Dave Atwater
TVWBB Fan
Boy #2 came over for dinner tonight... under the gun time wise because it was a beautiful day and the lovely cooking assistant Cheryl wanted to go for a motorcycle ride. It was a good idea, the fall colors were out and the air was brisk. Decided to make some wings for the first time -
Went about prep-ing the wings, I got to use my Martin Yan signature model cleaver, had it for 20 years now and I'm afraid it doesn't get out as much as it used to...
Tossed the wings in EVOO and some Slap Yo Daddy basic rub...
Whipped up some baked beans... nothing more then gussied up VanKamps. I used some Andouille, onions, bell pepper, brown sugar, SBR's, and some cider vinegar. Does it mean I have a problem if I buy cider vinegar in a one gallon jug now? The lovely cooking assistant Cheryl thinks so....
Here is the Andouille and some bacon being introduced to Mr. Onion... this follows what I like to call the Atwater theorem. It looks like this -
X (being a random food) + Y (being a pork product) = awesomeness. Therefore, X+(Yx2)= awesomeness to the power of 10. Check it out with a computer.. it totally works.
Put them on the cooker at 250 degrees for a couple of hours....
Put the pan of beans on the top rack....
After 2 hours the wings were done, but skin was rubbery. We tossed them back on the performer to crisp up the skin. I had the heat way to high and started to burn instead of crisp... still trying to get a handle on the temps with the performer.
Tossed some broccoli in EVOO and salt and pepper and put it on the performer to roast. If you have never had broccoli prepared this way you have to try it - much better than just steamed.
All plated up and ready to go, wings were tossed with some No. 5. Tonight's beer selection was a nice IPA from Schooner Exact Brewing in Seattle. Highly recommended.
Picture of the carnage... I guess boy #1 and #2 thought dinner was okay.
Things I learned - While the meat on the wings was done perfectly, the skin is going to take some work. The beans needed more time, the flavor was good, but I would have preferred them to be cooked down more for a tighter consistency.
Thanks for looking,
Went about prep-ing the wings, I got to use my Martin Yan signature model cleaver, had it for 20 years now and I'm afraid it doesn't get out as much as it used to...
Tossed the wings in EVOO and some Slap Yo Daddy basic rub...
Whipped up some baked beans... nothing more then gussied up VanKamps. I used some Andouille, onions, bell pepper, brown sugar, SBR's, and some cider vinegar. Does it mean I have a problem if I buy cider vinegar in a one gallon jug now? The lovely cooking assistant Cheryl thinks so....
Here is the Andouille and some bacon being introduced to Mr. Onion... this follows what I like to call the Atwater theorem. It looks like this -
X (being a random food) + Y (being a pork product) = awesomeness. Therefore, X+(Yx2)= awesomeness to the power of 10. Check it out with a computer.. it totally works.
Put them on the cooker at 250 degrees for a couple of hours....
Put the pan of beans on the top rack....
After 2 hours the wings were done, but skin was rubbery. We tossed them back on the performer to crisp up the skin. I had the heat way to high and started to burn instead of crisp... still trying to get a handle on the temps with the performer.
Tossed some broccoli in EVOO and salt and pepper and put it on the performer to roast. If you have never had broccoli prepared this way you have to try it - much better than just steamed.
All plated up and ready to go, wings were tossed with some No. 5. Tonight's beer selection was a nice IPA from Schooner Exact Brewing in Seattle. Highly recommended.
Picture of the carnage... I guess boy #1 and #2 thought dinner was okay.
Things I learned - While the meat on the wings was done perfectly, the skin is going to take some work. The beans needed more time, the flavor was good, but I would have preferred them to be cooked down more for a tighter consistency.
Thanks for looking,
