What did everyone cook today?
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I spatchcocked a chicken last night, using a new to me method of spatchcocking. Normally I would just cut the back bone out using kitchen shears or a knife and flatten the bird, but after seeing a video on YouTube of someone actually using a knife to cut the meat away from the backbone and ribcage and completely remove, I thought I would give that method a try, and it worked great! It is a little more time consuming, but I’m sure with practice I will get quicker. After seasoning the bird up, I cooked it indirectly on my PK360 using B&B Lump Charcoal and few pieces of mesquite.
Tex_77
Sorry but I have to ask. What is the advantage of doing chicken this way? Have seen it many times but have never actually done it. Why not just cut it up and do pieces separately? -
Tex_77
Sorry but I have to ask. What is the advantage of doing chicken this way? Have seen it many times but have never actually done it. Why not just cut it up and do pieces separately?PapaSop It cooks more evenly than cooking whole, and dries out less than if it were in individual pieces. Plus you only have one piece of meat to contend with, rather than a bunch of pieces.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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PapaSop It cooks more evenly than cooking whole, and dries out less than if it were in individual pieces. Plus you only have one piece of meat to contend with, rather than a bunch of pieces.
Tex_77 Guess I better give it a go this spring. Thanks.
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I don’t have any pics of the final product but I did make this lineup of sausages today. The Char Siu is a new one. It’s made with the same ingredients you would use when making Chinese bbq pork. It turned out delicious!
Joe Hell No Gochujang hot pepper past??
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I spatchcocked a chicken last night, using a new to me method of spatchcocking. Normally I would just cut the back bone out using kitchen shears or a knife and flatten the bird, but after seeing a video on YouTube of someone actually using a knife to cut the meat away from the backbone and ribcage and completely remove, I thought I would give that method a try, and it worked great! It is a little more time consuming, but I’m sure with practice I will get quicker. After seasoning the bird up, I cooked it indirectly on my PK360 using B&B Lump Charcoal and few pieces of mesquite.
Tex_77 I tried that method a while back… I felt very sorry for the bird. Looked like it was mauled by a Bob cat. HAPPY DANCE FOR YOUR SUCCESS
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Just a snack to celebrate above freezing temps. Nice to fire up the Weber again. Alder wood provided the smoke. Really loving the alder. Mild, woody and a perfect compliment.
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JoeB funny you say that…,I almost bought a huge amount of that today! That’s another sausage coming soon!
Joe Hell I always have some Gochujang and Miso’s in the house. Use it for a variety of dishes. People say “what are you using?”. They first of all say “it’ll be too spicy” or “what the heck is it?”. The looks on their faces are precious when I tell them I used it in the spice blend because they liked it. Keep up the good work at tantalizing the taste buds.
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Experimenting today while smoking my pork shoulder for pulled pork. Got a batch of green coffee beans on in a pan adding some smoke to them. Gave them a bit of a spritz of water first and set them in the cold smoker side of the Treager for about an hour to get some real smoke, then move them to the hot side to dry them out a bit for another hour and now back to the cold side. I’ll pull them in a couple of hours and let them cool, then put them in the roaster to see what kind of FrankenCoffee I have come up with. Should be interesting.
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Experimenting today while smoking my pork shoulder for pulled pork. Got a batch of green coffee beans on in a pan adding some smoke to them. Gave them a bit of a spritz of water first and set them in the cold smoker side of the Treager for about an hour to get some real smoke, then move them to the hot side to dry them out a bit for another hour and now back to the cold side. I’ll pull them in a couple of hours and let them cool, then put them in the roaster to see what kind of FrankenCoffee I have come up with. Should be interesting.
johnsbrewhouse What region of green coffee beans did you roast and did you let them go past first crack? I love roasting my own coffee beans from different regions. The smoke will give it that deeper flavor. Good luck Mr Frankencoffee.
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johnsbrewhouse What region of green coffee beans did you roast and did you let them go past first crack? I love roasting my own coffee beans from different regions. The smoke will give it that deeper flavor. Good luck Mr Frankencoffee.
zbigjeff Kona, being I grew up in Hawaii, I rather like island beans and have a connection on the Big Island for organic beans that are not premium looking but taste just as good and cost a whole lot less. They are not going above 180 on the hot side of the smoker, the cold side runs at 110 degrees. Just trying to impart the flavor. I’ll let the roaster do the rest of the work.
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zbigjeff Kona, being I grew up in Hawaii, I rather like island beans and have a connection on the Big Island for organic beans that are not premium looking but taste just as good and cost a whole lot less. They are not going above 180 on the hot side of the smoker, the cold side runs at 110 degrees. Just trying to impart the flavor. I’ll let the roaster do the rest of the work.
johnsbrewhouse You ARE correct on the Kona. Close enough to the Blue Mountain from the same region and has not been jacked up in price because of its overshadowing cousin. Great idea to let the roaster get it to first crack after you cool them down. Yay for YOU and your family. It must’ve been quite a change to move from paradise to the mainland. Hopefully, it was a good choice for YOU.
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Joe Hell I always have some Gochujang and Miso’s in the house. Use it for a variety of dishes. People say “what are you using?”. They first of all say “it’ll be too spicy” or “what the heck is it?”. The looks on their faces are precious when I tell them I used it in the spice blend because they liked it. Keep up the good work at tantalizing the taste buds.
