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Entries in pittsburgh (2)

Friday
Dec202013

Ribs on a Medium Big Green Egg

I've cooked on a large Big Green Egg for nearly 7 years.  I've also had the opportunity to cook on an XL a few times at Grillfest when I've done the Big Green Egg demos for the local dealer.  But until recently, I'd never cooked on one of the smaller Eggs.

Over Thanksgiving, we made our annual trip to Pittsburgh.  My Brother-in-law recently scored a medium Egg off of Craigslist, so while we were visiting I had the chance fire it up for a side of ribs.

Here are my observations about cooking on the Medium vs. my Large.

 

  • I can lay 3 sides of baby back ribs flat across the cooking grate on my large.  You certainly can't do that on the medium.  
  • I'm not sure you could cook overnight without refilling the charcoal.  A full load of Royal Oak lump only burned for ~5 hours (I grilled pork tenderloing when the ribs came off)
  • It sure seemed like the medium cooked ribs quicker than my large.
  • It was cold, but it felt like I had the vents open wider than I'm used to on the large to maintain a 250 dome temp.

There were no complaints with the finished product, but given my choice I'd prefer a large Egg for most things.  However, I admit that I may be biased by my familiarity with the large.

What about you?  Ever cooked on the other size Eggs?  Leave me a comment and let me know what you though of your experince.

Cheers,

Braddog

Monday
Jan232012

Recipe: Grill Fried Chicken Wings

At Thanksgiving, I was visiting family in Pittsburgh and met the owner of Cafe Fifth Avenue.  It's a bar and restaurant that's right next to Consol Energy Arena where we always take in a Turkey Day Pittsburgh Penguins hockey game.  He serves up some mighty tasty chicken wings and through the course of the conversation (and a couple of cold beers), he sent me home with a bag of the seasoning that uses for my very own.  If you're in Pittsburgh, please stop by and try his chicken wings.  They were awesome!

I'd been itching to try this on fried chicken, but due to life circumstances in and around the holidays I've been trying to eat a little better and fried chicken just hasn't been on my list.  But Sunday, I deciced to try and adapt a recipe for "oven fried" chicken to the grill.

So I soaked a package of chicken wings in buttermilk, seasoned the flour with my new chicken seasoning, and placed the wings in a disposable pan.  While this seemed like a reasonable approach, I don't think my fire was every really hot enough.  Towards the end I finally got it where it should have been all along, around 425 degrees.

I did pull the wings out of the pan and crisp them a little directly over the fire at the very end.  All in all, the wings were tasty and preferred by my kids over the chicken breasts that I was also grilling.  I'll probably give this another try soon and I'll use a little more of the seasoning on the chicken.  Heck, the Super Bowl is coming up and you can't go wrong with chicken wings at a football game, now can you?

Cheers,
Braddog