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Found 9 results

  1. Spent an uneventful time at home watching it rain outside most of the weekend. The one thing we could do was prepare for the Super Bowl. What goes good while watching a football game? Wings & Thangs of course. I’ve made these Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins before and they turned out great so I made them again and decided to share the pics. See link for detailed recipe and cooking method: https://www.kamadoguru.com/topic/38718-honey-sriracha-chicken-wings-and-buffalo-chicken-potato-skins/ All I got this time were these plated shots They were extremely delicious just like the last time. Thanks for looking.
  2. I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  3. For Super Bowl I made some hot wings, 1/2 batch with red Sriracha glaze and other half with Green Sriracha glaze. Cooked the wings at my hightest temp setting on my Traeger select. Very happy with recipe for glaze.
  4. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then I thought of using it in a slaw so I was good. No, tofu was the problem, so I thought about tofu and what it’s like. It’s like a geometrically shaped meat substitute. Kind of like Spam but without any actual meat. So how do I normally use Spam? Well I don’t use it very often but when I do it’s normally in a sandwich. A tofu sandwich didn’t sound like a winner, but then I remembered seeing something on Diners, Drive-Ins and Dives where the cook used plantains as the bread which I’m dubbing the “Planwich”. Plantains instead of bread. Link: http://www.foodnetwork.com/restaurants/il/chicago/the-jibarito-stop-restaurant.html Now that was the ticket and I also decided to use Sriracha in all 3 dishes. The first thing I did was prepare the tofu. Now I don’t know much about tofu but I do know that you need to get the moisture out of it so it can soak up whatever seasoning / marinate your using on it. I drained the liquid off and then sliced it up. Next I placed the slices on a double layer of paper towels and covered with another layer. I then place a 9 x 13 pan on top and pressed down to push more of the liquid out. (Note: I did this twice as the paper towels were completely soaked the first time) Next I made up a Sriracha Honey Marinade. Here are the ingredients. Stirred. I spread out some marinade on a 1/4 sheet, placed on the tofu and then covered each piece with the rest of the marinade. I covered this with foil and let it take a nice long rest. Next I went about making the bread for my Planwich. I took a plantain and cut the ends off and peeled it. I cut it in 2 and fried them in some preheated oil. I placed them on a plate with some paper towels to cool. I then took them and smashed them with a large smooth bottom pan. and then fried each one again. (Like a tostones) I then placed each one on a plate with some paper towels to cool. I then made up my Mexican Slaw using the apple in lieu of the jicama. (Link to recipe: https://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) Apple cut and cored and then grated. Everybody in the pool and then stirred up with some Sriracha Cilantro Lime Creama. Now I took the tofu out to the grill. I placed them on my searing grate. (Note: I would have set it up differently but I was going to make pizza afterwards so that was why it’s set up this way. As it turned out, I didn’t have time for the pizza.) After approximately 10 minutes it looked like this. I look them off the grilled and on to a plate so I could now glaze them. I took what was left of the marinade and added some more honey, Sriracha and ponzu sauce and pour it onto a hot griddle and let it start to caramelize. Placed all the tofu pieces in the sauce and let it cook for 1 minute. I flipped them and repeated for another minute and here is what they looked like. I sliced up some tomato and red onion and made up some Sriracha mayo. I took one of the plantain slices and spread on the mayo and placed on the tofu and then the tomato, onion and some lettuce. And finally I made up the Mexican Street Corn (Esquites) with Sriracha Mayo Here’s my corn. I took 3 ears like this and cut off the kernels. I added 3 tbsp. of butter and 1/2 cup of finely chopped cilantro and stirred. As my 90 year old MIL was also eating this I took my serving and mixed in the balance of the Sriracha mayo that I had made up. (No Sriracha for her) Here is everything plated up with a Negro Modelo. This did not suck! In fact it was absolutely delicious and I would definitely make this again. Thanks for looking.
