Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

Ooh...fry sauce. Another one of my idiot friends that couldn't stay breathing used to always talk about "fry sauce". Isn't it Hellman's and Heinz? I am not a huge ketchup guy, but I do love me some room temperature Heinz on good fresh fries.

Or maybe I'm wrong and your fry sauce is something totally different. Speaking about wing n fries, check this:. Food Network superstar Bobby Flay and his show Throwdown. Check out the one with Moules Frites, better known as Mussels n Fries. His competition makes the most insane recipe at his restaurant, and they filmed the creation of his signature dish in a quick 5 min video. It's got Bleu cheese and bacon and wine and it looks fucking AMAZING. Here it is.

https://www.foodnetwork.com/videos/mussels-and-fries-0110105


It's just the competitor's version, but that's the magic. I've ALWAYS wanted to make this dish and it's stuck in my brain like glue for the last 10 years.

Ohh...and those ribs were quite possibly my best effort yet. That Carolina Pit Powder rub is fantastic, as well as the Kansas City Smoke rub from the Project Smoke pack. Those are the two normal rubs that you'd use for some ribs or shoulder. I really wanna try Killer Hogs rub too sometime, that shit is legendary.

I love how red the cherry makes the ring. Use a poppin red sauce and you get Red RyBz. I know what I'm having for supper...lol

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Frankthetank]

"fry sauce". Isn't it Hellman's and Heinz?

Plus a bunch of other stuff... Unless you've been to the pacific northwest you probably haven't had anything similar...and this is my version of that. Its pretty damn good, if I do say so myself.

Dude!!! THose ribs look awesome...some of the better ones I've seen come off of a kettle! Fine job, my friend.

 

[Mañ'O'Green]

Ooh...fry sauce. Another one of my idiot friends that couldn't stay breathing used to always talk about "fry sauce". Isn't it Hellman's and Heinz? I am not a huge ketchup guy, but I do love me some room temperature Heinz on good fresh fries.

Or maybe I'm wrong and your fry sauce is something totally different. Speaking about wing n fries, check this:. Food Network superstar Bobby Flay and his show Throwdown. Check out the one with Moules Frites, better known as Mussels n Fries. His competition makes the most insane recipe at his restaurant, and they filmed the creation of his signature dish in a quick 5 min video. It's got Bleu cheese and bacon and wine and it looks fucking AMAZING. Here it is.

https://www.foodnetwork.com/videos/mussels-and-fries-0110105


It's just the competitor's version, but that's the magic. I've ALWAYS wanted to make this dish and it's stuck in my brain like glue for the last 10 years.

Ohh...and those ribs were quite possibly my best effort yet. That Carolina Pit Powder rub is fantastic, as well as the Kansas City Smoke rub from the Project Smoke pack. Those are the two normal rubs that you'd use for some ribs or shoulder. I really wanna try Killer Hogs rub too sometime, that shit is legendary.

I love how red the cherry makes the ring. Use a poppin red sauce and you get Red RyBz. I know what I'm having for supper...lol

THEY'RE called KAAAAHBS Joe's dad's stuff

I am drooling!

 

[Frankthetank]

Dang....mussels and fries....welp, now I know my next adventure! :smoking:

 

[Frankthetank]

Alright...without further ado....here it is...

Franks Wings and Fries

​

Buttermilk Ranch:
1/3 cup Hellmans mayo
1/3 cup sour cream
1/3 cup buttermilk
1 tsp granulated garlic (or powder)
1 tsp granulated onion (or powder)
1/2 tsp white pepper
2 tsp chopped parsley
1/2 tsp salt
combine well, refrigerate for at least two hours

Fry Sauce:
1 cup Hellmans Mayo
2/3 cup ketchup
1/2 tsp salt
1/8 tsp paprika
1/4 tsp ground mustard
1/2 tsp granulated onion
3 tbsp red wine vinegar
1 1/2 tsp Worcestershire sauce
*Optional: add all of the adobo sauce from a can of chipotles
whisk, refrigerate for at least two hours.

Wings:
1 family pack of fresh wings, disjointed
prepare a large sheet pan with tin foil, and a rack, and spray well with cooking spray.
Dry wings off with paper towels, and lay them in a single layer on the rack.
Preheat oven to 475 F (YES, THERE WILL BE SMOKE...I cover my smoke detector with plastic cooking film before hand)
Dry wings off one more time, and bake for 30 mins, turn, continue to roast until wings are golden brown approximately 20-30 more minutes.

Wing sauce:
2/3 cup Franks Red Hot
1 tbsp salted butter
combine in small sauce pan over medium heat...do not simmer.

Hand Cut Fries:
Cut potatoes into slabs, then into slightly thick fries. Soak in cold water until ready to use. Fill large pot with 1.5-2 quarts oil (I use peanut), not more than half full. Shake excess water from fries and submerge in COLD oil (I know, sounds crazy, but works like a charm...trust me on this one), and turn burner to HIGH. Do not agitate fries for the first 15-20 minutes. Cook on high until golden brown, about 25-30 minutes for a full batch. *NOTE: if your stove has a "power" burner...do not use it, use a regular burner.* Season with seasoned salt and chopped parsley.

There you have it folks...

 

[MR magoo]

I am on my way over.hold lunch for two hours.

 

[Frankthetank]

I am on my way over.hold lunch for two hours.

Haha...always plenty around our place, my friend. We like to eat, drink, and be merry. And joints...we smoke joints, too:smoking:

 

[MR magoo]

sex used to be foremost on my mind, but at my age a good porterhouse steak is gaining in my thoughts.

 

[Frankthetank]

sex used to be foremost on my mind, but at my age a good porterhouse steak is gaining in my thoughts.

 

[Dr.Bubbles]

Nice touch Franky. The obsessive level drying of the wings is how I roll too, even in the fryer. The last time I made russet fries, I used a very classic recipe with blanching and all that. They came out marvelous, but it was a bit of a PITA.

I love the peanut oil touch, it's the bomb. Definitely not the same.

Your Buffalo sauce is how I make mine, except I use a bit more butter. Talk about an easy way to enjoy that meal though...once you get the prep and sauce done, it's pretty much on autopilot. I like my wings well done, or fried hard as they say up in the city, will this method allow for that level of crispyness?

I dig your rack too...my girls little sister said the worst part of making crispy chicken in the oven is the pan. I see you share her views there. Except she doesn't have a rack...lol.

Hot wings n fries is pretty much a no brainier. Yes please.

THEY'RE called KAAAAHBS Joe's dad's stuff