Today I answered the question no one asked. Can you make a smash burger with ground chicken?
The answer is yes. The longer answer is I had about 6 oz of ground chicken leftover from making pad ga prow (Thai chicken and basil) and wanted to make something quick. Got a surprisingly good crust on it considering the lean meat and not half bad on a potato roll with some American cheese and hot sauce. Won’t be busy subbing out my 80/20 chuck but a good fall back for when the Mrs demands something leaner.
I would chop up some chicken skin to mix in? Though probably completely goes against the purpose of using ground chicken instead of fatty burger to begin with
That's 3rd iteration. Weber Kettle Lid cut down to fit just inside the drum lip. Cut out the inside, just so the weber lid has something to set on. No leaks outside at all!
Vortex cook #1 went very well and I am pleased with the results. I cut up a 3.5 pound chicken, dry brined all afternoon, then brushed with avocado oil and seasoned with Henrik ‘s KC Royale. Skin was very crispy, meat was perfect, and I can’t wait to do Buffalo wings on this thing.
Last edited by jfmorris; September 15, 2021, 07:31 PM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Not to be outdone by my arch nemesis jfmorris , I too decided to do chicken wings on the vortex. In order to one up him, I added some boudin to the grill. This should teach him not to mess with me!
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Last edited by Panhead John; September 15, 2021, 11:34 PM.
Hello everyone I'm new to this business. Strictly do not judge, Weber cooked 5 times on the grill. In Russia, this is not as developed as in your country, but there are more and more of us. In the photo, I was cooking chili with turkey. I don't know how real chili tastes, but my wife and I liked it.
Thank you all for your comments. =) I didn't expect such a live audience. If you have any questions about Russia, culture, you can ask. I'll be happy to tell you everything.
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Last edited by Aleksey; September 16, 2021, 11:22 PM.
Welcome from Southern Oregon USA! That chili does indeed look good! I also like the way you fit that cast iron pan into the center of the Weber. Would love to see more Russian recipes and cooking from you!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Many thanks to jfmorris for putting up some Epicurious Island Pork Tenderloin recently. That reminded me it had been too long since I cooked a batch. I had great intentions of finishing on my Kamado instead of in the oven, but today spiraled out of control badly so into the oven it went. Came out wonderfully. I did dry brine about 5 hours before adding the rest of the rub ingredients. I think that enhanced the juiciness.
And since the oven was going, I hit some cauliflower and corn with cooking spray and a light dusting of Hanks KC Royale rub. I'm turning into a huge fan of this rub on veggies. Thanks, Henrik
Nice cook! And thanks, yes it’s good on veggies too, adds a nice salt n sweet flavor. I always dust my fried eggs with it, try that if you haven’t already.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
A quickie. Wait that doesn't sound right. K.A. Japanese Milk Bread, dinner rolls. Did the mini loaf the past but thought I'd go here. Not disappointed
Here is the recipe.
Japanese Milk Bread Rolls
Baking
Prep Time: 30 mins | Cook Time: 25 to 30 mins | Servings: 8 rolls
Ingredients:
Tangzhong
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) King Arthur Unbleached Bread Flour
Bread
2 1/2 cups (298g) King Arthur Unbleached Bread Flour
2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (50g) sugar
1 teaspoon (6g) salt
1 tablespoon instant yeast
1/2 cup (113g) whole milk
1 large egg
4 tablespoons (57g) unsalted butter, melted
Directions:
To make the tangzhong:
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough:
Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.
This soft dough lends itself beautifully to fried doughnuts. After the dough has risen once, hop on over to our Yeast-Raised Doughnuts recipe and start at step #3 to see how it's done.
Join pastry chef Gesine Bullock-Prado as she demonstrates how to make Yeast-Raised Doughnuts out of this dough from start to finish. Watch Episode 7 of the Isolation Baking Show now.
Tonight's dinner included Attjack 's Vortex Fried Chicken - an awesome recipe we will be having again, for sure. Seeing greenish chicken thighs after a 4 hour brine in pickle juice was disconcerting for a minute, but the results were outstanding.
With all this talk about Italian Beef sandwiches, and Vienna Hot Giardiniera:
Defrosted my last vac bag from last winter's Italian Beef cook. Oven roasted green bell peppers with olive oil and salt, and of course the Vienna condiment! On a robust, high gluten baguette which won't melt under the au jus.
I should have piled on more meat, and poured on more juice before taking the photo! I ended up doubling both before this got eaten, for just the one open face side. Then I repeated for the second half of the baguette. 😬
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