  5. Couple items that I've recently stumbled onto: The flavor found in each of these cans is outstanding. Starting to see them in different local grocery stores now. Good stuff !! The next pair is a couple of excellent products from Mad Hunky. http://madhunkymeats.com Jrow recommended the wing rub to me a while back and I ordered a pound of it to try. He knew that I enjoyed grilled hot wings when he made the recommendation and the rub is very much to my liking. The heat is not what this rub is all about, however, it's the other great flavor that goes along with it. The heat isn't all that much and they offer a second version that is much hotter. I'm not that crazy about stuff that's insanely hot. This standard version is right on time for me. I've used this rub on almost every wing cook I've done since getting it. Sometimes I'll use it in combination with another rub. I've found some great combinations, too. Well.....I killed that first pound of rub surprisingly fast and reordered another pound. This has become a staple. While on their webpage, I poked around and saw their poultry brine. I figured what the heck, I'll go ahead and get some, too. Never know until you try it, right ? I went ahead and ordered two packs and I regret not ordering more than that. 5 tbsp of the brine powder mixed with two cups of tap water........stirs in and blends very easily. My wife has been broiling chicken breasts in the oven a lot over the past few weeks. We've been brining them for anywhere from 4 hours to overnight. The results are nothing short of excellent. Moist, flavorful and not overly spiced in any direction. Even the overnight soak was just right. Impossible to overdo it with this stuff in terms of time. I'm looking forward to doing some wings and whole birds in the future. I have no reason to think that it'll not work well on turkey, too. We've got some boneless chops in the brine now. Gonna see how they do. Anyway, folks.....just wanted to pass along a couple of things I have really found to be rock solid products that I'll keep in the cabinets all the time from now on. When I thanked Jrow.....he also put me on another all-purpose rub. I've ordered a couple bottles and will be using it as soon as I can. I'll update this thread with the results. Please, please, please feel free to post up similar findings that you've recently stumbled across if you'd think others would like them.
  6. 54 degrees and sunny this afternoon. I love this weather. We are really fortunate around here to be blessed with this. Almost makes up for the insane humidity and heat we have most of the year. Felt guilty keeping the cover on it another moment. The cherry wood was tasty. Fired up some tunes for the inside work. Added some papaya, mango and pineapple to the tilapia. Turned out to be a great choice. Added some Don's Seasoning Delight to the broccoli after it was done. It looked funny but tasted really great. I love grilled vegetables. The smoke and char kick up the flavor in a great way. I love grilled fish !!!!!!!
  7. Perfect weather today.....but didn't have to time to fire up the grill. I did fire up the crockpot earlier. Picked up a pair of chuck roasts on sale earlier. Putting a bunch of stuff in there with them. Usual suspects in the bottom... Added 4 jalapeños in there, too... Green onions, potatoes and 'bellas went on top of the chuck roasts. For some extra flavor I poured a mix of the following over it all: 1/4 cup Sriracha sauce (tried a Texas Pete version...not bad, but I think I prefer the original) 1/2 cup soy sauce 1/4 cup minced garlic 24 oz Guinness Extra Stout It should be ready prior to the Gamecocks-Tigers kickoff. A bit of pepper and it was fit to eat !!!!!! Wife had gone out with one of her girlfriends to see GIRL GONE and came back hungry and didn't want to wait on the old crockpot. So I made her a 30 minute pizza. Sorry, no finished pics. It was fast & furious as it came out of the oven. At least one of the tribe was nonplussed by the cooking endeavors.
  8. Picked up 4 good sized split chicken breasts this past weekend but didn't have the opportunity to grill them. Grilling plans this afternoon weren't looking too promising, either. Forecast is calling for more rain later. So.....out comes the old reliable Crock-Pot to the rescue. Vidalias, green onions, poblano peppers, celery, olive oil and garlic went down first. On top of that went a large can of crushed tomatoes, some herbs, roostershire sauce and a liberal amount of Tabasco. Chicken next with a can of my favorite cooking beer poured over it and some sriracha over the chicken for good measure. I"m going to let the chicken continue to cook until near done, then I'll take it out and remove the skin & bones and shred it and return most of it to the pot along with some Conecuh Cajun sausage. I may go get some shrimp to add to if I go out.
  9. It was a beautiful day at the zoo with my family today. Afterwards, we hit a relatively new taco truck on top of our local Whole Foods. They were tasty, but we knew we'd still be hungry later. Got some chicken wings and went to town when we got home... The wings got brined in soy sauce and water with some herbs for about 45 minutes while building the fire. I found my recent cast iron pan diffuser purchase can work without my canning rack just by resting the handles on the sides of the firebox. So that went in with some foil and water for drippings. I used the canning rack to build a second level of wings. Cooking while sitting is awesome! They went on at about 250° and slowly rised to 325° for the first half hour. Then I took it to 350° to finish the last half hour with the glaze just as described in the thread title in decreasing amounts. They were honestly the best wings I've ever done. Juicy but fully rendered. Very honey on the front, but the heat on the back end was just perfect... gentle enough for my 3-yr-old, but enough for me to enjoy it and sweat a little. They were really good!
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