What's for dinner?
Aug 29, 2021 | 2:46 pm
#5596
FlyerTalk Evangelist
Join Date: Feb 2004
Location: YVR
Programs: AC SE 2MM; UA MP Premier Silver; Marriott Bonvoy LT Titanium Elite; Radisson; Avis PC
Posts: 35,626
32 steamed pork & veggie dumplings
Aug 29, 2021 | 2:49 pm
#5597
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,970
I've had success getting crispy but not burned wings both from the kamado grill and in the oven. The trick seems to be starting at a lower temp to render the fat, then increasing heat to crisp them up. Also, for the oven wings, I dry them in the fridge for several hours and toss them in salt, pepper, and some baking powder, which seems to help with the browning.
My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right
My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right
Aug 29, 2021 | 3:06 pm
#5598
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
.
Aug 29, 2021 | 3:30 pm
#5599
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
.
Aug 29, 2021 | 3:51 pm
#5600
Original Poster
In Memoriam
Join Date: Jun 2000
Programs: Honors Diamond, Hertz Presidents Circle, National Exec Elite
Posts: 36,111
Charcoal-grilled thick on-the-bone pork chops (marinated in hoisin and soy sauces, brown sugar, grated fresh ginger, splash of orange juice), grilled (well, more smoked really) sliced zucchini, yellow squash, red onion seasoned with black pepper, basil, garlic salt and a touch of fennel, homemade sesame-molasses wheat bread, red grapes, homemade oatmeal butterscotch cookies for dessert.
Last edited by cblaisd; Aug 29, 2021 at 4:08 pm
Aug 29, 2021 | 4:22 pm
#5601
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,801
Aug 29, 2021 | 4:44 pm
#5602
FlyerTalk Evangelist
Join Date: Jun 2006
Posts: 13,810
Air fryer tenders and fries for their final night. There are also candied carrots for the kids. I ran out of original breading so I had to make a second batch with crumbled Ritz, panko crumbs and cornmeal.
Aug 29, 2021 | 4:50 pm
#5603
FlyerTalk Evangelist
Join Date: Feb 2005
Location: RSE
Programs: AA Exp|VA Platinum
Posts: 15,914
For some reason I own a paella pan. No idea where it came from. Anyway, last night's dinner was seafood paella. I cooked it over the coals with some macadamia wood because I assume that is probably the closest thing I had to orange wood.
Aug 29, 2021 | 5:10 pm
#5604
Moderator: Information Desk, Women Travelers, FlyerTalk Evangelist
Join Date: Jul 2003
Location: Chicago, IL, USA
Programs: AA Gold
Posts: 16,214
If you google you'll see it's often recommended for crispy skin, with at least 8 hours in the fridge. We do something similar when we spatchcock chicken (usually 12-24 hours) and I know I've seen trays of wings in my friend's fridge before he cooks them, so I suspect he's doing something similar. Let us know how your test batches stack up!
Aug 29, 2021 | 5:28 pm
#5605
Join Date: Oct 2002
Location: SFO
Programs: AY Gold, HH Diamond
Posts: 8,625
I don't find Frank's to be very hot at all. I got my taste for wings at BW-3 30-something years ago and I would love to replicate their Hot wing sauce, and perhaps their Wild sauce too.
Aug 29, 2021 | 5:37 pm
#5606
FlyerTalk Evangelist
Join Date: Jun 2006
Posts: 13,810
I've had success getting crispy but not burned wings both from the kamado grill and in the oven. The trick seems to be starting at a lower temp to render the fat, then increasing heat to crisp them up. Also, for the oven wings, I dry them in the fridge for several hours and toss them in salt, pepper, and some baking powder, which seems to help with the browning.
My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right
My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right
A food distributor, Arcobasco Foods, has a thick, hot sauce-based wing sauce, similar to Hooters TMI and Hot versions which I typically buy via Amazon in bulk.
Aug 29, 2021 | 6:06 pm
#5607
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,970
Charcoal-grilled thick on-the-bone pork chops (marinated in hoisin and soy sauces, brown sugar, grated fresh ginger, splash of orange juice), grilled (well, more smoked really) sliced zucchini, yellow squash, red onion seasoned with black pepper, basil, garlic salt and a touch of fennel, homemade sesame-molasses wheat bread, red grapes, homemade oatmeal butterscotch cookies for dessert.
Aug 29, 2021 | 7:22 pm
#5608
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,697
Neither do I, but it's so vinegary it ruins anything it touches. I actually don't do any sauce on my wings as I think it makes them un-crispy. I DO like them spicy though, so they are liberally dry coated in ground Thai chilis along with some salt and garlic powder before grilling low and slow.
Aug 29, 2021 | 10:11 pm
#5609
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,726
Erics, Sf ca
onion pancakes
vegetable egg rolls
hot & sour soup
veggie mu Shu
Hunan fish
Shanghai chicken
white rice
onion pancakes
vegetable egg rolls
hot & sour soup
veggie mu Shu
Hunan fish
Shanghai chicken
white rice
Aug 29, 2021 | 10:44 pm
#5610
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,365
Neither do I, but it's so vinegary it ruins anything it touches. I actually don't do any sauce on my wings as I think it makes them un-crispy. I DO like them spicy though, so they are liberally dry coated in ground Thai chilis along with some salt and garlic powder before grilling low and slow.