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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-25-2009, 03:09 PM   #16
Carbon
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They're great! I did those 3 weeks ago.
Make sure to line the bottom of your grill with foil....the drippings will caramelize and solidify your kettle's ash sweeper.

I also substituted Apricot preserves which came out just as good.
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Unread 08-25-2009, 03:20 PM   #17
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That is a recipe from the Virtual Weber site......and it is a winner.
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Unread 08-25-2009, 03:59 PM   #18
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Yep that looks good enough to put on my must try list. Thanks and Welcome.
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Unread 08-25-2009, 04:09 PM   #19
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Quote:
Originally Posted by jacob View Post
Yep that looks good enough to put on my must try list. Thanks and Welcome.
I agree, when I found it, figured the same thing. I saw all the hype about it and thought, it was probably too much hype. It wasn't. The guy who figured this one out is a genius. Plus, it's so simple
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Unread 08-25-2009, 04:10 PM   #20
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coming out swinging is right! damn this is on my TO DO list for next week. I'm even gonna bookmark this!

and since i'm too damned lazy to read the cattle call, WELCOME FELLOW EGGER!
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Unread 08-25-2009, 04:23 PM   #21
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Welcome to the forum. Nicely done wings. I love sriracha sauce but up until now have just added it to the basic butter/hot sauce mixture for wings. I think I'll give yours a shot!
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Unread 08-25-2009, 08:19 PM   #22
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Labor Day Weekend for me, that looks like a candidate for my search for super exotic chicken spice/rub.

I too love sriracha. There is a wing joint near me that makes several pretty good wing recipes. They do a sriracha sauce wing-that recipe (which he won't tell ) is the first thing in my life thats been too hot for me to eat.
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Unread 09-08-2009, 07:35 PM   #23
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i made these tonight....were FABULOUS.

i used what I had on hand: i had blackberry preserves (about 1c), some duck sauce, and some strawberry jam (cleaned out the frig lol).

I also halfed the sriracha because my wife is a bit sensitive to heat.
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Unread 12-17-2010, 11:23 AM   #24
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OK, bumping this because I had to find that sauce recipe. Man! Thanks Ableman!
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Unread 12-17-2010, 11:35 AM   #25
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Thanks for the bump, this looks delicious
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Unread 12-17-2010, 12:11 PM   #26
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Prolly some of the best wings I have seen!!!!
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Unread 12-17-2010, 12:29 PM   #27
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Very nice!
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Unread 12-17-2010, 04:02 PM   #28
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Those wing look awesome. Wing Throwdown contender for sure!

Cheers!

Bill
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Unread 12-17-2010, 04:05 PM   #29
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Very nice. To add to the heat, my recipe calls for soaking the parts in Siracha from 8 to 24 hours- mild to wild. Since the heat is in the meat, each bite intensifies. I use a sweet sauce to sweeten the heat. I plan on trying the glaze. Looks tasty. Steve
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Unread 12-19-2010, 09:06 AM   #30
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I gave the recipe a try last night, except I substituted Plum preserves for the Orange Marmalade. The taste was out of this world. Thanks for a great idea.

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