Augie Posted July 26, 2015 Posted July 26, 2015 Buffalo wings though, I stand by those numbers. If you can make a crispy, juicy wing the the sauce is all that matters. You make it sound so easy, yet bars everywhere continue to crank out nasty, flabby, under cooked wings. I'm not for the death penalty, but.....well, some poor chickens gave up their wings needlessly.
The Wiz Posted July 26, 2015 Posted July 26, 2015 alright. we are cool. so lets talk wings. Is this not the traditional home recipe ? i Wings deep fried. unbreaded/ naked as some like to think/say. Franks Red Hot and some butter warmed over . add wings shake it around.. and serve. What is the Original recipe and did Anchor really start the unhealthy but o so tasty treats? Anchor did start it. You need to add vinegar and cayenne pepper. You would think most of the time cayenne is just adding to the mix but it does offer it's own flavor. I'm a big vinegar guy so sometimes people don't like my wings. I use franks normally but mix it up a bit every now and then to see what I can turn out. But like i said, the trick is to get the wings so crispy that even when you soak them for 10 minutes they are still crisp and still juicy.
Best Player Available Posted July 26, 2015 Posted July 26, 2015 alright. we are cool. so lets talk wings. Is this not the traditional home recipe ? i Wings deep fried. unbreaded/ naked as some like to think/say. Franks Red Hot and some butter warmed over . add wings shake it around.. and serve. What is the Original recipe and did Anchor really start the unhealthy but o so tasty treats? I think anchor bar as legend has it did start wings. IMO anchor bar, duffs, and La Nova are for touristos now. We were in town in July and finally got to Bar- Bill in East Aurora IMO there wings are great ,really good! and their beef on weck even better. many of the old bars in Buffalo beat the tourist havens easily in the wing dept. i think your basic wing recipe is darn close too anchor bar minus maybe the wings are rolled in flour or something. Bar-Bill opens very early and on game weekends it is probably useless to even attempt getting in unless you have time past 11AM. Anyday for that matter.
The Wiz Posted July 26, 2015 Posted July 26, 2015 (edited) You make it sound so easy, yet bars everywhere continue to crank out nasty, flabby, under cooked wings. I'm not for the death penalty, but.....well, some poor chickens gave up their wings needlessly. That's because you are eating at a bar. No offense but I've never gone to a bar and thought that I had to go back because of the food. I think anchor bar as legend has it did start wings. IMO anchor bar, duffs, and La Nova are for touristos now. We were in town in July and finally got to Bar- Bill in East Aurora IMO there wings are great ,really good! and their beef on weck even better. many of the old bars in Buffalo beat the tourist havens easily in the wing dept. i think your basic wing recipe is darn close too anchor bar minus maybe the wings are rolled in flour or something. Bar-Bill opens very early and on game weekends it is probably useless to even attempt getting in unless you have time past 11AM. Anyday for that matter. Duff's is still my favorite over anchor. La Nova you can tell they did everything they could to mimic anchor so they are a distant 3rd. I think it's a light flour/batter that they use to get them a little more crispy but they end up having to overcook the chicken to get the crispy batter, IMO. Edited July 26, 2015 by The Wiz
Augie Posted July 26, 2015 Posted July 26, 2015 That's because you are eating at a bar. No offense but I've never gone to a bar and thought that I had to go back because of the food.. No offense (really) but if you offer wings, you're at least half bar. The line blurs, but fine dining does not include wings. And Duffs will be on my agenda for my next trip back.
