Used Chef Tom Jackson’s Chili Crunch marinade recipe to make these chicken thighs. Combined Chili Crunch, lime juice with zest, Japanese mayo, and blackening seasoning then marinaded for 6 hours before cooking up. Fantastic flavor!
Chef Tom and the Kamado Joe Ceramic Charcoal grill unleash your inner chef with the incredible flavor of Chile Crunch Spatchcock Chicken. This recipe shows you how to cook to perfection over smoky charcoal heat.
You know sometimes some of the easiest things to cook turn out to be one of the best. Take for instance Smoked Turkey Breast. Barbecue restaurants love them because they're a great bang for the buck; relatively easy to cook, cheap to buy and universally a winner for sales.
After the holidays my grocer had a sale on turkeys in general and I picked up a couple of cryopacked 4.5# breasts. They were already pre-brined and injected so they took that step out of the cooking process. Doing it myself is generally preferred but sourcing fresh birds isn't as convenient. That said, seasoned them Texas style with some 18 mesh pepper and some Meat Church Texas Sugar rub.. Stuck them on my Weber low and slow for about 3 hours with post oak chunks. When they reached 153*F I pulled them, wrapped them in foil with half a stick of Kerry Gold butter and let them ride to 160*F.
Came out moist, super tender and delicious. Something I don't do very often but that may change as I work them back into my regular rotation. Good for sandwiches, salads, you name it. Served here with some Rancho Gordo Ayocote Negro Beans that I cooked Cuban style. Give this sometimes overlooked protein a try, good stuff!
Last edited by Troutman; January 8, 2024, 10:45 AM.
lostclusters Not hot and fast, low and slow. Ran 250*F fan controller with my Fireboard for right at 3 hours until it hit 153*F IT. Pulled, wrapped, cranked the heat to 300*F then stuck it back on for about another 30 minutes until it hit 160*F. Opened up the foil and let it rest on my counter for 20 minutes or so then carved. Came out the way you see it.
Wings! I vortex'd these up the other night after dusting with a mixture of Killer Hogs AP and Kosmos Honey Killer Bee. Served with a dipping sauce of Newman's Own Creamy Caesar mixed with Frank's Hot Sauce. Tasty!
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 and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Chile relleno frittata! (Yes, I am being a 12 year old, wandering around the house tonight saying this to myself, trying to blend Spanish and Italian pronunciations).
Served with Mexican street corn chopped salad from a bag.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Planned this last summer: we got July in January! The frozen corn, and the baked beans, those we talked about a few months ago.
Beans were dated 08-12-23. The flavor was excellent, nice and smoky!
I wanted to try bringing the corn back this way; it wasn’t any better than when I microwaved it a couple months ago, but I wanted to see if it would be. Nope, took too long and was a lot more work. Microwave it for a couple minutes, in the plastic.
The prime “sliders” from Sam’s Club. The price has crept up, but they’re still better than any of the premium blends you see at your grocery, and they’re half the cost. They run between 3oz and 4oz each; these are close to 4oz. You can pick your size. They come 18 burgers to a pack.
A concession to the griddle being covered in ice. I moved it to right in front of the door… and right under the icicles covering the eave.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Found a “mall teriyaki chicken” recipe that I cooked up tonight. Over the weekend while out and about, my wife, son and I saw a Teriyaki Chicken Bowl chain we use to visit often back in the day. I added in the veg to copy what we would get at the chain place. enjoyed this dish and will keep it going - although I did a horrible job with the rice tonight….bleh.
Our recipe for the quintessential chicken teriyaki you love to get at malls across America. Make our mall chicken teriyaki at home, with just 9 ingredients!
Tonight I grilled up some flank steak for my wife's birthday yesterday, per her request of course. A late lunch yesterday pushed this off to today. I haven't fired up the ol' Weber in awhile and if felt awfully good sitting around the glowing coals and sizzling meat in 32F, counting down the hours till snowpacalype hits.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I cooked tonight, but being rainy with 45 MPH wind gusts, it wasn't outside. Cast iron skillet on the stove to make blackened fish using some wild caught cod fillets I found in the freezer, and potatoes baked in the microwave, and a salad. And darned if I forgot to take a picture, so it must not have happened!
Except for Yvonne telling me she couldn't eat her second piece of fish, as I dramatically overseasoned it. Blackening mix I whipped up based on a recipe in a book, and I dipped the fish in butter and rolled in the spices to HEAVILY coat. I'll go easy next time...
Her words were something to the effect that "I like the idea of spicy fish - I would eat more of it cooked this way - but this is TOO spicy!"....
Now to lay awake worrying about trees falling on the house or on my grills overnight! Already had one power outage this evening... crashing all my desktop computers due to a bad UPS battery....
tamidw the worst of it aside from high winds and rain was about a 1/2 dozen power outages, lasting 1-2 minutes each time. Just long enough to be annoying. Lots of blown around stuff and everything in the pavilion is wet, but thankfully I pulled the TV down and took it and the remotes inside yesterday.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I use the 21-25 count (2 lb, from Costco) peeled and deveined all the time. They are very good. Here's one thing I do with them that is a real hit with people. I'm always asked to bring my shrimp to get togethers. Here's my method.
1/4 cup olive oil
1 tsp Kosher salt
1 tsp Granulated garlic
1/2 tsp Black pepper
1/2 to 1 tsp
hoovarmin I'll be testing that shrimp marinade, possibly on the stove top in a skillet, this week. No grilling this week due to rain/wind/cold. Sadly I can't even force myself to go out in the relatively sheltered garage to brew beer even, and I'm down to 1 keg, with 3 empty taps!
Baby back ribs made for last night's CFP Final (GO BLUE!!!).
I generally don't cook baby backs as I prefer St. Louis spares but finally saw some baby backs that were not the "extra-meaty" kind and still looked marble so went for it. The racks were about 2.2 - 2.5 lbs each. Removed the membrane, dry brined and dry rubbed overnight with salt and MMD and then cooked on the PBC. They got a light glaze of bbq sauce during the last 30 minutes. Took just a shade under 3 hours and were ready just before kick off - so I was able to fully concentrate on my Wolverines winning the national title.
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