Re: [BBQ] OT cornbread NOW wings on TBE?

[Phil]

Hey Jeff, or anyone, how are you cooking wings on TBE?

Thanks,

Phil in FFB

On Tuesday, September 9, 2014, <jqu...@comcast.net> wrote:

Just happened to be sitting in my email when yours came through.  Was the corn dry

or was it creamed? I'm guessing with the added corn at the higher temp, it didn't have

enough liquid in it.  If I'm following a basic recipe with nothing added, I'm right at 375.

If adding more volume to recipe, like sour cream, creamed corn , cheese, jalapenos, I make

sure to add a little more liquid ingredients and go the higher temp.  

Hey, have you enjoyed any recipe breakthroughs on "The Big Easy" this summer?

I still enjoy my wings and baked potatoes on it.

Jeff

---

From: "JohnDouglas" <JohnD...@cox.net>
To: "smokeringbbq" <SmokeR...@googlegroups.com>
Sent: Tuesday, September 9, 2014 2:27:45 PM
Subject: Re: [BBQ] OT cornbread

Jeff,

I have looked at several recipes now and you are right, most are around 350 to 400 degrees. The odd thing is I have made this several times and it was fine and I just added a little bit of leftover corn............going to make some soup today from leftover sous vide chicken and will make some more cornbread at a lower temp.

Thanks,

John

--

jqu...@comcast.net

Sunday, September 07, 2014 4:06 PM

Hi John!

I don't know your recipe, BUTT I've always done my basic recipe at 375 and when I add

more liquid ingredients, (sour cream, creamed corn etc.) 400 works better with a very hot

preheated skillet with butter or bacon grease.  Maybe your oven temp is to high.  I guess

I've never seen a recipe calling for it to bake at 450.  And it is usually done in 25-30 minutes.

Just my 2 cents.

Jeff

---

From: "JohnDouglas" <johnd...@cox.net>
To: "smokeringbbq" <smoker...@googlegroups.com>
Sent: Sunday, September 7, 2014 11:51:12 AM
Subject: RE: [BBQ] OT cornbread

I have a cornbread question. Last time I made some I did the same thing I always do, but did add some corn. 450 in middle of oven in a preheated cast iron skillet and the bottom was over done/burned. I'm going to check the oven heat next time with an infra-red therm just to make sure it is operating OK. It usually takes around 25 minutes but it was done in 20 and was not browned on top. Anyone have any ideas?  

Best Regards,

John

From: Big Jim

Sent: Sunday, September 07, 2014 11:31 AM

To: smoker...@googlegroups.com

Subject: RE: [BBQ] OT cornbread

Last I heard he was out of hospital. BEEJAY

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[jqu...@comcast.net]

Morning Phil!

I invested in 5 or 6 of the little half racks, plus the hanging basket you get.  I've gotten as many as 52 wings in there.

I have brined and done them naked, I've done them dry rubbed, and also marinaded numerous times.  If you have

the little half racks, you can stagger them on the basket to get better airflow. Hope this helps!

jeff

---

From: "Phil" <craw...@gmail.com>
To: "smokeringbbq" <smoker...@googlegroups.com>
Sent: Thursday, September 11, 2014 8:53:44 AM
Subject: Re: [BBQ] OT cornbread NOW wings on TBE?

[Gerry Curry]

I'm doing 2 chickens, dusted with Texas Gold, in my TBE, as part of my End of Summer BBQ on Sunday.

Gerry

ge...@currysystems.com

[jqu...@comcast.net]

NO, don't say it's the end of summer already!!  :)

---

From: "Gerry Curry" <ge...@currysystems.com>
To: "smokeringbbq" <smoker...@googlegroups.com>
Sent: Thursday, September 11, 2014 9:22:53 AM
Subject: Re: [BBQ] OT cornbread NOW wings on TBE?

[Gerry Curry]

Well, it's the end of summer here in Nova Scotia, BUT we have absolutely fabulous, long autumns with great weather... and no bugs!!!

