Porkchop Posted July 21, 2006 Report Posted July 21, 2006 plan on bone-in, skin-on chicken breasts. on sale in town for .79/lb. hoping they're not "enhanced". if not, brining with some old bay (thanks for the idea majestik) and grilling hot! i do a combo trick on these, where i get the smoker going and ramping up; at around 250 i throw on cherry chips and the chicken and let the temp climb to 550, skin side down. flip after 20 min and roast til done, about another 10.
Firemonkey Posted July 21, 2006 Report Posted July 21, 2006 A whole chicken will be going on here. Likely tequila-lime. BTW, that old bay will be good on almost anything. Try it on some potato or macaroni salad. I lived in MD for 21 years - ate lots of crabs, too. But the Old Bay is what makes them good. Try a PLAIN steamed blue crab sometime!
Majestik Posted July 21, 2006 Report Posted July 21, 2006 With some tips from PC, I'll be brining some whole chix and some thick chops... Something to do while it rains all weekend. That is, I hope it rains or I'll have to water my dirt... er.. lawn.
Curly Posted July 21, 2006 Report Posted July 21, 2006 I've got 2 racks of babybacks for supper tomorrow. Haven't thought much about lunch...maybe spatchcocked chicken since it's been all over the news. Gonna be working in the garage all day so may as well have the cooker going all day too
tskyrocket Posted July 21, 2006 Report Posted July 21, 2006 Saturday is my birthday so I am cooking steak and chicken fajitas for my family gathering of 9 people. I'm thinking maybe pizza on Sunday. Sushi tonite so no grilling there!
Curly Posted July 21, 2006 Report Posted July 21, 2006 Ahhhh man, the wife bought 4, 1 inch pork chops from Midway. Drunk_J, your wife knows about Midway since she's from Union. $7 for all 4, we could each only eat 1 they were large. I used some of Dizzy Pigs new Raising The Steak rub on them...they were so freakin good
ThreeDJ16 Posted July 21, 2006 Report Posted July 21, 2006 Ahhhh man' date=' the wife bought 4, 1 inch pork chops from Midway. Drunk_J, your wife knows about Midway since she's from Union. $7 for all 4, we could each only eat 1 they were large. I used some of Dizzy Pigs new Raising The Steak rub on them...they were so freakin good [/quote'] Grocery or butcher? The wife says she did not remember anything like Midway - but then again it was 23 years ago (was it there then?). -=Jasen=- Edit - Midway BBQ joint maybe???
Nator Posted July 22, 2006 Report Posted July 22, 2006 Spatchasomething Chicken for me I have two all natural spatchcocked chickens in brine as we speak which is for tomorrow's dinner. I am still debating how hot and how long to cook them. I am then doing baby backs on Sunday. .....and maybe a few butts in between to pull, freeze to take next weekend to a cabin on Lake Erie.
Curly Posted July 22, 2006 Report Posted July 22, 2006 Grocery or butcher? The wife says she did not remember anything like Midway - but then again it was 23 years ago (was it there then?). Midway BBQ. They also have all the meat laid out so I guess it's BBQ/butcher. They've probably been here 50 years or more. It's really considered Buffalo, not Union.
DavidS Posted July 22, 2006 Report Posted July 22, 2006 flat iron steak and sweet pototoes grilled on my Weber. Ask again next weekend and I may have my OTB. David
sobdk Posted July 22, 2006 Report Posted July 22, 2006 Pork Spare Ribs I'm planning on cooking some pork spare ribs tomorrow. I can't wait! -Shawn
Sanny Posted August 19, 2006 Report Posted August 19, 2006 For my next trick... I've got 4 slabs of baby backs marinating in a hoisin/ginger/garlic/soy marinade. http://www.wholefoodsmarket.com/recipes/meat-poultry/beef_asianribs.html Skipped the poaching, of course. Seems it would be a good marinade for chicken legs, too. And, Costco has some beautiful salmon just now. Either filet, or cleaned semi-whole fish. Just beautiful. I bought a filet and I'm going to try the modified Sunset salmon recipe posted on another ceramic cooking site. The marinade smells delicous! http://www.kamado.com/cgi-bin/discus/show.cgi?tpc=1&post=3805#POST3805 The salmon is for me and Snooky, if he comes over (not feeling well today). Ribs are to cook and take to work on Monday. I work for a state agency. My office keeps the mail room guys hopping with hand deliveries, so I like to bring things that make happy mail room people. Sometimes jugs of sweet iced tea, sometimes chocolate, or chip cookies. Never know what, but they like them all.
Firemonkey Posted August 19, 2006 Report Posted August 19, 2006 I have friends in town visiting, so there is a slab of ribs and a rack of ABTs rollign right now. I roasted some potatoes to make some carribean stuffed potatoes with. As soon as the ribs and ABTs come off, the will be replaced with 3 racks of baby backs and the stuffed potatos.
DavidS Posted August 19, 2006 Report Posted August 19, 2006 Ham loaf. Local meat market makes it. Its like a meatloaf but with ham. About 4 lbs doctor up with spices.
Sanny Posted August 19, 2006 Report Posted August 19, 2006 I have friends in town visiting' date=' so there is a slab of ribs and a rack of ABTs rollign right now.[/quote']I know an ABT is a hot pepper stuffed with something, but what to the letters stand for? And what are the stuffings?
ThreeDJ16 Posted August 20, 2006 Report Posted August 20, 2006 I have friends in town visiting' date=' so there is a slab of ribs and a rack of ABTs rollign right now.[/quote']I know an ABT is a hot pepper stuffed with something, but what to the letters stand for? And what are the stuffings? Hehe - Atomic Buffalo Turds! No foolin' either! -=Jasen=-
Sanny Posted August 20, 2006 Report Posted August 20, 2006 One can assume that the turd is not stuffed in the pepper.... So what is?
ThreeDJ16 Posted August 20, 2006 Report Posted August 20, 2006 One can assume that the turd is not stuffed in the pepper.... So what is? viewtopic.php?t=230 -=Jasen=-
Sanny Posted April 28, 2007 Report Posted April 28, 2007 Bump Question still stands. What's goin on the grill this weekend? I picked up two top round steaks at Costco, so I'm trying the Mojo Marinade from Cooks Illustrated. Soy, garlic, some brown sugar, more garlic, herbs, pepper, and garlic. Cowboy lump year round at the local hardware! Whadda discovery! Had I only known. I've been searching for a reliable source of lump. Fired up, coming to temp now. Beeves on the grill in a few mins. Whee!
ThreeDJ16 Posted April 28, 2007 Report Posted April 28, 2007 Re: Bump I picked up two top round steaks at Costco, so I'm trying the Mojo Marinade from Cooks Illustrated. Soy, garlic, some brown sugar, more garlic, herbs, pepper, and garlic. Did they leave out all the citrus juices on that recipe? I love the stuff on steak or porkchops. I have a brisket on today. Though it is only a flat since the little R2D2 smoker is not big enough for a whole brisket (that and I could not find at the store I went to). -=Jasen=-
