Geir Widar
TVWBB Wizard
A simple meal, but I hope you will enjoy it none the less.
Once in a while, I have guests that burn a lot of calories each day. My nephew, a member of the Norwegian national bicycle team is one of them. He is quite naturally much more picky about his food intake than most of us, and he was visiting.
So I made chicken wings, something that he really liked. He eats four times as much food as me, and is thin as as a stick, but that can easily be explained.
I decided to make chicken wings, and brined eight pounds of them with salt and sugar for a few hours.. Here, out of the brine, ready for my home made sauce.
I removed the pan from my WSM. I really like to cook chickens on the WSM, since as the flare-ups will not reach the food at all. I fire it up with lump and let it rip as high as it will go. I’ve done this dozens of times, with moist and tender results each time. Where did I learn this approach? On this forum, of course!
This is about half of the wings. It’s nice to be able to use the whole cooking area when you want to make a lot of wings at once.
And a plated picture, with the wings, some white bread, buttered, a salad with lemon scented olive oil and Feta cheese made in Turkey. We have a local shop where I live that sells this tasty cheese.
As always, thank you for your time, my friends.
Once in a while, I have guests that burn a lot of calories each day. My nephew, a member of the Norwegian national bicycle team is one of them. He is quite naturally much more picky about his food intake than most of us, and he was visiting.
So I made chicken wings, something that he really liked. He eats four times as much food as me, and is thin as as a stick, but that can easily be explained.
I decided to make chicken wings, and brined eight pounds of them with salt and sugar for a few hours.. Here, out of the brine, ready for my home made sauce.
I removed the pan from my WSM. I really like to cook chickens on the WSM, since as the flare-ups will not reach the food at all. I fire it up with lump and let it rip as high as it will go. I’ve done this dozens of times, with moist and tender results each time. Where did I learn this approach? On this forum, of course!
This is about half of the wings. It’s nice to be able to use the whole cooking area when you want to make a lot of wings at once.
And a plated picture, with the wings, some white bread, buttered, a salad with lemon scented olive oil and Feta cheese made in Turkey. We have a local shop where I live that sells this tasty cheese.
As always, thank you for your time, my friends.
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