ROL Wings


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
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hopefully, more to follow....
 
What's taking so long? We are getting hungry.
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Nice vid Jim! Was just thinking of you. My wife and I just got back from visiting the Penzeys that opened up at the Palisade Mall in Nyack, NY, about 45 minutes from home. The only Penzeys in the area...
Looking forward to "more to follow" ROL wings.
 
holeyMoley, i fell asleep after dinner watching the tebow guy....Anyway, here's a semi-nice sunset...
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then the flappers were added to the Rib-o-Lator...
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they were marinated in goya mojo for 'bout six hours...
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then, after twenty minutes or so, dipped in this stuff and returned to the ROL...
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the heat was intense...
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so plenty of Milwaukee's Finest were at the scene.
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they looked fried to a crisp, butt those looks are deceiving... they were quite tasty.
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I think i prefer to use the ROL on the Weber Smoky Mountian Cooker without the waterpail in place...
The distance from the heat of the charcoal is the real difference here. OR i used too much Kingsford in the kettle.
Anyway, Thanks for stopping by, don't bother with the clean-up... I got it
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Very nice Jim I hope you will have enough of those wings for the game when your cheeseheads play today since it looks like you were up cooking last night. Anyway GOOOOOOOOOOOO Pack
 
Great cook Sean connery! Killer Wings!

Quote(with a deep voice) *i wouldn't know i haven't lost*
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Thats what i wanna have for starter when the Wolgast family infest Raymond!
 
Took a snooze huh?
Well I got tired of waiting and ordered a pizza
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All will be forgiven if you make them again, and I visit, when you're "infested" with Wolgasts!
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Beautiful wings & pics, and a very entertaining video!

Now make a dinner to celebrate the Packers winner!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
I think i prefer to use the ROL on the Weber Smoky Mountian Cooker without the waterpail in place...
The distance from the heat of the charcoal is the real difference here. OR i used too much Kingsford in the kettle.
</div></BLOCKQUOTE>

try closing your bottom vents all the way (or almost) - the center ring on my rotisserie adds enough ventilation & airspace that your temps were probably ~550F (perfect for a roti bird IMHO).
 
thanks for your kind comments folks
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clint, i did have the bottom vents closed... i think i may have had too much fuel in there... the leftovers from a previous cook & a full lit chimney...
butt i tell ya, cleaning those trays can be a pain in the doopa!

<span class="ev_code_GREEN">Go PACK Go!</span>
 
Jim, fantastic lookin flappers! Also watched "the tebow guy" at the stadium. Didn't make me sleepy though
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You can tailgate with us anytime!!!!
 
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