If you like cooking outdoors and want a variety of cook styles available, an Egg is mandatory. So quit being tortured and go buy you one! It is a holiday weekend after all.
I cook on mine almost every evening. I admit it is becoming a bit of a challenge to find new things to cook on it but I will keep trying. :nod:
Wings are my favorite and mine are better than I've found almost anywhere in the country. Pretty simple recipe.
1 - Buy biggest wings you can find, section them into drums and flats.
2 - Season with McCormick Montreal Steak seasoning.
3 - Grill direct at 300-325 over oak lump with a few chunks of mesquite thrown around the sides. Cook to about 95% done... still tough but completely cooked.
4 - Pull wings into kettle or lidded container for tossing (not plastic because they are hot!)
5 - I use the 16oz bottle of Texas Pete Wing Sauce with a stick of butter melted in. I pour this over the 95% cooked wings in the tossing container and shake to get good coverage.
6 - Critical step! Place the sauced wings back on the grill for about 5 mins per side so the sauce cooks into the skin and meat a bit and to recrisp the skin. Save the sauce!
7 - After wings are desired doneness and crispy, pull into platter and serve. Use the sauce they were tossed in for an extra kick. That's why they have to be done before saucing.
It is amazing how good the mesquite smoke / Texas Pete flavor combination is! :thumb:
