MacKenzie

dstr, this method will allow you to have wings more often for the same amount of cholesterol and calories, at least that's the theory I'm working on

ck, I would have gladly looked after your KK while you are on vacation That frying pan looks great but we all know it would have tasted so much better on the KK. It must have made your skin crawl to have to use the electric skillet

I never did before either but I wanted the fresh moz to melt onto the pasta.

Another "nothing to do with the grill cook" while I anxiously await the arrival of my KK. Upside down spaghetti, with fresh mozzarella and some chopped tomatoes. Up Close-

Thanks, Tony and I might just take you up on that offer sometime and I'll pay the shipping. It is the least I can do:)

Wilbur, I would have loved to be eating at your table this weekend, everything looks wonderful even with the mishaps things look so tasty and moist. Those pixs are making me hungry

Tony, take a look at this- Amazon.ca - 7 oz PlowBoys YardBird rub- $42.69 plus shipping and tax.

Thanks, Tony, I'll be watching for the cornstarch and baking powder comparison to see if there is a difference.

GM, that was some catch and I imagine your guests were more than impressed with the cook

I added them to my old post:)

tinyfish, I want those wings, they look perfect

I just finished my second attempt at Wilbur Wings, mixed up a small batch of baking powder, granulated garlic, pepper and salt, about 50:50 BP and the rest. This time the salt was under control:) Wings on the grill at 400F for 40 mins. Grilling Wings. Just off the grill. Plated with baked potato and kale greens. Dipping sauce was Stonewall Kitchen Pomegranate. Dipping wings-

Thanks, ck:) I am far more adept with the PC than my phone and I guess I could correct that but I don't see why it should be such a problem from the PC which I use for pix adjustments.

I totally agree, sure would not like to have pix go missing. ck, can you give please give me some tips on how to get the pix to post the same size as yours do? Mine come out like this unless I use LightShot.-

Welcome, talk about good taste, this is going to be a win win

ckreef, what an awesome dessert, who wouldn't love that

Thanks, guys:) tinyfish, I think we are getting your weather tomorrow:) It sure is a cool summer. I can't remember when the temp. was over 70F most days it's in the 60s, polar fleece weather:( CC, I'm really sorry to hear that you are under the weather, nothing like a bronchial infection to drain your energy. I hope you are getting something for it besides this soup:)

Perhaps I should have called it wing soup because that is what I did- I had some Hakurei turnip on hand so thru that in along with some precooked mushrooms, some onions, the turnip greens, spaghetti and Kale into the pot with chicken stock made with grilled chicken. topped with some Gran Padano cheese. with cheese -

Good tip, Tony, thanks, maybe I'll try some of that Steam Roasted Garlic that I liked so much:)

I'll drink to that Dennis

Welcome,aiden:) I, too, am waiting the arrival of my 21 inch:)

Tony, the sauce was uncooked. I've gotten to like this one quite a bit. San Marzano Tomato Pizza Sauce - http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/ Note was it says about the garlic because it is soooooooooo true. I keep mine in the fridge for more than 4 days and I also freeze some for later. It does taste better after it sits so I wouldn't want to use it right away. The grated tip you put up is neat.

bryan, now that's a good idea about the cheese, it just may make it possible on the KK:)

tinyfish, that is the only way I would try it but it maybe that the cheese will totally melt and run out while you are getting the dough and bacon cooked. The quick fry may prevent this though.

I'm keeping up my strength for my grill arrival with some homemade spaghetti and sauce. Add some mushrooms, parmesan cheese and call it dinner:)