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pathos

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    Akorn

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  1. cut up a chicken with skin and bone intact. dry rub, just some leftover stuff I had in the cupboard. extra kosher salt. I always like a little extra salt, because most of the time I never put enough salt. preheat grill to 450. chicken on. turned every 5 minute for about 30 min and basted with bbq sauce for the last few minutes on both sides being careful not to let it catch. chicken off. done. the most challenging part is to figure out what to eat it with. good times.
  2. I had around 21 wings..roughly 4 lbs. I folded the wing tip back behind the drumette. so, I didn't cut the tips off. then I put them in a mixing bowl and sprinkled with emerils essence and around 1.5 tsp. kosher salt. I heard it is best to just use a dry rub for a more crispy skin. I used a full deflector and heated to 350F. I just went by the dome temperature gauge, so the actual temp was probably a bit higher. wings on 20 min lid closed, then turn , another 20 min., lid closed. then off the grill into a mixing bowl and tossed with Diana sauce, about 1/2 cup. back on the grill f
  3. haven't done these in a long while and need some advice. temps direct or indirect I am using a CGK and I also have a grilling basket but I was planning on just putting individual wings on the grill. I want to get them nicely rendered and crispy but not dried out and then would toss in a sauce and back on for a few more minutes.
  4. Instead of just using Chili powder in the above recipe I have discovered something to take it up a level. Mexican seasoning blend 4 T Chili Powder 3 T Ground Cumin 3 T Ground Coriander 2.5 t Garlic Powder or garlic granules 3 T Smoked Paprika or regular paprika 3 T Dried Oregano 1 T Sea Salt flakes 1 t Black Pepper
  5. this dish is quite scalable. you could go with a smaller roast ..say 2.5 lbs. ..and tomatoes ( 28 OZ tin ) and 12 oz bottle beer. Also I like to add a couple of bay leaves in the cook which is optional. no army here but I freeze mine in portions as a way to quicken up meal prep. for the cook I did I filled five freezer bags with almost 1.25 lbs of stew each. one bag along with some sides like carrots, potato wedges, a green, rice or crusty bread should be good for a dinner for two, and usually it is just me and one of my kids or me and my mom.
  6. six hours on low in the crockpot and the meat was just sumptuous. juicy and tender with a bit of chew. I added a couple T of RWV to finish and about 8 oz. of thinly sliced sauteed mushrooms. I didn't find a need to adjust any thing else like salt. after it cooled a little, I just picked the whole ceramic pot out of the crockpot cooker and placed it in the fridge to store it overnight. tomorrow I'll divide it up and freeze portions. You will notice that I did not add carrots and potatoes, because I prefer to eat them fresh and not from frozen. the gravy came out perfectly rich and just
  7. I am actually making this today and it is slow cooking right now as I am sipping barking squirrel. ingredients about 1/2 C AP flour ( for dredging the beef pieces ) 5 to 10 jalapeno peppers chopped and seeded ( this ingredient is optional ) approx. 1.2 kg. fresh tomatoes, any tomatoes you have like cherry tomatoes or whole tomatoes or canned will also do nicely about 3.5 lbs of good boneless beef blade or chuck, like Angus, Red Grill, AA will do fine about 6 to 8 medium onions pinch of dried thyme and oregano kosher salt to taste. 1 can good
  8. C stands for cup t stands for teaspoon. some people abbreviate it to tsp. T stands for tablespoon. this is just standard ingredient listing shorthand, you will notice it in many recipes.
  9. 3 T Oil 1 C chopped onions 1 clove crushed garlic 1/2 C chopped green pepper 3 T finely chopped chili pepper or red hot pepper 1 C chopped celery 1 to 3 t chili powder ( to taste ) 1 t tomato paste 1 lb ground beef 1 19 oz tin ( 540 ml ) whole tomatoes 1 14 oz tine ( 398 ml ) kidney beans 1 t salt 1/2 t pepper Heat oil in frying pan, add next five ingredients, cook stirring for five minutes. Add chili powder and tomato paste, cook two minues Add ground beef, cook till browned Add whole tomatos and kidney be
  10. I used this guys recipe today ( Harpal singh sookie ) to make chicken tikka, see my post from today Sept 10. I added a little cardamom, methi, and coriander powder as well but followed the recipe instructions for the rest of it. tasted just like the restaurant.
  11. had a hankering for some Indian food and decided to try some chicken tikka on the kamado. The other sides were a beef biryani, a vegetable Saag ( you say it like...sog ) and some potato wedges spiced with a little curry and Emerils essence, and a drizzle of ketchup.
  12. got 5 lbs of spareribs for grilling tomorrow. Meathead's Memphis dust. the new thing that I am trying is salting the ribs overnight with a little kosher salt. i have no idea what it is supposed to do, but I think I read it from something meathead mentioned. I'll try and get pictures and give some feedback here later, but I was wondering if anybody else has tried to apply a bit of salt to the ribs like this for a few hours or overnight, and how did you like it, or not.
  13. i'm visiting a friend and will be doing the rib cook. the thing is I dont' have long to stay there before having to head back home. so I need to get the ribs done for lunch. these are backribs. I am thinking of doing 1/2 hour to smoke them, then foil wrap for about 1 hour, and then sauce for about 20 minutes at around 325F. does that sound about right?
  14. If your wrapping in foil do you place it bone side up ( meat side down ) or do you have it so the meaty side is up and the bone side is down? just wondering about what members have to say about their experience when doing a foil cook with back ribs specifically. fee free to also address side ribs and this issue. thanks.
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