tony b

Nice job, MacKenzie! I'm down with the Wilbur method of dusting chicken now! Did some fried chicken for dinner last night (rained most of the day here, so no BBQ ). So, I did a little comparison - breast was dusted with corn starch, leg and thigh was dusted in baking powder. Both were seasoned with SuckleBusters SPG (Salt, Pepper, Garlic) rub. Let rest for about 20+ minutes. Dunked in egg wash with Sriracha, then rolled in panko. (Next time, I'm going to try the pork rind crust - can't bloody wait!). Then, pan fried in my CI skillet using coconut oil at about 390F. Nice crispy skin/crust on all the pieces. Hard to tell the difference between the cornstarch and baking powder ones with the panko thing going on. Will repeat this experiment on the KK next time, without the breading and see if I can tell a difference.

I am assuming this is whole peeled cloves and not that pre-chopped up crap? How is it packaged - wet (and in what?) or dry? I've not seen it in the market, so where have you folks been buying it? I normally buy the big bags of whole garlic bulbs at CostCo. I use a lot of garlic, so I generally get through most of the bag before they start to dry out. Even if I have to toss a few bulbs at the end, it still is cheaper than buying individual bulbs at the supermarket.

Killer wings! Did you mix the two rubs together, or did 2 different batches, one with each rub? How are you liking the Yardbird? One of my favs!!

Local brewery (Backpocket) partnered up with Rustic Rooster Farms for a good old-fashioned pig roast yesterday, except they had a bouzhier name for it - Boucherie. Beer AND BBQ Pork, you KNOW that I was there! They did the pigs "La Caja China" style - so instead of "pigs in a blanket," we had "pigs in a coffin!" THE MAN (Carl, owner of Rustic Rooster) and his pig. I wasn't patient enough to get to sample all 4 breeds, as they were serving them sequentially, as each one was finished. I had pig #1 (mulefoot) and pig #2 (red wattle). After pig #2 was just about finished, the crowd started to thin out - it was getting late in the afternoon by that point. I'd had pig #3 (Iowa Swabian Hall) before and wasn't about to wait around hours to get to pig #4, the mangalitsa, the one that I REALLY wanted to try. Oh yeah, and I had some yummy beers too! Overall, a very good day!

Nicely done video, but the text on the page is perpetuating one of my favorite pet peeve cooking myths - "Doing so will allow for a good sear which locks in the meat's juices ..." - Total BS. But, they saved themselves with the rest of the statement, "and forms the foundation for a beautiful char. The steak must remain undisturbed long enough to allow a full maillard reaction to occur- essentially even browning of the meat." Even though I have a spice rub addiction, I'll likely pass on this one, too expensive - $19 + shipping, for a 10.5 oz tin. That's like twice the price of most of my steak rubs.

One of the reasons that I can't wait to get my hands on one of the new dual-dial draft doors - sounds like a big improvement in design over the original for creating new options.

Want to take that chicken recipe to the next level? Swap out the corn flakes with crushed fried pork rinds! Almost bacon-wrapped fried chicken!!!

Eat spicy foods to induce gustatory sweating to stay cool in the heat. Why do you think all tropical cuisines are loaded with hot peppers??

Leave it someone to come up with a device, for sale of course, to do something so simple. https://www.curladog.com/?mid=6559673 I just laughed at the video. But, it does look like it would make it fun for kids to do; so there's the marketing hook - no sharp knives for the kiddies to get hurt on.

Try the Kasseri cheese used to make the Greek dish - saganaki (fried flaming cheese - OPA!)

Welcome! Don't forget to post those pics of your first cooks on it! And, don't be afraid to ask questions about your awesome new grill!!

I do it in the pressure cooker in canning jars. That way you can stash them in your pantry for when you need them. A batch of 4 small mason jars lasts me quite a while and I use the garlic paste and/or oil almost daily. And, they make great Christmas presents for your foodie friends! Ken, instead of peeling all that garlic, try this trick, it really works! Works in a jar, too.

Diabetic coma on a plate! But, looks awesome though. I love a good baked apple with cinnamon, brown sugar, nutmeg, and butter alongside waffles/maple syrup and bacon - this is just a mini version.

For a fresh sauce like this, I'd probably go with roasted garlic paste (homemade) anyway. Less pungent, but still nice and garlicky!

I don't do hot dogs very much, but occasionally like a good chili dog. Learned this trick some time back, works very well. Take the hot dog and run a wooden skewer through it lengthwise down the center. Now put your knife at one end on a slight angle to the centerline of the dog and slice down to the skewer. Roll the hot dog while holding the knife in place against the skewer until you reach the other end. Viola, you now have a "slinky dog." The purpose is to open up the interior to make more surface area for grilling. It makes for a really tasty dog (and they don't burst open on the grill). And, if you're putting chili on it, more nooks and crannies for the chili to get into (or any other condiment).

Cooked or uncooked sauce?? I like both. Will be doing more uncooked now that better tomatoes are available (especially when mine get ripe!) Just tripped up on this technique, which I will most definitely try.

I'd done cornstarch before, like you especially on Asian foods in the wok. Will experiment with both on chicken and see which one I like better. Supposed to storm all day tomorrow, so it might be fried chicken for dinner and not grilled!

Thanks. Didn't know about the Wilbur method at the time, but do now (tried it on chicken and it works great!) Will file this one aways, as it will be a while before I try porchetta again, as it is an insane amount of food.

+1

Porchetta is like the ultimate in porky goodness. Awesome looking piggy! I've tried making it twice, with mixed success. First one was a pre-made version from Trader Joes, which came out pretty good. Then I tackled one from scratch with skin-on pork belly. While the roast came out super yummy, the skin didn't get crunchy/crispy like it was supposed to. More like pork taffy, ha, ha! Did something fundamentally wrong. May try again one day.

My fingers are crossed that this story has a happy ending!

Only way you catch me drinking a "smoothie" is if there's booze in it!!

Yeah, Doc (mguerra) pops in now and again. Hell, even Porkchop showed up after a long hiatus, but has since gone back into hiding.

No, but love to do oysters in the half shell, Drago style. Doesn't get any better. My challenge is getting oysters in the shells here. I've cheated and used shucked ones in muffin tins, but it just doesn't come out the same - still good, but not AWESOME, like at their restaurant in Metarie!