken 1-1/2 Tbs. fish sauce (nam pla) 1 egg yolk 1/8 tsp. ground white pepper 1 cup all-purpose flour 1/4 to 1 cup thick coconut milk 3 Tbs. Red Lime Liquid (see below) ½ tsp. salt 1 Tbs. egg white (optional) vegetable oil for deep frying Garlic Sauce (see below) 1. Bone the chicken wings as above. 2. Soak the bean threads in warm water for 10 minutes. They should be pliable, but firm. 3. Pound or grind the coriander root and garlic to a coarse paste in a mortar, blender or food processor. If you use a blender, you may have to add the fish sauce here. 4. Drain the bean threads thoroughly and cut them into 1" pieces. Set aside. 5. Mix the ground chicken, paste from Step 3, fish sauce (if you didn't use it above). bean threads, egg yolk and white pepper thoroughly. 6. Divide the mixture into 6 portions and stuff the chicken wings with it, making sure it goes all the way to the end of the wings. Massaging the wings from the outside helps get the stuffing in completely. If the wings have a few small holes in them, don't worry about it, but try to keep the stuffing from poking out. You don't need to tie or skewer the opening at the end. Ahead-of-time note: The wings can be prepared up to this point up to a day in advance. Refrigerate, covered, and bring to room temperature before continuing. 7. Combine the flour, coconut milk, red lime liquid, salt and pepper to form a smooth batter. (Beat the optional egg white until stiff, but not dry, and fold it in.) 8. Heat 1-1/2" oil to 375 F. in a wok or deep skillet. Dip the stuffed wings in the batter, one at a time and deep-fry them 'till they're golden-brown. Don't over-crowd the pan or the wings won't brown properly. Drain the fried wings on paper towels. 9. Slice the wings diagonally into pieces about ½" thick. Serve hot, warm or at room temperature with Garlic Sauce. ************************* Red Lime Liquid Put a 3.5 oz. pkg. of Red Lime Paste (available in Thai/Asian markets) into a one quart jar and fill with water. Shake or stir well and let it sit for at least 30 minutes before using. Replace liquid removed and shake. Can be kept indefinitely in the pantry, repeating this procedure, 'til the residue has turned pale, almost white. ************************** Garlic Sauce (Nam Jim Gratiem) Makes 3/4 cup ½ cup water ½ cup white vinegar ½ cup granulated sugar 1 tsp. ground chili paste 2 tsp. (4 cloves) finely chopped garlic ½ tsp. salt Combine all ingredients in a stainless steel or enamel saucepan and boil slowly until volume is reduced by half. It will thicken more as it cools. Recommended room temperature consistency is a little thinner than unwhipped heavy cream. Adjust by adding water or additional boiling, 'til you've got what you like. Use immediately or store in a covered jar in the 'fridge for up to two months. Bring to room temperature before using. Recipes from my bible: "Thai Home-Cooking from Kamolmal's Kitchen". -- Nick. Christmas Day, the twenty-fifth Day of December, being established a Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas! Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134 Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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Woogeroo > wrote:
> Old stlye BGE(big green egg) > I got some chickens wings to cook up this week. > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > I know they are done when they are done, just dont' wanan toast them. > These wings look like the wings off of a 4.5-7 pound chicken. > Anyway, just fishing for a few pointers. > Woogeroo, I've got a couple of recipes for chicken wings. The first two are for grillin', the third is for Thai stuffed chicken wings, wok cooked. For family, kids, etc. Buffalo Wings are nice, especially with the Bleu Cheese Dressing. If yer cookin' for chile-heads, Wings of Death is the way ta go. For an appetizer, ya can't beat stuffed chicken wings if ya've got the time. This (not her exact recipe, but close) is one of my wife's signature dishes! ****************************** Lucky Trim's Buffalo Wings 24 chicken wings 1/2 Cup oil 1/4 Cup dry red wine or tarragon vinegar 1 tsp Tabasco. sauce [to taste, I use Habanero Sauce]] 1 tsp. garlic salt [to taste, I use minced garlic + s&p] 1 Cup bleu cheese dressing celery sticks for dipping Mix oil, wine, Tabasco. sauce and garlic powder. Marinate wings for at least 1 hour. Bake wings at 400°F for 20 minutes. Pour off any liquids. Bring marinade up to a boil, then reduce heat to a low simmer. Baste with marinade and broil until brown (5-10 minutes.) Turn over; baste and broil again. [smoking at 250°F, at the grate, should be fine] Serve with celery sticks and cold bleu cheese dressing. For a sweeter sauce, add 1 pkg Brown Sugar Twin to marinade. Makes 8 Servings. Bleu cheese dressing I couldn't find my recipe, but it ain't rocket science. As I recall, it was mayonnaise, sour cream and bleu cheese, with onion, celery and garlic powders, dry mustard and s&p. With a cup each of mayo and sour cream, one cup (1/4 lb?) of crumbled bleu should be plenty ******************** Wings of Death 4 tablespoons butter, melted 3 tablespoons honey 10 tablespoons Tabasco or hot sauce 3 jalapeno or Serrano peppers, finely minced 2 tablespoons spicy mustard 2 tablespoons tomato paste 1 teaspoon soy sauce Marinade wings for about 3 - 4 hours in equal parts Tabasco, and Soy sauce and some olive oil. [I like to add some minced garlic to the marinade and the sauce) Cook on grill for about 30 to 45 minutes. Heat sauce ingredients above until bubbling (should be fairly thick). Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce. Asian Coleslaw 6 tablespoons rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter 3 tablespoons soy sauce 3 tablespoons golden brown sugar (packed) 2 tablespoons minced peeled fresh ginger 1-1/2 tablespoons minced fresh garlic 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 large red or yellow bell peppers, julienned 2 medium carrots, julienned 8 large green onions, julienned 1/2 cup chopped fresh cilantro Whisk first 7 ingredients in a small bowl to blend. Combine remaining ingredients in a large bowl. Just before serving, add dressing and toss to coat. Season with salt and pepper and serve. ************************** Stuffed Chicken Wings (Peed Gai Sod Sai) [long] NOTE: If you're serving it as an appetizer, slice the pieces half as thick as for a main course] NOTE 2: Begin the dish way in advance, 'cause boning is time-consuming the first few times a do it. NOTE 3: The batter can also be used for deep-frying other meats and veggie. Boning chicken wings: Practice will improve your technique and speed. If your market removes the wing-tips, shop elsewhere. 1. If possible, select wings that have relatively loose skins, which makes it easier to manipulate the bones, skin, meat and knife. 2. Make sure that your knife is VERY sharp, and preferably has a narrow, curved blade, like a boning knife. 3. Bring the wings to room temperature. The meat and skin of cold wings are more difficult to handle. 4. Hold a wing vertically, with the part that was attached to the body pointing up. Cut carefully around the bone to sever all tendons. There are several tendons, so make sure you get all of them. 5. Scrape the meat back from the bone, holding the knife blade close to the bone and being careful to not puncture the skin. Or push the meat from the bone with your fingers, working down towards the elbow. As you work down, fold the skin back on the part of the wing you haven't reached yet, like turning a balloon inside-out. Continue turning it inside-out as you work. When you finish, the wing will be inside-out. 6. When you reach the elbow, examine to see how the skin is attached. Cut and peel carefully to loosen the skin, meat and tendons. This is where you're most likely to puncture the skin. After the skin and tendons have been cut and pulled from the bone and elbow, remove the bone by bending the joint gently backwards and pulling it out with a twisting motion. Be careful not to break the bones in the second section. 7. Use the same procedure for loosening the skin, meat and tendons on the next section of bone. 8. When you reach the next joint, remove the bones by twisting as described in Step 6, above. It's easier to remove the small bone first, as that gives you more room to maneuver the large one. 9. At this point, the chicken wing will be folded inside-out. Find the tip of the wing and pull it carefully through the boned wing to position the skin on the outside. Check for tiny holes to see where you may have cut or poked through the skin, so you'll have an idea of how to not make that same mistake again. If there are some holes, don't worry about them. See 'Ahead -of-time' note below. ****************************** Ingredients: (Serves 6 to 8) 6 chicken wings 2 oz. bean threads 1 cup warm water 2 Tbs finely chopped coriander root ( or bottom 1" of cilantro stems) 1 Tbs. finely chopped garlic ½ lb. ground chicken 1-1/2 Tbs. fish sauce (nam pla) 1 egg yolk 1/8 tsp. ground white pepper 1 cup all-purpose flour 1/4 to 1 cup thick coconut milk 3 Tbs. Red Lime Liquid (see below) ½ tsp. salt 1 Tbs. egg white (optional) vegetable oil for deep frying Garlic Sauce (see below) 1. Bone the chicken wings as above. 2. Soak the bean threads in warm water for 10 minutes. They should be pliable, but firm. 3. Pound or grind the coriander root and garlic to a coarse paste in a mortar, blender or food processor. If you use a blender, you may have to add the fish sauce here. 4. Drain the bean threads thoroughly and cut them into 1" pieces. Set aside. 5. Mix the ground chicken, paste from Step 3, fish sauce (if you didn't use it above). bean threads, egg yolk and white pepper thoroughly. 