Buffalo Wings - Pre-Sauce:
Buffalo Wings - Watch the magic happen as those bits of charred dry rub mingle with the sauce, thickening it and changing the flavor.
Walkerswood Jamaican Jerk Wings:
Plated Shot w/ a good wedge of lime:
Quote:
Originally Posted by 16Adams
Doing national wing day proud!!!!
|
Really? I had no idea there was such a thing. 'Bout every Sunday is Wing Day around our place.
Quote:
Originally Posted by Pig_Farmer
Need some more info on this blue cheese meatloaf.
|
This is from CINCHOUSE dictating from the living room:
- Froze 3 slices of thick cut bacon - whizzed in the food processor.
- Added this to 1lb of ground beef and 1 egg.
- Sprinkled in freeze-dried minced onion, freshly minced garlic, W-shire, Ketchup, rolled oats, S & P, and a 3oz (of a 4oz package) of Bleu Cheese crumbles.
- Mixed all this together, and put in a small aluminum bread loaf pan (with some holes poked through the bottom). Last 1oz of bleu cheese went in over the top of the meatloaf.
- Foiled over the top of the pan.
- Cooked this in the kettle over the Vortex until about 160F, then pulled off the foil top for about 10-15 minutes.
- Rested for about 15-20 minutes before we sliced it up.
Hope that helps!
