EGGARY

The recipe for Smoked Bourbon Chicken is in the Poultry Section and it was really tasty.

Thank you for the Recipe for the Sangria. I also am a big fan of Prosecco and yes there are recipes for Sagria with Prosecco. Cocktail Hour is going to get fun. We need to come up for a recipe for a Sangria for our kids' Bar/Bat Mitzvoth. (Mitzvoth is the plural for Mitzvah in Hebrew)

I was telling my wife about using Superfine Sugar for the fruit for the Sangria. Along with Superfine there is also Ultrafine Sugar. She brought up the idea of use either Sugar for Ice Cream instead of regular sugar. Any advantages using Super or Ultrafine Sugar for Ice Cream ?

As to the Sangria, it was really tasty. Used a Rose Wine and added another bottle to the pitcher for tomorrow. I don't know if this is a good thing. Lol !

Here she is. May not be pretty but it was really tasty and definitely not dry. I pulled it at 152, covered with foil and let it rest for 10 minutes. By the way, the Sangria was really good and went well with the chicken. For dessert I made Blueberry Cheesecake Ice Cream.

Is the Peach Ice Cream from a Custard or just straight Milk/Buttermilk ? Last week I made Dulce de Leche Ice Cream. Now that was good ! Thank you for the idea.

Chicken is in the Bourbon marinade. I forgot to slit the chicken breasts so I took the chicken out slit the breasts. I seem to forget something in a recipe. I am thinking Pecan wood for smoke.

Smoked Bourbon Chicken From Cook's Country | August/September 2014 Add to Favorites Share: Shopping list Email Print WHY THIS RECIPE WORKS: Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves allowed the skin and meat to have maximum exposure to… read more Smoked Bourbon Chicken Pies with heavy, grainy, cloying fillings were not our idea of holiday dessert. To do this pie justice, we needed time...and lots of tubers. Watch the Video SERVES 4 Use a bourbon you’d be happy drinking. Use all the basting liquid in step 5. INGREDIENTS 1 1/4cups bourbon 1 1/4cups soy sauce 1/2cup packed brown sugar 1shallot, minced 4garlic cloves, minced 2teaspoons pepper 2(3 1/2- to 4-pound) whole chickens, giblets discarded 1cup wood chips 4(12-inch) wooden skewers INSTRUCTIONS 1. Bring bourbon, soy sauce, sugar, shallot, garlic, and pepper to boil in medium saucepan over medium-high heat and cook for 1 minute. Remove from heat and let cool completely. Set aside 3/4 cup bourbon mixture for basting chicken. (Bourbon mixture can be refrigerated up to 3 days in advance.) 2. With chickens breast side down, using kitchen shears, cut through bones on both sides of backbones; discard backbones. Flip chickens over and, using chef’s knife, split chickens in half lengthwise through centers of breastbones. Cut 1/2-inch-deep slits across breasts, thighs, and legs, about 1/2 inch apart. Tuck wingtips behind backs. Divide chicken halves between two 1-gallon zipper-lock bags and divide remaining bourbon mixture between bags. Seal bags, turn to distribute marinade, and refrigerate for at least 1 hour or up to 24 hours, flipping occasionally. 3. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Remove chicken halves from marinade and pat dry with paper towels; discard marinade. Insert 1 skewer lengthwise through thickest part of breast down through thigh of each chicken half. 4A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, abou Create new content

I plan on making this tomorrow to go along with the Bourbon Smoked Chicken. I am a recipe person. I got the recipe for the Bourbon Smoked Chicken from America's Test Kitchen. Quick Pink Sangria Start to finish: 1 hour 20 minutes Hands on time: 20 minutes Servings: 4 – 6 tall drinks 2 small firm ripe peaches (about 8 ounces), cut into thin slices 1 cup pitted cherries 1 small orange (about 6 ounces), halved and sliced thin ½ cup triple sec or other orange liqueur 1/3 cup superfine granulated sugar* 3 cups chilled dry rose wine (750-ml bottle) 2 cups chilled sparkling water, optional Stir together peaches, cherries, oranges, triple sec, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour, stirring occasionally. Stir in wine and sparkling water, if using, and serve. Note: if you are not going to serve it right away, don’t add the sparkling water.

