Aussie Ora Posted April 17, 2018 Report Posted April 17, 2018 With all these chook cooks I needed some Road Kill.spatched it. went sth African with the rub really like Ina Paarmans rubs .used some braai@grill on the bottom...then put some homemade garlic butter under the skin..then some chicken rub .this will definitely be in my next care package lol...and on it goes..and ready love the bark the chook rub gives..and chopped up ...nothing will compare to how juicey a chook cooked on kK is.and plated with a simple side was not that hungry . Outback kamado Bar and Grill 10
MacKenzie Posted April 17, 2018 Report Posted April 17, 2018 How could you not be hungry when you had this in front of you! 1
Bruce Pearson Posted April 17, 2018 Report Posted April 17, 2018 Yeah! what Mac said. Nice yummy looking meal Aussie 1
Tangles Posted April 17, 2018 Report Posted April 17, 2018 Nice cook upSent from my iPad using Tapatalk 1
tekobo Posted April 17, 2018 Report Posted April 17, 2018 It looks great @Aussie Ora. I see a copy cat dinner coming up very soon. Butter under the skin, what could be better? 1
tony b Posted April 17, 2018 Report Posted April 17, 2018 2 hours ago, tekobo said: Butter under the skin, what could be better? These - https://www.srirachastix.com/
tekobo Posted April 18, 2018 Report Posted April 18, 2018 15 hours ago, tony b said: https://www.srirachastix.com/ Wow. Have you tried them? If they are as good as they could be I am going to wish I invented that! 1 1
tony b Posted April 18, 2018 Report Posted April 18, 2018 (edited) Yep. I backed them as a Kickstarter. They have both Sriracha based ones and "regular" seasoning ones. I have all their flavors (of course, right?) and I gave away bottles of them to friends/family as Xmas presents. While they have their own tool for helping to insert them into foods, (I gave those as presents with the Stix, too.), I use the large injector needle from a marinating syringe that I already had and use a wooden skewer to push them through. Easy, peasy! My fav flavor of the Sriracha one is Blend X and I really liked the Holiday Blend in the regular line. But, I've tried them all. I almost always inject them into chicken that's going on the KK (I even mix flavors), have stuck them into briskets and pork butts, and very often inject steaks with them. The slight problem with steaks is that the melting temp for the Stix is 140F, so a medium steak @ 130F doesn't melt them completely - they just get soft and kinda ooze out when you cut into the steak, but it still works to flavor the meat. Just got an email from the this afternoon promoting a big sale on amazon: Selected Sriracha and Seasoning Stix Flavors for $4.99! Hi Everyone! We are having a special spring promotion for selected flavors on Amazon. Blend X, Classic Garlic, Citrus Garlic, and Holiday Blend are all 50%! Take advantage of this offer soon since the promotion lasts until 4/22 11:59PM PDT. Link to the our Amazon's product page below. https://www.amazon.com/s/ref=bl_dp_s_web_0?ie=UTF8&search-alias=aps&field-keywords=Seasoning+Stix The promo gets deducted when you put them in your cart. You don't see the 50% off price on the main Amazon page. Edited April 18, 2018 by tony b 2
Bruce Pearson Posted April 18, 2018 Report Posted April 18, 2018 Good to know thanks Tony think I’ll give them a try
tony b Posted April 18, 2018 Report Posted April 18, 2018 23 minutes ago, Bruce Pearson said: Good to know thanks Tony think I’ll give them a try Says the guy who just bought the entire set of Dizzy Pig rubs and is struggling to find ways to try them all!! 1
Bruce Pearson Posted April 18, 2018 Report Posted April 18, 2018 Yeah well I know I like dizzy dust and curry-ish so far 1 1
tony b Posted April 18, 2018 Report Posted April 18, 2018 2 down, only a dozen more to go! I want to see you do some serious blackened ribeye steaks with the Bayou-ish! 1
Bruce Pearson Posted April 19, 2018 Report Posted April 19, 2018 Ok how do I do blackened ribeye steaks?
