Half HV Ranch seasoning. half kickin Chicken (Weber) - HVL wins according to 4/5 tasters
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Well, it is raining like crazy outside right now and I had some boneless, skinless chicken thighs I needed to use up....so I decided to do some quick fried chicken.
I was kinda going for a Nashville hot and buffalo chicken vibe...
I trimmed up my chicken thighs, seasoned with salt, then did the standard breading setup: flour, eggs, and panko, with the panko being heavily seasoned with cayenne.
I then let the chicken chill (literally) in the fridge as I heated the oil to between 350 and 360 F. (I've learned that in my dutch oven, with 3" of oil, if I have the burner on setting 7, and preheat to 360 F, the food will fry at almost exactly 350 F.)
I fried the chicken until it was nicely golden brown. One thing that is so surprising to me about deep-frying is just how quickly food can cook! After just 4-5 minutes, these chicken thighs were nearly 200 F internal! It makes sense, of course: a 350 F hot liquid can conduct heat much faster than 350 F air. Still, the speed increase is astonishing. (This is only my forth time deep-frying anything).
Here we are all plated up! Yum!
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It’s Labor Day Weekend so it must be time for Chili!
2.5 lb chuck roast that I dry brined for 24 hours and then hit liberally with EBR. Smoked at 250F until internal temp was about 150F
Various ingredients include: 3 cups beef stock, 1 cup Porter beer, 1 lb of peeled, diced tomatoes, 2 Serrano peppers, diced, 1 red bell pepper, chopped, 1 leek (it’s what I had handy) that I smoked for 30 minutes and then chopped, 5 garlic cloves, 2 TBSP chili powder, 1 TBSP cumin, 1/2 lb bacon, large dices
Bacon is browned, added the leeks to the pot.
Chuck roast is done smoking, cut into roughly 1†cubes
After the meat is browned, reserve it, Then finish browning the bacon, add the leek, garlic, chili powder, cumin. Cook until aromatic, about 1 minute. Deglaze with some of the stock and beer. Then add all the ingredients to the pot. I use tortilla chips rather than masa, works basically the same. I also add 1 oz of dark chocolate. Bring to a boil, then reduce heat until simmering, cover and let it go for about 3 hours, or so, until the meat is fork tender.
Dozer is "helping"
Last edited by ecowper; September 3, 2022, 04:50 PM.Comment
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Carne asada and smoked French fries. Inside skirt steak is from Porter Road. We had avocado salsa, homemade salsa, homemade Pico de gallo, Mexican crumbly cheese, and Mexican corn. Yum.
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Last edited by Richard Chrz; September 3, 2022, 08:37 PM.Comment
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It is so wet outside....so dreary.....I needed something with color!
So here we go.....Pan-Fried Alaskan Halibut with Basil-Garlic-Lemon Sauce.
I thawed an Alaskan halibut filet I had hanging out and when it was ready, I lightly seasoned it with salt and got it going in a small pan of hot ghee.
Before that I had prepared the sauce, which is incredibly easy: take about two cups of basil leaves and combine with 3-4 cloves of garlic, 1/8 cup of lemon juice, 1/2 cup of extra virgin olive oil, about a tsp of salt and half a tsp of pepper in a blender. Blend well.
When the halibut is done (about 2 minutes a side), place over brown rice, apply the sauce and some sliced cherry tomatoes for garnish.
Here's the halibut getting happy....
And here it is all plated up. The colors surprised even me! Take that dreary day outside!
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Tried smoking some burgers tonight. Didn’t turn out too bad low and slow. Not sure if I would do it every time but it was a little better than I expectedAttached FilesComment
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Yardbird on the SnS kettle. Served with a reprise of the farro with summer vegetables.
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Scrambled eggs with Chorizo for Sunday breakfast.
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A tri tip from Creekstone. Not a fancy cook, but sure was goodComment
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Last edited by HawkerXP; September 4, 2022, 03:09 PM. -
Panhead John. Makes sense. Thank you. This why a membership here is valuable. We even get to see you serious occasionally -
HawkerXP. Yes, I was serious. Appreciate seeing how to use it correctly
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Did some Creekstone Prime chuck ribs yesterday for my entry in the pellet burner vs. stick pooper smackdown. They were fabulous! Ran them at 250F/121C all day, and they stalled at about 165F/74C for a solid 3+ hours, after which I put them in a foil boat for the rest of the way. Served with some home made dinner rolls and roasted tater & veg medley provided by my lovely bride. Hall Ranch 2019 zinfandel to go with. *chef's kiss*
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Chickens have been working overtime lately, so I made shakshuka with a side of venison sausage for brunch.
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Briskets keep getting better. I am smitten with separating the point from the flat. Everything cooks faster, more bark, and I have better control. I got a SNS half rack that allows me to fit everything on the kettle, not to mention basting the point with the flat. I will get another rack for the Bronco and then I will be able to bunk on that cooker. The ash issue with my sns makes me kind of hate it because it's a PITA to get everything off the grill to shake the basket every 2 hours to keep it from choking. Since I only have a 2 probe Smoke I didn't measure my pit temp, but I am familiar enough with my kettle that I'm certain the grate ran around 250. This was a small prime packer at 11 pounds which I wet aged in the fridge for 4 weeks then dry brined after trimming for 72 hours. Point was around 2 lb and flat was around 6 lb after trimming. I only have pics of the point sliced as the flat was still holding when we ate. I never wrapped either until they went in the cambro. Oakridge BBQ competition beef and pork rub, which was a little sweet - I will use it for pork only from here on out. It was raining but when it's time to cook brisket not even God can stop me . 🌧🌧🌧🔥🔥🔥â¤ï¸ðŸ¿Attached FilesComment
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Sid P not that i am aware of. I have a SNS deluxe which has a small square mesh on the bottom and it just holds the ash really well. I posted about this separately a while ago under kettle accessories. There is no ash accumulation under the charcoal grate. But no amount of working the one touch will clear the SNS. The only way is to take everything off the grill, remove the cooking grate, and shake the basket. A ton of ash will come out which i can then swipe away and put everything back.
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