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Post by chickenqueen on Jun 25, 2018 10:16:30 GMT -5
how do you or where do you use your smoker? When it rains? We smoke in most weather but if it's really cold we can't keep it hot enough being a charcoal smoker but an electric,I do believe, keeps a more even temp.We move our smoker around,depending on the weather.We smoke rain or shine and if it's windy,we use the house/deck to block the wind.The only time we don't smoke is when it's really cold but die hard football fans will smoke at tailgate parties even in extreme cold.I reckon it depends how dedicated you are. |
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Post by seminolewind on Jun 25, 2018 22:05:29 GMT -5
How would I make the ribs moist? Apple juice? Barbque sauce? Wrapping them? We did eat them all , they were delish! Couldn't help myself.
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Post by seminolewind on Jun 25, 2018 22:11:01 GMT -5
I'm editing to say that I forgot to mention that EVERYONE can post recipes here.
Apparently I can't make a new board so I will just make the recipe thread here
I'll start: Cheesy Chili Hash Brown bake:
Serves 6-8 depending on how large you portion Oven temp: 425 Bake time: 35 minutes Ingredients:1 1/2 pounds ground beef, pork or turkey 1 15.5 oz can sloppy joe sauce 1 15 oz can chili 4 cups frozen, shredded hash browns 2 cups shredded cheese (usually cheddar but feel free to sub your favorite) Instructions:Preheat oven to 425 Brown the ground meat until no longer pink (obviously) Drain if you need to Stir in the sloppy joe sauce and the chili Pour mixture into a cake pan, 13x9 Top with frozen hash browns Bake covered for 30 minutes Uncover, sprinkle cheese on top Bake 5 more minutes or until cheese is melted Eat! You can also make the sloppy joe sauce and chili from scratch if you like, you don't have to use canned.
I think I'll be making this this week! |
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Post by Sylie on Jun 26, 2018 18:51:13 GMT -5
Awesome! Let me know how you like it!
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Post by chickenqueen on Jun 27, 2018 8:43:49 GMT -5
How would I make the ribs moist? Apple juice? Barbque sauce? Wrapping them? We did eat them all , they were delish! Couldn't help myself. After the meat has been smoked,wrap loosely in foil and place in a 300 degree oven for 1-2 hours.It softens up the outside while redistributing the juices inside.It's what they call "finishing" the meat.Did you have a pan of water or other liquid and keep it full while smoking?I usually don't sauce the meat unless it's a big chunk,like a pork butt, and then I make a"mop" for it,until it goes in the oven but you can do it anytime during the smoking process. |
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Post by seminolewind on Jun 27, 2018 22:52:34 GMT -5
A mop sounds good! I think we'll need to wrap it at some point like "finishing" it. The meat was outrageous yummy!
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Post by chickenqueen on Jun 28, 2018 8:42:08 GMT -5
It took us a minute to find out about finishing the meat and it makes all the difference in the world.
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Post by seminolewind on Jun 28, 2018 11:15:12 GMT -5
Cool. I think that covering the meat at some point is the way to go. I hope we try it again soon.
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Post by chickenqueen on Jun 30, 2018 7:36:09 GMT -5
We're smoking ribs tomorrow,it's too hot to cook in the house.Krogers has pork back ribs on sale again and I'm stocking up.They also have $1.50 coupons on their lump charcoal,so I'm stocking up on that,too.My BIL is staying with us so I'll probably do 2 racks so we have leftovers to reheat on the grill another night.I'm wondering if I can finish it in the smoker or grill instead of turning the oven on.
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Post by seminolewind on Jun 30, 2018 23:03:47 GMT -5
So how did dinner come out CQ?
Thanks to you people I actually bought cookie dough! Nestle Toll house. Very easy. I get tired of these supermarket bakery items. I like crispy, but their stuff has usually lost the crunchy part.
I'm ready to smoke some more ribs!
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Post by Sylie on Jul 1, 2018 8:03:03 GMT -5
Are you talking about that cookie dough that comes in a round tub? you scoop out what you want each time? I love that stuff!
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Post by seminolewind on Jul 1, 2018 12:04:45 GMT -5
I used the tub stuff. I don't know the stuff in the tub was hard. Maybe I should let it soften more. The cookies were on the hard side. But were good! I think I'll try the dry all in one mix next. I loved the cold ones that come in a roll. I freeze and slice. The best sugar cookies!
Today I think garlic mashed potatoes. You remember those mixers with a handle and 2 blender mixer things that you pop in the bottom? I still have mine from 1977. I actually saved enough receipts to get it for free at the supermarket. I still use it even tho I have a Kitchenaid stand mixer and a Cuisinart.
One outstanding tool I have that I just remembered from way back is a meat tenderizer hammer. If you beat those cutlets or white chicken breasts, or boneless pork chops real thin they are very tender.
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Post by chickenqueen on Jul 1, 2018 12:22:24 GMT -5
So how did dinner come out CQ? Thanks to you people I actually bought cookie dough! Nestle Toll house. Very easy. I get tired of these supermarket bakery items. I like crispy, but their stuff has usually lost the crunchy part. I'm ready to smoke some more ribs! They're smoking now,I'll let you know tomorrow.They only kind of mixer I use is those hand held ones,much easier to use and clean.I've got my gramma's Sunbeam,it's probably older than me but still works.It's just big and bulky so I don't use it.PS-bourbon goes good in a sweet bar-b-q sauce.Bourbon and brown sugar is my favorite. |
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Post by Sylie on Jul 2, 2018 1:41:43 GMT -5
I used the tub stuff. I don't know the stuff in the tub was hard. Maybe I should let it soften more. The cookies were on the hard side. But were good! I think I'll try the dry all in one mix next. I loved the cold ones that come in a roll. I freeze and slice. The best sugar cookies! Today I think garlic mashed potatoes. You remember those mixers with a handle and 2 blender mixer things that you pop in the bottom? I still have mine from 1977. I actually saved enough receipts to get it for free at the supermarket. I still use it even tho I have a Kitchenaid stand mixer and a Cuisinart. One outstanding tool I have that I just remembered from way back is a meat tenderizer hammer. If you beat those cutlets or white chicken breasts, or boneless pork chops real thin they are very tender. With the cookies in the tub, you don't need to let it soften just cut off a minute or so of cooking time, play with the time a bit, each oven is different and elevation affects it too so just play around with the time, reduce by one minute at a time until they are just right for you. |
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artemis
Full Member
Here & There!
