Halloween is such a special time of the year. Whether you like decorating on the spooky side, or you’re into fall leaves and pumpkins, there’s a lot of fun to be had for the young and the young at heart.
In this article, we look at Halloween in your hot tub and how to “trick” out your spa. After all, what could be better than some spooky fun in your own backyard? Read more
Cleaning your hot tub filter is something you need to do to keep your hot tub water in good shape. In this article, we look at several ways to clean your filter, and we include a video below as well.
Here’s how to clean your hot tub filter. Read more
Yes, fall is here. The mornings are crisp, the days a little warmer, and the nights are cool. The leaves are turning beautiful colors of red, orange, and gold.
Yet, for many of us, we are mourning the loss of carefree summer days and wondering how to keep the feeling going a little longer. In this article, we look at five ways to greet fall weather and make the most of our beautiful Oklahoma autumns. Read more
When you take the right steps to close your swimming pool for the winter, you find you’ll have fewer hidden issues when you open next spring. Let’s look at the best way to close your pool for winter so you don’t have spring issues. Read more
The BBQ Buddha is part of #BGETeamGreen and shares his favorite game-day recipe, The BBQ Buddha’s Game Day Wings! Video included!
1 lb. chicken wings
1 tbsp vegetable oil
2 tbsp Big Green Egg Sweet and Smoky Seasoning
1 cup Big Green Egg Vidalia Onion Sriracha Barbecue Sauce
Set the Big Green Egg for indirect cooking with the convEGGtor at 350°F/177°C with apple wood chunks.
Drizzle wings with vegetable oil. Add Big Green Egg Sweet and Smoky Seasoning to the wings and toss to cover.
Add the seasoned wings to the EGG. Cook for 30 minutes and flip to the other side. Cook another 20 minutes and remove from the EGG.
Increase the temperature of the EGG to 400°F/204°C.
Coat the wings with the Big Green Egg Vidalia Onion Sriracha Barbecue Sauce. Place the wings back on the EGG and cook for 5 minutes or until the sauce has caramelized. Remove the wings from the EGG and let rest for 5 minutes.
Garnish with cilantro, chopped green onions, toasted sesame seeds, or fresh lime.
Recipe and photo from Big Green Egg and courtesy of Chris Sussman, aka The BBQ Buddha, part of #BGETeamGreen.
