Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@mclaincausey better off with a spatchcock anyway. I remove all of the bones except for the leg bones and it makes a lovely slab of chicken that cooks really evenly and allows for a crispy skin with ease.
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I love the spatchcock too. We did that this week.
The potato salad here is really amazing. Basically boil then smash then crisp potatoes, toss some Shiraz salad in tzatziki, and dress the potatoes with it. Amazing.
Not here to argue, but they lay out some experimentally supported facts in that article (working with a respected and decorated physicist) and other analyses that he links at the bottom. If you can falsify those, or if they don’t matter to you, more power to you, but I can’t poke holes in any of it.
Think it, be it.
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@Alex said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:
And dont get me started on the people that wash their chicken in the sink before the cook it
All of the major chicken companies in the US have some sort of anti-microbial wash for their chicken. some use chlorine in the solution. While the U.S. has arguably the best food safety system in the world, it doesn't skew towards being the healthiest.
I spend much more $$ on air-chilled clean label chicken as I can't stand the flavor and texture of Tyson or Perdue chicken. I will also admit that Tyson is a large and very important customer of the business I work for in the vegetable department.
Good on the U.K. for restricting the chicken import. I try to turn people on to the cleaner label meat here in my life whenever I can, but so many people see $9.50/lb for boneless skinless chicken thighs, scoff and head back to the cheap shit.
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Honestly I’m even more concerned about antibiotics in chicken supply chains than I am wash agents. Industrial coops are just gross and it’s well worth paying a premium for humanely raised chicken with minimal weird chemicals involved.
And I have personal antipathy for the Perdue family so I wouldn’t buy their products even if I didn’t care about how shitty and unhealthy it is.
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@Karol Oh my oh my... you can cook!! Look at that! Just look at it! My eyes and mouth are watering over.. Well done!
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@scarfmace Way to do it! Hahaha!! Looks delicious!
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@scarfmace Just - so - inspiring!! Lovely metal egg! What type is that? I would cook every meal on that if I had the temperatures you do
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@seawolf it outshined a delicious bird. Key is to make sure the potatoes are smashed to hell so they can be made super crispy with that contrasting and refreshing sauce. It’s going to be on our table several times a month moving forward
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@mclaincausey it’s all about crisping up that extra surface area! I’m stoked to try it out. Thank you!
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Yeah man! Godspeed!
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@denim-dawg Hey dude! I currently have a Blaze kamado and its awesome! Works realy well and super over-engeneered
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@denim-dawg it is! the more I abuse it, the better it gets. The thing is literally unbreakable
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@scarfmace Fantastic! Keep on going at it, mate, and feel free to share tricks and ideas
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Been to Japan a few weeks ago. The first thing I ordered when I came back was a shichirin. First couple of grills
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God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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Just Burgers and Dogs with my Meat is Murder tee
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@Chap
Chef Chap , looks sensational!