Gerry

ge...@currysystems.com

[jqu...@comcast.net]

Really, NO bugs?  I'm definately there!  Can I bring them with me from Minnesota?

---

From: "Gerry Curry" <ge...@currysystems.com>
To: "smokeringbbq" <smoker...@googlegroups.com>

Sent: Thursday, September 11, 2014 9:42:27 AM

[ParkAQ Nick]

No bugs here either but a tinge of Yosemite Smoke. Still hot and dry.....

Nick

Park it! Grill it! Eat it!

[Sherman Watkins]

It may not be the end of summer but it was 34 degrees this AM (4 for those Canadians south here).  It's supposed to be colder tonight.  They had to close the Beartooth Pass  yesterday because of snow.  Of course it'll be over 80 sometime next week so we're doing what we  can to keep the tomatoes and melons alive for a bit longer.

Smoking a turkey and a couple of pork butts this weekend.  My wife is heading out of town for a week and this'll give me something to gnaw on 'til she returns.

Sherm
Smoking in Montana's Banana Belt

[Robert King]

Summer needs to go! 95 right now and supposed to be hotter in the next few days. I'm going camping and hopefully it will be at least 10 degrees cooler. I would gladly take that now.

Robert King

[Lucy Baker]

Robert, about where are you headed?
Lucy

On Sep 11, 2014, at 3:32 PM, Robert King <rob...@schmittysbbq.com> wrote:

> Summer needs to go! 95 right now and supposed to be hotter in the next few days. I'm going camping and hopefully it will be at least 10 degrees cooler. I would gladly take that now.
>
> Robert King
>
> On Sep 11, 2014, at 8:25 AM, Sherman Watkins <tankw...@gmail.com> wrote:
>
>> It may not be the end of summer but it was 34 degrees this AM (4 for those Canadians south here). It's supposed to be colder tonight. They had to close the Beartooth Pass yesterday because of snow. Of course it'll be over 80 sometime next week so we're doing what we can to keep the tomatoes and melons alive for a bit longer.
>>
>> Smoking a turkey and a couple of pork butts this weekend. My wife is heading out of town for a week and this'll give me something to gnaw on 'til she returns.
>>
>>
>>
>> On Thu, Sep 11, 2014 at 9:00 AM, ParkAQ Nick <ni...@parkaq.com> wrote:
>> No bugs here either but a tinge of Yosemite Smoke. Still hot and dry.....
>>
>> Nick
>>
>> Park it! Grill it! Eat it!
>>
>>
>> jqu...@comcast.net wrote:
>>
>> Really, NO bugs? I'm definately there! Can I bring them with me from Minnesota?
>>

>> From: "Gerry Curry" <ge...@currysystems.com>
>> To: "smokeringbbq" <smoker...@googlegroups.com>
>> Sent: Thursday, September 11, 2014 9:42:27 AM
>> Subject: Re: [BBQ] OT cornbread NOW wings on TBE?
>>
>> Well, it's the end of summer here in Nova Scotia, BUT we have absolutely fabulous, long autumns with great weather... and no bugs!!!
>>
>> Gerry
>> ge...@currysystems.com
>>
>>
>>
>>
>> On 11 Sep 2014, at 11:39 AM, jqu...@comcast.net wrote:
>>
>> NO, don't say it's the end of summer already!! :)
>>

