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Meat-Up in Memphis 2021

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Honey Pineapple PBC wings

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  • Ernest
    commented on 's reply
    LOL!! I had been using Gochujang for years before this post. hoovarmin

  • Ernest
    commented on 's reply
    cashelton I donated my PBC a few years ago. BUT! I came across one at a store and almost bought it. I'm sure I'll get another one in the near future

  • hoovarmin
    replied
    cashelton if you hadn't posted on this I probably wouldn't have seen it. Killer post - Ernest was using Gouchujang in 2014 before all the rest of us jumped on the bandwagon. Pretty cool.

    Leave a comment:


  • cashelton
    replied
    Just stumbled across this doing random PBC searches, and oh my....those wings look fantastic!

    Ernest, do you still use the PBC much these days?

    Leave a comment:


  • Ernest
    commented on 's reply
    I go to an Asian store for wings. $1.20 a pound
    Beats buying at wingstop!!

  • Charley from Tampa
    commented on 's reply
    No crap. I have noticed that too. 3.50 or so a pound??? That is crazy.

  • atlpbc
    replied
    Great looking wings. Looking forward to trying this with my PBC!

    Leave a comment:


  • charchamp
    replied
    the one thing that urks me about wings is the cost, my wife and I use to purchase them for .50 cents a pound, now they want as much as breast meat. Your wings look great and sound delicious.

    Leave a comment:


  • Charley from Tampa
    replied
    Ha-ha. Thanks, guys. I know that salting something for taste is an art. I'm referring to a 'dry brine', so to speak. I didn't know if there was a measurement per pound.

    Leave a comment:


  • Huskee
    commented on 's reply
    I agree. Measuring salt in this context is too...too something...I don't know. I just put it on. No one measures salt when adding it to their fries or their mashed potatoes. Not neceesary!

  • Ernest
    replied
    NO poking was involved,
    I really do not measure salt, I go by feel. You will "feel it" when you have added enough salt,

    Leave a comment:


  • Charley from Tampa
    replied
    Wow. Those wings look amazing. how much salt did you use for how many wings? Did you have to poke holes in the skin?

    Leave a comment:


  • Ricky Good Times
    commented on 's reply
    THanks for the tip ernest will try that.

  • Ernest
    commented on 's reply
    I tell what, salt the wings a day in advance, leave them uncovered, preferably raised on a cooling rack in a rimmed baking sheet. You'll never deep fry wings again.
    Make sure your PBC is running hot.

  • Ricky Good Times
    replied
    Looks great! Both wings and cocktail. I agree with Gunder. I now have 3 or 4 wing recipes to try out. Although i like the idea of PBC over the fried.

    Leave a comment:

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Meat-Up in Memphis 2021

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Meat-Up in Memphis

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