3rdand12 Posted July 26, 2015 Posted July 26, 2015 No offense (really) but if you offer wings, you're at least half bar. The line blurs, but fine dining does not include wings. And Duffs will be on my agenda for my next trip back. hell no! wings are for us ruffians!! and ne'er do wells! Go Bills! searing flour. i use it on my thin cut chops. and high heat. maintaining the 345 is key to crisped wing. dont just dump those dozen in there friends. gently introduce them
The Wiz Posted July 26, 2015 Posted July 26, 2015 (edited) No offense (really) but if you offer wings, you're at least half bar. The line blurs, but fine dining does not include wings. And Duffs will be on my agenda for my next trip back. I'll give you that on the wings. It was more to the point that bar food is bar food (nachos, chips/dip, wings, etc). Most of them are just cooking to get you the food and not make you want to come back because of the food. As long as you're drinking they will feed you fried toilet paper if you asked for it. I'd be interested to hear how Duff's is doing. I'll admit I haven't been in a few years so don't know if they are still holding up to their previous standard. I live in Rochester now so I'm looking forward to seeing how the new Duff's here holds up. I will say though. If you want the biggest wings I like Wings over Rochester. They aren't crispy(unless you get a dry rub wing) but they are pretty big compared to most places. A 1/2lb (6-8 wings) is pretty comparable to a dozen anywhere else. Edited July 26, 2015 by The Wiz
Augie Posted July 26, 2015 Posted July 26, 2015 hell no! wings are for us ruffians!! and ne'er do wells! Go Bills! searing flour. i use it on my thin cut chops. and high heat. maintaining the 345 is key to crisped wing. dont just dump those dozen in there friends. gently introduce them I like it! let them make friends slowly! I was told flabby wings came from a bar. ALL wings come from a bar (or your house). Bad wings come from bad wing bars. I'd gladly taste the wings or tailgate food of anyone here. I couldn't post in the tailgate thread, becaue as an out of towner now I have to mooch off you guys! I'll give you that on the wings. It was more to the point that bar food is bar food (nachos, chips/dip, wings, etc). Most of them are just cooking to get you the food and not make you want to come back because of the food. As long as you're drinking they will feed you fried toilet paper if you asked for it. I'd be interested to hear how Duff's is doing. I'll admit I haven't been in a few years so don't know if they are still holding up to their previous standard. I live in Rochester now so I'm looking forward to seeing how the new Duff's here holds up. I will say though. If you want the biggest wings I like Wings over Rochester. They aren't crispy(unless you get a dry rub wing) but they are pretty big compared to most places. I definitely understand where you're coming from. Most places are more into cranking out the (high margin) alcohol and hoping the food isn't so bad you complain. I understand. I hope Duffs is what I remember because I hope to be back in a few months. (Though mostly I was there for cold beer, and therefore my other memories may have been.... influenced.)
The Wiz Posted July 26, 2015 Posted July 26, 2015 I definitely understand where you're coming from. Most places are more into cranking out the (high margin) alcohol and hoping the food isn't so bad you complain. I understand. I hope Duffs is what I remember because I hope to be back in a few months. (Though mostly I was there for cold beer, and therefore my other memories may have been.... influenced.) Well most of my memories from Duff's and Anchor were "influenced" so you're in good company but I still preferred Duff's if I had a choice.... and a ride.
Augie Posted July 26, 2015 Posted July 26, 2015 Well most of my memories from Duff's and Anchor were "influenced" so you're in good company but I still preferred Duff's if I had a choice.... and a ride. It's funny, but I never once went to the Anchor Bar until I took my kids back for Bills games. I took my oldest son the day of the USC/Notre Dame game when Bush pushed Lienert across the goal line. Awesome day and weekend! My sons are huge fans now!!! Duffs was closer to home and the pitchers were chilly. Back then we almost took wings for granted. A college buddy had a daughter playing NCAA hoops in WNY a few years ago and sent me a picture, so I had to go. Odd how life works. Some place on Transit (Rosies?) had great wings. Probably long, long gone. A great place to grow up.
beerme1 Posted July 26, 2015 Posted July 26, 2015 No offense (really) but if you offer wings, you're at least half bar. The line blurs, but fine dining does not include wings. And Duffs will be on my agenda for my next trip back. Well if you're doing Duffs I would only recommend the on Orchard Park Rd. Careful what you order though, I can only do mild medium in there anymore though. **** is too hot on any other. But there are way better places I could recommend before Duffs.