tony b Posted April 19, 2018 Report Posted April 19, 2018 Do you have a cast iron skillet or griddle? Put that on the sear grate on the handles of the charcoal basket. Crank the heat to over 500F dome (will be about 800F in the pan). Let the pan get smoking hot, then drop the steak in (heavily rubbed with Bayou-ish). Use a steak that's at least 1 1/2" thick. Stand back as it will smoke profusely and be pungent! After about 30 - 45 seconds, flip the steak over (be very careful, use the longest tongs that you have!!) and go another 30 - 45 seconds. Remove the steak. Unless you have a serious pair of high temperature gloves, leave the pan alone! Check steak temp for desired doneness. If it needs more cooking time, put your lower grate in and roast the steak there (or if you're using the basket splitter, slide the pan off the direct heat. Be mindful, if you over do the blackening crust, it will get very bitter. Let the steak rest for 5 minutes then hit it with a serious knob of butter. If you want, you can mix in a tiny bit of the Bayou-ish rub into the butter for a little extra kick. Go easy on it - you want to be able to taste the meat - LOL! Here's some pics from a blackened porkchop dinner that I did some time ago. 2 1
Bruce Pearson Posted April 19, 2018 Report Posted April 19, 2018 Thanks Tony I’ll give that a try 1 1
tony b Posted April 19, 2018 Report Posted April 19, 2018 Can't wait to see how it turns out for you, Bruce! 2 1
Aussie Ora Posted April 23, 2018 Author Report Posted April 23, 2018 Yep. I backed them as a Kickstarter. They have both Sriracha based ones and "regular" seasoning ones. I have all their flavors (of course, right?) and I gave away bottles of them to friends/family as Xmas presents. While they have their own tool for helping to insert them into foods, (I gave those as presents with the Stix, too.), I use the large injector needle from a marinating syringe that I already had and use a wooden skewer to push them through. Easy, peasy! My fav flavor of the Sriracha one is Blend X and I really liked the Holiday Blend in the regular line. But, I've tried them all. I almost always inject them into chicken that's going on the KK (I even mix flavors), have stuck them into briskets and pork butts, and very often inject steaks with them. The slight problem with steaks is that the melting temp for the Stix is 140F, so a medium steak @ 130F doesn't melt them completely - they just get soft and kinda ooze out when you cut into the steak, but it still works to flavor the meat. Just got an email from the this afternoon promoting a big sale on amazon: Selected Sriracha and Seasoning Stix Flavors for $4.99! Hi Everyone! We are having a special spring promotion for selected flavors on Amazon. Blend X, Classic Garlic, Citrus Garlic, and Holiday Blend are all 50%! Take advantage of this offer soon since the promotion lasts until 4/22 11:59PM PDT. Link to the our Amazon's product page below. https://www.amazon.com/s/ref=bl_dp_s_web_0?ie=UTF8&search-alias=aps&field-keywords=Seasoning+Stix The promo gets deducted when you put them in your cart. You don't see the 50% off price on the main Amazon page. AR they hot like burn my tongue chilli hot Outback kamado Bar and Grill
amusedtodeath Posted April 23, 2018 Report Posted April 23, 2018 On 4/18/2018 at 5:28 PM, tony b said: Yep. I backed them as a Kickstarter. They have both Sriracha based ones and "regular" seasoning ones. I have all their flavors (of course, right?) and I gave away bottles of them to friends/family as Xmas presents. While they have their own tool for helping to insert them into foods, (I gave those as presents with the Stix, too.), I use the large injector needle from a marinating syringe that I already had and use a wooden skewer to push them through. Easy, peasy! My fav flavor of the Sriracha one is Blend X and I really liked the Holiday Blend in the regular line. But, I've tried them all. I almost always inject them into chicken that's going on the KK (I even mix flavors), have stuck them into briskets and pork butts, and very often inject steaks with them. The slight problem with steaks is that the melting temp for the Stix is 140F, so a medium steak @ 130F doesn't melt them completely - they just get soft and kinda ooze out when you cut into the steak, but it still works to flavor the meat. Just got an email from the this afternoon promoting a big sale on amazon: Selected Sriracha and Seasoning Stix Flavors for $4.99! Hi Everyone! We are having a special spring promotion for selected flavors on Amazon. Blend X, Classic Garlic, Citrus Garlic, and Holiday Blend are all 50%! Take advantage of this offer soon since the promotion lasts until 4/22 11:59PM PDT. Link to the our Amazon's product page below. https://www.amazon.com/s/ref=bl_dp_s_web_0?ie=UTF8&search-alias=aps&field-keywords=Seasoning+Stix The promo gets deducted when you put them in your cart. You don't see the 50% off price on the main Amazon page. Well, hell, I tried ordering this morning but I missed the cut-off for the discount by about five hours. I was going to try four different flavors. Thanks for posting, and let us know if/when they run this deal again. At half price I was going to pull the trigger... Oh well, maybe there will be a next time.
tony b Posted April 27, 2018 Report Posted April 27, 2018 On 4/23/2018 at 5:26 AM, Aussie Ora said: AR they hot like burn my tongue chilli hot About the same as Sriracha sauce in the bottle, which I think is "medium" hot.
