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Home > posts > 2017 > 07 > 2017-07-04_Wings_hotdogs.html
Grilled Wings, Hot Dogs and Dry-Ice Ice Cream
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We had our friends Sam and Ron visiting and made a nice meal for July 4th. The main meal was grilled wings, hot dogs, and vegan ceviche.
I made the wings similar to 2017-05-28[@rev]. I grilled them over medium-low to medium for about 10 minutes, flipped them and then did another 10. I then sauced them and turned the grill to high. I put them back on the grill for 3 minutes to crisp up and cook in some of the sauce. The sauce was just butter and Frank's Red Hot.
They came out really good, though probably could have used more sauce. I liked that they were all just drumbettes too! We only ended up with about three wings/person so we should have bought more.
The hotdogs were "frankfurters" from Boars Head. They were pretty decent. I am not sure if the difference in flavor was Boars Head brand or frankfurter vs hot dog.
Ron made vegan ceviche from our regular recipe[@rev]. It was good with some chips.
We also had some grilled zucchini.
I made dry ice ice cream as we did before with Sam & Ron[@rev]. I followed those same tips. The only note is that you use the beater blade.
As requested, I again did the Rich Chocolate Ice cream[@rev] and Meredith found a Brown Butter Ice cream[@rev] recipe we used. We followed both recipes very closely. The only note is we also did an ice bath to cool the brown butter batter since it was pretty warm from the vitamix.
Knowing to go slower, I managed to make the ice cream without any mess though there was still a big super-frozen clump on the bottom.
It was pretty good that night but way too rich. I really need to figure out how to get some air mixed in with it since it is so dense and rich. And, the next day with leftovers, it was super solid from the freezer. Probably again, because there was no air.
We found the chocolate to be easier to handle the richness better than the brown butter. I would like to do it again once I figure out how to better manage it or with a real ice cream maker.
