Gotcha.
Personally, I would have top racked all of the wings and smoked them for 20+ minutes grill closed, before placing them directly on the grill offset the heat for 10 then over the heat for the last 2-5 to darken. I like the char! Also, drums need more time than flats, that's why I cut 'em.

And I happily say I like flats more than drums, I also have a millennial family "sister" who doesn't like ANY meat on the bone. That's my biggest pet peeve of everything.

Thanks. Good suggestions. It was my first effort cooking wings and am still experimenting.

I also prefer flats. One of my regular pub companions always ordered drums-only and I'd tell the server to bring me all of his flats to balance things out.

Mmmm... brisket...

Nice!

For a first effort, they look pretty good. How did they taste? That's what matters. I'd suggest leaving them on high heat longer -- I prefer at the beginning -- to get more char on the outside. You don't want black, but good crispy skin.

Flats are far superior. The wing tip does become an effective handle to rip the flat meat off if it is there. I just chop them off for to make stock.

I think it’s only fair to discuss the failures as well as the successes. Please look away if photos of ruined baked goods will disturb you.

My first mistake was trying to cook 4 crumpets right off the bat. I’d have wasted less batter if I’d tried a single test unit. Clearly my stovetop and the recipe disagree on “medium high”. I finally settled on 4.5-5 as the right setting.

I think my second mistake was using olive oil, especially too much olive oil instead of something with a more suitable cooking/burning temp. Suggested alternative?

My third mistake was not following an excellent suggestion that I broil the tops instead of flipping. Okay, fixable.

My fourth mistake was all the times. 8-10 minutes cook time was way too long, even at the 5 setting. I’m not sure if letting the yeast rise 2 hours made much difference, what with the addition of baking soda and second rise. And 45 minutes might have been too long for that. The recipe made 10, my batter produced 12 and could have made more.

My fifth mistake (we’re almost done her) was one I commonly make. I overfilled the forms. It might be wonderful for big-a$$ blueberry muffins. Thinner is better with crumpets.

I will make a second attempt when my 1lb bag of yeast arrives next week. I’ll get this right or make myself sick trying.

pictures of all 3 batches (coming).

Middle pic doesn't look bad. I see that you are handicapped by having to use an electric stove so I will cut you some slack.

Nat gas is not available in the community. It would be my preference, although I�ve been cooking on electric stoves most of my life. I don�t think I can blame that for my failings.

Here's what up from my Prime brisket thawed since last Thursday. I used a bathroom scale and it was 10.65 lbs.
One side after he bag was opened


Other side



After trimming...

Yes that is a hill of fat/gristle on near upper right

oooh fun - I�ll try it. I love cinnamon rolls.
I�m so glad to have bought that extra 2-lb pack of yeast.

I also have a 1 or 2 pound bag of instant yeast and no idea how to use it.

I haven�t actually eaten a crumpet since the 80s despite temptation and I thought that these crumpets looked fine. Wouldn�t we just add butter and jam and then eat them?

I have sort of used electric stoves in travel condos but in general I only have had gas stoves. It never mattered because I never cooked enough until March.

what is rice syrup? Would maple syrup be too outrageous? I�ve never really heard of rice syrup or corn syrup but the idea of a sticky top is fun.

Well corn syrup is in just about every mass market sweet product in high fructose form.

Maple syrup would definitely work in this recipe.

I think of �high fructose corn syrup� but didn�t know how one would find rice syrup or corn syrup at Safeway. I�ve just never heard of it. I have corn starch, which probably isn�t great :-)

I�m going to make more rollppang on Saturday.

I responded with the link to the cinnamon roll page as a pointer towards how to incorporate chocolate pieces into your rollppang.

The main tip was about shaping the rollppang so that you can spread and/or sprinkle on your additions before rolling it all up. I wouldn’t get too hung up on rice syrup or anything else. As @MSYtoJFKagain mentions, rice syrup is similar to corn syrup (sweet, AKA HFCS), so, yes, you could use maple syrup or honey instead. If that’s a problem, just supersaturate some sugar in hot water and let it cool down and use that as a substitute sugar syrup. The real point is that it doesn’t matter. Use what you like, use what you have - you can use a fruit jam/jelly/conserve/marmalade (whatever you call it), loosen it with a spoonful of hot water if it’s too thick or stiff to spread thinly. Melt in a little butter too if you want a luxurious taste. Or do it with a chocolate or caramel spread. Or peanut butter. Add some chocolate chips. The contents of your pantry is the limit. Just forget about the corn (or potato) starch!
Spread it all out then roll it all up. Doesn’t have to have a hint of cinnamon. The tip was about style here not substance.

It's there. I have never bought a bottle in my life, although I vividly recall my mother ALWAYS having a bottle at home when I was growing up. I remember her telling me it was sweet and thinking it looked like the most disgusting thing ever. I have to admit, I've never seen a use for it, although I'm not much of a pastry chef so that may be my problem.