Posts: 128
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Post by artemis on Jul 16, 2018 18:03:23 GMT -5
Marsala/Piccata Chicken Thighs, Gluten-Free (I am seriously NOT a fan of the chicken breast. All the flavor is in the dark.) - 4 Boneless skinless chicken thighs, remove any fat pads. I use kitchen scissors. (Feel free to sub in two white meat boneless skinless butterflied breasts, if you wish. You can probably cook the meat a couple minutes less.) I cut the thighs in half and would likely do the same for the breasts.
About 1/4 cup of rice flour.
1/2 teaspoon dried oregano, with extra reserved.
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 stick of butter (4 tablespoons)
4 tablespoons of oil (I used avocado oil; some recipes use olive oil)
4 ounces white button mushrooms (Cremini would be awesome, too), sliced
1/2 cup Marsala wine (if you use the cooking variant, there’s salt already added to that, to make it unpalatable for up and up drinking. Omit the earlier salt in such a case).
1/4 cup chicken broth (low sodium, or homemade).
1 heaping tablespoon capers (rinsed and drained)
1/4 cup sour cream (I use whole milk sour cream, which has minimal if any extenders). This is OPTIONAL.
Juice of 1/2 lemon.
You can garnish with parsley or cilantro.
Prep all your ingredients so you can move quickly. Place the meat in a layer in a large gallon zip lock or other sturdy plastic bag, and seal. Pound the heck out of it with a rubber mallet. I’m not sure where I put mine (I am living out of two kitchens two hours apart…) so I made do with a hard plastic potato masher. This will flatten the meat so it cooks more evenly. They also say it makes meat more tender, but I couldn’t tell. In a bowl, add the flour, oregano, salt and pepper, mix gently. Dredge the chicken through, piece by piece. The coating will be very thin. Place on a separate plate. Melt the oil and butter in a LARGE skillet, medium high. Add the chicken in a flat layer, and have your splash guard to hand. (Use it.) Cook a total of 10-12 minutes, flipping about halfway through. Make sure your poultry is crispened and nicely tanned. Remove the chicken to a clean plate, set aside (perhaps in a warming oven). Add mushrooms, Marsala, broth, garlic, and any optional extra oregano to the ORIGINAL skillet. Mix around with a spatula until the mushrooms are cooked through, about 5-6 minutes. Add the capers. Cook another minute. Add the sour cream, allow to cook, while stirring, another 2 minutes. Remove from heat, add the lemon juice, stir once, and pour over the chicken. Add garnish if desired. Serve it up! This was quite good! |
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Post by Sylie on Jul 16, 2018 19:56:57 GMT -5
Nice one Artemis! I may have to try this recipe in the near future, it sounds like it would be a great meal on a cold winter night.
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Post by seminolewind on Jul 17, 2018 11:54:49 GMT -5
Sounds superb! I am a fan of chicken thighs , not breast. However I've made breast tolerable by pounding out with a mallet with the teeth until I can see the counter underneath. Then bread and fry. Comes out really good. But still not like thighs.
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Post by Sylie on Aug 6, 2018 21:56:55 GMT -5
Here's a new recipe for you! Chicken with carmelized onionsIngredients:
4 boneless skinless chickens breast
1 large onion sliced thin
1/4 cup brown sugar
1TBSP veg/canola/corn oil, your choice, whatever you have
3 or 4 TBSP butter
pinch of salt
How to:cook chicken breasts in a large skillet in the oil until cooked through and no longer pink in the thickest part of the meat. Take chicken out of skillet and keep warm. add butter and brown sugar to the pan and heat over medium until the butter and brown sugar are melted, stir frequently. Add onions, sprinkle with pinch of salt, cook over medium heat until the onions are translucent, brown, soft and most of the liquid is gone. Don't let them burn but the onions should stick to the pan slightly, you may have to scrape a little, this is okay. TASTE TEST! Put one chicken breast on top of a pile of mashed potatoes, top with a generous glop of the onions, if you feel fancy you can sprinkle any green herb you like on top of the onions for garnish (usually parsley but lemon balm, sage, anything like that will be great too) |
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Post by seminolewind on Aug 7, 2018 11:23:11 GMT -5
I carmelize onions with oil and a bit of salt. I think brown sugar would be too sweet for me but others may love it.
I also sometimes chop up potato, sweet potato, onions, mushrooms, tomato,zucchini or summer squash (yum) , coat it all with olive oil in a bowl and spread on a cookie sheet or pan. Sprinkle with a bit of pepper and salt. The salt's important. Put in the oven at 425 until potatoes are soft, about 45-ish minutes. Absolutely wonderful carmelized vegetables to swoon over! I'd like to try eggplant next time too.
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Post by maryellen on Aug 18, 2018 13:39:36 GMT -5
Easy egg salad Hard boiled eggs, course black pepper, salt, sweet indian relish, Philadelphia cream cheese veggie mix or any kind. I used Arla. Mix all together and chill for 3 hours. Enjoy Deviled eggs - same recipe above , mix the hardboiled yolks with the veggie cream cheese , chill then serve   |
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