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ArthurDent

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Everything posted by ArthurDent

  1. No, there’s Chinese 5 spice in both the rub and the sauce. different amounts though. A tablespoon in the rub and a teaspoon in the sauce.
  2. I took my Chinese rib recipe and “developed” it a little further and applied it to some chicken thighs. Here’s the new recipe Rub: 1 tbsp Chinese 5 spice 3 tbsp brown sugar 1 tsp salt 1 tsp granulated garlic Sauce 2/3 cup hoisin sauce 1/3 cup soy sauce 1/3 cup honey 1 tsp Chinese 5 spice 5 cloves minced garlic 1 pkg. dehydrated ginger ( Publix was out of fresh ginger) Apply the rub to both sides of the chicken. Put the chicken in a pan uncovered in the fridge for a couple of hours. This will make for crisper skin. Combine all the sauce ingredients in a saucepan and whisk to combine. Bring to a boil and then reduce to a bare simmer for 5 minutes. Stir frequently. Barbeque direct over a 350 F fire. Start the chicken skin side down, flip after 10 minutes and then flip again after another 10 minutes. Allow to cook 10 additional minutes. Check with instant read thermometer, it should be done. Apply sauce and cook for a couple of minutes to set the sauce. My brother in law liked it so much he had 3 pieces, said he didn’t want me to think he didn’t like it. I thought it was a definite improvement over my initial effort. Here’s a couple of pics.
  3. Looks really good. The bean curd gives it an intense red color.
  4. CW- You are welcome! I just got done checking, all the products mentioned by Alekto are available on Amazon if you want to take it to the next level.
  5. Alekto- Thank you for the great suggestions. I happen to have an Asian grocery within a mile of my house, so I’ll stop by and see what they’ve got. Amazon probably has those items available as well. I had no trouble findiing French honey herb vinegar on Amazon for an Alsatian potato salad I was making, so Maltose, honey powder and fermented red bean curd should not be a problem.
  6. I thought they were very good, but I would like them a little bit sweeter, so next time I make them, I’m going to increase the hoisin saice to 2/3 cup and decrease the soy sauce to 1/3 cup. I also think I’ll increase the honey to 4 tbsp. Maybe I’m too accustomed to US barbecue sauces, but it didn’t quite hit the right note of sweetness for me, YMMV.
  7. A little bit on rhe sweet side, not overpowering, but pretty spicy as well because of all the ginger. There isn’t much of a sour note. If you like the sweet/sour combo you might experiment with adding some rice vinegar to the sauce recipe.
  8. I use Royal Oak when I can get it from Walmart (it’s been in short supply lately) and Cowboy from Publix when I can’t. Both are fine. Royal Oak in the large bag is less expensive.
  9. Forgot to mention, I used 3 chunks of cherry for smoke.
  10. This recipe makes enough for two racks of baby backs. I bought mine at Publix instead of driving over to Sam’s, my usual supplier, and was very happy with the quality. Rub: 1 tbsp. Chinese 5 spice 3 tbsp. dark brown sugar 1 tsp. salt Sauce: 1 tsp. Chinese 5 spice 1/2 cup hoisin sauce 1/2 cup soy sauce 5 cloves minced garlic 5” piece of peeled ginger root, grated 3 tbsp. honey combine all the rub ingredients and apply to both sides of the ribs. Add all sauce ingredients in a saucepan, whisk to combine, bring to a boil on the stovetop then reduce to a simmer for 5 minutes. Stir frequently. Cook the ribs indirect at 350 F for approximately 90 minutes or until tender. Baste with sauce during the last 30 minutes of cooking. Here’s the money shot:
  11. Direct would work for an real tri tip, as a real tri tip would be much thinner. Although I’ve tried to cook them direct, and was not happy with the results, as outlined above. This piece of meat was too thick to cook direct. By the time the inside got to medium rare temperature, the outside would have been way overcooked. So I cooked it indirect and got a very good result. Just an aside though- Why the snarkey comment? Got the coronavirus confinement blues? Doesn’t do anyone, except perhaps you, making you feel bigger than you actually are, any good to post comments with that tone. I can understand it on a political or current issues forum, but it is out of place here.
