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Post by NewHereAgainoZach on Jun 3, 2014 17:26:08 GMT -5
No argument there.
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dＬᵒ
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Post by dＬᵒ on Jun 4, 2014 17:02:41 GMT -5
Ok I got a few pounds of both dark and light chicken, a tub of peeled garlic, and some bottles of (nice) barbeque sauce that I all need to use for a party.
Anybody got any ideas?
I was thinking mince up the garlic and toss with oj to make a marinade for the chicken, and I know with bbq sauce you have to put it on just as it is done cooking, right?
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Post by NewHereAgainoZach on Jun 4, 2014 17:46:25 GMT -5
Ok I got a few pounds of both dark and light chicken, a tub of peeled garlic, and some bottles of (nice) barbeque sauce that I all need to use for a party. Anybody got any ideas? I was thinking mince up the garlic and toss with oj to make a marinade for the chicken, and I know with bbq sauce you have to put it on just as it is done cooking, right? You grilling, or using the stove? When is the party? Describe the flavor of said barbecue sauce. |
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dＬᵒ
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Post by dＬᵒ on Jun 5, 2014 0:34:25 GMT -5
NewHereAgainoZach well it turns out the thing is tomorrow and there was KC Masterpiece for sauce (if going mainstream and bulk I would of prefered Sweet Baby Ray's, but whateves) so we ended up pulverizing the garlic with dried parsley, chives (because we had a ton of them), and some orange-ish marinade from mexico (that's pharaoh themed). We're going to par grill, then bake on site so I assume we'll sauce in the pan.
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Post by pairesta on Jun 5, 2014 6:46:31 GMT -5
Be careful with both the marinade and the sauce; with the sugar content in both the chicken's going to scorch easily. Cook it on indirect heat or in a pan over the grill if you can to minimize the likelihood of it burning. And I'd say pass the sauce on the side, and jimmy it up with other flavors.
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Post by dＬᵒ on Jun 6, 2014 20:31:42 GMT -5
pairesta we didn't end up saucing it since that was bought for something else. And you're right, the chicken did end up catching fire, mostly due to the fact that the grill has apparently never been cleaned below the grate, so we called it blackened-chicken. Came out pretty good though.
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Post by pairesta on Jun 8, 2014 8:20:58 GMT -5
I'm not even bothering with taking pictures anymore. At any rate, last night was a Chinese/Tex-Mex/Barbecue kinda thing.
I rubbed duck and pork belly with salt and 5-spice powder then smoked them both at a higher temp than I've done before (300s). Both were fully cooked in two hours.
The great side benefit about cooking a whole duck is the copious amount of fat you get out of it. So I rendered some from the trimmings and made tortillas from the fat. I also took care to catch the drippings from the duck and pork belly while they smoked, and used that to stir fry some mustard greens.
So you'd take some pork belly or duck and roll it up in a tortilla with some brussel sprout and carrot "slaw", cucumber pickled in soy, scallions, and a "Chinese Barbecue Sauce" I winged with hoisin, ketchup, honey, rice vinegar, and fish sauce.
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dＬᵒ
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Post by dＬᵒ on Jun 8, 2014 10:45:14 GMT -5
pairesta did the tortillas have a five spice flavor infused in to them?
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Post by pairesta on Jun 8, 2014 10:57:24 GMT -5
No, the duck fat I used was what I trimmed from the raw duck before I brined and then rubbed it.
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Deleted
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Post by Deleted on Jun 10, 2014 1:06:03 GMT -5
Duck. Fat. Tortillas.