Sorry for the length of the article but it is interesting. Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime Facebook Twitter Google+ Email June 8, 20154:37 PM ET JIM SHAHIN A few slices of Franklin Barbecue's brisket. "Resting a brisket for a long time is really important," owner Aaron Franklin says. Joshua Bousel/Flickr For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation. Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment. The problem was the "hold." After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a steam table, which turned it to mush, or under heat lamps, which zapped the moisture from it, or leaving it on a pit, which further cooked it and dried it out. THE SALT Texas Pit Masters Bask In Moment Of Barbecue Glory With the red-hot interest in barbecuing, restaurateurs have looked for ways to deal with the problem. Their solution? Technology. Barbecue restaurants increasingly now turn to warming units by companies such as Alto-Shaam and Cambro. The pitmaster can take the meat off the pit hours before service, keep it in a warmer at 140 degrees Fahrenheit (the minimum recommended by the U.S. Department of Agriculture and required by city health codes) without fear of drying out. Indeed, the meat improves. "My observation is that this rested barbecue, which could be two to four hours or more held this way, is the best ever produced," says Jeff Savell, professor of meat science at Texas A&M University, who organizes intensive barbecue camps throughout the year. THE SALT The Texas Road Food Takeover: Smoked, Fried And Tex-Mex The challenge of keeping barbecue at its peak also bedevils the backyard host. The home chef can stay up all night, coddling a brisket, feeding the fire every two hours to assure it runs low-and-slow, and getting the meat just perfect for a 4 p.m. slicing, only to deal with guests who don't arrive until hours later. It's hard to know how best to time the meats. The solution: Don't serve the barbecue fresh from the smoker or grill. "All cooked meat benefits from holding," says Savell. "Obviously, the larger the cut, the longer the holding period." Savell points to the distribution of moisture as the key to successful holding. Raw meat, he explains, is 70 percent water. Cooked meat is about 55 percent. Heat disrupts the proteins in the meat. Resting, or holding, allows the moisture to regroup around the proteins. "When the meat is cut [after resting], the moisture does not rush out," Savell says, "and will remain somewhat bound back to the proteins, resulting in the product we all desire." THE SALT The Past Is Where It's At For The Future Of Barbecue Celebrated Austin pitman Aaron Franklin — he of the recent James Beard Award for Best Chef: Southwest, PBS show and cookbook — says holding is crucial. "Resting a brisket for a long time is really important," he told an audience in January at Camp Brisket, one of the A&M barbecue courses. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit. Back before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. He used an old 1982 Henny Penny warmer, built for KFC. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls "halo heat," a form of gentle warming through uniform radiant heat. But Franklin came to believe that the meats could benefit better from something more akin to convection heat. Now, he uses custom designed warmers. "Barbecue is such a variable," he tells The Salt. "You're trying to regulate every aspect, including how quickly it's going to cool down." Wayne Mueller, the third-generation pitmaster at the legendary Louie Mueller Barbecue in Taylor, Texas, says he improved an already fabled brisket a few years ago when he changed the holding method his family had employed for decades. For years, once a beef brisket was sliced, the pitman used to put it on a pit and it would be held around 150-160 degrees F. But about five years ago, he made changes based on what he noticed when he catered. He pulled the meats off just before they were fully cooked, at about 98 percent, which he says is more a matter of feel than of temperature. He then wrapped the meat in plastic wrap, which acted as an insulator, and set it in a Cambro warmer for an even heat that did not further cook the meat but let it gently rest. Mueller has since changed from the plastic wrap to unwaxed butcher paper because it breathes better and it's cheaper. "What I was finding was that briskets coming out four hours later were fabulous," he says. "Better than what we were serving in the restaurant." He now holds his restaurant briskets from two to four hours in a Cambro. "It took our quality index from a low A to a high A," he says. "Our holding technique adds about eight points to our quality index, a whole letter grade." This cooler may be the most important part of perfecting your barbecue. Jim Shahin for NPR Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. In other words, don't fear the hold, embrace it. The good news is that a backyard chef needn't invest in some high-dollar gadget to get the same result. All it takes is a cooler, some tinfoil and a few towels: Pull the fully cooked meat from the grill. Wrap it in aluminum foil. Better yet, use unwaxed butcher paper to allow a little air flow, which will help maintain the crusty exterior. Swaddle a few old towels around the wrapped meat and place the whole shebang in the ice chest. Shut the lid and leave the meat alone for a couple of hours, depending on size. Big meats, such as beef brisket and pork shoulder, improve with a long hold. A rack of pork ribs also benefits from some time off the grill, but only about a half-hour to an hour of resting. The technique simulates an actual warming oven and works wonders for home-smoked meats. "In my own limited experience," says meat scientist Savell, "when we prepare barbecue for these camps or in my own backyard, longer resting times always results in a better eating experience." And there's one more benefit. Allowing the meat to rest provides flexibility for barbecue-trail pilgrims and home pitmen alike. Which means the traveling chowhounds and patio pitmasters can rest a little, too. Jim Shahin writes the Smoke Signals barbecue and grilling column for the Washington Post. His work has appeared in Texas Monthly, GQ, Southern Living, Esquire.com, Bon Appetit.com and elsewhere. He teaches magazine journalism at the S. I. Newhouse School of Public Communications at Syracuse University.

