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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.. |
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04-16-2017, 11:53 PM | #7336 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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04-17-2017, 12:10 AM | #7337 | |
Constable of Untruths
Join Date: Oct 2010
Location: Wichita
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Quote:
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Posts: 15,286
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04-17-2017, 06:40 AM | #7338 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,074
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04-17-2017, 06:42 AM | #7339 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,074
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04-17-2017, 07:00 AM | #7340 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
1 tablespoon allspice berries 1 tablespoon black peppercorns 1 ½ teaspoons dried thyme 2 tablespoons packed brown sugar 2 teaspoons garlic powder 1 ½ teaspoons dry mustard ¾ teaspoon salt ¾ teaspoon cayenne pepper Grind the allspice, peppercorns, and thyme. Then combine with the rest. I cut the cayenne in half since my wife doesn't like too much heat. I thought it could use more heat, she liked it right where it was. The key to the grilling part of this recipe is brining the legs (1/2 c. salt, 2 qt. water) for 30-60 minutes, and then cooking them indirect to 185 degrees, then crisp the skin. The low and slow of indirect renders the fat really well. It's kind of a long cook - all in, took about an hour, but turned out some of the best legs I've done on a grill. The brine keeps the meat really juicy even though you're basically overcooking it on purpose. |
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04-17-2017, 07:08 AM | #7341 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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smoked up chicken thighs and drums, smoked a large turkey breast, and smoked a salmon filet. Figured the smoker was going, might as well load it up to make a weeks worth of good smoked protein.
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Posts: 16,301
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04-17-2017, 07:18 AM | #7342 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Do you reheat or do you eat it cold? I can't reheat poultry without it tasting funky. |
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Posts: 35,253
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04-17-2017, 07:35 AM | #7343 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
Good tip on the indirect then crisp. |
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04-17-2017, 07:46 AM | #7344 |
Yum! Buc Marshmallows
Join Date: Apr 2006
Location: None of your business
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Easter Dinner:
rack of lamb asparagus rice pilaf spinach salad with strawberries (poppy seed dressing0 Cabernet Sauvignon wine Chocolate cake with marshmallow and nuts between layers and whipped chocolate ganache frosting. Decorated with a coconut nets with candy Eggs inside. Precede by a mini jelly bean Easter basket. Cafe Verona coffee |
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04-17-2017, 08:19 AM | #7345 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
What kind of dressing you rolling with? I need to up my salad game, and a dressing that would work with strawberries sounds amazing. |
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Posts: 57,834
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04-17-2017, 08:20 AM | #7346 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
https://smile.amazon.com/gp/product/...=ATVPDKIKX0DER |
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04-17-2017, 08:21 AM | #7347 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
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04-17-2017, 08:23 AM | #7348 |
Cast Iron Jedi
Join Date: Nov 2004
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What don't you like about lamb? If it's a little strongly flavored, try to find domestic lamb. It's generally milder. Additionally, almost all the strong flavor of lamb is in the fat - so if you trim off most of the fat caps, you'll tame it a bit.
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04-17-2017, 08:26 AM | #7349 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I clean it first by grinding up some white rice. That seems to do a really nice job of cleaning the grinding mechanism, and then I just wash out the cap/bowl with soap and water. That seems to do a good enough job of not getting tastes between different things. |
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04-17-2017, 08:27 AM | #7350 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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we did sheet pan shrimp boil for easter. ****ing awesome.
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