I had decent success on the Big Green Egg with Garlic Parmesan wings for Easter Day appetizers. I used hickory wood chunks. The hickory left a very slight bitter taste, but I may have put the wings in the smoker a bit early. I used a butter sauce with crushed garlic. I had to bake the wings in the oven (with pan) the last 20 minutes, because the garlic butter sauce ran off the wings. Any suggestions on a an alternative to finishing off the wings without baking in a oven pan? It required a lot of extra cleanup.
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- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Those look good. I sometimes will smoke them until nearly done and then pan them and sauce and put back on the smoker to set up for 10 or 15 minutes. Foil pans are your friend for this. Just toss the pan afterwards. Or if your like my wife she will wash them once or twice before she lets me toss them.
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Originally posted by Frozen Smoke View PostThose look good. I sometimes will smoke them until nearly done and then pan them and sauce and put back on the smoker to set up for 10 or 15 minutes. Foil pans are your friend for this. Just toss the pan afterwards. Or if your like my wife she will wash them once or twice before she lets me toss them.
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If you pick up a 14" stainless paella pan (from say, paellapans.com), you can put it on the plate setter below the grid. That'll catch the juices. Run the egg around 350, but starting from 450 with immediate vent throttling when you put the pieces on. When you're about done, you can toss the pieces into the pan to soak them up a bit, maybe at a higher heat again, or with out the plate setter.
Those stainless pans are ridiculously easy to clean, reports my wife, the official pan washer.
They're not cheap, but they're incredibly versatile. Most pics I post have the product sitting in one of them.
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Don’t you find the drippings burn on the pan, generating unpleasant smoke? Perhaps you put water in the pan, which is my technique for eliminating grease smoke?
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Really depends on how hot I'm running things. And I nearly always use a plate setter. And the bottom of the paella pan is a bit rounded, which probably helps. I haven't run into issues very often. Which leaves the "bit of liquid" option for more extreme conditions.
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Originally posted by EdF View PostIf you pick up a 14" stainless paella pan (from say, paellapans.com), you can put it on the plate setter below the grid. That'll catch the juices. Run the egg around 350, but starting from 450 with immediate vent throttling when you put the pieces on. When you're about done, you can toss the pieces into the pan to soak them up a bit, maybe at a higher heat again, or with out the plate setter.
Those stainless pans are ridiculously easy to clean, reports my wife, the official pan washer.
They're not cheap, but they're incredibly versatile. Most pics I post have the product sitting in one of them.
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Do you need to cook or finish the wings with the sauce on the smoker?
When I smoke wings, I smoke them naked and then dress when cooked. For these, I would smoke the wings naked and separately cook the garlic butter sauce in skillet and then toss with the wings right off the smoker and finish with the cheese. That way the wings get smokey and crispy (and you can finish on a grill for extra crispy skin if needed).
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Originally posted by shify View PostDo you need to cook or finish the wings with the sauce on the smoker?
When I smoke wings, I smoke them naked and then dress when cooked. For these, I would smoke the wings naked and separately cook the garlic butter sauce in skillet and then toss with the wings right off the smoker and finish with the cheese. That way the wings get smokey and crispy (and you can finish on a grill for extra crispy skin if needed).
1) cooked the wings in the smoker
2) pulled them and tossed them in a bowl of garlic butter
3) Then baked them in a pan in the oven for 20 minutes
Seemed to be a lot of extra work, and bigger cleanup.
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Make sure the smoke is clean coming out of the exhaust. Hickory should give you great flavor on wings, as long as the fire is burning well. I like to place them all on a wire rack, easy in, easy out. And the smoke gets under the meat too. I like to smoke mine at about 350 F 375 F.
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That's sounds great right now. Here is MHO
1 season your wings before cooking, always
2. Do make a paste from your garlic.
3. Sauté your garlic in butter and whatever else you like in there. You now have your butter sauce
4. Use a "snowy" like fine grind from quality Parmigiana Reggiano or similar or Pecorino Romano
5 grill/smoke as you would for desired texture of skin
6. Quickly toss in (in a large SS bowl) hot garlic butter mix finish with cheese and serve or
7 put back on hot grill then toss in butter mix again, finishwith cheese and serve.
when you toss you don't want it swimming in liquid, you only want enough to coat the exterior and to give the cheese something to stick too.
That should fix you up until you fond what works for your tastes, texture and finish etc... but I gotta say about the above pic, I'd eat that!
Man o man those garlic parm wings sound great!!
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Originally posted by HouseHomey View PostThat's sounds great right now. Here is MHO
1 season your wings before cooking, always
2. Do make a paste from your garlic.
3. Sauté your garlic in butter and whatever else you like in there. You now have your butter sauce
4. Use a "snowy" like fine grind from quality Parmigiana Reggiano or similar or Pecorino Romano
5 grill/smoke as you would for desired texture of skin
6. Quickly toss in (in a large SS bowl) hot garlic butter mix finish with cheese and serve or
7 put back on hot grill then toss in butter mix again, finishwith cheese and serve.
when you toss you don't want it swimming in liquid, you only want enough to coat the exterior and to give the cheese something to stick too.
That should fix you up until you fond what works for your tastes, texture and finish etc... but I gotta say about the above pic, I'd eat that!
Man o man those garlic parm wings sound great!!
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