About every 10 days to 2 weeks I cook a couple yard birds. It’s a blank canvas and for some time I’ve been experimenting, always on the look out for something interesting. Today I realized I should be documenting this so I can remember what I liked. My “go to” is a spatchcocked bird cooked at 425 degrees w the convection oven for about 55 mins or w my kamado - indirect. I’ve mastered juicy chicken w crispy skin, the only question is the flavor. So please enlighten us all with your findings. Doesn’t have to be for chicken FYI.
As a devotee of Meathead, I always salt my food separately from the spice. That’s why I’m hoping to create a thread that is only home made where blends don’t include salt. But, if you create blends WITH salt, lay it on us. I just don’t want to include commercial rubs here.
Today was a good discovery. I came across Baharat. It is absolutely delicious. Here’s the recipe I used. I added 1/2 tsp of Sichuan peppercorns to it.
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick
1/2 tsp whole cloves
1/2 tsp ground allspice
2 tsp cumin seeds
1 tsp cardamom pods
1/2 whole nutmeg grated
If you can get a big molcajete and grind your own spices, I highly recommend it. My flavor game has dramatically improved since I started doing that.
As a devotee of Meathead, I always salt my food separately from the spice. That’s why I’m hoping to create a thread that is only home made where blends don’t include salt. But, if you create blends WITH salt, lay it on us. I just don’t want to include commercial rubs here.
Today was a good discovery. I came across Baharat. It is absolutely delicious. Here’s the recipe I used. I added 1/2 tsp of Sichuan peppercorns to it.
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick
1/2 tsp whole cloves
1/2 tsp ground allspice
2 tsp cumin seeds
1 tsp cardamom pods
1/2 whole nutmeg grated
But I prefer to buy the really good spices because it absolutely matters!
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