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I got a floor jack, a jacking insert for the 13 that I can probably use on the 99, and jack stands, and underwear.
Wife got assorted womanly things, a nice hamdcrafted bowl, and a new samsung tablet.
My boy cleaned house with all sorts of stuff. Most noteably a little tykes car hauler with cars (the big one) and a magnitude of Thomas the Train wooden trains and track sets, as well as a huge Thomas table to play with everything on.
I got some really great stuff. But one thing in particular I've been wanting is a good deep fryer. My old one took a crap and we eat a lot of wings here, especially during football season when the boys come over, which is at least once a week.
When I moved earlier this year I got a new BBQ without a side burner and I don't like frying in the house because it lingers for days and gets things greasy no matter how hard I try not to. So I like to fry outside only.
I got this 3 basket unit. I'll be breaking it in tonight with wing, onion rings and zucchini.
The funny thing is I got the fryer from my youngest, along with a cool pair of chicken wing shears, a 20 jar season set, a gallon of peanut oil. You think he was getting these things with himself in mind? lol
My best wings start with a 1 hour salt brine, drain, and a seasoned flour dredge that sits for 2 hours. These ARE the best wings ever. But the prep is a bitch when you want wings. Ain' no one got time foe dat!
So for a quick method I use the Paula Dean method. Beat an egg, with a little cold water and some tabasco. dip the chicken in the egg mixture, dredge in the seasoned flour, shake off and right in the fryer. They come out great. But not quite as great as the long prep method.
And I like the sound of yours, BFD. I've used a lot of coatings for my fried chicken. I'll try yours. Sounds rednecky, which rarely disappoints when it comes to fried food.
Oh, and I always do a batch of naked un-floured for my friend with the dye-of-beeties when he's over. I do the salt brine and season and let them sit until time to fry. Then fry hot and fast, so the skin gets crispy. He loves them like that and I've started liking them like that too for a change up every so often. I have a great sauce I make just for the naked wings that's served on the side along with a 50/50 blue cheese/ranch to dip.
You say your outdoor BBQ doesnt have a side burner. Are you saying you'll just take the Waring outside and set it on the wing of the grill and fry up outside then or you were frying like in a cast iron skillet outside on the side burner? I've been eyeballing a deep fryer for a while and these wings recipes are sounding pretty good.
07 GT500 - magnaflow muffler deletes, JLT CF Big Air, Bama 91 tune, Eibach Sportlines
07 GT 'vert Whipple SC, full suspension, killer sound system to make you go deaf
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