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07-15-2015, 08:45 AM | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,834
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08-17-2020, 07:10 PM | #15466 |
Ultrabanned
Join Date: Oct 2007
Location: Northland
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Posts: 42,579
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08-17-2020, 07:10 PM | #15467 | |
MVP
Join Date: Aug 2017
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and a lot more forgiving to finding a cold one and getting distracted
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08-17-2020, 07:12 PM | #15468 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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08-17-2020, 07:14 PM | #15469 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,834
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08-22-2020, 05:31 AM | #15470 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Happy to report I found our new chicken al carbon joint yesterday. No surprise its right next door to a Boost Mobile. Anyway, full chicken w/ 2 sides combo. I could tell straight away by the aroma when I walked in that they were doing it right. Beans and rice were just serviceable but the chicken was tender smoky perfection.
Do yourself a favor and getcha a styrofoam container of chicken al carbon. |
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08-23-2020, 03:31 PM | #15471 | |
MVP
Join Date: Aug 2017
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Injected or marinade? any idea of ingredients?
I have an El polo loco marinade and looking for something more savory. Maybe this will do? Quote:
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08-23-2020, 03:42 PM | #15472 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Feel it’s always marinade. Good stands in MX bring them out in plastic buckets and throw them on dripping. Seasonings can vary, more about that char/smoke/grill flavor.
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08-23-2020, 03:52 PM | #15473 |
MVP
Join Date: Aug 2017
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ya tons of citric acid and unknowns....
but yes. You won't see them toweling them dry. Most are cooked high above wood never smoked. they get to be "blackened" when supply is low. |
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08-23-2020, 05:25 PM | #15474 |
Ultrabanned
Join Date: Oct 2007
Location: Northland
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Sent from my iPhone using Tapatalk |
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08-23-2020, 06:26 PM | #15475 |
MVP
Join Date: May 2001
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Honey-soy-garlic-ginger-ketchup sauced chicken thighs on white rice.
No recipe. Just threw in roundabouts of stuff till I was happy with it. |
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08-23-2020, 11:34 PM | #15476 |
Ain't no relax!
Join Date: Sep 2005
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You like hot salty nuts? Of course you do...
Go to a Sunfresh Market in Kansas City, in the produce department, and find yourself a 20oz bag of these. Oh my damn, so addictive. This is my go-to take-in snack for Royals games. FYI, you can bring this unopened bag of nuts into a Royals game no questions asked. Along with an unopened bottle of water. |
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08-24-2020, 01:16 AM | #15477 |
Rookie
Join Date: Aug 2020
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Wagyu Steak, sauteed green beans, and white rice
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08-24-2020, 01:55 AM | #15478 | ||
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
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How ****ing cool are these 4 posts, all great stuff and all very different but great. I love this place! |
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08-24-2020, 06:44 AM | #15479 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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08-24-2020, 07:07 AM | #15480 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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The drying off of Sous Vide is the key! Tasted great this time. Still deciding what temperature produces the right steak for me. This was a boneless NY strip cooked for 2 hours at 135 degrees, dried off and 1 minute per side in hot cast iron. Based on taste and texture, I'm not sure I'll ever be cooking a steak another way again.
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