Thanks! I got the idea for the parm when I lived in Boston. There was this outfit called Wings Express that had all these funky flavors. There was one called Meltdown. Oh, Baby! I don't know what was on it, some kind of cayenne paste or something, but as soon as you lifted the lid you'd start coughing like you've been pepper sprayed!! And I mean that in a good way. The attachment is a shish kabob wheel made by a company called Napoleon. Got it off amazon for around 15 bucks. It designed for their gas grills, but it works perfectly with the weber roti. Bustin Butt, any time I cook duck, either whole or individual breasts, I ALWAYS save the fat that gets rendered off. That stuff is too good to waste! But, if I don't happen to have any on hand, there's a high end supermarket I pass on the way home from work and they have it in little tubs tucked back in their refrigerated section. Had to go look in my fridge, but it's put out by a company called Dartagnan.
Topic: Roti Wings (Read 1417 times)
