The Kamado Joe forum's NFL Kickoff Speed Challenge was perfectly timed. I was planning on doing a tailgating classic today anyway - wings! For the cook, I did wings 2-ways:

1) Adding some fresh jalapeños to The Wolfe Pit's Original Wings sauce and
http://www.thewolfepit.com/2014/07/how-to-grill-buffalo-wings-original.html

2) Dry rubbed with my wife's all purpose rub that she makes for her dad's BBQs at his horse ranch in Montana to raise money for the Leukemia and Lymphoma Society.



Half the wings were rubbed before cooking and the other half were cooked naked.


To Wolfe's original wing sauce, I added 1 green and 1 purple jalapeño that were finely diced and then simmered it on the stove while the wings were cooking.


I preheated the Primo XL grill to 350F at the dome temp and let it heat soak for about 30 minutes before I started cooking.


I flipped the wings every 5 minutes to try to keep the skin from burning and made sure to burp the grill each time I opened it to avoid any flashbacks from the dripping chicken fat.


It took about 25 minutes to get the skins to crisp up and then I sauced the naked wings two times with 5 minutes between each with The Wolfe Pit original wing sauce.


And wings wouldn't be complete tailgate food with out the obligatory celery, carrots and dips.

 

@Baco Noir now that's an act hard to follow my friend... this is how the lamb turned out for me..

https://omegaforums.net/threads/wruw-today.567/page-2674#post-539556

.

 

alam - LOVE lamb chops. Have you ever tried the ones that look like miniature T-bone steaks?

 

Tortas frontera ... The Milanese... Already ate it otherwise would have taken picture

 

Train food...which is very much like plane food...

 

yep! but never done those myself!

 

If you see them, buy them. You may not go back to the rack of ribs. Delicious!

 

Ex-butcher, Loin chops -
( even leaner is the eye of meat in these = lamb blackstrap )

 

Nothing fancy. Grilled swordfish and Salvadorean-style squash with onions and tomatoes. So tasty!

 

Salmon again - even better cooked on coals


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Reading through this thread makes me hungry for steak. Unfortunately it's breakfast here

 

Tale of two chickens today, wet marinade for my wife and a dry rub for me. I'm not a creative cook like many here, so I stick with popular brands.


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Hi Guys[emoji137]
Hi Mr @Jones in LA

One late night in March 1969 , four months before the launch of Apollo 11 , his wife Janet Shearon prepared dinner for her hungry husband who had just returned home after training , still wearing his Speedy .This picture was taken by a reporter for Life MagazineQuestion. What was on the dinner table ?

A ) Fried chicken , a solid Ostrich egg yolk , Salt shaker , the New York Times , envelopes

B ) Fried chicken , half a peach , salt shaker , the WSJ , envelopes

C ) Chicken Steak , 3 egg yolks , WSJ , salt shaker , envelopes , a glass of Tang

 

I would say 'B'...


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'B' as well. And that half peach was from a can.

 

B. That's one juicy looking peach

 

+4 on the canned peach

 

My restaurant experience has taught me when cooking on a grill to stand the lamb racks (ribs) on bone side to start. Then finish them on both sides. This evenly cooks them rare or medium rare, never more than medium rare, without burning either side. Give it a try

 

any members from Maine? http://www.themaineoutdoorsman.com/2010/10/squirrel-its-whats-for-dinner.html

 

Using the Finney reverse sear method on a bison sirloin and beef filet tonight.