OT - What are you doing right now?

Eoin

Ozzie_Isaac said:

Eoin said:

Some jerk chicken for tea tonight.

Do you eat Tea, Dinner, and Supper?

Those wings look amazing.  Jerk chicken is a favorite of mine.  Walkerswood?

Thighs not wings, our chickens are smaller than yours! Jerk paste was home made, I love jerk chicken too.

Dinner is at lunch time and tea is at dinner time. No supper, maybe a snack.

Ozzie_Isaac

Eoin said:

Ozzie_Isaac said:

Eoin said:

Some jerk chicken for tea tonight.

Do you eat Tea, Dinner, and Supper?

Those wings look amazing.  Jerk chicken is a favorite of mine.  Walkerswood?

Thighs not wings, our chickens are smaller than yours! Jerk paste was home made, I love jerk chicken too.

Dinner is at lunch time and tea is at dinner time. No supper, maybe a snack.

For those keeping score, I got three strikes in one post 🤣

Do you have a recipie for the jerk sauce you like?  In my state, finding Scotch Bonnets is difficult and I have not found a substitute I like as much, so Walkerswood works for me, but it tends to be saltier than I prefer.

dbCooper

In the 60s here, 80 degree swing from couple weeks ago.  Furmanated the beagles...

JohnInCarolina

Ozzie_Isaac said:

Eoin said:

Ozzie_Isaac said:

Eoin said:

Some jerk chicken for tea tonight.

Do you eat Tea, Dinner, and Supper?

Those wings look amazing.  Jerk chicken is a favorite of mine.  Walkerswood?

Thighs not wings, our chickens are smaller than yours! Jerk paste was home made, I love jerk chicken too.

Dinner is at lunch time and tea is at dinner time. No supper, maybe a snack.

For those keeping score, I got three strikes in one post 🤣

Do you have a recipie for the jerk sauce you like?  In my state, finding Scitch Bonnets is difficult and I have not found a substitute I like as much, so Walkerswood works for me, but it tends to be saltier than I prefer.

You could try looking for some in the jerk store.  I heard that they called, and they're looking for more of you. 

Eoin

Ozzie_Isaac said:

Eoin said:

Ozzie_Isaac said:

Eoin said:

Some jerk chicken for tea tonight.

Do you eat Tea, Dinner, and Supper?

Those wings look amazing.  Jerk chicken is a favorite of mine.  Walkerswood?

Thighs not wings, our chickens are smaller than yours! Jerk paste was home made, I love jerk chicken too.

Dinner is at lunch time and tea is at dinner time. No supper, maybe a snack.

For those keeping score, I got three strikes in one post 🤣

Do you have a recipie for the jerk sauce you like?  In my state, finding Scitch Bonnets is difficult and I have not found a substitute I like as much, so Walkerswood works for me, but it tends to be saltier than I prefer.

I grow my own scotch bonnets and have a jar of fermented chilli paste in the fridge to use for things like this.

I loosely use this recipe, although measuring isn't really my thing. His liquid quantities are very high, I just use enough soy / vinegar to make it come together in the blender. I don't marinade either, I like the skin crisp and that's hard to do without really burning the paste. I usually do direct (but off the hot coals) skin up with S&P and hickory chips. When nearly done, turn over so skin down over the hot coals. Put paste on the underside while the skin gets a char. Turn over to cook the paste on the underside and apply paste to the crisp skin, then turn again to finish.

lkapigian

SciAggie said:

lkapigian said:

Chipotle Sausage 

Are these smoked? Or is the color just from the ingredients?

@SciAggie , no smoke just the Adobo I use, these were just stuffed and darkened up even more overnight ...same recipe I use on my snack sticks minus ECA ( and the Italian parsley I had as I did Italian as welll )

@JohnInCarolina @oz@Ozzie_Isaac thank you 

Gulfcoastguy

Thanks Eoin, I screen printed this recipe. As it happens I grew Scotch Bonnets last year and have a couple of quart bags or so. Finding fresh thyme might be a little difficult, dried might have to do.

Sea2Ski

Yea @DuckDogDr. Keep it going man. I know it is difficult but you got to stick to it.  Keep going. You got this!  

Sea2Ski

@lkapigian has the best looking sausage, that is for sure. 

Sea2Ski

That came out wrong...  

I want some of @lkapigian s sausage!!! 

lkapigian

Sea2Ski said:

@lkapigian has the best looking sausage, that is for sure. 

Thanks Marc...is excellent , can't wait to bring some to Butt Blast or Brisket Camp 

Sea2Ski

Nope.....   not good either.   I give up. 

lkapigian

Just got my first Covid shot, literally no-one here getting one, walked in, checked it, got my shot within a minute or two....waited the 15 minutes and left 

lkapigian

Sea2Ski said:

Nope.....   not good either.   I give up. 

