You will have to be easy on what Vodka… meaning how its distilled (potato, grape, grain, grass…) cause you can fuck up a dish real quick. its one reason why you can’t go wrong with a red wine… ive had the sauce with a hint of vodka but was told you need a brand that can blend.
I’m not the biggest beer fan, but maybe I’ll screw around with some different brews when I get to that recipe. This weekend is going to be my trial run with some chickens for Mother’s Day. I have ample time so I’ll either buy a couple whole chickens or a lot of pieces and brine them, dry them then rub and smoke them. To be honest I’m kinda nervous because I don’t wanna ruin it and thinking of doing a small test run this week with just coals (maybe some sausages or something) so I can get used to controlling the temperature on my smoker.
As for the minion method, I just read it on that site I linked earlier and it sounds simple and a lot of people seem to like it. Though it’s main use is for longer smoke sessions. I just figure it’ll be easier to ease into a higher temp than try to lower it. I might just use the regular method at first since I don’t really need a long smoke time.
Sounds like a plan. You know what I saw that I think would work pretty well? The minion method using real lump charcoal. At least there’s no burn off in the chemicals from the charcoal in the cooking mechanism.
On the subject of fried chicken.
I just picked up a cast iron skillet so I can start to make my own, as I never have before. However I have an idea for the breading that I hope works. I’m going to take about 40 cloves of garlic, drizzle it with olive oil, season with salt, pepper, and cayenne, and bake that ish until the garlic is soft. Put it in a food processor, and blend it with the oil until its a paste/spread type consistency. Dredge the chicken in it, then flower, then egg, then flour again and fry it. I’m not sure if the garlic paste will stick to it though.
I’m also going to experiment with a pierogi recipe. Instead of making a pasta dough, I’m going to crack open a can of Pillsbury croissants, and use those. Should be good.
finished my chicken. Came out really juicy. Skin was a little rubbery, yet crispy (sounds weird lol) overall I’m very happy with my first foray into the world of smoking. Just did a basic brine with some honey and spices, and a simple rub. Smoked it with applewood.
Chicken legs and spam (I’m Filipino and we had it laying around so , why not? lol):
Chicken thighs:
Everything was good. I thought the spam could use more smoke so I sliced each in half and threw them back on alogn with some hot dogs because my mom wanted some. both came out with a good hint of smoky goodness. This summer is going to be excellent.
salivates… mmmm food prOn
wtf ALWAYS use a butcher. They do give discounts and good recommendations to regulars. There is a local Farmers Market in town, open 3 days of the week, and I hit them up for my meat needs. Picked up a bunch of MASSIVE striploins, and my butcher was nice enough to have it already marinating for me when I picked em up. The meat is always much better (both in size, and quality) than what I ever see at grocery stores.
And yes, you want to tip your butcher, but nothing amazing. Couple of bucks whenever you see em.
edit: protip, whats the best non BBQ way to cook a steak? I normally use my George Foreman grill, but these steaks are much bigger, and I generally hate cooking a steak with a weight on it (squishes out too much of the juices). Never replaced my BBQ after the house fire, so I’m just curious.
I’ve seen a few people cook em in the oven or on the stove in a pan, but that seems to be more of a UK thing. Any suggestions?
I visited my butcher and I doubt he does anything other than opening a Tyson package and putting it on his shelf.
Despite being dead center of the US, we don’t have a farmers market.
Yeah I always feel like no matter where you get your meat in the U.S., 90% of the time they trace back to the exact same place.
Grilled Steaks… best of all time… first time cooking one medium… I’ll never cook em any more done than that…
I use KC Masterpiece but I’m interested in making my own marinades… where do I start? And I know yall niggas got some top secret recipes on deck…
I love me a steak, though I have yet to cook my own. I need to fix that, but I’m on a diet and need to watch that yummy red meat goodness. So I’ll stick with chicken for now haha. I have no clues on where to start with a marinade I’m sure people in this thread will have the goods. Though I’m a fan of oldschool salt and pepper (lots of pepper cuz I love that shit) on my steak, no sauce. Though finding a marinade that enhances the beef flavor would be pretty amazing.
I really should start measuring when I make rubs or brines so I can get consistent results instead of just adding what I feel like adding each time lol.
I marinade steak in brown sugar, garlic, salt and pepper, soy sauce, a little bit of ketchup, and dark chocolate vinegar.
dark chocolate vinegar? never heard of it, gonna have to find it and see what it’s like.
I’ve always wanted to try pineapple juice as a marinade, but I ain’t into juicing pineapples myself…
Pineapple has enzymes that break the bonds in proteins, effectively making it a meat tenderizer…
However, the enzymes get merked when you heat them…
Everything is pasteurized nowadays, so canned pineapple juice is a no go…
Man I wish I had a juicer with a filter for situations like these…
EDIT: You’d have to use the core and the rind to get what you want out of it though…
It’s wonderful. Despite living in the middle of nowhere, we have this awesome store.
http://www.heavenlyoliveoils.com/
I think I’m their only customer.
However, I also cook down the vinegar and put it over ice cream. It’s so good. I recommend putting it in every bbq sauce you make.
A EASY marinade to LEARN from… Goya (mojo criollo)… not kidding. Find this then understand how marinade ingredients work. then from that learn ya bases an how they work and TIMING. Also dont be afraid to grab the fresh herbs in the grocery store along with orange/pineapple juice.
Sounds awesome. I love trying new and interesting things.
Now that I think about it, I’ve only made 1 bbq sauce before (Neely’s BBQ sauce from food network cuz I wanted a base to start with). I really should start working on making new sauces since this summer is going to be filled with BBQ. After a few more tries with smoked chicken, I’m gonna step it up and try some ribs, and I know my family loves sauce on their ribs.
Thanks for the tip. Will check it out, I’ve seen goya stuff but don’t think I’ve ever used any of their products.
Chicken tikka masala
http://img189.imageshack.us/img189/2986/photo1yf.jpg
Sweet thai curry
http://img841.imageshack.us/img841/6062/photo2nnf.jpg
Thai food is too broken!
Been cooking for a ketogenic diet with recipes from sinorslim.com - stuff has been turning out great so far, much better than the mostly garbage recipes off the bodybuilding forums. Made a low carb bacon and sausage deep dish pizza: