That's a 5 by 5 good buddy, photos pleeeasse, and of course an adult beverage???
Grilling, Barbeque/Asado Thread - QQ Style :)
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That's a 5 by 5 good buddy, photos pleeeasse, and of course an adult beverage???
I've been thinking about starting a new thread:
I Can Taste The Difference Between Some Charcoals
It should be more fun than the one about DACs...or maybe we just shouldn't go there. Or how about this one:
I Can Taste The Difference Between Propane and Natural Gas
I Can Taste The Difference Between Some Charcoals
It should be more fun than the one about DACs...or maybe we just shouldn't go there. Or how about this one:
I Can Taste The Difference Between Propane and Natural Gas
Well your a better man than I John; the only justification I’ve got are a couple of canine upper chompers that need a workout
I used apple wood, because I didn't wan't to overpower the chicken. Worked very well. I chopped a whole large Vandalia onion, about 5 sprigs of fresh rosemary (from my little herb garden) and shoved them in the cavity with a tab of real butter.
On the outside, just kosher salt, cracked pepper. Oh yeah, almost forgot. I brined it for 4 hours this morning....
Just like you wrote - simple is better for chicken. Rosemary is a must. Garlic is also good in the cavity, and if your smoke doesn't get too hot you can mince it with some olive oil and rosemary and give the chicken a good rub down before cooking. Too hot and the garlic will burn, which makes it very bitter. Total tragedy.
I've never tried smoking a chicken, but given that properly barbecued chicken is tender and lovely, this seems like a great idea. Tonight we did four chicken breasts with a homemade dry rub BBQ'd on the gas grill with wood chips. I'd have used charcoal, but I was pressed for time. We sliced them against the bias, placed the slices on toasted brioche buns, melted cheddar on them, and made sandwiches with bacon, avocado, tomato, and lettuce.They were divine.
Have you tried letting the chicken air-dry in the fridge overnight after brining? I find it kicks the skin into epic territory.
When I'm cooking inside, I cook the chicken breast up in a large cast iron skillet at 500 degrees. I slice along the thighs so they sit flat in the skillet. Takes barely an hour and the skin is PERFECT.
FYI one vegetable on the grill to try is fennel. It's amazing. I cheat with corn on the cob, five minutes in the microwave, slice the stalk ends and get the husks/silk off in one pass, then toast on the grill.
I've been thinking about starting a new thread:
I Can Taste The Difference Between Some Charcoals
It should be more fun than the one about DACs...or maybe we just shouldn't go there. Or how about this one:
I Can Taste The Difference Between Propane and Natural Gas
All kidding aside, definitely a difference between gas and charcoal, but I suspect that's not in dispute. Gas is clean, simple, and fast, like vodka. Charcoal is slow, complex, and needs prep, like a Bordeaux or whiskey.
Gonna be 82 deg., here in sunny central California
We're getting out-of-season May rain here. Weird.
Pork butt. Started at 7am...
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Getting close!!
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I saw this rather large beast outside of a Walmart:
It says that it's a HYBRID. It appears not to be of the highest quality. Regardless, I didn't know they made these in hybrids. (I wonder if it will work in my in my old CD player.)
It says that it's a HYBRID. It appears not to be of the highest quality. Regardless, I didn't know they made these in hybrids. (I wonder if it will work in my in my old CD player.)
Where's Luther?
He moves around quite a bit in his older age...in that photo, he would have been around the corner to the left.
Meatloaf!!
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3 lbs ground chuck
1.5 cups shredded Parmesan
1 cup panko crumbs
Half cup ketchup
Half cup Worcester
2 eggs
4 oz sun dried tomatoes
Half cup minced mushrooms
Half red onion
1 tsp rosemary
1 tsp thyme
1 tb minced garlic
Half green pepper
More or less. I didn’t measure
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1.5 cups shredded Parmesan
1 cup panko crumbs
Half cup ketchup
Half cup Worcester
2 eggs
4 oz sun dried tomatoes
Half cup minced mushrooms
Half red onion
1 tsp rosemary
1 tsp thyme
1 tb minced garlic
Half green pepper
More or less. I didn’t measure
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Could use more panko. Didn’t hold together perfectly...
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