*weeps*
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Post by pairesta on Jun 10, 2014 5:15:32 GMT -5
Duck. Fat. Tortillas. *weeps* Actually they were the low point of the meal. They were tough and leathery, and the leftover ones turned brittle. Not sure if I had not enough duck fat, too much, or something in between. |
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Trurl
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Post by Trurl on Jun 12, 2014 6:39:28 GMT -5
Last weekend I bought some ground lamb at the market. I chopped a big pile of fresh rosemary and garlic and softened it lightly in a frying pan with some olive oil, then mixed that (and another large pile of chopped fresh oregano) with the lamb. Then I formed it into small patties (basically slightly flattened meatballs), put some cherry chips in the smoker box to give a hint of smoke, and grilled them. To serve, I made wraps with store bought pita and yogurt (I would have made tzatziki but whatever) and made a Greek salad.
It was really, really good.
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LazBro
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Post by LazBro on Jun 12, 2014 8:35:49 GMT -5
Last weekend I bought some ground lamb at the market. I chopped a big pile of fresh rosemary and garlic and softened it lightly in a frying pan with some olive oil, then mixed that (and another large pile of chopped fresh oregano) with the lamb. Then I formed it into small patties (basically slightly flattened meatballs), put some cherry chips in the smoker box to give a hint of smoke, and grilled them. To serve, I made wraps with store bought pita and yogurt (I would have made tzatziki but whatever) and made a Greek salad. It was really, really good. Sounds delish. Add some onions to the mix and you'd basically have kafta, which is one of the best things ever. I like to take a similar mix and do burgers, topped with goat cheese, good tomatoes and caramelized fennel. Need a stout bun, because it's juicy as hell. |
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Trurl
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Post by Trurl on Jun 12, 2014 11:37:04 GMT -5
Last weekend I bought some ground lamb at the market. I chopped a big pile of fresh rosemary and garlic and softened it lightly in a frying pan with some olive oil, then mixed that (and another large pile of chopped fresh oregano) with the lamb. Then I formed it into small patties (basically slightly flattened meatballs), put some cherry chips in the smoker box to give a hint of smoke, and grilled them. To serve, I made wraps with store bought pita and yogurt (I would have made tzatziki but whatever) and made a Greek salad. It was really, really good. Sounds delish. Add some onions to the mix and you'd basically have kafta, which is one of the best things ever. I like to take a similar mix and do burgers, topped with goat cheese, good tomatoes and caramelized fennel. Need a stout bun, because it's juicy as hell. I didn't want to make a kofta (delicious though it is) - all the recipes I had for that were cumin based. And there was going to be red onion in salad so I didn't want to overload the patties. That lamburger sounds wonderful |
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Ice Cream Planet
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Post by Ice Cream Planet on Jun 12, 2014 14:16:55 GMT -5
So, who likes Jamaican or Caribbean BBQ? Cos I just got hooked on Walkerswood!
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Post by pairesta on Jun 12, 2014 16:18:31 GMT -5
I was just in a two hour training session and all I thought about the whole time was brisket.
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LazBro
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Post by LazBro on Jun 12, 2014 16:23:07 GMT -5
I was just in a two hour training session and all I thought about the whole time was brisket. Your new smoker will be the death of you, but you will live well until then. |
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Post by pairesta on Jun 12, 2014 16:24:42 GMT -5
I'm going to Pecan Lodge tomorrow for an early Bday lunch.  |
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LazBro
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Post by LazBro on Jun 17, 2014 12:25:02 GMT -5
I'm going to Pecan Lodge tomorrow for an early Bday lunch. And?  |
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Post by pairesta on Jun 17, 2014 12:36:58 GMT -5
Profound. You think you've had great barbecue, then you go there, and realize you've been lying to yourself.
I think I have to warn you though it is pretty heavily smoked, part of why I like it so. But every little thing you eat there has an attention to detail about it.
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LazBro
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Post by LazBro on Jun 17, 2014 12:42:17 GMT -5
I really loved what I had back when they were in Shed 2. It is heavily smoked, but it's so well done that they kind of prove my preferences wrong. This place is on the list.
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Post by pairesta on Jun 17, 2014 12:45:57 GMT -5
It was about an hourlong wait, BTW. But this was a Friday afternoon.
