Interesting read.
I mix in dark meat on occasion if I'm grilling, but it's hard to do when the rest of the family will not touch it....
I do, however, draw the line at ground chicken (turkey too for that matter). Just the idea of it skeeves me 🤢
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
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Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
the thigh has always been my favorite piece of the chicken and that has been great for me. Everyone else wants the breasts, wings, and legs and leaves the thighs all for me. Sadly, that is now going to change and I'm gonna have to do battle for the thighs.
In 2001 I interviewed with one of the biggest chicken companies in this country, and at that time every single pound of dark meat from them was being sold to Russia. Thereabouts McDonald's started transitioning away from dark meat in the chicken nuggets.
The plant I'm in produces ground chicken. It's more of a sieve/meat separator utilizing a large silicone-like belt. It's so much better than grinding and it's all white meat.
Being from Alabama, I was a bit perplexed until later in the article it said that Southern cuisine has always featured it. I've grilled leg quarters for years because I could get a cheap bag of them from Walmart and they were so tasty. I didn't realize this wasn't a nationwide things.
All respect to Mr. Updike who doesn't like his food to resemble it's animal source, in Japan, I ate sashimi from a fish that was still twitching in front of me (whom I thanked for being so delicious).
I grew up on a small farm. I knew how food ended up on my plate when I was probably five years old. Mr. Updike can be squeamish all he wants, I like my food to resemble food.
If the skin is on I am a wing man, but I have been using boneless skinless thighs for cost and taste reasons. I hope their growing popularity doesn’t drive the costs up like it did with wings and other low cost cuts of meat.
They’re trying to convince us that the increase in pricing is necessary because of demand. There’s a bunch of chickens out there. I grew up on a farm-ranch where the chicken was a perfect food animal. You could process one or two and not have a bunch of meat that you need to keep from spoiling. The chicken you don’t eat today could be a chicken and an egg tomorrow. Right now pork is the go to meat for a tight budget. Who knows how long it will be before the marketing gurus try to convince us they need to raise the price on it.
Boston Butts go on sale for $.97 a pound and boneless skinless thighs for $1.77. Both are bargains, but there is probably more waist in the butt with the bone and thick fat cap.
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