>> From: "Gerry Curry" <ge...@currysystems.com>
>> To: "smokeringbbq" <smoker...@googlegroups.com>
>> Sent: Thursday, September 11, 2014 9:22:53 AM
>> Subject: Re: [BBQ] OT cornbread NOW wings on TBE?
>>
>> I'm doing 2 chickens, dusted with Texas Gold, in my TBE, as part of my End of Summer BBQ on Sunday.
>>
>> Gerry
>> ge...@currysystems.com
>>
>>
>>
>>
>> On 11 Sep 2014, at 10:53 AM, Phil <craw...@gmail.com> wrote:
>>
>> Hey Jeff, or anyone, how are you cooking wings on TBE?
>> Thanks,
>> Phil in FFB
>>
>>
>> On Tuesday, September 9, 2014, <jqu...@comcast.net> wrote:
>> Just happened to be sitting in my email when yours came through. Was the corn dry
>> or was it creamed? I'm guessing with the added corn at the higher temp, it didn't have
>> enough liquid in it. If I'm following a basic recipe with nothing added, I'm right at 375.
>> If adding more volume to recipe, like sour cream, creamed corn , cheese, jalapenos, I make
>> sure to add a little more liquid ingredients and go the higher temp.
>>
>> Hey, have you enjoyed any recipe breakthroughs on "The Big Easy" this summer?
>> I still enjoy my wings and baked potatoes on it.
>>
>> Jeff
>>
>>

>> From: "JohnDouglas" <JohnD...@cox.net>
>> To: "smokeringbbq" <SmokeR...@googlegroups.com>
>> Sent: Tuesday, September 9, 2014 2:27:45 PM
>> Subject: Re: [BBQ] OT cornbread
>>
>> Jeff,
>>
>> I have looked at several recipes now and you are right, most are around 350 to 400 degrees. The odd thing is I have made this several times and it was fine and I just added a little bit of leftover corn............going to make some soup today from leftover sous vide chicken and will make some more cornbread at a lower temp.
>>
>> Thanks,
>>
>> John
>> --
>>
>>

>> jqu...@comcast.net Sunday, September 07, 2014 4:06 PM
>> Hi John!
>>
>> I don't know your recipe, BUTT I've always done my basic recipe at 375 and when I add
>> more liquid ingredients, (sour cream, creamed corn etc.) 400 works better with a very hot
>> preheated skillet with butter or bacon grease. Maybe your oven temp is to high. I guess
>> I've never seen a recipe calling for it to bake at 450. And it is usually done in 25-30 minutes.
>> Just my 2 cents.
>>
>> Jeff
>>

[Phil]

Jeff, thanks.

 I've always approached cooking in TBE like cooking in a circular oven. Once I stacked chix thighs around a turkey throne secured with flexible wire stainless skewers discussed here a few years ago.  Quite the contraption, but it worked!

 I fashioned a couple of racks  from random stuff I had that would hook into and over the  the horizontal ribs of the basket. With a couple more I could use the same "stacking" technique I think you're describing and arrange the wings accordingly. 

Thanks for your reply. 

Phil in FFB, Arkansas

 Where cooler weather is arriving in the lower Ozarks. Low in the 50's finally. Highs lower 70s. 

[jqu...@comcast.net]

No problem Phil.  I just love that little thing, wish it was bigger.  It's

actually one of my best investments. $30 used off of craigslist.  The guy

had NO clue how to use it.  He said he tried it twice, screwed something

up and then  put it up for sale.   His loss!

---

From: "Phil" <craw...@gmail.com>
To: "smokeringbbq" <smoker...@googlegroups.com>

Sent: Thursday, September 11, 2014 8:12:02 PM
Subject: Re: [BBQ] OT cornbread NOW wings on TBE?

[Robert King]

Up near Santa Barbara Cachuma Lake. Not the best campground but we had a relaxing time when we went there before. There are no bears there so that is why the wife likes it <G>. Hopefully will be heading to a nice brewery too there. Figueroa Mountain.

Robert King

[Lucy Baker]

Thanks, I’ve never heard of that place. I’ll check out my map. Have fun.
Lucy

On Sep 12, 2014, at 5:48 AM, jqu...@comcast.net wrote:

> No problem Phil. I just love that little thing, wish it was bigger. It's
> actually one of my best investments. $30 used off of craigslist. The guy
> had NO clue how to use it. He said he tried it twice, screwed something
> up and then put it up for sale. His loss!
>