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Post by pairesta on Jun 23, 2014 8:37:11 GMT -5
This weekend I made barbacoa-style lamb shanks and conchinita-style pork shoulder, rubbing both with chile powder and other spices, cooking them over mesquite for a few hours before foiling them and putting them back on for a few more hours. I got a 9 hour burn out of my coal load. Excellent bark on both as well; it even held up to the foiling. Then I served them with corn tortillas, a smoked salsa verde (I tossed the tomatillos and jalapenos on the smoker), and pickled onion. The pork was the hands-down winner; succulent and moist. The lamb was a little dry but still good.
My only complaint this time is that for all the spices I put on the meat, none of that carried through. Both just tasted like smoked, pulled meat. Still delicious, just a note.
Now I enter my cooking blackout period until the house sells.
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LazBro
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Post by LazBro on Jun 23, 2014 8:57:50 GMT -5
This weekend I made barbacoa-style lamb shanks and conchinita-style pork shoulder, rubbing both with chile powder and other spices, cooking them over mesquite for a few hours before foiling them and putting them back on for a few more hours. I got a 9 hour burn out of my coal load. Excellent bark on both as well; it even held up to the foiling. Then I served them with corn tortillas, a smoked salsa verde (I tossed the tomatillos and jalapenos on the smoker), and pickled onion. The pork was the hands-down winner; succulent and moist. The lamb was a little dry but still good. My only complaint this time is that for all the spices I put on the meat, none of that carried through. Both just tasted like smoked, pulled meat. Still delicious, just a note. Now I enter my cooking blackout period until the house sells. Sounds like you went out with a bang, at least. Both sound really fantastic. Your comment with the spices I tend to find true of most all bbq. Inside the meat you get salt and smoke. The rest is really just there to make the bark taste good. Which, hey, noble purpose! |
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Post by pairesta on Jun 23, 2014 9:05:25 GMT -5
I'm sure I'm prejudiced on this, but I'm finding that the Central TX rub of salt and black pepper is, more often than not, the best rub and best way to generate bark. The pepper stands up well to the long cooking and is still a presence at the end. Maybe throw in a little sugar for a pork variation, but that's it.
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LazBro
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Post by LazBro on Jun 23, 2014 9:07:53 GMT -5
My smoked chicken went perfectly. Cooked through and wonderfully moist without being squishy. Nice smoke flavor. Should have snapped a pic, because she was a beaut.
Only bummer is we kept getting busy all weekend so I haven't had a chance to make my chicken salad, which was my primary goal in smoking the chicken at all. (Been in a meat salad mood, lately). Hopefully I can do it today, cause I'm approaching that freeze/toss threshold.
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Post by pairesta on Jun 23, 2014 9:10:50 GMT -5
I'm in the same boat. I rotisseried some chicken last week and made an extra for the sole purpose of using it in a salad.
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LazBro
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Post by LazBro on Jun 25, 2014 10:39:26 GMT -5
The move screwed over typical Father's Day routines, so this Sunday I'm doing a cookout for the family. Beef ribs on the smoker, grilled potato salad, something green, Jiffy cornbread.
And for dessert, ice cream sandwiches with homemade peanut butter cookies and homemade banana ice cream. Two of my dad's favorite flavors.
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Post by pairesta on Jun 25, 2014 19:17:13 GMT -5
The move screwed over typical Father's Day routines, so this Sunday I'm doing a cookout for the family. Beef ribs on the smoker, grilled potato salad, something green, Jiffy cornbread. And for dessert, ice cream sandwiches with homemade peanut butter cookies and homemade banana ice cream. Two of my dad's favorite flavors. Piiiics |
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LazBro
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Post by LazBro on Jun 29, 2014 18:26:10 GMT -5
Fat and happy. Here's the full plate. Smoked beef ribs, grilled potato salad and grilled broccoli rabe.  Up close on a rib. Like budda.  And for dessert, ice cream sandwiches. Peanut butter cookies, banana ice cream and chocolate ganache for dippin'.  |
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