I don't know what's for dinner tonight much less 3 days from now. Daly, admire guys like you who approach the table with a game plan.
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I don't know what's for dinner tonight much less 3 days from now. Daly, admire guys like you who approach the table with a game plan.
:facepalm4
Ran out of gas. Epic fucking fail.
Back to the oven for the last 15 min at 270z
Final product.... Still came out great
Honestly this may be more tasty than a perfectly cooked steak
Boneless chicken thighs with montreal steak seasoning
http://i.imgur.com/TRJeJAu.jpg
Come on fuck off with those oven ribs.
The way:
- Smoke for 3-5 hours at 225-250
- wrap tightly in foil with a little bit of apple/pineapple juice, put back on for 30mins-1hr to get them tender
- unwrap and cook for another 15-30 mins so they're not too moist.
will be falling off the bone, but still have that smoky flavor, I recommend a mix of apple and hickory wood chunks.
you can do it in your weber, just takes 1-2x to get the feel right
I agree that using a smoker is ideal, but how many people really own one? My dad used to have one, and it was fucking awesome, but it was kind of an indulgent purchase.Quote:
Originally Posted by Corrigan
Not so moist but delicious, chicken strips sauteed with the " Montreal Steak Seasoning " and side of mixed veggies
http://i.imgur.com/Bchkyxx.jpg
Like Corrigan said, you can even use a Webber grill to smoke some ribs. Also, a DIY smoker can be easy to build.Quote:
Originally Posted by SrslySiriusI agree that using a smoker is ideal, but how many people really own one? My dad used to have one, and it was fucking awesome, but it was kind of an indulgent purchase.Quote:
Originally Posted by Corrigan
It's all about that pink ring!
I've been doing wings for years with Montreal steak spice.Quote:
Originally Posted by chinamaniac
Montreal steak spice(not the Montreal chicken spice), seasoning salt & granulated garlic(gets a more even coating than the garlic powder). Best chicken wings ever.
Made these & a couple others for my Super Bowl party & they got rave reviews.
Quote:
Originally Posted by SrslySiriusI agree that using a smoker is ideal, but how many people really own one? My dad used to have one, and it was fucking awesome, but it was kind of an indulgent purchase.Quote:
Originally Posted by Corrigan
You can do it on a regular weber charcoal grill - thats what i use
I used to have a smoker years ago, but for ribs you can easily use a regular grill with a few wood chunks and add charcoal at the beginning then refresh it every so often with new ones
not doubting your cooking abilities, but chicken will never top a perfectly cooked 2 inch thick grass fed filetQuote:
Originally Posted by chinamaniac
Quote:
Originally Posted by shortbuspokernot doubting your cooking abilities, but chicken will never top a perfectly cooked 2 inch thick grass fed filetQuote:
Originally Posted by chinamaniac
Especially if that filet is dry aged.
Beef is god obv
good effort, but i can't lie to you my friend, not the best executionQuote:
Originally Posted by chinamaniac
keep them coming, though
Quote:
Originally Posted by WillieMcFMLgood effort, but i can't lie to you my friend, not the best executionQuote:
Originally Posted by chinamaniac
keep them coming, though
https://www.youtube.com/watch?v=_SMUPnkuslQ
Legit lmao willie. China is godQuote:
Originally Posted by WillieMcFMLgood effort, but i can't lie to you my friend, not the best executionQuote:
Originally Posted by chinamaniac
keep them coming, though
The last batch was obv a quick 10 minute job during a poker session. However the batch I made tonight came the closest to matching the chipotle chicken even though I wasn't trying to match their chicken (although I do have their recipe). Was a simple recipe of chicken thighs pan fried with montreal steak seasoning/paprika and lime juice.
http://i.imgur.com/fSWPrn2.jpg
Then smothered it with sauteed peppers and onions
http://i.imgur.com/7fozJqr.jpg
your basic BLT - you can afford
not sure if i've shared my bacon lifehack before, but this is the best way to cook bacon IMO:
lay strips of bacon flat on aluminum foil and sprinkle with fresh cracked black pepper
put in oven and turn on to 400 degrees (DO NOT PREHEAT, turn on oven when you put in the bacon)
bringing the temp up gradually, prevents the bacon from curling
flip bacon halfway through and you have perfectly cooked, flat, crisp bits of heaven
and of course be sure to save bacon grease in a cup or mug
I've been cooking bacon in the oven for a while now, with great results, but this tip is something I'll have to try.Quote:
Originally Posted by WillieMcFML
They had those chips in a bowl at my shitty bbq. I started getting hard thinking they were ketchup chips.
Either way they were pretty good. My soft as Charmin nieces and boyfriend's complained they were too hot. I globbed down like 10 or 12 and they tasted good but weren't hot. Then I shoved maybe 20-25 more in my gook face after the meal and did notice the kick thst time for a second or two.
i read it somewhere a few years ago and have never looked backQuote:
Originally Posted by SrslySiriusI've been cooking bacon in the oven for a while now, with great results, but this tip is something I'll have to try.Quote:
Originally Posted by WillieMcFML
a legit game changer, imo
no mess, no dishes to clean, no splattered grease all over your microwave, and cooks it perfectly
I lied. "Uncle Rays Hot"
I'd never heard of them before. Dug out of trash for you.
