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Posted on 1/11/17 at 9:19 pm to golfntiger32
quote:
golfntiger32
Good God man... Now thats a menu!
Posted on 1/11/17 at 9:41 pm to flyAU
We do the wifes office Xmas party every year about 55 adults no kids. We have a shitload of stuff. They usually empty about 2-3 bottles of whisky, 7 Bottles of wine not to mention about 2 gallons of beer from the kegerator. So used to big groups and nothing sucks more than running out of shite trust me.
Posted on 1/11/17 at 9:58 pm to flyAU
I've done wings with the Anova plenty of times. I think you can get away with cooking at 140, along with your other food items as long as you cook for 4+ hours. Especially if you finish with a sear on the grill. There was a thread in December that someone posted an article concerning cook times and lower than commonly accepted temps. ETA: chicken cooking times and temp article
Also I've never had problems with long cook times and ribs or wings being too soft and falling off the bone on the grill.
Also I've never had problems with long cook times and ribs or wings being too soft and falling off the bone on the grill.
This post was edited on 1/11/17 at 10:06 pm
Posted on 1/12/17 at 9:08 am to flyAU
You have a green egg and you're talking about ribs and chicken wings in a sous vide 
Posted on 1/12/17 at 9:51 am to GynoSandberg
quote:
You have a green egg and you're talking about ribs and chicken wings in a sous vide
I am very early with my anova but if it can make wings anything like it did a normal chicken breast then I am all for using it to prep until throwing them on the grill. Now smoking vs grilling is the real question.
Posted on 1/12/17 at 12:40 pm to flyAU
I drank Wild Turkey and Dr. Pepper at a Cleveland bar and the bartender called it the Dirty Bird.
not sure if that helps
not sure if that helps
Posted on 1/12/17 at 12:53 pm to flyAU
quote:
Could toss on pork butts. I seem to be good at this.
Do this but set up a nacho bar and let people make pulled pork nachos. Different and easy.
quote:
Yes its a Falcons party
Posted on 1/12/17 at 1:02 pm to LZ83
quote:
drank Wild Turkey and Dr. Pepper at a Cleveland bar and the bartender called it the Dirty Bird
Did that even taste good?? Can't imagine bourbon in anything other than coke or Mountain Dew.
Posted on 1/12/17 at 2:30 pm to flyAU
It's very tasty, you should try it.
Posted on 1/12/17 at 2:41 pm to Degas
question, do you cover them in foil on the grill (ribs) while they are finishing?
Posted on 1/12/17 at 2:44 pm to flyAU
Falcons party huh? I hope your food is a success, but everyone leaves pissed off. 
Seriously though... Last time I grilled for a number of people, I used one of those grill baskets and threw in a whole bunch of veggies (mushrooms, peppers, broccoli, ect.) They loved that stuff.
Cant go wrong with burgers and good sausage (and cheap red hotdogs if people are bringing kids). Seems like you have a good idea with the wings.
And if you're supplying drinks, how about a large batch of long island ice tea. That seems fairly "Georgia".
Seriously though... Last time I grilled for a number of people, I used one of those grill baskets and threw in a whole bunch of veggies (mushrooms, peppers, broccoli, ect.) They loved that stuff.
Cant go wrong with burgers and good sausage (and cheap red hotdogs if people are bringing kids). Seems like you have a good idea with the wings.
And if you're supplying drinks, how about a large batch of long island ice tea. That seems fairly "Georgia".
Posted on 1/12/17 at 4:44 pm to Loungefly85
quote:
Loungefly85
Veggies are def something I am missing. I am going to go with the ribs, wings, hotdogs in case kids do come along and a few chicken breasts to cover the tastes.
I won't lie, I am scared as hell about sous vide with the ribs but it sounds like a hard to miss thing.
Drink wise I was thinking sangria for women to sip on (since it's red) and a specialty drink of a Blackberry cherry sidecar for a red and black theme. Hard sweet tea could be a good alternative. My wife will be on the floor if I go full octane LIIT's.
Posted on 1/14/17 at 1:38 pm to flyAU
Hour 39 on the ribs. About to start smoking the wings.
Gonna put chick breasts in the bath after the ribs for a couple hours.
I am not sure how this deal with taking the ribs out of the bath and if I need to wait on the wings how to get them up to temp to taste without destroying the precision cooking part. do I put them in a rack with the sauce? Do I take out the plate setter? What temp should I kick up the egg for finishing the ribs?
Gonna put chick breasts in the bath after the ribs for a couple hours.
I am not sure how this deal with taking the ribs out of the bath and if I need to wait on the wings how to get them up to temp to taste without destroying the precision cooking part. do I put them in a rack with the sauce? Do I take out the plate setter? What temp should I kick up the egg for finishing the ribs?
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