  12. Just read this, praying now for your grandson and your entire family.
  13. Forgot to mention, cook time was about an hour at 325 F for a 4 lb. roast. Internal temp was between 140-145 F, depending on where I poked it. Pretty economical as well, $4/lb and it fed 3 adults and 2 kids with plenty leftover for another meal for me and Mrs. Dent.
  14. So I watched a bunch of YouTube videos and decided, being basically a lazy guy, to cook it indirect. Used a couple of chunks of oak for smoke. So here it is going on the grill, off the grill, sliced and on the plate. it was tasty, tender and not dry, although I’ve got to say it didn’t look like any of the tri tips I saw on YouTube, no tail at all. I got it at Aldi, so maybe it was the German version of a tri tip.
  15. I’ve cooked a few, never got the desired result, too dry, too tough, flavor not up to expectations, etc. I’d given up on the cut, decided all the glowing descriptions I’d read were a bunch of hooey and vowed I’d never get sucked into buying one again. Then along came the coronavirus and I found my choices of what to buy became, how shall I say this, somewhat limited, as in: Would you like this last tri tip, or . . .nothing? So, I bought it, a “Mortons of Omaha” marinated tri tip, It’s 4 pounds of (potentially) beefy goodness, and, as I write this, it is defrosting on my kitchen counter. I’m looking for suggestions on how to cook it on the kamado from any tri tip experts/aficionados on the forum. Temperature? Direct or indirect? Smoke wood? Inject with beef broth? Tricks and tips? Clue me in, please, and I promise to post again and let you know how it came out, and I’ll even post a picture or two.
  16. One recipe I found said to first wrap the chicken in aluminum foil and then to apply the coating (clay in the recipe, but bread for you) over the aluminum foil. That might solve your leak problem. Thanks for posting, this was a new one for me!
  17. Bearnaise is pretty simple. You’ll need 1 tbsp chopped fresh taragon and 1 tbsp chopped shallots. Put them in a small saute pan along with 2 tbsp vinegar. Reduce the vinegar to 1 tbsp over medium heat and separate the reduced vinegar from the shallots and taragon using a sieve and a spoon to press the vinegar out of the shallot and tarragon mixture. Reserve both. Separate 2 xl eggs reserving the yolks. Melt 2 sticks butter to 220 degrees. Add egg yolks to a tall container, add reserved vinegar and 1 tbsp water. Using a stick blender blend until color hanges to a pale yellow, drizzle in butter while continuing to blend. Blend for 45-60 additional seconds. Stir in reserved shallots and tarragon. Make sure temp is at least 140 F. If not; microwave in 10 second intervals until 140 F is reached, stirring after each 10 second microwave session . If sauce gets too thick, stir in a small amount of water to thin it out (shouldn’t take more than 30 seconds total microwave time). Serve with grilled steak or pork chops.
  18. I’ll post a recipe soon. Today, my new stick blender is arriving and I’m going to make Hollandaise using the stick blender method, which looks to be a snap too. The idea of these sauces (Bernaise and Hollandaise) is that acid added to egg yolks in the form of either lemon juice or vinegar allows the eggs to be heated to a safe temperature without any solidification. The lecithin in the egg yolks is an emulsifier and causes the butter and lemon juice to combine smoothly and to not separate. It’s a genius combination and a good way to kick up the fat content in a keto diet. If you get impatient and want to make it before I post the recipe, just do an internet search for blender hollandaise and plenty of recipes will pop up. Bernaise is basically Hollandaise substituting vinegar for lemon juice and adding shallots and taragon.
  19. The stuffed baked potato is most definitely not on the keto diet, but it was left over from daughter’s birthday party, as was the ribeye, and did not want them to go to waste. The ribeye had the coffee rub I’ve posted on previously, and which I’d recommend highly. It was great even on a reheated steak. As to the Bearnaise sauce, the blender method makes it a snap to put together, so there’s really no excuse not to make it, and it adds quite a lot to the culinary experience.
  20. So, last night made Béarnaise using the blender method. I made the mistake of adding the shallots and tarragon at the beginning, which resulted in them being completely chopped to bits and being invisible in the final sauce. Also, the sauce was not over 140 F, so I had pour it into a sauce boat and heat it in the microwave. Thirty seconds did the trick, but then it was too thick, so I had to thin it out with some hot water. After all that, it came out fine. The blender method made a very nice sauce and was a lot less work than the one pot method. Here’s the money shot:
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