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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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02-19-2016, 09:40 AM | #1591 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
That's where I keep getting back to - what does this do that cast iron wouldn't? If all you're doing is looking for a really hot patch of straight surface contact, taking a blow-torch to a cast iron skillet is going to accomplish the same thing and it's going to clean up a hell of a lot easier. |
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Posts: 62,880
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02-19-2016, 09:41 AM | #1592 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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I rubbed my butt last night, overnight in the fridge and just put it in the oven, covered liberally with garlic and sweet onions. 10 hours to go at 250, and then I'll pull my butt apart.
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Posts: 186,400
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02-19-2016, 09:49 AM | #1593 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
My last effort was taquitos; shredded the pork and mixed it with some cowboy beans I made, a little sour cream, some lime juice and a dash of crushed chipotle (essentially tastes like smokey cayenne). Wrapped it in corn tortillas, put some vegetable oil on there to brown them and then baked them at 400. Surprising good for a thrown together idea. |
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Posts: 62,880
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02-19-2016, 09:52 AM | #1594 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
RE: cleanup, sometimes you take the hit to try something different. |
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Posts: 35,253
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02-19-2016, 10:14 AM | #1595 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Last week while on a big sale. I bought boneless chicken thighs with skin on them. I'm ready to take them out of the freezer this weekend to prepare.
I've never cooked them before as I'm normally a skinless breast guy that I use for a stir fry or cooked in pan on stove then oven to finish. What is the best way to cook these? I do not have a crock pot or slow cooker. I'm considering marinating them first in Lawry's Caribbean Jerk marinade. Any suggestions? |
Posts: 52,396
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02-19-2016, 10:15 AM | #1596 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
The end. |
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Posts: 62,880
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02-19-2016, 10:24 AM | #1597 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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I had a buffet at KC Joes. Goddamn the burnt ends were on point, and the ribs were fantastic.
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Posts: 12,526
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02-19-2016, 10:34 AM | #1598 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 52,396
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02-19-2016, 10:40 AM | #1599 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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Be sure to brine them so they don't dry out. Here is a simple brine I use on chicken :
http://allrecipes.com/recipe/170656/...chicken-brine/ |
Posts: 36,976
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02-19-2016, 10:47 AM | #1600 | |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Quote:
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Posts: 10,497
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02-19-2016, 10:54 AM | #1601 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Thighs are so hard to dry out. My biggest concern has generally been burning the outsides.
I usually use a 2-stage fire and cook them over indirect until the outside starts to brown up (20-30 minutes? Honestly, I really don't recall; it could easily be longer). Then I remove my grate, spread my coals and give them a 5-10 minute shot with direct heat (the coals are dying at that point so it's not real hot anymore) to crisp up the skin a bit. Finally I put sauce on and give them about 1-2 minutes/side until; just long enough for the sauce to start to char, then I turn them and sauce the other side. I usually do two coats/side. Chicken thighs are so very forgiving that I've been eyeballing them for years. Sorry for not giving you better time/temp figures. I honestly don't even bother brining dark meat. I sprinkle some seasoning I really like called Willingham's Wham on there (cajunish with much less salt than most cajun rubs) and it forms a nice little texture for sauce to adhere to. You could probably skip the sauce outright, truth be told. |
Posts: 62,880
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02-19-2016, 10:56 AM | #1602 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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Quote:
I've messed with my step-dads and despite my best efforts, I just can't get them to generate enough eat to truly finish anything I grill. If they'd have a nitrous button on those things that you could push and goose it to 700 degrees or so, I'd take a shot. But when you're capped at around 500 degrees, you're just using an oven outside at that point. |
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Posts: 62,880
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02-19-2016, 10:57 AM | #1603 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
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Posts: 52,396
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02-19-2016, 10:58 AM | #1604 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
You want them about 175F if you use a thermometer. I also don't marinate. Thighs don't need it. |
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Posts: 35,253
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02-19-2016, 11:01 AM | #1605 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
I had this in mind. |
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Posts: 52,396
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