Day before labor day cook


 
D

Dean V

TVWBB Pro
A friend invited us over for pork ribs so I said I would grill some ABTs and buffalo wings and provide the cole slaw.

The 26.75 was maxed out. When I tossed the wings in the sauce it didn't stick very well. Any suggestions to help this?
ABTs ready to go on the grill.

Here's the plate.


Learned a lesson. When I was ready to char the wings I knocked down the coals but still left a cool zone. Well I just rotated the grate a little putting what turned out to be too many wings over the coal at one time which resulted in a inferno. Put the lid on to knock the flames down and then worked very fast after that. For now on I will just work with a few wings at a time.
 
Yes, generally over do it. If I cook for two I cook enough for six. If I cook for four I cook enough for eight and so on. This is why I can't see how you guys make the 22.5 work. Heck, I have one and never use it because I always have too much food going at one time so I need the 26.75. I guess a little restraint would help this. lol. Luckily I like left overs.
 
Looks Good Dean, who cares if you over cook, you don't throw nothing away, do you? No.
I do the same, the extras are always eeten up;)
When I tossed the wings in the sauce it didn't stick very well.
Click to expand...
try adding just A LITTLE flour to thicken your sauce...
 
Jim Lampe said:
Looks Good Dean, who cares if you over cook, you don't throw nothing away, do you? No.
I do the same, the extras are always eeten up;)
try adding just A LITTLE flour to thicken your sauce...
Click to expand...
Jim, I almost never throw anything away. Between me, family and friends its all eaten. Thanks for the tip on thickening the sauce, I will try that on my next wing cook.
 
Dean, just wondering what kind of sauce you were using. Jim is right about it needing to be a little thicker, but for some reason whatever I buy is usually so thick I thin it out a little so they aren't over sauced, especially with grilled wings. The other day I took honey mustard dressing and added Moores wing sauce to it but I had to add a little (just a tiny bit) of water to thin it out

Anyway, it all looks good!, was just wondering
 
Rick Body said:
Dean, just wondering what kind of sauce you were using. Jim is right about it needing to be a little thicker, but for some reason whatever I buy is usually so thick I thin it out a little so they aren't over sauced, especially with grilled wings. The other day I took honey mustard dressing and added Moores wing sauce to it but I had to add a little (just a tiny bit) of water to thin it out

Anyway, it all looks good!, was just wondering
Click to expand...
This is what I used:
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons Texas Pete's or other hot sauce
1 tablespoon dark brown sugar
1 tablespoon honey
2 teaspoons cider vinegar
1/4 teaspoon cayenne pepper, plus more to taste
 
Wow that looks good!!! Did you even bother eating your friends ribs? I could have made a meal out of just that!!
 
Dean V said:
This is what I used:
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons Texas Pete's or other hot sauce
1 tablespoon dark brown sugar
1 tablespoon honey
2 teaspoons cider vinegar
1/4 teaspoon cayenne pepper, plus more to taste
Click to expand...

Thanks, that sounds good, like Jim said probably just needed a little flour. I'm not quite that creative with my sauces, usually just use a combo of jarred sauces
 
Rick Body said:
Thanks, that sounds good, like Jim said probably just needed a little flour. I'm not quite that creative with my sauces, usually just use a combo of jarred sauces
Click to expand...
Actually I didn't buy mainly because I couldn't care less if I ever have another pork rib or not but i do like the beef ribs.
This quote and reply was supposed to be to johns question.
 
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