Hot but not annoying hot like some of the jalapeņo chips out there.
This is how I do it too, but I cook everything with rising temps for no other reason than it is the fastestQuote:
Originally Posted by WillieMcFMLi read it somewhere a few years ago and have never looked backQuote:
Originally Posted by SrslySirius
a legit game changer, imo
no mess, no dishes to clean, no splattered grease all over your microwave, and cooks it perfectly
the cost of proteins has gone up so much the last few years, but chicken thighs are still one of the cheaper cuts and a great valueQuote:
Originally Posted by chinamaniac
i hardly ever come across deboned thighs though, i should probably just learn how to shebone them myself
thighs are pretty much the pulled pork of chicken, great flavor
edit:
the ones with the sauteed peppers and onions look ridiculously good
:applause
I just bought a 10lb bag of leg quarters for $6. I bought this:Quote:
Originally Posted by WillieMcFML
added some mushrooms, onion and celery to it, browned the chicken (not the whole 10lbs) and tossed the whole thing in a slow cooker for 4 hours. The tongs just brought up bones, the chicken all fell away it was so moist. I highly recommend those sauce packets too, I did another one that was the Moroccan flavor and it was just what the Dr ordered. Super moist, super affordable.
Boneless thighs are GOD and I can't go to any market/butcher shop around here without seeing them. 2.49 LB ftwQuote:
Originally Posted by WillieMcFMLthe cost of proteins has gone up so much the last few years, but chicken thighs are still one of the cheaper cuts and a great valueQuote:
Originally Posted by chinamaniac
i hardly ever come across deboned thighs though, i should probably just learn how to shebone them myself
thighs are pretty much the pulled pork of chicken, great flavor
edit:
the ones with the sauteed peppers and onions look ridiculously good
:applause
is this a typo???Quote:
Originally Posted by 4DragonsI just bought a 10lb bag of leg quarters for $6. I bought this:Quote:
Originally Posted by WillieMcFML
added some mushrooms, onion and celery to it, browned the chicken (not the whole 10lbs) and tossed the whole thing in a slow cooker for 4 hours. The tongs just brought up bones, the chicken all fell away it was so moist. I highly recommend those sauce packets too, I did another one that was the Moroccan flavor and it was just what the Dr ordered. Super moist, super affordable.
and how much are the sauce packets?
two fitty for the sauce, .58 cents a lb for the chicken.Quote:
Originally Posted by WillieMcFMLis this a typo???Quote:
Originally Posted by 4Dragons
I just bought a 10lb bag of leg quarters for $6. I bought this:
added some mushrooms, onion and celery to it, browned the chicken (not the whole 10lbs) and tossed the whole thing in a slow cooker for 4 hours. The tongs just brought up bones, the chicken all fell away it was so moist. I highly recommend those sauce packets too, I did another one that was the Moroccan flavor and it was just what the Dr ordered. Super moist, super affordable.
and how much are the sauce packets?
So I went and got a halloween whopper. The real surprise is that today it turned my shit bright green.
EDIT: loooool, apparently not just me: http://firstwefeast.com/eat/burger-k...rns-poo-green/
Picked these up at World Market. Tastes like Fruit Loops in biscuit form. Fucking awesome.
That whoppeR looks abs disgusting.
Quote:
Originally Posted by big dick
It tasted like A1 on a whopper with cheese. I still think the only good version they ever came out with was the Big Texas whopper that had jalapenos on it.
im gonna stand up for this detroit trash that is 4dragons i had to goto a dq the other day for a cheeseburger
burger king murders them with that fake smoke grill whatever but bk plays
also no one is talking enough about that buttermilk brioche chicken thing that mcdonalds is doing its a huge upgrade
back in college (late 90s), the Western Whopper was a house favorite. Had Bull's Eye BBQ sauce + bacon, I think.Quote:
Originally Posted by 4DragonsQuote:
Originally Posted by big dick
It tasted like A1 on a whopper with cheese. I still think the only good version they ever came out with was the Big Texas whopper that had jalapenos on it.
That one had the onion rings on it too right?Quote:
Originally Posted by Crowe Diddlyback in college (late 90s), the Western Whopper was a house favorite. Had Bull's Eye BBQ sauce + bacon, I think.Quote:
Originally Posted by 4Dragons
We don't have that here, I don't think..? Somebody on yelp posted an upgraded bun but I didn't know what it was housing.Quote:
Originally Posted by lol wow
are you seriously not getting brioched bro the move is i dont want mayonnaise i would like a buttermilk dressing and all of a sudden mcdonalds insnt terrible
I think the move is more about me going into a mcdonalds than anything else you just said.Quote:
Originally Posted by lol wow
was chopping up some peppers yesterday for some chili (as shown earlier in this thread, because I can only cook like 4 things), and I went too much to the left, apparently. Took a small bit on the tip of my thumb off. There was blood.