Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: addicted-to-smoke on December 14, 2017, 04:23:59 PM
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(http://pics.weberkettleclub.com/images/2017/12/14/carribean-wings.jpg)
oh.
sorry!
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Lol. Perfect 🤣
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They look like they were a hit!
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Where did they go??????
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4lb bag of frozen wings, Walmart Great Crap brand. I may be misremembering the precise name.
1 heapin' chimney of heat dumped into the machine. Spread them out a little. Still-frozen wings dumped on grill, direct. Crack the lid off to the side for more air/heat.
Flip every few minutes once or twice and start applying Carribean Style BBQ sauce for the last couple of flips.
Remove and eat.
That's it. No freakin' brine no freakin' marinade no freakin' thaw no freakin' breading/flour mix no freakin' spice rub no freakin' problem.
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Sounds delicious! Thanks for the write up. How long does it take that way?
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I didn't look at the clock, but would be surprised if it took more than about 30 minutes to cook. So I suppose that's quicker than cooking indirect; most of us seem to hit 45 minutes or more from what I've read here. As soon as some became dark I was slapping sauce and soon after, pulling them. I've overcooked them before.
A direct cook that's not a "sear" (coals spread out all over the bottom) is not really any hotter than having them arranged in baskets or banked to one side. In fact, I'd wager the heat might be less for a given area, but since it's direct ... does that make sense? It's the same but different.
I do slightly dome the coals and this does create a somewhat hotter zone in the center. But it's subtle on shorter cooks. I move food around but not constantly. If I had spread coals out and it was a long cook, the outside coals would surely die from non-contact with the center.
This decision is a side effect of my never wanting hot charcoal directly touching the bowl. My daily driver is a 25 yr old red kettle and I don't intend to create missing paint pockmarks from banked coals. I have black kettles for that; they can take the heat better than any colored one can.
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I didn't look at the clock, but would be surprised if it took more than about 30 minutes to cook. So I suppose that's quicker than cooking indirect; most of us seem to hit 45 minutes or more from what I've read here. As soon as some became dark I was slapping sauce and soon after, pulling them. I've overcooked them before.
A direct cook that's not a "sear" (coals spread out all over the bottom) is not really any hotter than having them arranged in baskets or banked to one side. In fact, I'd wager the heat might be less for a given area, but since it's direct ... does that make sense? It's the same but different.
I do slightly dome the coals and this does create a somewhat hotter zone in the center. But it's subtle on shorter cooks. I move food around but not constantly. If I had spread coals out and it was a long cook, the outside coals would surely die from non-contact with the center.
This decision is a side effect of my never wanting hot charcoal directly touching the bowl. My daily driver is a 25 yr old red kettle and I don't intend to create missing paint pockmarks from banked coals. I have black kettles for that; they can take the heat better than any colored one can.
Get yourself an 18" charcoal holder if you don't want the coals touching and damaging the bowl on your vintage kettles.
(https://uploads.tapatalk-cdn.com/20171215/bfb43f3d29436a1ca35474eafea1b22c.jpg)
JV
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Oh jeez, and I JUST SAW your thread about that before starting ... although I didn't fully understand what all the various pieces you showed were.
I do have an 18.5" WSM but the parts are all in storage. I'll be getting that soon. Great idea!
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what? wings without the vortex? I didn't know this was possible :P
actually the frozen to direct method surprises me. I've heard of people doing that with frozen burgers and steaks as well
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what? wings without the vortex? I didn't know this was possible :P
actually the frozen to direct method surprises me. I've heard of people doing that with frozen burgers and steaks as well
The Horror. No Vortex? My wife prefers chicken parts with the "cook with the SNS then dance 'em over the coals" method (and then she pulls the skin off, go figure). So cook 'em like you like 'em! I'm happy either way.
I have never cooked frozen wings, but I have cooked a metric buttload of frozen burgers for company events. Not great, but good enough to get by for that kind of event.
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Never tried it with beef. I don't remember if I learned about frozen wings here or if it was a desperation move a while back, but it does work. Comes out the same for me.
Comes in handy for me because buying them frozen is often the only way I can get them as 1st/2nd sections. The fresh wings are often full wings.
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Oh jeez, and I JUST SAW your thread about that before starting ... although I didn't fully understand what all the various pieces you showed were.
I do have an 18.5" WSM but the parts are all in storage. I'll be getting that soon. Great idea!
That's just 2 ss steamer inserts that i cut off and attached together. It sits on top of the charcoal grate perimeter. It keeps the coal away from the sides of the bowl. I just remove it when i use use the SnS.
(https://uploads.tapatalk-cdn.com/20171216/f07a1a01c64e15c6770d39db2342aa70.jpg)
JV
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Looks like you only got four. Are there leftovers???
BD