Cooking/Grilling

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Cooking/Grilling

Postby Spencer Pratt » Fri Oct 15, 2010 11:30 am

Just bought a shitload of bone in wings, need a couple marinade ideas, homemade or store bought
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Postby UconnBuckeye » Fri Oct 15, 2010 11:33 am

I get them from a restaurant, but have seen the recipe on the internet seems pretty simple. Buffalo blue wings, its the buffalo and blue cheese mixed and then thrown on.
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Postby tballa55 » Fri Oct 15, 2010 11:42 am

Soy sauce, brown sugar, garlic
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Re: Cooking/Grilling

Postby mcm » Thu Oct 28, 2010 11:45 am

Spencer Pratt wrote:Just bought a shitload of bone in wings, need a couple marinade ideas, homemade or store bought


where did you get your wings from? Butcher shop or just regular grocery store? What did you end up doing for marinade? Gonna try to make wings on Sunday.
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Postby tballa55 » Thu Oct 28, 2010 11:51 am

Made Jerk wings and pork chops yesterday so good. If you like spicy stuff i highly recommend it.
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Postby JJ » Thu Oct 28, 2010 12:39 pm

A few weeks back I bot some buffalo-sauce marinaded wings from The Meat House. Grilled 'em and basted near the end with a homemade conconction that included some Frank's Sweet & Spice Chili glaze, some BBQ sauce and some Frank's Red-Hot sauce. Pretty damned good.

Last weekend, I marinaded my own wings in Frank's Red-Hot sauce and then grilled/glazed per above.

Pretty good eats.
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Postby rearadmiral » Thu Oct 28, 2010 1:13 pm

^^^

Guy knows his vittles.
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Postby Spencer Pratt » Thu Oct 28, 2010 1:58 pm

got the wings from Lamberts

made 2 types of wings

grilled them 3/4's of the way them coated them in the sauce and basted htem a few times with more sauce as I baked them in the oven for about 15 minutes until the were crispy

sauce 1 honey mustard
Boars Head Stone ground mustard+honey

sauce 2 Honey Chipolte
Chipotle Tabasco sauce +honey
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Postby BS1 » Thu Oct 28, 2010 8:34 pm

JJ wrote:A few weeks back I bot some buffalo-sauce marinaded wings from The Meat House. Grilled 'em and basted near the end with a homemade conconction that included some Frank's Sweet & Spice Chili glaze, some BBQ sauce and some Frank's Red-Hot sauce. Pretty damned good.

Last weekend, I marinaded my own wings in Frank's Red-Hot sauce and then grilled/glazed per above.

Pretty good eats.



the meat house has some great sauces.....fyi, lamberts up the highway just opened up the butcher shop. I'll be checking it out this weekend
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Postby lugnutz » Sat Nov 06, 2010 10:21 am

Made braised beef short ribs yesterday.......fork tender goodness.
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Postby Dearborn » Mon Nov 08, 2010 9:48 am

haha, made those also, so good.
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Postby Spencer Pratt » Mon Nov 08, 2010 12:18 pm

how did you make them chef's?
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Postby Dearborn » Mon Nov 08, 2010 12:31 pm

seasoned ribs with salt, pepper and garlic.

braised them in white bacon fat.

put ribs in slow cooker.

cooked veggies in fat, celery, carrots, onions, green peppers, garlic cloves.

tossed in slow cooker for 4 hours with chicken broth.

serve over mashed potatoes

good simple fall meal.
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Postby Dearborn » Mon Nov 08, 2010 12:31 pm

fall off the bone.
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Postby lugnutz » Mon Nov 08, 2010 12:32 pm

Mine was easy by my standards....but Dearborn's is probably better for a novice cook.



Alright I pieced this together from about 3 different recipes because I didnt like one by itself.

4lbs boneless beef short ribs (look like a hard cover book turned upside down)
2 cups red wine any will do but not pink
4 cups beef stock
2 cups chicken stock
1 bay leaf
2 Tbl salt
1 Tbl pepper
1 cup flour
2 Tbls red pepper flake
4 cloves of garlic diced
2 stalks of celery diced
3 whole carrots diced
1 large onion diced

preheat oven to 350

1 mix salt pepper and flour in a large bowl and dreg the ribs in it. shake of the excess
2 in a dutch oven if you have one (any deep pan will do if you dont)sear the beef ribs in a couple of TBl olive oil until browned
remove the ribs and add in a little more olive oil
3 add vegetables, garlic and red pepper flakes and cook for about 10 minutes
4 add broths, and wine bring to a boil. Lower heat and reduce liquid by about a 1/3

If you used a dutch oven add the ribs back and make sure the liquid is just barley below the level of the meat and veggies.
If not you need an oven safe pan big enough to hold it all.

bake covered for 1 1/2 hours. Skim the top for fat, uncover and bake another hour. The meat should be fork tender at this point. Serve with buttered noodles, mashed (my favorite with the gravy covering them), or even rice.

I used half bone in, but honestly the boneless were by far the best of the two.
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