Members zildjian@consol Posted September 26, 2009 Members Share Posted September 26, 2009 Originally Posted by Big Daddy The wife has the flu (not the piggy kind) and has requested a gumbo for tonight. The only decision to make is will it be chicken and sausage or shrimp and crab. I've gotta go to the store either way. Any opinions ? All of the above + crawfish Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 26, 2009 Members Share Posted September 26, 2009 mmmmmmmmmmmmmudbugs. Link to comment Share on other sites More sharing options...
Members lossforgain Posted September 26, 2009 Members Share Posted September 26, 2009 Chicken and broccoli tonight. Should be delish. Link to comment Share on other sites More sharing options...
Members the DW Posted September 27, 2009 Author Members Share Posted September 27, 2009 Originally Posted by satman damn DW that looks quite yummy. post the how to brother. It's kind of simple. Get some chicken thighs, either regular or boneless/skinless type. Mix a heaping tablespoon of minced garlic (more or less) with salt and pepper to taste, then add vegetable oil or olive oil to make a paste. Rub this paste all over the chicken, and let sit in the fridge for a half hour or so. Make an egg wash (egg and a bit of water), then dip the chicken in the egg wash, then dredge in Panko (Japanese bread crumbs) or regular bread crumbs and arrange in a baking dish. Bake at 425 for an hour (45 minutes if boneless/skinless). The stuffing is just Stove Top, nothing special. Unfortunately, I don't have any measurements. I just eyeball everything, so you'll have to play around with the seasonings until you get it the way you like it. Link to comment Share on other sites More sharing options...
Members satman Posted September 27, 2009 Members Share Posted September 27, 2009 cool Link to comment Share on other sites More sharing options...
Members BeakerArk Posted September 27, 2009 Members Share Posted September 27, 2009 OK, I'll play. . . again. I'm a bbq fan. . . been smokin' low and slow for years. Headed to the American Royale next week to take in the festivities and help cook for a team that won the whole shebang before (I'll be doin' some grunt work and getting outta the way). Here's some pics of some of my own "work". . . Link to comment Share on other sites More sharing options...
Members the DW Posted September 27, 2009 Author Members Share Posted September 27, 2009 Originally Posted by BeakerArk OK, I'll play. . . again. I'm a bbq fan. . . been smokin' low and slow for years. Headed to the American Royale next week to take in the festivities and help cook for a team that won the whole shebang before (I'll be doin' some grunt work and getting outta the way). Here's some pics of some of my own "work". . . OMG!!! Those look AWESOME!!!! Makes my mouth water just looking at it. I just LOVE bbq anything. Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 27, 2009 Members Share Posted September 27, 2009 holy {censored} beaker, that stuff looks great. epic brisket! here's a boston butt I smoked: and a brisket from earlier in the year. last week's was FAIL. Link to comment Share on other sites More sharing options...
Members BeakerArk Posted September 27, 2009 Members Share Posted September 27, 2009 Right on, Tim. . that looked great. Was that bone in? BTW, those little torpedo lookin' things in the top pic, next to the brisket flat. . .coupla breakfast sausage tubes. . . take 'em outta the plastic casing, generous sprinkle of your favorite bbq rub. . .plop 'em on at the beginning of the smoke, pull 'em off when they reach temp. . .makes a great snack whist waiting for the ribs/brisket/butt Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 27, 2009 Members Share Posted September 27, 2009 I wondered if those were that epic rolled up bacon/sausage explosion thing. sausage tubes sound much simpler!there was bone in the boston butt I believe. those photos are from 1 August. Link to comment Share on other sites More sharing options...
Members BeakerArk Posted September 28, 2009 Members Share Posted September 28, 2009 Well Tim, I say this next in a totally platonic way. . .Nice bark on that butt. Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 28, 2009 Members Share Posted September 28, 2009 Originally Posted by BeakerArk Well Tim, I say this next in a totally platonic way. . . Nice bark on that butt. why thank you. {censored}er wasn't as tender as I'd hoped. I think I had choked my coals with ash and didn't have enough heat in there, and not for long enough either. I'm usually firing up a chimney of charcoal 2 hours before mealtime and bringing stuff up to temp in a pile on the weber. indirectly, of course, but it feels like I'm punting at that point. I'll get there, I need more practice. Link to comment Share on other sites More sharing options...
Members BeakerArk Posted September 28, 2009 Members Share Posted September 28, 2009 You usin' a Weber kettle or one of the bullets (Smokey Mountain smoker/grill. . .looks like R2D2)? Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 28, 2009 Members Share Posted September 28, 2009 I have the Brinkman smoke-n-grill, the big weber kettle and the small weber smokey joe for little jobs. Link to comment Share on other sites More sharing options...
Members BeakerArk Posted September 28, 2009 Members Share Posted September 28, 2009 Please don't take this the wrong way, b/c I mean it in the best way. . .Get rid of the brinkman. the only good thing about it is the water pan. Go get yourself a bullet. ..set it and forget it. . .you'll never have to worry about your Q again. Check out this site. Lotsa great information. http://www.virtualweberbullet.com/ Link to comment Share on other sites More sharing options...
Members D Carroll Posted September 28, 2009 Members Share Posted September 28, 2009 America, {censored} Yeah! Link to comment Share on other sites More sharing options...
Members manoeuver Posted September 28, 2009 Members Share Posted September 28, 2009 Originally Posted by BeakerArk Please don't take this the wrong way, b/c I mean it in the best way. . . Get rid of the brinkman. the only good thing about it is the water pan. Go get yourself a bullet. ..set it and forget it. . .you'll never have to worry about your Q again. Check out this site. Lotsa great information. http://www.virtualweberbullet.com/ well, it's been good to learn with. I turned it into a goddam inferno last weekend-- the water pan is not to be neglected! After lessn 2 hours in it the brisket was at 160 with a nice half inch crust of crunchy carbon. fail. adding cold water to the grease in the pan= big {censored}ing explosion. which was pretty awesome, but not what you want for your food. I felt like a total noob. so the temperature gauge is blackened and the paint's charred and peeling off. I might use it again once or twice but I am hunting for its replacement. thanks for the link! Link to comment Share on other sites More sharing options...
Members cdawg Posted September 28, 2009 Members Share Posted September 28, 2009 Originally Posted by manoeuver adding cold water to the grease in the pan= big {censored}ing explosion. which was pretty awesome, but not what you want for your food. I felt like a total noob. reminds me of the first time i tried to fry. i was sitting there waiting for the oil to boil, like water. after a long while, i said, "f**k it," and just dumped the chicken in. oops. never saw so much smoke in my life. slept in the car that night. apartment stunk! Link to comment Share on other sites More sharing options...
Members melvinspeed Posted September 28, 2009 Members Share Posted September 28, 2009 Originally Posted by cdawg reminds me of the first time i tried to fry. i was sitting there waiting for the oil to boil, like water. after a long while, i said, "f**k it," and just dumped the chicken in. oops. never saw so much smoke in my life. slept in the car that night. apartment stunk! ^^ Frying is best when done outside. I started a grease fire on top of the stove last week and stood there looking at it for a several seconds before I remembered the baking soda in the fridge. Link to comment Share on other sites More sharing options...
Members the DW Posted September 28, 2009 Author Members Share Posted September 28, 2009 a variation on the garlic chicken thing: used a breast instead of thighs, and left out the breading. Didn't turn out quite as good though. Link to comment Share on other sites More sharing options...
Members twosticks Posted September 29, 2009 Members Share Posted September 29, 2009 SHow 'em the Spam Dee Dub!! Link to comment Share on other sites More sharing options...
Members the DW Posted September 30, 2009 Author Members Share Posted September 30, 2009 Originally Posted by twosticks SHow 'em the Spam Dee Dub!! oddly enough, I made a pot of Japanese curry sauce last night, and ladled it over some brown rice and sliced Spam. yummmmm............ Link to comment Share on other sites More sharing options...
Members JimmyNZ Posted September 30, 2009 Members Share Posted September 30, 2009 Originally Posted by D Carroll America, {censored} Yeah! Would you like to "Upsize" that sir?? Link to comment Share on other sites More sharing options...
Members slap happy drums Posted September 30, 2009 Members Share Posted September 30, 2009 I made Apple Pie last night , and thus Pie season has begun. Link to comment Share on other sites More sharing options...
Members the DW Posted September 30, 2009 Author Members Share Posted September 30, 2009 how about this one: Steak with Blue Cheese, Corn with red peppers, green onion and garlic, and (in a nod to my ethnic heritage) Kim Chee. No starch.....part of my low carb diet! Link to comment Share on other sites More sharing options...
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