LoL

GrateEggspectations

@SonVolt: Awesome. I had the same experience with a nice Moen I inherited as part of the purchase of my last house. In the decade we were there, Moen would send us all manner of parts and cartridges. 

HeavyG

Gulfcoastguy said:

Thanks Eoin, I screen printed this recipe. As it happens I grew Scotch Bonnets last year and have a couple of quart bags or so. Finding fresh thyme might be a little difficult, dried might have to do.

It's on Ainsley's website if you'd rather do a clean copy/paste - https://www.ainsley-harriott.com/recipe/ainsleys-ultimate-jerk-chicken/

Ike

DuckDogDr said:

Just left the Dr office...getting my annual puppy check..
Bloodwork being sent to the lab..

Blood pressure is improved still needs work.
128/94....Doc about lost her skit when I told her how high it had been running  ...
Highest it got when I realized something had to give..161/110
3 weeks I've lost 8.5lbs and she giving me 6more months to keep doing and re-check then

I have a female doctor too.  On my last visit, she told me that I needed to stop masturbating.  When I asked her why, she told me that I wasn't listening to a thing she said.

DuckDogDr

Thanks @Sea2Ski . 
How you been doing

SciAggie

lkapigian said:

SciAggie said:

lkapigian said:

Chipotle Sausage 

Are these smoked? Or is the color just from the ingredients?

@SciAggie , no smoke just the Adobo I use, these were just stuffed and darkened up even more overnight ...same recipe I use on my snack sticks minus ECA ( and the Italian parsley I had as I did Italian as welll )

So you did a room temperature ferment? But no starter cul

bubbajack

Eoin said:

Some jerk chicken for tea tonight.

Nice!

lkapigian

SciAggie said:

lkapigian said:

SciAggie said:

lkapigian said:

Chipotle Sausage 

Are these smoked? Or is the color just from the ingredients?

@SciAggie , no smoke just the Adobo I use, these were just stuffed and darkened up even more overnight ...same recipe I use on my snack sticks minus ECA ( and the Italian parsley I had as I did Italian as welll )

So you did a room temperature ferment? But no starter cul

@sciaggie , these will be fresh sausage ...i did leave @ Room temp for quite a while and did hang a link to dry, I've been trying at least 1 link of fresh sausage every batch...no culture, no issues 

Gulfcoastguy

HeavyG said:

Gulfcoastguy said:

Thanks Eoin, I screen printed this recipe. As it happens I grew Scotch Bonnets last year and have a couple of quart bags or so. Finding fresh thyme might be a little difficult, dried might have to do.

It's on Ainsley's website if you'd rather do a clean copy/paste - https://www.ainsley-harriott.com/recipe/ainsleys-ultimate-jerk-chicken/

Thanks for the link but the I did a click and drag from Eoin's post and it came through very legible. I appreciate your trouble.

Gulfcoastguy

bubbajack said:

Eoin said:

Some jerk chicken for tea tonight.

Nice!

The boy's must be back at university or he would have had to make 3 times that amount. It does look good.

nolaegghead

Making stuff out of wood.

bubbajack

nolaegghead said:

Making stuff out of wood.

Wood is good!

JohnInCarolina

bubbajack said:

nolaegghead said:

Making stuff out of wood.

Wood is good!

Nola has evening wood!

Ozzie_Isaac

@nolaegghead is a renaissance man.

Eoin

Gulfcoastguy said:

bubbajack said:

Eoin said:

Some jerk chicken for tea tonight.

Nice!

The boy's must be back at university or he would have had to make 3 times that amount. It does look good.

We have 2 at home at the moment, quantities increase significantly when the other 2 are around. William has a permanent residential placement now, so we visit him and he doesn't come home. Alastair, who was recently at university, is doing a year as an intern at a boarding school and may be back at university next year to do postgrad study.

Eoin

HeavyG said:

Gulfcoastguy said:

Thanks Eoin, I screen printed this recipe. As it happens I grew Scotch Bonnets last year and have a couple of quart bags or so. Finding fresh thyme might be a little difficult, dried might have to do.

It's on Ainsley's website if you'd rather do a clean copy/paste - https://www.ainsley-harriott.com/recipe/ainsleys-ultimate-jerk-chicken/

I didn't know he had stuff up on his site. Do his TV programmes show in the US?

HeavyG

Eoin said:

HeavyG said:

Gulfcoastguy said:

Thanks Eoin, I screen printed this recipe. As it happens I grew Scotch Bonnets last year and have a couple of quart bags or so. Finding fresh thyme might be a little difficult, dried might have to do.

It's on Ainsley's website if you'd rather do a clean copy/paste - https://www.ainsley-harriott.com/recipe/ainsleys-ultimate-jerk-chicken/

I didn't know he had stuff up on his site. Do his TV programmes show in the US?

He used to have a show a couple decades ago on US tv. It was a daytime celebrity guest chat and cook sort of thing. I only saw it a few times. I think it only lasted a year or so.

As far as I know none of his more recent work is shown on our shores.