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Quote from: stlaser on July 31, 2018, 02:05:27 PMQuote from: nmeyer414 on July 31, 2018, 01:17:27 PMSo in the pic are they wrapped or no?What did you wrap them with?Not wrapped in the pic, foil pan in oven.
Quote from: nmeyer414 on July 31, 2018, 01:17:27 PMSo in the pic are they wrapped or no?What did you wrap them with?Not wrapped in the pic, foil pan in oven.
So in the pic are they wrapped or no?What did you wrap them with?
2 questions mike....1. Was the bird brined?2. Was the bird dry?
Quote from: nmeyer414 on August 19, 2018, 09:29:04 PM2 questions mike....1. Was the bird brined?2. Was the bird dry?The bird was a Perdue brand young roasting bird right out of the package. Not brined by me - just washed, trimmed & dried. Sprinkle spices and put on grill with natural lump charcoal in indirect side baskets. Smoke box filled with Jack Daniels chips and the tail end of my mellowing charcoal pellets I picked up at the distillery. Added three hickory bricquetts as well. Im able to vent my kettle to hold temperature so it was really moist to the point of filling the plate with juice while eating it. Just wish the quality of bird was higher - if these chickens were people, theyd be the ones riding electric scooters and eating pork rinds!
Btw Nate, my grill isn’t big enough for two hotel pans....may be time for an upgradeSent from my iPad using Tapatalk
Splitting the point from the flat was the way to go. Point was done at 6 am and flat was done at 8Sent from my iPhone using Tapatalk
So, Bobby...being the calculating trained warrior NCO that you are. Take the appropriate action, Execute!
your standard grunt level CQB is just putting rounds and rounds on scary stuff till it stops scaring you!
A bean thing I makeBaked beansHot dogs, cut upJalapenos, chopped American cheeseWhite onionChopped tomatoCoarse pepperSea saltWorchestire sauceWarm it all up until cheese melts and blonds up the sauceEat with warmed bread buttered with basil or whatever you like
I made a colossal mistake tonight.We decided it was going to be a family cooking night. Things went wrong from the beginning as the local upscale market was out of the divers scallops so we had to audible and do shrimp. No problem but now I figured there was not enough protein so I thought I’d get a couple of prime rib eyes to slice up and have a bit of surf and turf. Then the oldest wanted mushroom risotto. I planned my menu while walking the ailed and got way too many dishes to successfully execute, especially with inexperienced people in the kitchen.This led to a few more mistakes and ultimately the multitude of dishes meant that nothing hit the table hot.First off, the youngest had dance practice which left me and the oldest to fend for ourselves for an hour.We started with a cheese tray. aged gruyere, blue cheese, parm and manchego and blueberry goat cheese. Totally forgot to slice the Italian soprasotto to go with it.had smoked Norwegian salmon with capers, minced red onion, and grated boiled egg. Totally forgot the creme Fraiche.Then I made prosciutto wrapped asparagus. Prosciutto was cut so thin it almost vaporized when I was peeling it off the paper. Took forever to get them wrapped.I had my oldest on the risotto and she was flinging risotto all over the kitchen while she stirred. Mushrooms, parm, everywhere and I had to stay on her constantly to understand the meaning of the word “constantly” as in stir constantly.While all this was going on I washed and wilted fresh spinach with garlic and shallots. That went well.Then I had the youngest preparing the lettuce for the Caesar saladThen I had prepped all the shrimp and was getting the EVOO and butter going int a pan while I worked on the rib eyes. Cast iron pan, salt pepper and seared both sides and finished in the oven.The biggest mistake was the sauce I tried to make up as I went. Shallots, red wine, rosemary, thyme, cream in the pan drippings. Went well until I added the Dijon and it separated.Shrimp came out ok with a bit of shallot, garlic in the butter and EVOO.Then made a sauce with the pan drippings and lemon zest and lemon juice and white wine.By the time I got everything plated it was Luke warm at best.I bit off waaay more than I could chew with rookie help in the kitchen.What a lesson. Can’t wait to do it again...... Sent from my iPad using Tapatalk
Thanks Tate. Screwed up and added cream before mustard. Gotta check these things before straying out of my lane....lolSent from my iPhone using Tapatalk