Pequod Posted April 30, 2017 Report Share Posted April 30, 2017 (edited) Should be called "Oh My" chicken, because that's just how awesome it was. Another winner from Milk Street. We start with a marinade of cilantro, soy sauce, fish sauce, and a bunch of other things. Marinate the chicken for only two hours. Meanwhile, chop up all the ingredients for the Thai Cilantro Mint Slaw. No action shots, but a commercial advertisement for stupid sharp J-Knives. Added a Petty to my gyuto. Fantastic knife. The chicken is done marinating. My 23 is chuffing it's little heart out. And YES! The forest is back to lush green. Almost there. Before basting with reserved marinade. And after. Why two vids? Because I can. Serve the chicken with a chili lime dipping sauce and that fantastic slaw. This dinner was over the top! (Get it? Over the top??) Edited May 1, 2017 by HalfSmoke 5 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 30, 2017 Report Share Posted April 30, 2017 @HalfSmoke - very nice spun chicken! Kudos to ya. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted May 1, 2017 Report Share Posted May 1, 2017 I can't pronounce it but if it's as good as it looks then "OH MY"!! (drool) Quote Link to comment Share on other sites More sharing options...
Paul Posted May 1, 2017 Report Share Posted May 1, 2017 Nice cook. Good looking knives BTW. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 1, 2017 Report Share Posted May 1, 2017 Certainly looks tasty. Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 9 hours ago, Keith OctoForks said: I can't pronounce it but if it's as good as it looks then "OH MY"!! (drool) Not sure I'm pronouncing it right either, but who cares? This is that rare chicken that really soaks up the flavor of the marinade. Kind of like the Roadside Chicken posted on here, but with a Thai twist. 8 hours ago, Paul said: Nice cook. Good looking knives BTW. I've *gradually* been transitioning from Wüsthofs to Japanese knives as I discover the "need" for them. Unbelievable difference. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 1, 2017 Report Share Posted May 1, 2017 Yum! Looks great Quote Link to comment Share on other sites More sharing options...
Keith B Posted May 1, 2017 Report Share Posted May 1, 2017 The chicken looks amazing! I have my spit rod coming from CA and it should be here by this weekend. I am anxious to spin some stuff!! Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 2 hours ago, Keith B said: The chicken looks amazing! I have my spit rod coming from CA and it should be here by this weekend. I am anxious to spin some stuff!! Once you get the spit rod, take a good look at the OctoForks. Takes the already great rotisserie capabilities of the KK to another level. Quote Link to comment Share on other sites More sharing options...
Keith B Posted May 1, 2017 Report Share Posted May 1, 2017 I have been looking at the Octoforks and I am sure that I will own a set before long. 1 Quote Link to comment Share on other sites More sharing options...
Keith B Posted May 1, 2017 Report Share Posted May 1, 2017 Jeff, I smoked some jerky on Saturday using the cold smoker with pecan pellets. I have not removed the tube to check for debris or gunk but the pellets smoked very well for the two hours that I was applying smoke. I only burned about a third of the pellets in the two hours. I will report back once I have a chance to inspect the tube on the cold smoker. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 18 minutes ago, Keith B said: Jeff, I smoked some jerky on Saturday using the cold smoker with pecan pellets. I have not removed the tube to check for debris or gunk but the pellets smoked very well for the two hours that I was applying smoke. I only burned about a third of the pellets in the two hours. I will report back once I have a chance to inspect the tube on the cold smoker. Awesome, thanks for the info! You're using the AMAZN branded pellets, right? Quote Link to comment Share on other sites More sharing options...
Keith B Posted May 1, 2017 Report Share Posted May 1, 2017 Awesome, thanks for the info! You're using the AMAZN branded pellets, right? Yes. They were smoking real good for the duration. No issues keeping them lit.Sent from my SM-N920V using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1, 2017 Report Share Posted May 1, 2017 Any chance you'll share the marinade recipe? Did a Google search and got way too many variations to pour through. Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 1 minute ago, tony b said: Any chance you'll share the marinade recipe? Did a Google search and got way too many variations to pour through. It might be available free here: https://www.177milkstreet.com/magazine If not, PM me and will send to you that way (copyrighted and all that). Quote Link to comment Share on other sites More sharing options...
Keith B Posted May 1, 2017 Report Share Posted May 1, 2017 I just cleaned out the cold smoker and there was some gunk in the tube. Looked like tar buildup. The tube was about an eighth blocked. Easy to clean out though. I was very pleased with the smoke output. https://cloud.tapatalk.com/s/5907aa6aa6a1e/20170429_102101.mp4 Sent from my SM-N920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted May 1, 2017 Report Share Posted May 1, 2017 1 hour ago, HalfSmoke said: It might be available free here: https://www.177milkstreet.com/magazine If not, PM me and will send to you that way (copyrighted and all that). Couldn't get in. I have subscribed to the Cooks Illustrated magazine for many years. That's the one thing that I don't like about Cooks Illustrated - they nickel and dime you on every one of their separate publications/websites. Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 11 minutes ago, Keith B said: I just cleaned out the cold smoker and there was some gunk in the tube. Looked like tar buildup. The tube was about an eighth blocked. Easy to clean out though. I was very pleased with the smoke output. https://cloud.tapatalk.com/s/5907aa6aa6a1e/20170429_102101.mp4 Sent from my SM-N920V using Tapatalk That tar is what I saw too. When using chips I also get debris buildup. Just keep it clean and should be fine. Since I installed a screen in mine I've had no problems with debris. Might have to try pellets again. Need to buy some. Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 3 minutes ago, tony b said: Couldn't get in. I have subscribed to the Cooks Illustrated magazine for many years. That's the one thing that I don't like about Cooks Illustrated - they nickel and dime you on every one of their separate publications/websites. Check PM in a few Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 1, 2017 Author Report Share Posted May 1, 2017 6 minutes ago, tony b said: Couldn't get in. I have subscribed to the Cooks Illustrated magazine for many years. That's the one thing that I don't like about Cooks Illustrated - they nickel and dime you on every one of their separate publications/websites. Hmmm...tried PM'ing you and it says you can't receive messages. Box full? Quote Link to comment Share on other sites More sharing options...
