Discussion in 'Food, Cooking & Tailgating Forum' started by SlinkyRedfoot, Feb 1, 2016.
Yeah, good for beef, not so good for pork.
I found that in a quick search, I'm sure if you look right you can get other wood that'll work. I realize AZ will be a little tougher than other states.
And left over trip tip cheese steak with home made onion rings
I'm messing around with 2 new to me flavors lately.
Several months ago I learned about black garlic for the first time. I replaced garlic powder with black garlic powder on pretty much everything I could think of, and then started buying whole cloves and trying paste on different things. Black garlic paste and butter on toast is the best garlic bread you'll ever have. Black garlic paste and black truffle olive oil in scrambled eggs... oh my!
Then just a few weeks ago my oldest daughter and me went out to a Korean bbq place and they had this made from scratch "ssamjung" sauce. It's honestly the best tasting thing I've ever had in my entire life. Tried buying some from the Asian supermarkets around me, and ordered some from Amazon. All of them are more like a chili paste. Similar flavor but sweeter and spicier. The one from that restaurant (yes I've been back a couple times to compare, even got them to send me home with a big container) were more savory and they call it a fermented bean paste, not a chili paste. Even the bought chili paste is delicious though, I've been trying it on everything. I think I'm gonna have to beg for their recipe and learn to make it myself, or beg this mom and pop spot to bottle the stuff and sell it to me. In bulk.
Some st Louis spares
NIce. Smoking 2 spares in a couple minutes
Made some bacon wrapped chicken breasts last night... Pretty damn delicious
Fill me in, bro.
Wanting a recipe?
1. Put garlic salt & pepper on the chicken breasts, let sit for 20-30min in the fridge. Preheat the oven to 375 while those sit.
2. For 3 breasts... Mix together 1/4 cup of brown sugar, 1 tsp smoked paprika, 1 tsp onion powder.
3. Rub half the spice mix over the chicken breasts
4. Wrap the chicken breasts with 2-3 slices of bacon, depending on size. Try to completely cover them. I didn’t have much bacon left for mine so went with only 2 per breast.
5. Place the breasts on a baking sheet, non stick alum foil is preferred.
6. Sprinkle the remaining spice mix over the top of each breast.
7. Bake for 25-30 mins until Bacon is crisp & chicken is cooked through. Or an option (like I did) is to only bake them for 20mins, sprinkle shredded cheese on top, then bake for an additional 10mins. Broil for an additional 2-3 mins for an extra crispy cheese/bacon crust.
The bacon on the bottom of the breast won’t cook as well so you can put them in the grill instead of baking them. Just be careful of the bacon grease starting up flames. Low & slow it. Smoker would be a huge upgrade.
Trying ribs in the crock-pot for the first time. The wife says my ribs are too smokey off the grill and wanted to try them this way. We'll see ...
Should be ready around 7 tonight.
Always wanted to try this. Got a recipe by chance?
Did you tell your wife you may need to replace her?
Yep. And they are done. The recipe called for 6 to 7 hours on low, but it's only been 5.
Instead of the spices they call for, I used my own rub.
Oh yea, I assume that you know to peel the membrane off the back and cut them in half or whatever size pieces fit in your crock-pot.
Too smokey? How are you smoking them?
Planning on smoking some ribs Saturday. Never had any that were too smokey.
How did they turn out in the crockpot? I let me wife bake some a month or so ago and they turned out tender and such, but I wasn't a huge fan of the flavor and we won't do that again. The texture and tenderness were the only redeeming qualities.
I have a weber kettle grill so I use charcoal with wood chips that I soak before hand. I normally use hickory or mesquite.
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