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Gameday Menu (Superbowl Edition)


Best Answer footballisasport , 02 February 2014 - 04:39 PM

The key to my wings is my Wilmington Grill www.wilmingtongrill.com. I can get it up to 500 degrees and there are no flare ups so the wings, while grilled, taste fried. I marinate them in Olive oil and garlic powder then I grill them for an hour and ten minutes, flipping once at 35 minutes. When they are done I dredge half of them in butter, minced garlic and then coat them with shaved Parmesan. Then I take the left over butter and garlic and mix that with Franks Red Hot and I dredge the rest of the wings in that. Serve with blue cheese.


that is a sick recipe. I am going to try I
it Go to the full post


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#31 jayflip

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Posted 02 February 2014 - 02:12 PM

The key to my wings is my Wilmington Grill www.wilmingtongrill.com. I can get it up to 500 degrees and there are no flare ups so the wings, while grilled, taste fried. I marinate them in Olive oil and garlic powder then I grill them for an hour and ten minutes, flipping once at 35 minutes. When they are done I dredge half of them in butter, minced garlic and then coat them with shaved Parmesan. Then I take the left over butter and garlic and mix that with Franks Red Hot and I dredge the rest of the wings in that. Serve with blue cheese.

Blue cheese? You Canadian motherfuger!
SCP= secret Canadian pooper

#32 Guest_Dark Knight_*

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Posted 02 February 2014 - 02:12 PM

Well, that is a huge RED FLAG......

True...

But she's an honest girl, which is hard to find.

#33 332nd

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Posted 02 February 2014 - 02:34 PM

Peach fire ribs.
Garlic parmesan wings.
Margarita wings.
Jerk wings.
Bbq brisket chilli.
Grilled turkey breast.
Veggie kababs
Veggie stir fry
Various raw vegetables & fruits.
1/2 of the beer/liquor section at the grocery store.

#34 beach

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Posted 02 February 2014 - 03:58 PM

-Kielbasa (w/Ginger Ale & Brown Sugar)

-Brunswick Stew

-Founders Centennial IPA 6-pack

-Ballast Point Sculpin IPA from my growler

-My homemade Ribs



#35 footballisasport

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Posted 02 February 2014 - 04:39 PM   Best Answer

The key to my wings is my Wilmington Grill www.wilmingtongrill.com. I can get it up to 500 degrees and there are no flare ups so the wings, while grilled, taste fried. I marinate them in Olive oil and garlic powder then I grill them for an hour and ten minutes, flipping once at 35 minutes. When they are done I dredge half of them in butter, minced garlic and then coat them with shaved Parmesan. Then I take the left over butter and garlic and mix that with Franks Red Hot and I dredge the rest of the wings in that. Serve with blue cheese.


that is a sick recipe. I am going to try I
it

#36 bigdog10

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Posted 02 February 2014 - 04:58 PM

Pulled pork sliders Tenderloin has been slow cooking all day.


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