Ok, I got the image that I'll use as our favicon...

Thoughts?

UFC 249 PICKS

• Waterson vs. Esparza

• Werdum vs. Oleynik

• Cerrone vs. Pettis

• Hardy vs. De Castro

• Stephens vs. Kattar

• Ngannou vs. Rozenstruik

• Cejudo vs. Cruz

• Ferguson vs. Gaethje

1 hour ago, VaBeach_Eagle said:

Ok, I got the image that I'll use as our favicon...

Thoughts?

if you put a line through it, sure...though I guess he could do a Q&A here at some point. Maybe better to just go with something different. Speaking of Q&As, is there some more press inclined that would be interested in trying to set up AMA or Q&As for Eagles players and such? Just a thought since the old boards closed, and we are pretty active and it might be something they would get involved in from at least that standpoint. I know they have the Reddit thing, so maybe not right now, but eventually. 

1 hour ago, Utebird said:

Just dry rub and melted butter, then sauce them right before taking them off

What dry rub? Usually I just pepper them before because saucing them in Frank’s Red Hot makes the wings taste too salty. 

Just now, twistr said:

if you put a line through it, sure...though I guess he could do a Q&A here at some point. Maybe better to just go with something different. Speaking of Q&As, is there some more press inclined that would be interested in trying to set up AMA or Q&As for Eagles players and such? Just a thought since the old boards closed, and we are pretty active and it might be something they would get involved in from at least that standpoint. I know they have the Reddit thing, so maybe not right now, but eventually. 

Yeah, I was just kidding. I Photoshopped the logo out of the Super Bowl ring, and used that.

1 hour ago, ManuManu said:

Bloggers who grill wings...

How do you prepare them before they go on? 

I confit mine in preparation of a day-of flash fry or high temp grilling/tossing with sauce of choice.  

Sorry if posted...thought it was worth a laugh...

 

Board was shut down for a few minutes for me. I was worried the man put a stop to it 

27 minutes ago, ManuManu said:

What dry rub? Usually I just pepper them before because saucing them in Frank’s Red Hot makes the wings taste too salty. 

Salty? That's interesting. I think Frank's Red Hot is sweet

2 minutes ago, LeanMeanGM said:

Board was shut down for a few minutes for me. I was worried the man put a stop to it 

Same here.  Thought Wentz got traded.

33 minutes ago, VaBeach_Eagle said:

Yeah, I was just kidding. I Photoshopped the logo out of the Super Bowl ring, and used that.

Working nicely.  Thanks!

 

39 minutes ago, DEagle7 said:

I confit mine in preparation of a day-of flash fry or high temp grilling/tossing with sauce of choice.  

Yup.  I just bake them in oven for 20 minutes to make sure they are not raw, then grill at a high temp.

13 minutes ago, Connecticut Eagle said:

 

Yup.  I just bake them in oven for 20 minutes to make sure they are not raw, then grill at a high temp.

Same principle pretty much.  Gets the meat super tender but lets you get a crispy skin.  Love this article about experimenting with double cooking wings:

https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html

52 minutes ago, Mike030270 said:

Salty? That's interesting. I think Frank's Red Hot is sweet

I think Frank’s combined with salting them beforehand was just too much sodium. Maybe I I just put too much salt on the first time. Either way, since going pepper only I think the taste has been much better. 

Tonight I went with Sweet Baby Ray’s buffalo sauce and that was pretty good. I made sure to sauce them when I moved them from indirect to direct heat and then re-sauce them coming off the grill. 

39 minutes ago, Connecticut Eagle said:

 

Yup.  I just bake them in oven for 20 minutes to make sure they are not raw, then grill at a high temp.

I just follow the Weber app. 30-35 minutes on indirect heat and then 5-8 minutes on direct. I sauce in between and then again at the end. 

38 minutes ago, Connecticut Eagle said:

 

Yup.  I just bake them in oven for 20 minutes to make sure they are not raw, then grill at a high temp.

i recently tried sous vide them with spices and then finished on the grill.

they were moist and had great flavor and finished with some sauce and grilled. 

now i want wings 

 

1 minute ago, In2football said:

i recently tried sous vide them with spices and then finished on the grill.

they were moist and had great flavor and finished with some sauce and grilled. 

now i want wings 

How long does that take?

1 minute ago, ManuManu said:

How long does that take?

45 minutes to 1 hour at 140. 

You can spice to your own taste. i added a dry cajun rub and some minced jalapenos. 

you can play with cook times and temperatures. i did not want to change the texture of the meat. 

i made a homemade hot sauce while they were cooking. I took them out of the vac seal tossed in sauce and grilled on high. 

Great wings! for a rookie 🙂

9 minutes ago, ManuManu said:

How long does that take?

I got hooked on sous vide from this site. There are more experienced with sous vide here so lets see if anyone else chimes in. 

25 minutes ago, ManuManu said:

I think Frank’s combined with salting them beforehand was just too much sodium. Maybe I I just put too much salt on the first time. Either way, since going pepper only I think the taste has been much better. 

Tonight I went with Sweet Baby Ray’s buffalo sauce and that was pretty good. I made sure to sauce them when I moved them from indirect to direct heat and then re-sauce them coming off the grill. 

That might have been it. I'm not sure about using salt with Franks.

Sweet Baby Ray's is another favorite of mine lol

1 hour ago, ManuManu said:

What dry rub? Usually I just pepper them before because saucing them in Frank’s Red Hot makes the wings taste too salty. 

Well depends on the dry rub. I usually use pepper some brown sugar maybe some paprika or cayenne if i want em hot.

Then yeah franks or honey bbq.

Depends on what one is going for, i dont think ive ever used salt on them just other spices.

2 minutes ago, Mike030270 said:

That might have been it. I'm not sure about using salt with Franks.

Sweet Baby Ray's is another favorite of mine lol

I use stubbs bbq sauce. No high fructose corn syrup or soy bean oil.

3 hours ago, VaBeach_Eagle said:

It's funny that you mention that, I was just looking into that earlier but got a phone call and had to stop, and just hadn't gotten back to it yet. I'll get back to it in a few minutes. I know it can be done, that's called a 'favicon'. I just have to find the place to do it. 

Awesome man, such great work.

2 minutes ago, Utebird said:

I use stubbs bbq sauce. No high fructose corn syrup or soy bean oil.

My wife was raised on Sweet Baby Ray’s so I have no choice there. BBQ sauce is way down the list for me anyway. I prefer Buffalo and garlic Parmesan (my 5 year Old’s favorite ... or at least will tolerate). I typically make about  24 wings and divide them equally among the three.