Cooking a Good Everything Else
07-25-2017
, 11:56 PM
07-26-2017
, 01:21 PM
looks like a nice low cost, low effort, big batch meal.
07-26-2017
, 04:59 PM
that looks delicious. wings recipe?
07-26-2017
, 08:49 PM
i had the following exchange with leo doc in the 'let's talk turkey' thread last november.
at the risk of being mocked for 'pics or it didn't happen', i'm here to confirm the char broil big easy is fantastic value for ~$80. i've been testing it out over the past few weekends with roaster chickens and this past weekend was the best yet. brined the bird overnight in a water/salt/sugar bath, patted dry then rubbed in a drizzle of thai chili oil before dusting with a poultry seasoning mix of rosemary/sage/thyme/garlic/black pepper, etc.
set the temp to medium heat, standing breast side up without the lid until the breast internal was 120*, then put the lid on until the breast was 160*. let rest for ~5 minutes and started carving (more like pulling, drooling, and eating).
the skin the wing & leg dark meat we had the first night was some of the best chicken i've had of any kind (sorry grandma). crispy skin with super moist meat. we ate the leftovers for dinner the past few nights and reheated by using a vegetable steamer basket over boiling water. i highly recommend this method for reheating meats, especially something like ribs or roasted poultry.
this post is just a tease. ...i plan on recreating the same meal this weekend and promise to include pics.
Quote:
$50 just to cook it? That's pricey.
I've been frying exclusively for about 15 years using a dry rub. The only risk I run is not having enough turkey.
For about the past five years I've been using the infrared cooker. Not only do I not have to contend with the peanut oil clean-up, there's no chance the meat will be greasy. The taste is virtually indistinguishable from a bird done in oil- and the skin is the best part.
I've been frying exclusively for about 15 years using a dry rub. The only risk I run is not having enough turkey.
For about the past five years I've been using the infrared cooker. Not only do I not have to contend with the peanut oil clean-up, there's no chance the meat will be greasy. The taste is virtually indistinguishable from a bird done in oil- and the skin is the best part.
Quote:
$79.95 at most retailers for the Big Easy infrared fryer. Only other item needed is propane- which is much less expensive than peanut oil and doesn't require clean up or risking burning **** down if it tips over.
Also, it's great for prime rib, chicken, pork loin, game hens and some veggies.
Also, it's great for prime rib, chicken, pork loin, game hens and some veggies.
Quote:
I deep fried in oil for about ten years. First used propane, then switched to electric because the oil temperature was much easier to control. One my Cajun buddies told me about the infrared, and the ~$80 price was a bargain since I didn't need to buy the oil. Iirc, my old fryer took about 3 gal of it and cost about $40.
As to flavor, presentation and moisture, they're virtually indistinguishable. Matter-of-fact, many of my friends that eat my turkey have not noticed that I've made the switch.
Another benefit to the IR is consistency in the final product. With oil, especially when used out of doors in windy or cold weather, the challenge is keeping the oil at the correct temp, which is necessary for proper frying. With the IR, the heat is distributed inside an inner lumen surrounding the bird and not subject to the vagaries of the weather.
Lastly, the cooking time in oil is about 4 min/lb, but it takes at least an hour (more in the cold or wind) to get the oil to temperature. Cook time in IR is about 10 minutes/lb, but the unit heats up in just a few minutes, thereby making the prep times about the same.
As to flavor, presentation and moisture, they're virtually indistinguishable. Matter-of-fact, many of my friends that eat my turkey have not noticed that I've made the switch.
Another benefit to the IR is consistency in the final product. With oil, especially when used out of doors in windy or cold weather, the challenge is keeping the oil at the correct temp, which is necessary for proper frying. With the IR, the heat is distributed inside an inner lumen surrounding the bird and not subject to the vagaries of the weather.
Lastly, the cooking time in oil is about 4 min/lb, but it takes at least an hour (more in the cold or wind) to get the oil to temperature. Cook time in IR is about 10 minutes/lb, but the unit heats up in just a few minutes, thereby making the prep times about the same.
Quote:
You won't regret buying one.
I have injected, but generally don't since the meat doesn't need it to stay moist. The rub I use flavors the meat so well that the injections I've used just seem to over-complicate the taste.
The rub:
4 tablespoons of Kosher salt
4 teaspoons of garlic powder (not garlic salt)
4 teaspoons of white pepper
2 teaspoons of cayenne
1 teaspoon of onion powder
Shake ingredients together in a Baggie. Lightly coat the turkey in oil to make the rub stick. Be sure to use a meat thermometer while cooking. (Pro tip: put the thermometer in several different places in the breast as the bird nears doneness to assure it is, in fact, done.)
Thank me later.
I have injected, but generally don't since the meat doesn't need it to stay moist. The rub I use flavors the meat so well that the injections I've used just seem to over-complicate the taste.
The rub:
4 tablespoons of Kosher salt
4 teaspoons of garlic powder (not garlic salt)
4 teaspoons of white pepper
2 teaspoons of cayenne
1 teaspoon of onion powder
Shake ingredients together in a Baggie. Lightly coat the turkey in oil to make the rub stick. Be sure to use a meat thermometer while cooking. (Pro tip: put the thermometer in several different places in the breast as the bird nears doneness to assure it is, in fact, done.)
Thank me later.
set the temp to medium heat, standing breast side up without the lid until the breast internal was 120*, then put the lid on until the breast was 160*. let rest for ~5 minutes and started carving (more like pulling, drooling, and eating).
the skin the wing & leg dark meat we had the first night was some of the best chicken i've had of any kind (sorry grandma). crispy skin with super moist meat. we ate the leftovers for dinner the past few nights and reheated by using a vegetable steamer basket over boiling water. i highly recommend this method for reheating meats, especially something like ribs or roasted poultry.
this post is just a tease. ...i plan on recreating the same meal this weekend and promise to include pics.
07-27-2017
, 12:08 AM
Donut peach, tomato, burrata.
Butter lettuce, mustard herb dressing.
Roast chicken
Did something different than my normal 475 whole way through.
Did 400 for 30 min then switched to broiler for 10 min.
Didnt like results as much as normal method.
Even dried out skin in fridge but not as crisp as 475 throughout method.
07-27-2017
, 09:17 PM
Quote:
Donut peach, tomato, burrata.
Butter lettuce, mustard herb dressing.
Roast chicken
Did something different than my normal 475 whole way through.
Did 400 for 30 min then switched to broiler for 10 min.
Didnt like results as much as normal method.
Even dried out skin in fridge but not as crisp as 475 throughout method.
Donut peach, tomato, burrata.
Butter lettuce, mustard herb dressing.
Roast chicken
Did something different than my normal 475 whole way through.
Did 400 for 30 min then switched to broiler for 10 min.
Didnt like results as much as normal method.
Even dried out skin in fridge but not as crisp as 475 throughout method.
07-28-2017
, 05:21 PM
Quote:
El D,
Here is a my favorite from Gray Kuntz.
http://www.andreareiser.com/oven-cri...vinegar-sauce/
Here is a my favorite from Gray Kuntz.
http://www.andreareiser.com/oven-cri...vinegar-sauce/