> From: "Phil" <craw...@gmail.com>
> To: "smokeringbbq" <smoker...@googlegroups.com>
> Sent: Thursday, September 11, 2014 8:12:02 PM
> Subject: Re: [BBQ] OT cornbread NOW wings on TBE?
>
> Jeff, thanks.
> I've always approached cooking in TBE like cooking in a circular oven. Once I stacked chix thighs around a turkey throne secured with flexible wire stainless skewers discussed here a few years ago. Quite the contraption, but it worked!
>
> I fashioned a couple of racks from random stuff I had that would hook into and over the the horizontal ribs of the basket. With a couple more I could use the same "stacking" technique I think you're describing and arrange the wings accordingly.
>
> Thanks for your reply.
> Phil in FFB, Arkansas
> Where cooler weather is arriving in the lower Ozarks. Low in the 50's finally. Highs lower 70s.
> On Thursday, September 11, 2014, <jqu...@comcast.net> wrote:
> Morning Phil!
>
> I invested in 5 or 6 of the little half racks, plus the hanging basket you get. I've gotten as many as 52 wings in there.
> I have brined and done them naked, I've done them dry rubbed, and also marinaded numerous times. If you have
> the little half racks, you can stagger them on the basket to get better airflow. Hope this helps!
>
> jeff
>

> From: "Phil" <craw...@gmail.com>
> To: "smokeringbbq" <smoker...@googlegroups.com>
> Sent: Thursday, September 11, 2014 8:53:44 AM
> Subject: Re: [BBQ] OT cornbread NOW wings on TBE?
>
> Hey Jeff, or anyone, how are you cooking wings on TBE?
> Thanks,
> Phil in FFB
>
>
> On Tuesday, September 9, 2014, <jqu...@comcast.net> wrote:
> Just happened to be sitting in my email when yours came through. Was the corn dry
> or was it creamed? I'm guessing with the added corn at the higher temp, it didn't have
> enough liquid in it. If I'm following a basic recipe with nothing added, I'm right at 375.
> If adding more volume to recipe, like sour cream, creamed corn , cheese, jalapenos, I make
> sure to add a little more liquid ingredients and go the higher temp.
>
> Hey, have you enjoyed any recipe breakthroughs on "The Big Easy" this summer?
> I still enjoy my wings and baked potatoes on it.
>
> Jeff
>
>

> From: "JohnDouglas" <JohnD...@cox.net>
> To: "smokeringbbq" <SmokeR...@googlegroups.com>
> Sent: Tuesday, September 9, 2014 2:27:45 PM
> Subject: Re: [BBQ] OT cornbread
>
> Jeff,
>
> I have looked at several recipes now and you are right, most are around 350 to 400 degrees. The odd thing is I have made this several times and it was fine and I just added a little bit of leftover corn............going to make some soup today from leftover sous vide chicken and will make some more cornbread at a lower temp.
>
> Thanks,
>
> John
> --
>
>

> jqu...@comcast.net Sunday, September 07, 2014 4:06 PM
> Hi John!
>
> I don't know your recipe, BUTT I've always done my basic recipe at 375 and when I add
> more liquid ingredients, (sour cream, creamed corn etc.) 400 works better with a very hot
> preheated skillet with butter or bacon grease. Maybe your oven temp is to high. I guess
> I've never seen a recipe calling for it to bake at 450. And it is usually done in 25-30 minutes.
> Just my 2 cents.
>
> Jeff
>

[Paul Reddick]

hi phil, we cook ours (with corn) at 425, i think it's 18 minutes

Paul

Please Note My New Email Address:

pa...@smokingpigbbq.net

Web:  Smokingpigbbq.net

Facebook:  Smoking Pig BBQ Fremont

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                 Paul Reddick (Friends and Family)

[jqu...@comcast.net]

What NO jalapenos or cheese?  That's just sacrileges 

---

From: "Paul Reddick" <smokin...@gmail.com>
To: "smokeringbbq" <smoker...@googlegroups.com>
Sent: Friday, September 12, 2014 3:25:24 PM
Subject: Re: [BBQ] OT cornbread NOW wings on TBE?