-1°F Wings

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“Neither snow nor rain nor heat nor gloom of night stays…” sorry, that’s the USPS’s motto, but anyway, I’m not going to let a little cold come between me and some hot wings.

wings

3 pounds chicken wings
Penzey’s Ruth Ann’s Muskego Ave Chicken/Fish Seasoning
1/3 cup butter
1/3 cup Sriracha hot sauce
1/3 cup honey
2-3 tablespoon Thai sweet chili sauce
1 tablespoon cider vinegar
1 tablespoon peanut oil

Toss wings in oil and then season heavily the Penzey’s seasoning or your favorite rub. Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the refrigerator for at least 2 hours, and preferably overnight to let the rub do its work and for the skin to dry out a bit.

wings

Set your grill up for a raised direct cook at 350°F. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the chicken further away from the heat.

While the grill is eating up, combine the butter, hot sauce, honey, chili sauce, and vinegar in a small saucepan. Bring to a simmer, them remove from heat but keep warm.

When the grill is ready, put the wings on the grill and cook undisturbed for 30 minutes. Flip and cook for another 20 minutes, or until brown and crispy.

Baste the wings on both sides with the hot sauce. Let them cook for another 10 minutes, then baste again.

Serve with bleu cheese dressing for dipping.

The Verdict: ★★★★★
The sweet/hot/tangy flavor of the wings was perfect. Just when you thought one of the flavors would drown the other out, the others came through to create a great balance. I really like the brightness that the rub added.

Despite the cold, the BGE performed like a champ. I noticed no change in cooking times at all.

Happy 2016!

Prime Rib

I’m back! Sorry for the hiatus.

Had a small get-together with friends and family on New Year’s Eve featuring this prime rib roasted on the Big Green Egg.

1 6-pound Hereford Beef boneless rib-eye roast
Sea or kosher salt
2-3 tablespoons Montreal-style steak seasoning

Prep the roast a least a day before you plan on cooking it to give the rub a chance to do its thing.

First, score the fat cap (deckle) on the roast, making shallow diagonal cuts in a diamond pattern at about 1-inch intervals. Then generously dust the roast on all sides with the steak seasoning and plenty of salt, making sure to work it into the cuts.

Move the roast to a rack set over a roasting pan, and put the whole works to the fridge, letting the roast sit uncovered overnight.

When you are ready to cook, remove the roast from the fridge and let it sit out while you get your grill fired up. Set up for an indirect cook at 300°F. On the Big Green Egg I used the plate settler with a drip pan to diffuse the heat and raise my cooking grate about 4 inches.

Roast the meat at 300°F until it hits 130°F internal. This should take about 15 minutes per pound, 1 1/2 hour total. I used a Maverick Et-732 Remote Thermometer to keep an eye on both grill and internal meat temp.

Move the roast to a cutting board and let stand 20 minutes before slicing.

The Verdict: ★★★★☆
The roast turned out slightly crisp on the outside and medium-rare in the center. It was tasty and tender.

It did not get as crispy or evenly pink as with either the reverse sear or the grill and roast techniques. With the recent snow, it was a tricky and slippery trek to the Egg this year and I decided that simplicity beat falling on my butt and watching the roast sail off into a snow bank.

Wishing you all a wonderful New Year!