Flutie Flakes Posted July 26, 2015 Posted July 26, 2015 Only been to the one in Troy twice. Nice restaurant, but the BBQ was nothing to write home about. How you can mess up pulled pork is beyond me. Would like to stop at the original Dino BBQ in Syracuse some day.
plenzmd1 Posted July 26, 2015 Posted July 26, 2015 It's funny, but I never once went to the Anchor Bar until I took my kids back for Bills games. I took my oldest son the day of the USC/Notre Dame game when Bush pushed Lienert across the goal line. Awesome day and weekend! My sons are huge fans now!!! Duffs was closer to home and the pitchers were chilly. Back then we almost took wings for granted. A college buddy had a daughter playing NCAA hoops in WNY a few years ago and sent me a picture, so I had to go. Odd how life works. Some place on Transit (Rosies?) had great wings. Probably long, long gone. A great place to grow up. I am 52 and went to anchor first time about 10 years ago, and only went as the gents from out of town coming to Bills game insisted on going. Must say I enjoyed the place way more than I thought I woud, and we return every Pats game. Now. Thats why we soak wood chips. to get them to steam off and add the flavor. Wet Mop anyone? . Dude at amazing ribs swears soaking chips/chunks is just a waste of time...would link but on phone about to go into subway tunnel. Google it up, interesting read.
Flutie Flakes Posted July 26, 2015 Posted July 26, 2015 Dude at amazing ribs swears soaking chips/chunks is just a waste of time...would link but on phone about to go into subway tunnel. Google it up, interesting read. When I use my portable smoker, what I find most challenging is trying to keep the temperature consistent at around 225 degrees for the five plus hours I am smoking the ribs. Soaking the chips IMHO helps in this regard. Probably a waste of time with a smoker that has an attached box. Ahhhhh, some day I will graduate to this type of a system. Wow, all this talk of BBQ makes me want to run out and get some ribs....
3rdand12 Posted July 26, 2015 Posted July 26, 2015 When I use my portable smoker, what I find most challenging is trying to keep the temperature consistent at around 225 degrees for the five plus hours I am smoking the ribs. Soaking the chips IMHO helps in this regard. Probably a waste of time with a smoker that has an attached box. Ahhhhh, some day I will graduate to this type of a system. Wow, all this talk of BBQ makes me want to run out and get some ribs.... I did. I am plotting a window of time as we speak. you people are bad influence/ I am 52 and went to anchor first time about 10 years ago, and only went as the gents from out of town coming to Bills game insisted on going. Must say I enjoyed the place way more than I thought I woud, and we return every Pats game. Now. Dude at amazing ribs swears soaking chips/chunks is just a waste of time...would link but on phone about to go into subway tunnel. Google it up, interesting read. I think we all have our methods. i am too old to change ha ha! 54
Cusefan66214 Posted July 26, 2015 Posted July 26, 2015 Ugh dinosaur is so overrated. Bring in some jackstack or Joe's any day. But I guess its all about supporting upstate business, so cool.
Flutie Flakes Posted July 26, 2015 Posted July 26, 2015 I did. I am plotting a window of time as we speak. you people are bad influence/ I think we all have our methods. i am too old to change ha ha! 54 Rubbing down two racks of St. Louis style ribs and firing up the smoker as we speak. Low and slow with plenty of time for refreshments in between!
3rdand12 Posted July 26, 2015 Posted July 26, 2015 Rubbing down two racks of St. Louis style ribs and firing up the smoker as we speak. Low and slow with plenty of time for refreshments in between! Thats my style Brother!! Happy BBq : )
ExWNYer Posted July 26, 2015 Posted July 26, 2015 Cool, I've always heard Virginia is a BBQ hotspot...oh wait, I have never heard that, ever. We're talking opinions here. I prefer fall off the bone to not, I prefer the places I've eaten in Texas, NC (where I lived for a few years and tried many places), and Suzy-Qs here to Dinosaur BBQ. Dinosaur is great and I'll never say otherwise, I just like the other ones better. You're certainly entitled to your opinion but if you think that Virginia doesn't know BBQ, then you're misinformed. That's not an opinion, it's a fact. Plain and simple.
Heitz Posted July 26, 2015 Posted July 26, 2015 Hopefully while in Austin you hit Franklin Q. BTW, he has a show on PBS now that is pretty interesting. On in Richmonf about noon Saturday's. Q with Franklin I think it's called..shows one how to build own smokers, different techniques....not your average cooking how to. Cool you got to try all the food at a taping of that show. Myron cracks me up. i have met Tuffy a few times at his original restaurant here in Richmond,..he is actually in there quite a bit. Sadly I did not - that place is on the all time list though! Funny, I had just watched the first Franklin show just before I read this The Franklin Barbecue is a must for any aspiring chef! It was pretty neat to meet those guys, if only they were cooking!
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