I take a paring or filet knife and with the skin side down, run the knife along the top of the bone and then carefully work around the bone top to bottom of bone and around. I save the bones for stock.
Google boneless chicken thighs. Many choices.
Nice looking bacon project. I have used buckboard seasonings over the years on butts,loins and bellies and to date have found that the bellies are my favorite cut.
Here is a link fishlessman posted a few years back .
Here a link I have used a few times for ideas
Here are some I have done: Great flavor.
Nice toy for great food and wow factor for guest. I have done steaks, beef and pork, scallops, shrimps and a few others I forget.
Here are some thoughts:
Some folks use the "turbo" term to refer to ribs done around 350-375F for a couple of hours. I like to call them "rocket" ribs as I live near the Space Coast and we have lots of rockets around here. Beef or pork have different cooking times.http://…
I have both cast iron and steel, too many and I like the cast iron when doing deep frying on my Tao: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1151884&catid=1
For my interests the cast iron is too heavy an…
Here is one:
Vodka, Ciroc New Year's Eve Celebration
1 1/2 oz Ciroc vodka
3/4 oz creme de cassis or creme de mure
1 oz simple syrup
3/4 oz freshly squeezed lemon juice
Raspberries or grapes for garnish
Depending on size of BGE you can cut the ribs in half and layer them on one or two racks. If using 1 rack they will overlap somewhat so shift them around about a half way thru the cook. If doing regular 250F 4-5 hours indirect, if turbo couple of h…
Village Idiot said:
Interesting. When I've used tasso, it seems it adds a smokey flavor to the gumbo, and that's about it, because of all the other seasonings you should have in the gumbo.. I think you could omit that by using an open DO on the …
Looks awesome! Thanks for the detailed write-up. I will be trying this if I can get the ingredients here in Minnesota.
Here is where the tasso came from:
Lookiong forward to the cook.
Here is a sauce I have evolved over the years and it keeps forever:
Marinade, Teriyaki, Soy Sauce, #4, Richard Fl
1/2 Gal. Soy Sauce, Get Kikkoman, others have too much salt
2 Cups Oyster Sauce
Some general thoughts:
Not sure what the problem was, could you have used TOOO much coffee rub?
Here are some turkey thighs I did and also use the same method for chicken breasts, just smaller pieces of bird.
for the past 2-3 years Adam has brought lots of this frozen to the Florida Mini Fest and we have it for breakfast Sun AM. Great hangover food. You will not be dissapointed:
One of the best fish in the sea for smoking. Second maybe only to Mullet.
They each have their own flavor and texture …
Anyone roast whole heads of garlic on their egg? Wondering what the best set up would be for my new Christmas present. ....
Slice the top off and place in foil. wrap and place on hot egg 45 minutes or so around 300-350
Stew, Beef, Mushroom & Red Wine, Vidalia1
Delicious hearty beef stew. Any vegetables can be added or deleted but mushrooms and Red wine are a must.
2 lbs Beef Stew Meat or(Sirloin cut into cubes)
1/2 tsp garlic salt
1/2 tsp black …
I had stone crab once. Don't know what all the hoopla is about. I'll take a good Gulf blue crab any day.
We get great blue crabs also.
Looks good but I've never understood why stone crab seems to always be served cold. Is it better cold than hot?
By law within 24 hours of catching the claws are placed in boiling hot water for 15 minutes or so and then chilled. …