I miss 1977.

cooked for my wife's chinese family. cooked what THEY like. for myself, (and tomorrow's lunch) i grilled some chicken marinated with goat milk yogurt (gross for anything but a marinate, really) and hot sauce, salt/pepper. came out great.

here is what i cooked for the family. they love it. grilled smoked salmon heads..i marinate them with soy sauce, mirin, ginger, green onions and garlic. grilled them with the lid on the weber, with 3 big hunks of apple wood cut from a good friends orchard. i ate a piece of the meat, and it was wonderful. they mowed thru it. way too much going on in a fish head for me to eat it..HEY, i grew up in texas where we had fish sticks :)

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I am officially scared of you.

you started the fish head porn..hahah. i figure Lee's wife would be the only one to not shy away from this. haha.

I don't care for food that is looking at me.

Just found some new tips for my fellow gourmet enthusiasts....

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New one on me.....worth a try! :p

mmmmm, Top Tips!

I roasted two chickens this past weekend. I just absolutely love doing it now for my friends ever since I have learned from you guys. That means all of you guys!

I have been trying to perfect the Thomas Keller recipe of a simple roast chicken, and I must say it is delicious.

I know I didn't truss the bird. I didn't have twine, and I had to much red wine to run out and buy some.

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Top tip: Get that bird dry. And I mean dry. Place over a pan and put a fan on it for about thirty minutes while you are tempering the chicken. Makes the skin super crunchy.

damn. that is the best looking roast chicken. i can hear the crispy skin way over here!!

any baking soda rubbed into the skin?

I made this last weekend. Got the recipe from America's Test Kitchen. It was a BIG hit! Went so fast, didn't get pics.

Italian Grilled Chicken

Serves 4

For the best flavor, use a high-quality chicken, such as Bell & Evans. Use an oven mitt or dish towel to safely grip and maneuver the hot bricks. If you’re using table salt, reduce the amount to 1½ teaspoons in step 2. You will need two standard-sized bricks for this recipe. Placing the bricks on the chicken while it cooks ensures that the skin will be evenly browned and well rendered—don’t skip this step. A cast-iron skillet or other heavy pan can be used in place of the bricks.
Ingredients

1/3 cup extra-virgin olive oil
8 medium garlic cloves , minced or pressed through garlic press (about 2 1/2 tablespoons)
1 teaspoon finely grated zest from 1 lemon , plus 2 tablespoons juice
Pinch crushed red pepper flakes
4 teaspoons chopped fresh thyme leaves
3 teaspoons chopped fresh rosemary
Kosher salt (see note)
Ground black pepper
1 (3 3/4- to 4 1/4-pound) whole chicken (see note)
Vegetable oil for cooking grate

Instructions

1. Combine oil, garlic, lemon zest, and pepper flakes in small saucepan. Bring to simmer, stirring frequently, over medium-low heat, about 3 minutes. Once simmering, add 3 teaspoons thyme and 2 teaspoons rosemary and cook 30 seconds longer. Strain mixture through fine-mesh strainer set over small bowl, pushing on solids to extract oil. Transfer solids to small bowl and cool; set oil and solids aside.

2. Following illustrations below, butterfly chicken, flatten breastbone, and tuck wings behind back. Using hands or handle of wooden spoon, loosen skin over breast and thighs and remove any excess fat. Combine 1 tablespoon salt and 1 teaspoon pepper in small bowl. Mix 3 teaspoons salt mixture with cooled garlic solids. Spread salt-garlic mixture evenly under skin over chicken breast and thighs. Sprinkle remaining teaspoon salt mixture on exposed meat of bone side. Place chicken skin-side up on wire rack set in rimmed baking sheet and refrigerate 1 to 2 hours.

3. Wrap 2 bricks tightly in aluminum foil. Light large chimney starter filled three-quarters with charcoal (4½ quarts, or about 75 briquettes) and burn until coals are covered with layer of fine gray ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Position cooking grate over coals, place bricks on grate over coals, cover grill, and heat about 5 minutes. Scrape cooking grate clean with grill brush. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).

4. Place chicken skin-side down over cooler side of grill with legs facing fire, place hot bricks lengthwise over each breast half, cover grill, and cook until skin is lightly browned and faint grill marks appear, 22 to 25 minutes. Remove bricks from chicken. Using tongs or towel, grip legs and flip chicken (chicken should release freely from grill; use thin metal spatula to loosen if stuck) and transfer to hot side of grill, skin-side up, with breast facing center of grill. Place bricks over breast, cover grill, and cook until chicken is well browned, 12 to 15 minutes.

5. Remove bricks, flip chicken skin-side down over hot coals, and cook until chicken skin is well crisped and instant-read thermometer inserted into thickest part of thigh registers 165 degrees, 5 to 10 minutes, moving chicken as necessary to prevent flare-ups. Transfer chicken to cutting board and let rest 10 minutes. Whisk lemon juice and remaining thyme and rosemary into reserved oil; season with salt and pepper. Carve chicken and serve, passing sauce separately.

Nope. I have heard you can sprinkle some flour over the breast meat before roasting. I will have to try that next time.

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Mozzarella Stuffed Chicken Marsala with Roast Potatoes

Easy & good.

Ian

Ian,

Did you filet the breast and then put in the cheese? Tie it up with butchers twine?