Love your Herb Garden. What a very smart idea! Never would have thought of that. You are way too smart. Thanks for the idea.

Happy Fourth of July ! This came from AmazingRibs.com Chocolate Chile Barbecue Sauce. Yes, You Read That Right. By Meathead Goldwyn This sauce has the classic taste profile of all the most popular barbecue sauces, sweet, tart, and slightly spicy, but with a wonderful twist: The seductive taste of chocolate. If it sounds weird, well, it is a bit weird, but I'm here to tell you it works. And don't worry, it is not too hot. Of course you can make it hotter if you want... The idea came from, of all places, Charleston, SC. Charleston is emerging as one of the hottest restaurant cities in the nation with creative chefs, many with classic roots, putting modern spins on traditional Southern Cuisine. Chef Ciaran Duffy worked there for many years at Tristan where he developed a Chocolate Chile Barbecue Sauce. I ordered a bottle and loved it, but alas, when Duffy moved west to become the executive chef at the Marriott Del Mar near San Diego, Tristan stopped bottling it. So I created my own recipe. This concoction clearly has nothing whatsoever to do with Southern barbecue sauce traditions which tend to be vinegary, or Charleston which is in the mustard based barbecue sauce belt. Its components are really Caribbean, where the word barbecue originated, Mexican, where chocolateand vanilla come from, Floridian and Brazilian, which produce more oranges than anybody, South American, where tomatoes originated, and Central America, where chile peppers were first discovered. So what could be more far Southern than a blend of them? It is a bit of a novelty, but a darn good one. How to use it? I love it on pork ribs and even meatloaf, not so much on other beef products. So I need you to make a batch, try it, and let me know on which foods you like it. But let it stand alone. If you put it on pork ribs, just salt the meat. Skip the herb and spice rubs. Makes. A bit more than 2 cups of sauce Takes. 45 minutes Keeps. Because it has a high acid and sugar content, it can keep for months in the refrigerator. Ingredients 3/4 cup white sugar 3/4 cup rice vinegar 1/2 cup water 1/2 cup tomato paste 1/4 cup orange juice 2 tablespoons unsweetened cocoa powder 1 tablespoons Worcestershire sauce 1/2 teaspoon vanilla extract 1/2 teaspoon kosher salt 1/8 teaspoon chipotle chile powder About the cocoa. I use Hershey's Natural Unsweetened. Click here to learn more about chocolate and the different types in my article on the Science of Chocolate. Method 1) Mix the sugar and water in a pan and simmer until the sugar dissolves. Add the rest of the ingredients and simmer on low for 30 minutes. 2) Paint it on your ribs. One layer is all that is needed. If you wish, put the sauced ribs over high heat to caramelize the sugars a bit, but watch it carefully so it doesn't burn. Then, for a festive touch, grate some orange zest on top. Serve it with a big red wine.

