Yeah, I used to roto once a week but now that damn Costco chicken makes it hard to get motivated. It's basically a toss up between twining or parking? Don't cook tonight - order Chicken delight............we deliver!
Have family in town so we've been running around doing tourist stuff. Yesterday we stopped and grabbed three Costco chickens, a couple big bag-o-salads, a huge bag of potato chips, and a watermelon. More than enough food for 11 people for less than $40. Hard to beat that!!!
Man, that's a deal. Darth's post got me hankering for rotisserie chicken, so I hoped in the Porsche, took a nice drive to the Kroger and got two. They're brining now in some free cola that I got last Friday at Kroger. Using this recipe. http://www.food.com/recipe/coke-brined-grilled-chicken-244697 Last night's dinner was chicken split pea soup. This recipe, without taters. http://www.littlebroken.com/2015/09/29/chicken-split-pea-soup/ T
no pics but the wife made corn tamales which were yummy and i bbq'd some burgers which i served with some sprecher beer chips and sam adams summer ales
Not for dinner tonight, and still considering exactly what I'll do with them, but a buddy just harvested 3 of these (each about the size of a gallon jug)... Image Unavailable, Please Login
I make chili once or twice a month. Add all sauce, habanero, flour and set to high. Liberally season meat while browning. Makes 4 quarts. Put over jasmine rice, potatoes, hot dogs, burgers, etc. 4 pounds ground beef, 93%~95% 1 26 to 30oz can tomato purée 2 12oz cans diced tomatoes with jalapenos One half large brown onion One red pepper One to two limes of juice 4 puréed habanero 3/4 cup red chili powder 3 tablespoons corn masa flour 2 teaspoons Italian seasoning 2-3 teaspoons salt 2 tablespoons garlic powder 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon course black pepper 1 tablespoon cayenne pepper Image Unavailable, Please Login
Sunny...That sounds great. And, spicy! BTW, if you've never tried replacing the ground beef with cubed up chuck roast, do so. Makes it that much heartier of a dish...T
Mother Nature tried to rain on my rotisserie parade, but I'm not to be deterred. Besides, the rain took the temp down by about 15 F, so it was borderline pleasant. Loaded up my grill dedicated to rotisserie (22.5" Weber kettle) with a few pecan branches. Light a chimney of briquets and place on top of the pecan. Took the cola brined chicken out of fridge, pat dry, coat with olive oil, salt, pepper, garlic powder, paprika, and put it on the roti. Fire was too hot to start, so skin got charred, but squelched the fire & let it cook at lower temps for about 1 h 45 m total. Chicken was done perfectly. Brining also probably helped maintain good moisture. Served with homemade apple chipotle relish. Sides were Stove Top stuffing (wife loves the stuff!) and canned cranberry sauce (her hubby loves the stuff!) 'cause I was too pooped to go whole hog on fixin's. I'm stuffed. T
I have never seen that set-up but after all the talk about rotisserie was wondering if something like that existed. Now I know!!
Second best contraption I've bought for my kettle. Best is the chimney starter. This is the roti I have. Weber 2290 22-1/2-Inch Charcoal Kettle Rotisserie https://www.amazon.com/dp/B00004VWM1/ref=cm_sw_r_sms_c_api_vHEMxb34MS7TV I've done up to a 16 lb Thanksgiving turkey on it. Duck is awesome; nice crispy skin. Standing rib roast. Pineapple! T
I just ordered a Sansaire online that should be here on Sat. I think I'm going to break it in on some Costco rib cap. Which one do you use? Any tips on the rib? Do you think a little horseradish and Kosher salt should go in the bag with it? Do you use a torch? and? and? and? Sorry, I'm just excited.
Congrats! You'll love it! I use the Anova and have been very pleased: Anova Culinary | Anova Precision Cooker WiFi Horseradish may be a bit overpowering given the length of time it'll be in the bath. With the steaks I've done I've either *rubbed* them with soy sauce or olive oil, as opposed to drowning them in the bag, and sprinkled them with a bit of cracked pepper. They taste great and it doesn't take away or overpower the flavor of the meat itself. Keep in mind though, you can split the meat and do half one way in one bag and half the other in another. Experimenting is the best part. As far as tips.. I used online charts to figure out what temperature to cook a steak at and was a bit disappointed with the results. Even using the 'medium rare' numbers it seemed a bit overdone. I've found that 125.5-126F for 50-60 minutes (don't exceed two hours) gave me the best results for my liking. **Keep in mind, a thinner steak is going to take on more heat when searing**. Again, experimenting is key! Must haves? Obviously a big hunk of perfectly cooked red meat but I've also made the best scallops I've ever had with it and as mentioned in an earlier post, something magical happens when you sous vide an egg. Onto the torch! I bought one thinking it'd be the 'icing on the cake' but it really ended up just being a pain in the ass that messed with the flavors and was hard to keep consistent. I almost bought a Searzall to accompany it but figured I'd see what a HOT cast iron skillet could do and I haven't looked back. I get the skillet as hot as I can, toss in a dollop of butter, which liquifies almost instantly, and then toss the steak in for maybe 30 seconds per side. It gives it a very nice, even 'crust' without blistering and avoids the risk of tasting like you cooked it with a blow torch. On the contrary, I found that the torch worked perfectly on medium sized diver scallops but I would accredit that to their very tender and light texture. Like I said above, its a ton of fun to experiment with and in the end you're literally talking about the difference between a few degrees. Even if you 'over do' something its still an enjoyable meal. Unlike forgetting your steak on the grill for 15 minutes.. Good luck with your first meal and be sure to share some pictures. Can't wait to see how it turns out!
Grazie! TBT - I did buy a torch today bc I too think there's a primal "guy with fire" allure to it but I'm armed with cast iron pans as well. I have a nice, big La Crueset dutch oven to do it with too.
I haven't done any red meat over 130F but the 126F example looked pretty close to what I've been coming up with. And that burger video.. That one turned out a bit better than mine.. I should have bumped that one up a few degrees. You're a lot like me, as soon as I ordered mine I began searching and searching and watching video after video. I couldn't wait to get my hands on it!