6. Divide the mixture into 6 portions and stuff the chicken wings with it, making sure it goes all the way to the end of the wings. Massaging the wings from the outside helps get the stuffing in completely. If the wings have a few small holes in them, don't worry about it, but try to keep the stuffing from poking out. You don't need to tie or skewer the opening at the end. Ahead-of-time note: The wings can be prepared up to this point up to a day in advance. Refrigerate, covered, and bring to room temperature before continuing. 7. Combine the flour, coconut milk, red lime liquid, salt and pepper to form a smooth batter. (Beat the optional egg white until stiff, but not dry, and fold it in.) 8. Heat 1-1/2" oil to 375 F. in a wok or deep skillet. Dip the stuffed wings in the batter, one at a time and deep-fry them 'till they're golden-brown. Don't over-crowd the pan or the wings won't brown properly. Drain the fried wings on paper towels. 9. Slice the wings diagonally into pieces about ½" thick. Serve hot, warm or at room temperature with Garlic Sauce. ************************* Red Lime Liquid Put a 3.5 oz. pkg. of Red Lime Paste (available in Thai/Asian markets) into a one quart jar and fill with water. Shake or stir well and let it sit for at least 30 minutes before using. Replace liquid removed and shake. Can be kept indefinitely in the pantry, repeating this procedure, 'til the residue has turned pale, almost white. ************************** Garlic Sauce (Nam Jim Gratiem) Makes 3/4 cup ½ cup water ½ cup white vinegar ½ cup granulated sugar 1 tsp. ground chili paste 2 tsp. (4 cloves) finely chopped garlic ½ tsp. salt Combine all ingredients in a stainless steel or enamel saucepan and boil slowly until volume is reduced by half. It will thicken more as it cools. Recommended room temperature consistency is a little thinner than unwhipped heavy cream. Adjust by adding water or additional boiling, 'til you've got what you like. Use immediately or store in a covered jar in the 'fridge for up to two months. Bring to room temperature before using. Recipes from my bible: "Thai Home-Cooking from Kamolmal's Kitchen". -- Nick. Christmas Day, the twenty-fifth Day of December, being established a Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas! Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134 Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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Woogeroo wrote:
> Old stlye BGE(big green egg) > > I got some chickens wings to cook up this week. > > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > > I know they are done when they are done, just dont' wanan toast them. > > These wings look like the wings off of a 4.5-7 pound chicken. > > Anyway, just fishing for a few pointers. > > take care, > > -W > > -Woogeroo > > ------------------------------------------------ > <- remove NOBS to send email. > ------------------------------------------------ > > Woogeroo's Simple Smoking Page: > > http://woogeroo.home.mindspring.com/wsp/ > > smokin' along with an old style Big Green Egg... I use this all the time, 2 tablespoos each, Parika, Salt, Granulated garlic, granulated onion, 1 tablespoon each of ground cayenne pepper, ground black pepper. Mix all well, can be applied quite liberally, or as I would do,deliberatly applyit heavy. I made tis mix so's it would e cosistantly easy to apply and not betoo hot nortoo salty. -- Mike Willsey http://groups.msn.com/ThePracticalBa...ewwelcome.msnw (AMWILCOMPORIUMNET) (@ between L&C, dot between M&N) |
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Woogeroo wrote:
> Old stlye BGE(big green egg) > > I got some chickens wings to cook up this week. > > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > > I know they are done when they are done, just dont' wanan toast them. > > These wings look like the wings off of a 4.5-7 pound chicken. > > Anyway, just fishing for a few pointers. > > take care, > > -W > > -Woogeroo > > ------------------------------------------------ > <- remove NOBS to send email. > ------------------------------------------------ > > Woogeroo's Simple Smoking Page: > > http://woogeroo.home.mindspring.com/wsp/ > > smokin' along with an old style Big Green Egg... I use this all the time, 2 tablespoos each, Parika, Salt, Granulated garlic, granulated onion, 1 tablespoon each of ground cayenne pepper, ground black pepper. Mix all well, can be applied quite liberally, or as I would do,deliberatly applyit heavy. I made tis mix so's it would e cosistantly easy to apply and not betoo hot nortoo salty. -- Mike Willsey http://groups.msn.com/ThePracticalBa...ewwelcome.msnw (AMWILCOMPORIUMNET) (@ between L&C, dot between M&N) |
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I do them with the same dry rub I use on ribs. People love them that way.
