Meathead continues to answer your questions on this week's episode. HouseHomey , Polarbear777 Nuke em are all in this episode...and some other too. There is one more chapter to get rhough next week. This has been fun to put together and I hope you enjoy!
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So many interesting answers to a variety of questions. I have been doing a lot of CI cooking on my gasser of late so will be interested in what Meathead has to offer in that regard, especially the fried chicken techniques !!
Enjoyed the Pit Cast !!! -
Also, IF you are still taking questions, Meathead mentioned doing a lot of test cooking on a pellet cooker. He touched base on pellet flavors, I'd like a little more on that if possible. I cook on a large pellet cooker and can certainly tell the difference between say mesquite and apple, but some of these "exotic" blends don't seem to leave much of any differing smoked flavor to my pallet. I'd like his take on that.Comment
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Nice episode!Comment
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1 clarification and another question for @meathead...
Question: favorite wine to sit and sip, favorite red wine and white that us poor people can afford that he likes.
Now a story about my name. Back in the day when I was in high school I was in a history class learning about the Iran-Iraq war. I stood up in class and asked my favorite teach why don’t we just nuke the bas*_!*•? He thought it was so funny that he started to call me nuke em with my last name at the end (my last name is close to that last word). Hence a nick name was born.
When I went to my 10 year reunion, I went back to the school and went to the classroom to visit him. As soon as I walked into the class, the teacher jumped up and greeted me and told the class "everyone, this is nuke em, the one I’ve told you about". Apparently he has told all of his students about me all this time. He finally retired about 3 years ago. I still keep in contact with him. Ahh...the memories.Comment
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Frying outside over coals. At one point I put too much in and it overflowed, igniting everything. I reached in with gloved hand and slid the DO over the cool side, waited 30 seconds, and then slid it back and kept going.
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Thanks for the great show!Comment
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BBQCentralShow AWESOME show my friend! You asked some great questions.
Meathead I don't care for buttermilk either. You describe the way I make my chicken. I make a lot of it. I often use Panko and not flour for the exterior. Try some dried Mexican oregano in the season, just a little bit as it's strong. I like it. At work we use pickle brine in boneless quarters, Vac seal, SV and then fry. I fabricate boat loads of chicken every week in addition to my normal duties.
A good sherry vinegar makes an amazing vinegarette with fresh tarragon. Whole grain mustard is another winner for me. I would sell my body for acid. Love the stuff. I use vinegarettes all the time for cold salad productions like potato and pasta etc..
I was Going to post my sausage recipe this weekend. You are right about people overlooking their sausage. I think I'll post a meatball recipe as well.
Thanks again for the show Greg. Good stuff.Comment
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BBQCentralShow Meat Head Great show, Brotheres!
Thanks fer helpin my Sattiday mornin be a happy one!
Lotsa info, an food(s) fer thought, which is my penultimate favourite meal!
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Great episode! I love the Q&A, it's fun and very informative. Meat Head, you have changed the way I look at and approach many things with regard to cooking and smoking and now fried chicken. I've been working on perfecting sausage recipes lately and then on to deep frying, mainly chicken. You have given me a good head-start.
I really like the way you take the tongue-in-cheek questions, which are very fun, and not only answer them but dive even deeper. Thank You!Comment
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