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johnsbrewhouse You ARE correct on the Kona. Close enough to the Blue Mountain from the same region and has not been jacked up in price because of its overshadowing cousin. Great idea to let the roaster get it to first crack after you cool them down. Yay for YOU and your family. It must’ve been quite a change to move from paradise to the mainland. Hopefully, it was a good choice for YOU.
zbigjeff The Kona isn’t cheap, but buying the #3 makes it affordable to drink and if you wanted to blend, it makes it perfect. The beans are not perfect grade, and the coffee board in Kona has strict guidelines on grading. Most places just sell them to the cheap wholesalers who make the Kona blends offshore. I’m the only one who drinks coffee here at home, my wife says she does like the taste, but I gave some Kona Macadamia Nut brittle without her knowing it had coffee in it and she loved it. If you are ever interested in Kona beans, Lyman’s is the place to get them. The price is up a bit right now, the #3 green is about $20 lb. My last big buy was at $16 lb. compared to $28-40 for most others. www.lymankonacoffee.com/buy-coffee.html#!/GREEN-Coffee-Beans-Retail/c/14249081
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zbigjeff I made another new sausage today…black garlic miso. It turned out great. I wanted to call it the Miso Horny but for obvious reasons the boss nixed that idea. Lol
Joe Hell Just a question: Did you sauté the Shitaki, dry it and grind it up or just fresh? That combo sounds amazing. Also, did you mash up the Black Garlic before adding it to the mix? Nothing like a mashup of Japanese and Chinese cuisine.
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zbigjeff The Kona isn’t cheap, but buying the #3 makes it affordable to drink and if you wanted to blend, it makes it perfect. The beans are not perfect grade, and the coffee board in Kona has strict guidelines on grading. Most places just sell them to the cheap wholesalers who make the Kona blends offshore. I’m the only one who drinks coffee here at home, my wife says she does like the taste, but I gave some Kona Macadamia Nut brittle without her knowing it had coffee in it and she loved it. If you are ever interested in Kona beans, Lyman’s is the place to get them. The price is up a bit right now, the #3 green is about $20 lb. My last big buy was at $16 lb. compared to $28-40 for most others. www.lymankonacoffee.com/buy-coffee.html#!/GREEN-Coffee-Beans-Retail/c/14249081
johnsbrewhouse You’re 100% correct on the the mainland people “blending” them. Until your link opened my eyes, that’s the reason I never bought because of not knowing what one gets when it’s blended. I booked marked your page for further use down the road as I just received and am roasting some Tanzanian Peaberry (affectionally known as rabbit turds due to the small size) and Ethiopian Yirgacheffe. A good cup of coffee is not for everyone. But, to me, it’s right up there with a well crafted liquor, beer and food. Who would’ve known someone on this site would be into that level of coffee?
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Joe Hell Just a question: Did you sauté the Shitaki, dry it and grind it up or just fresh? That combo sounds amazing. Also, did you mash up the Black Garlic before adding it to the mix? Nothing like a mashup of Japanese and Chinese cuisine.
zbigjeff I used dry shitake (equal amount to 1lb fresh), rehydrated in hot water then used 300 ml of that water to dissolve 100 grams of miso and 80 grams plain salt. I sautéed 2 diced small yellow onions with the mushrooms for a few minutes before chilling them. I ground 12 lbs of pork trim through a 7mm plate then mixed in 100 grams chopped black garlic as well as the chilled mushroom and onions and put through the grinder one more time. After the final grind I added approx. 1 1/2-2 C. thinly sliced green onion, 20 ml Mushroom soy sauce, The miso salt slurry, 30 grams red chili flakes and a tablespoon each of white and black sesame seeds. I mixed until I just started to see protein extraction. This was my first miso experience and I think I got it just right. You can taste just a hint of that funk without it overpowering the rest of the ingredients.
Better Living Through BBQ!
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johnsbrewhouse You’re 100% correct on the the mainland people “blending” them. Until your link opened my eyes, that’s the reason I never bought because of not knowing what one gets when it’s blended. I booked marked your page for further use down the road as I just received and am roasting some Tanzanian Peaberry (affectionally known as rabbit turds due to the small size) and Ethiopian Yirgacheffe. A good cup of coffee is not for everyone. But, to me, it’s right up there with a well crafted liquor, beer and food. Who would’ve known someone on this site would be into that level of coffee?
zbigjeff It is surprising when you find out what those of use who do things for fun do. I have 3 stills sitting behind me right now. I used to build those to and homebrewing equipment. My wife gets mad at me because I have wine and cider in the kitchen on the table and chair. I used to make cheese, but it was not worth the space and time. meat, booze and coffee are more pleasurable to make.
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zbigjeff I used dry shitake (equal amount to 1lb fresh), rehydrated in hot water then used 300 ml of that water to dissolve 100 grams of miso and 80 grams plain salt. I sautéed 2 diced small yellow onions with the mushrooms for a few minutes before chilling them. I ground 12 lbs of pork trim through a 7mm plate then mixed in 100 grams chopped black garlic as well as the chilled mushroom and onions and put through the grinder one more time. After the final grind I added approx. 1 1/2-2 C. thinly sliced green onion, 20 ml Mushroom soy sauce, The miso salt slurry, 30 grams red chili flakes and a tablespoon each of white and black sesame seeds. I mixed until I just started to see protein extraction. This was my first miso experience and I think I got it just right. You can taste just a hint of that funk without it overpowering the rest of the ingredients.
Joe Hell That “funk” spells Umami. When using miso, I always cut back on the salt because of the way it’s made. I use porcini dust bought on that world wide web to supply that beefy taste. I’ve had a difficult time locating black garlic. Recently, found a farm locally who grows 16 versions of garlic. I thought I had a pretty darn good pantry. But, yours has also something I don’t (Mushroom Soy Sauce). Have to up my game. Darn YOU.
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