Paul Kirk has a Jerk seasoning rub that is really, really tasty. If I sauce them, I use my standard tomato based sauce, adapted from the Cowtown Cookers sauce recipe in Rich Davis book on barbecue. But folks sure do love them dry! cliff, from pgh "Woogeroo" > wrote in message ... > > Old stlye BGE(big green egg) > > I got some chickens wings to cook up this week. > > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > > I know they are done when they are done, just dont' wanan toast them. > > These wings look like the wings off of a 4.5-7 pound chicken. > > Anyway, just fishing for a few pointers. > > take care, > > -W > > -Woogeroo > > ------------------------------------------------ > <- remove NOBS to send email. > ------------------------------------------------ > > Woogeroo's Simple Smoking Page: > > http://woogeroo.home.mindspring.com/wsp/ > > smokin' along with an old style Big Green Egg... |
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I do them with the same dry rub I use on ribs. People love them that way.
Paul Kirk has a Jerk seasoning rub that is really, really tasty. If I sauce them, I use my standard tomato based sauce, adapted from the Cowtown Cookers sauce recipe in Rich Davis book on barbecue. But folks sure do love them dry! cliff, from pgh "Woogeroo" > wrote in message ... > > Old stlye BGE(big green egg) > > I got some chickens wings to cook up this week. > > Any tips? I've never cooked just the wings before... any suggestions > on some sauce or some rubs ? > > If I smoke 'em between 200-250 dome temp, what am I looking at time > wise - roughly? > > I know they are done when they are done, just dont' wanan toast them. > > These wings look like the wings off of a 4.5-7 pound chicken. > > Anyway, just fishing for a few pointers. > > take care, > > -W > > -Woogeroo > > ------------------------------------------------ > <- remove NOBS to send email. > ------------------------------------------------ > > Woogeroo's Simple Smoking Page: > > http://woogeroo.home.mindspring.com/wsp/ > > smokin' along with an old style Big Green Egg... |
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Here is what I did. wings salt black pepper onion powder garlic powder smoked @ 250 dome temp on old stlye BGE for about 40-50 mins took off the smoke and put it in a pan. sprinkled parmesean cheese over the whoel batch. man, I shoulda got soem beer. this is good. Thanks folks. I'm gonan try some of thsoe recipes ya'll suggested. -W -Woogeroo ------------------------------------------------ <- remove NOBS to send email. ------------------------------------------------ Woogeroo's Simple Smoking Page: http://woogeroo.home.mindspring.com/wsp/ smokin' along with an old style Big Green Egg... |
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Woogeroo > wrote:
> [] > man, I shoulda got soem beer. this is good. > You didn't have beer??? "Tie me Woogeroo down, boys! Tie me Woogeroo down!" -- Nick. Christmas Day, the twenty-fifth Day of December, being established a Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas! Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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HAHA!
-W On 19 Dec 2004 21:44:41 GMT, wrote: >You didn't have beer??? "Tie me Woogeroo down, boys! Tie me Woogeroo down!" -Woogeroo ------------------------------------------------ <- remove NOBS to send email. ------------------------------------------------ Woogeroo's Simple Smoking Page: http://woogeroo.home.mindspring.com/wsp/ smokin' along with an old style Big Green Egg... |
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My favorite grill food on the Kamado. I like to baste them with just Texas
Pete mixed with fresh ground pepper. |
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