Cute puppy ! Her parents are gorgeous and she is going to grow up to be a very beautiful dog.

Hey Dennis, I am interested in the Coffee Charcoal. What is the difference between the two kinds, the Extruded and the Lump Charcoal ? Is it here in Carson, Ca ? If so, can I pick it up since I am here is So. California ? Thanks. Sorry to communicate with you this way. Gary

Congrats on the new KK. What are going to do with the Egg ?

I tried this again today and it was a success ! I found out once the chicken hits 145*, take it off which I did. I left the Remote Thermometer in, set the timer for 8 minutes. In those 8 minutes the internal temp went up to 149. After the 8 minutes I let the chicken rest for 10 minutes. The chicken was cooked and juicy. Will see if I can repeat another time with success.

Now you are talking..... Thanks for the idea.

There was a cool Post on grilled Red Grapes and someone mentioned Cobbler. This recipe is a go-to for us. Got the recipe from Man Cave Videos. We even made a Berry Cobbler with Strawberries, Black Berries, Raspberries, and Blue Berries. It is killer. Recipe: Man Cave Peach Blueberry CobblerIngredients: 1 cup flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups peach slices 1 cup blueberries 1 tbsp lemon juice 1 stick of butter, melted Ground Cinnamon to taste Directions:Preheat your kamado to 375°.Wisk together the flour, 1 cup of sugar, baking powder and pinch of salt until smooth. Set aside. In a small stock pot or sauce pan, combine peach slices, blueberries, lemon juice and the remaining cup of sugar and bring to a simmer and then let cool.Pour the melted butter in the bottom of a 9x13 baking pan. Pour in the batter mixture into the pan on top of the butter (do not stir.) Pour the fruit mixture on top of the batter in the pan (do not stir.) Sprinkle ground cinnamon on top of the fruit mixture.Place in the kamado grill and cook for 40-45 minutes or until done!

There was a cool Post on grilled Red Grapes and someone mentioned Cobbler. This recipe is a go-to for us. Got the recipe from Man Cave Videos. We even made a Berry Cobbler with Strawberries, Black Berries, Raspberries, and Blue Berries. It is killer. Recipe: Man Cave Peach Blueberry CobblerIngredients: 1 cup flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups peach slices 1 cup blueberries 1 tbsp lemon juice 1 stick of butter, melted Ground Cinnamon to taste Directions:Preheat your kamado to 375°.Wisk together the flour, 1 cup of sugar, baking powder and pinch of salt until smooth. Set aside. In a small stock pot or sauce pan, combine peach slices, blueberries, lemon juice and the remaining cup of sugar and bring to a simmer and then let cool.Pour the melted butter in the bottom of a 9x13 baking pan. Pour in the batter mixture into the pan on top of the butter (do not stir.) Pour the fruit mixture on top of the batter in the pan (do not stir.) Sprinkle ground cinnamon on top of the fruit mixture.Place in the kamado grill and cook for 40-45 minutes or until done!

Hey MacKenzie, How do you make your Vanilla Ice Cream ? Do you make a custard first ? How many eggs ? Heavy Cream and/or Milk/Half & Half ? I have been using Alton Brown's recipe. Just curious. There are so many recipes.

I got this off of Facebook. A lot of this we all might already know but this might be helpful for for some as well as there might be something in this article that might be helpful. Enjoy.

KK is like a Cult. WE try to bringin more people into the KK World.

Nice looking ribs. Must be nice Ckreef gives up the KK for you to cook once in awhile.

Very nice looking cook. I like the idea of doing the Tri Tips on the lower grill. That is something I would never thought of doing as to having to take off the top grill to get to the Tri Tips. Were they cooked indirect and at what temp did were they taken off ? Makes my mouth water looking at the sliced Tri Tip.

What about 00 Flour ? I have used a recipe using 50/50 00 Flour and AP Flour. Bread flour ?