So you are the manager at the Fayre & Square pub?

That there is the problem, grill wings in 15-20 minutes or deep fry them much quicker. Most establishments will use frying for time and safe cooking concerns.

I have a similar problem asking for a milkshake.
"Do you make your milkshakes with real vanilla?"
"Yes, they are made with vanilla ice-cream."
"Is it real vanilla ice-cream?"
"I think so."

This normally proceeds along the line of having a milkshake only if it is made with real vanilla, a milkshake appears and is promptly returned for being tasteless gloop.

Ok being a waiter may not pay well but how long will it really take to learn a menu. You're much more likely to get a tip from being able to answer questions than offering fake smiles.

This wouldn't bother me if it said so on the menu. When purchasing a "BBQ bucket" from the "grill" menu I don't expect deep fried. It wasn't just that they were fried either. They were tasteless and overcooked to boot.

If it had stated clearly on the menu what it was I would have simply chosen something else.

That article is talking about an actual BBQ grill with flames. As I said in my earlier reply: "unless it was an actual barbecue". Did it specifically say "flame grilled" anywhere on the menu? If not, then it should be obvious that it wasn't going to be. That's the kind of thing you advertise large and clear.

Fayre & Square isn't the kind of place anyone would go into expecting to find such a thing anyway; it's barely one-up on McDonald's or KFC. If you look at the "grill" used in the vast majority restaurants that serve a "mixed grill" you're actually talking about an electric griddle which really isn't suitable for cooking raw chicken wings on.

So it's my fault for not assuming their "from the grill menu" would not be cooked on an actual grill.

[LIFTED] off.

Sorry JJ, but i agree with Veato here and would be rather miffed if they gave me deep fried wings if they were simply listed as "grilled".

I've personally cooked Chicken Wings (and Drumsticks) on a grill numerous times... as in a Grill Oven, not on a flame grill barbeque.

In fact i was thinking of doing it yesterday, but i wasn't in the mood to constantly keep watch on them so they don't burn, and as such we just boiled them (yes, we do boil them).

Ive just watched a tunisian dvd from 1942 and theres a bit where they are in libya these americans buying chickens then they just hold the chicken out whilst another soldier pulls out a machete and whacks its head off

Yeah... well they're easier to eat dead.

If you hang them upside down, they become calm/very still. You can then snap their necks and there's no blood spillage.

Does it work with Tories? I saw that Bob Hoskins uses that technique in the Long Good Friday.

Well yes, I really do. I think your expectations were unreasonable.

They also list "onion rings" and "chips" on the grill menu. You'd have to be rather naive to assume they were flame grilled on a charcoal barbecue rather than deep fried; it's just that they fit with the rest of the menu.

Provided the chicken was cooked and seasoned, I really don't see what reason there was to complain. I don't suppose you saw anyone else complaining, and the staff's surprise backs that up. If you're so pedantic about your food, you should either ask when you order or simply not eat at a fast-food chain.


Do you mean under a grill like you find in most ovens at home? If so, that's very different to cooking it on a "grill" like you see in most fast-food restaurant. It's cooked with radiant heat and gives a slightly similar result to barbecuing.

On a "grill", the meat only cooks where it's in contact with the hot metal. They're ideal for eggs, bacon, burgers, sausages, gammon, steaks and mushrooms that you see on a "grill" menu, but doing wings would require a lot of squishing down. You'd either end up with partially cooked wings, or totally broken and squashed out of shape.

You can do them in a frying pan with a lid, because then you partially fry and partially steam the meat. That works fine, but it's even less like BBQ than deep frying.

The only way I can see to serve "proper" barbecued wings in the kind of kitchen they have would be if it was cook-chilled else where, and reheated to order. I think most people would rather have freshly cooked.

Don't be so ridiculous. No one expects chips to be cooked on a grill. The BBQ/Grill terminology obviously applies to the meat products. Now you're just being pathetic.

And if my local kebab shop can cook on a grill there's no reason to expect a grill menu at a restaurant wouldn't be.



I don't know if anyone else complained. Why would I? Or ought there to have been a queue forming to justify my complaint? Again, expecting grilled meat from a grill menu is not pedantic. The implication is obviously that the food is BBQ flavoured and grilled. The food I received was neither.

Nor is the Fayre & Square a fast food chain. (Although a real fast food chain - Burger King - have a grill!)

If in fact the restaurant are not capable of grilling food (i.e. they dont have a grill) then they should not have a 'grill' menu to begin with.

I think we're (or maybe it's just me) messed up on terms here.

Yes i did mean cooking under a grill... but then that's what i'd consider grilling to me .

As for your term for "on a grill"... the fact you mentioned eggs makes it sound like you're referring to one of these: clicky?

You could also do as you say cover it with a lid during the last moments to "Steam" it just to ensure it's cooked through (some restaurants do it with burgers).

However i personally wouldn't class it as anywhere near grilling... i mean what's the difference between that and an oversized frying pan? (maybe i'm missing something). I mean i've pan-fried chicken wings before and they've not been undercooked anywhere (although there was steaming involved there... and they aren't crispy - usually because there's a sauce involved as well).

Also, in tandem with above, i don't quite see why your point of needing to squish the wings down, you'd need to remove the... "pointy segment" (i have no clue what you'd refer to it in english as) but if you're only dealing with the "mid" and the "drum" then it should sit relatively flat and shouldn't be too much of a hassle to cook thoroughly.

Also Veato, was it actually cooked via deep-frying? One thought that occurred to me was that they could have put it on the flatplate/"griddle" and then briefly deep fried it at the end to ensure crispyness.