Plain old boring boneless chicken breast. Cut away all fat. Creatively cut it as flat as possible. Pound it flatter with mallet under wax paper since chicken is so delicate & you don't want holes. Add cheese or whatever stuffing. Fold & pin closed with toothpicks. Alternately roll & tie with sting but rolls take longer to cook.

Ian

Have been going on a small spending spree since I got my Q1 bonus in.

Tuna Steaks!

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Last night Guinness http://forums.pelicanparts.com/support/smileys/wat6.gif

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Nice JJ! I haven't tried Guinness for beer can chicken. That looks excellent!

http://forums.pelicanparts.com/suppo...leys/pint1.gif It was... and the chicken was not bad either :D:):D

As you know any liquid will work but I found that the Guinness is the best.

Indirect Medium/Hight Heat, 55min any bird size.

Yo JJ:

I concur....mmmm Guinness.......excellent choice! Could you please explain steps for this masterpiece? Thanks! ;)

My very simple salad tonight: Iceberg lettuce, black olives, sliced Asiago cheese, Ceasar croutons, a few banan :pa pepper rings, and creamy peppercorn dressing. YUM!

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A quick Google search and a few recipes appeared - like this one:

Beer Can Chicken Recipe

Americas Test Kitchen did a show about roast chicken, and they used a mix of salt, pepper, flour,baking soda... which resulted in a really crispy skin.

They also had one of those vignettes explaining the science of using baking soda

Baza

Pretty well as per the recipe you found. I use Montreal Chicken Spice and shake the bird with it in the bag.

Check the chicken temperature after 60 minutes. I never had one more than 60 minutes at about 300, so 90 minutes may be a bit long but it would never get dry.

JJ:

Thank you - I have some of that Montreal seasoning...cool. I'll post the result unless it turns out ugly! :eek:

Thanks again! :)

If it does, title the posting: Cajun Style Beer Butt Chicken http://forums.pelicanparts.com/support/smileys/chef.gif

Simple quick dinner last night, can't go wrong with Western Dip Au Jus;

deep fried tator tots in a fryer, saute'd sweet onions and mushroom with diced bacon, quickly seared store bought/sliced roast beef, and slice of Swiss Cheese on a toated huge hoggie pub roll to dip into thick gravel Au Jus.

PILE THAT MEAT HIGH, and make a huge thick Manwich.........


Worked so good last night, doing the very same tonight while the oil is in the Fryer and lots of roast beef in the fridge.




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Dave

Do you deliver?

Ian

Dave,

I absolutely hate you. I have been trying to lose some weight for beach season and I am drooling over that sammich.

Lose the tator tots, and you have meat, bread, onions, mushrooms. Pretty low cal if you ask me...........okay there was the 4 tablespoons of butter to saute' the onions in the BBQ wok........but you could skip that too.

meat, bread, veggies, not like you're chugging ranch dressing or something.........yummmmm, tator tots hot out of the deep fryer and dredged through ranch dressing.......

gotta do that tonight and rub my Budda Tummy just for you guys.

FRIDAY NIGHT:

Brown Sugar and Dry spice rubbed coho/silver Salmon caught by me in Ketchikan, with flash-seared Asparagus drizzled with Teriyaki sauce and home made bread.



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SAT NIGHT:



FRESH GROUND PEPPER sausage pasta, over Home-Made noodle pasta with saute'd, onions/mushrooms, cruncy coleslaw, and more home made bread............



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Torta di crespelle, home made crepes layered with prosciutto tomato sauce, shredded parmigiano reggiano and mozzarella.

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anybody thinking of having a Double Irish With a Dutch Sandwich?

You guys sure eat good

I believe that I may just have to try that. A crepe lasagna.

Ian

Ta da.....she was cooked pretty good and then fell over the last few minutes.....this made me chuckle a bit....don't know why.... ;)

The girls and I enjoyed it very much - leftovers in the fridge. I'm going for a bike ride on the beach now...thanks JJ!

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Baz

Look good even side way, like I was last night :D:):D

Sunday:



FRED FLINSTONE STEAKS

Boneless Rib Eye, light spice rub and lots of fresh ground pepper.

2" thick was the thin end, almost 3" thick as one end was thicker than my thumb was long.

each steak must of weigh'd over 2 POUNDS EACH.


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Chicken and Steak get old real quick, so to shake things up I brought home 2 HUGE thick sashimi grade ahi tuna steaks, over 2" thick each, just flown in from Hawaii and cut up that day.

I love eating Poke when in Hawaii, basically marinade in Soy Sauce, Ginger, and onions for a couple hours and eat raw. This batch marinaded too long and so I flash cooked it right at the finish steps of the Ahi Spice Rubbed Steak.

I like using cast iron for a very hot flash sear on the steak.

droool good with some coleslaw on the side and Wasabi for dipping sauce:


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Here is the recipe I loosely followed for the Poke.:


Poke, Ahi Tuna Poke, Hawaiian Poke, How To Make Poke, Poke History and Recipe

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I use thick strip steaks. Pat them dry & rub with the spices an hour or two in advance. Sear in a hot cast iron frypan for 2 minutes per side. Transfer to a hot oven until they are just shy of your desired doneness - use a meat thermo for perfection. Let them rest for a few minutes. Bias cut them in thin slices.

Ian

BB's smoked over apple wood for my cousins birthday.

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lunch

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