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I intended to grill this, but had to do it in the oven as it is raining outside.
I give you orange chicken! This is an adaptation of one of STCG's recent recipes. (It's the last one on this page: https://www.thecookingguy.com/cookbo...ot-five-things)
Whereas Sam did it in an instapot, I did it in the oven (again, the intention was to direct grill the thighs over charcoal first) and in a large pot. I basically cooked the thighs until they were 175-180 ish in the oven at 400 F.
In the pot I mixed in all of the ingredients (orange juice, orange zest, ketchup, rice vinegar, soy sauce, sriracha, sesame oil, brown sugar, ginger, and garlic). Sam's combination of ingredients is really good and adds tremendous depth to something that otherwise would just be orange juice soup. (The sriracha and sesame oil are very necessary, I think.) After I brought the mixture to a mild boil, I mixed in the corn starch slurry, let it come back to a boil, then once it was thick, I mixed in the chicken, which I had diced up.
Really quite good. Can't wait to try this again with grilled chicken!
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tbob4 My thinking was to just direct grill the chicken thighs over charcoal, just to get a little char but not too much. I probably would have used pecan wood chunks as well as I really like them on chicken. It would pair well with the brown sugar in the sauce.
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A coworker brought me some beef short ribs to cook for him. So I had to get it the ole college try…😂😂. Hadn’t done these in awhile but all 16 were gone by 9am…ha. Did a sous vide for 48 hours at 140 the ice bath and fridge for about 12 hours then smoked for 3 hours at 220.
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@ tbob4 I smoked 8 bones straight through and this group got sous vide then smoked. Bothe we’re really good, these were super tender but light in flavor the others had a tad more pull but great flavor. I liked both but the ones that were smoked from start to finish were better IMO. If I needed to cook for a larger group I wouldn’t hesitate to sous vide then smoke.
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Peppa pig jigsaw puzzle.Attached FilesComment
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Actually….no! My bad. I recognized the knobs and led panel. 32†ka architect 2 series. Gas. I do have convention and convection options. Plus a bread proof setting and a warming drawer. Also know as the CI drawer 🤣Last edited by SheilaAnn; March 9, 2022, 01:37 AM. -
SheilaAnn yeah this has bread proof and warming drawer too. Just the electric version. Gas at the vacation house.
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I wanted to cook something out of the new book "The Wok" but I was late getting home from the bike ride, so it was straight into wok/stir fry mode in what I know is quick.
Chicken broccoli stir fry with my go to brown sauce mixture. Served with jasmine rice.
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More fish from the air fryer.
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My FIRST time ever frying Chicken, so, let fry in cast iron in my Yoder YS640.
Recipe from the free side!
Sprayed each piece with ACV, before dredging in the mix
Preheating Oil, given time Yoder will come back to set point with door open.
First Batch in!
Judges, tonight we have Yoder Fried Chicken.Attached FilesComment
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Tartiflette.
Yeah, I didn’t know what it was either. It’s a French farm/peasant dish that’s easy to make.
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Rerun of Chilean Sea Bass (Patagonian Toothfish)
This time I have 'illustrated' the marinade. I poured the remains of the marinade over the fish for the second half of the 16 minutes total under the convection broiler.
Leftover SV carrots. Rancho Gordo black quinoa.
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Flank steak with green beans and potatoes.
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Grilled hangar steaks and scallions with a baked potato.
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Hello AR Family its been a while since i posted any pics
maybe theese will get my foot back in the door
From breakfast to brisket to a leftover brisket breakfast and of course burnt endsComment
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Yeesh! Prime packer briskets were over $100 at Costco last weekend! These beef ribs were $3.99 a pound, each rack was about $20!! They are meatier than I thought they would be and smoked up great!
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Share your technique? They look delicious! Can taste them through the screen. -
I cooked these like a brisket, using salt, pepper and garlic powder for rub. I use a MAK 2 Star and dropped in a smoker tube for extra flavor. The biggest difference was at about 170 degrees they produced a ton of moisture, so it required a little more clean up. They temped from 170 to 203 quickly, so I never bothered to wrap in butcher paper. Total cook time was five hours. Like I said earlier, I was surprised how much meat they provided, and the meat was so delicious!
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Got to tell a story. One guy in my shop always ragged on me for my set and forget cookers. Brough about 6 pounds in to work one night, HE went back for thirds, and never said another word about my cookers.
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