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Virginia Covati
Lived in Long Island, NY
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Virginia Covati

> Discussion  - 
 
My husband made stock with chicken wing bones, carrots, garlic and some spices. He is a genius! 
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Virginia Covati

> Discussion  - 
 
Question: wing tips: leave them on or remove? We leave them on and love to chew on the burnt tips!
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4 comments
 
I may be missing out on the stock thing. I will think about this. 
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Virginia Covati

> Discussion  - 
 
Greek spiced chicken wings :P
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Yes, brushed and BBQd. The sauce was crumbled feta, yogurt (plain) with granulated garlic, salt, some more spices like fresh marjoram and dried mixed spices, olive oil and some mayo. I think that was it. :P
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Virginia Covati

Free For All  - 
 
I am raw.
The past rose up unexpectedly.
Taking a moment to take calm from the here and now.
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Virginia Covati

This Silly Life  - 
 
I have always thought
about
living on Coruscant
above the clouds.
But alas.....
#StarWars  
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Virginia Covati

Free For All  - 
 
Cold rain
Buds are popping
Hope
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+Virginia Covati Must write more !!
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Virginia Covati

> Discussion  - 
 
We put the takeout wings in the oven to crisp them up. Does anyone else do this?
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3 comments
 
J&Rs Steak House. It's like a chain in NY. 
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The dry rub is for smoked ribs but it can be easily used for wings. I thought I'd share my husband's recipe.

Smoked Ribs

Dry Rub -

Dry mustard, paprika, cumin, ground black pepper, smoked paprika, granulated garlic. Whatever the amount you get out of the above – add 1/3 of the amount in kosher salt.

Prep-

Tear silver skin off the back of the St. Louis style ribs. The silver skin is the membrane connecting the back of the rib rack together. Insert a knife between a rib bone and the silver skin and make a pocket. Insert a finger into the pocket, tear off silver skin. Dry rub ribs generously. Wrap in two layers of heavy duty foil. Refrigerate for 12 to 24 hours (or more to taste).

Cooking -

Take ribs out of fridge two hours before you want to start cooking. Preheat oven to 350F. Bake ribs, still in foil, for one hour. After ½ hour is gone – soak pecan, mesquite and apple chips. With 20 minutes to go, start charcoal (I use a chimney). After 20 minutes separate the charcoal in half between your smoke box and bottom of grill box. Place an old frying pan full of chips in smoke box over coals (I use two bricks to elevate the pan).

Close smoke box, open vents on smoke box door fully. Remove foil and place ribs on racks to the opposite side of the coal pile in the grill box. Open vents on the lid of the grill box fully. Set temperature gauge in the vents on the lid. You want a temp of 200 -250F. In the beginning of smoking it is ok if you exceed. Smoke 4 to 6 hours or to taste – adding more chips as needed.

Let rest for 15 – 30 minutes. EAT!
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+Virginia Covati - I hate to admit it, but every single rack of ribs we've done starting in the oven, have always turned out great.
I decided to admit it, and just have fun with the par-cooked ribs on the grill.
Bonus - I get to play with sauces and rubs without worrying about the "cook". I'll leave that to the comp teams. :)
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Virginia Covati

> Discussion  - 
 
Has anyone tried shrimp "wings" or pork "wings"? I tried these at Phil's Bar in Wading River, NY. Yum!
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4 comments
 
Mmm....shrimp.
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Virginia Covati

The Dark Of Night  - 
 
Independence Lost.
You know I am unhappy when I have to ask for help from My God, my medication and Google in the middle of the night.
Asthma brings me to my knees.
I am humbled.
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Feel Better!
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Virginia Covati

Short And Sweet  - 
 
I am going though pain.
Nothing new to me.
But it's harder today.
You are so far away. 
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Virginia Covati

Short And Sweet  - 
 
I faced it
I am relieved
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veni vidi vici
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Have her in circles
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Social Media / SEO Specialist
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Female
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Is your small business getting noticed?
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Sailor, Blogger, MerryMaker
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Previously
Long Island, NY
My experience with Dr. Mark Schwartz has been nothing but positive. I have a keloid scar condition and have been treated with kenalog (mixed with lidocaine) which has reduced my scar from hard and very painful to soft and no pain left at all. Dr. Schwartz is compassionate and skilled and I would recommend him to everyone I know. Also, Dr. Schwartz closed my incision after an abdominal surgery and it is now a small white (almost invisible) scar with no keloiding!
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reviewed 2 years ago
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