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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-04-2008, 04:10 PM | #1 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Adam Perry Lang Boiled Chicken Wing Recipe
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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06-04-2008, 04:19 PM | #2 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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I read down to where it said boil. I didn't bother reading after that.
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Jim |
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06-04-2008, 04:27 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Your new comp recipe???
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-04-2008, 04:33 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-04-2008, 05:53 PM | #5 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
Sled, the other chef mentioned is the one who is boiling the wings, not Adam Perry Lang.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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06-04-2008, 07:37 PM | #7 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Quote:
FWIW, he will know more about meat than I will ever know. We have become awfully quick to judge. EDIT: I often (gasp!) boil sausage if i will be grilling it to crisp. If I am not smoking it, I see no issue wit this. |
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