TwistedGray
El Jefe Brewing Company
I forget how you guys treat your wings before cooking...can someone remind me?
I season mine with Garlic Pepper seasoning (I think I got it at the dollar store) and put them on a rack in the fridge the day before to dry out the skins.I forget how you guys treat your wings before cooking...can someone remind me?
I forget how you guys treat your wings before cooking...can someone remind me?
No cross contamination here. Just kegs and bottles.You guys are not worried about cross contamination? I mean I guess you don't have other open food in the fridge, but you do have leafy greens, vegies, etc, no? Just wondering
How do you guys wrap the wings so that the chicken is not "exposed" while in the fridge? Just saran warp or something? @bleme @Bklmt2000
I use press-n-seal to cover all of the wings loosely. I find there's enough air under the press-n-seal that the wings dry out well enough (especially if grilling) to get crispy skins. It also helps minimize the chance of cross-contamination, since I stow the wings in my kitchen fridge's meat drawer.
You guys are throwing some serious wing cravings on me!! I have a new recipe I want to try that steams the wings with a rub on them first with a little butter, then you grill and sauce. I almost always sauce on the cool side of the grill after crisping them up so that the sauce thickens as described above. I'm so hungry now!When i do wings i get out my large SS bowl. Once the wings are nearly ready i put them in the bowl with whatever sauce im using. Toss them with the sauce/butter and put them back on the grill for a couple more minutes. Cuts down on the "sloppy" wings a little if you want less mess. Since they are fully cooked if anyone wants more sauce they can get it from the bowl.
You guys are throwing some serious wing cravings on me!! I have a new recipe I want to try that steams the wings with a rub on them first with a little butter, then you grill and sauce. I almost always sauce on the cool side of the grill after crisping them up so that the sauce thickens as described above. I'm so hungry now!
Lately, I've been making bone broth with my leftover smoked chicken wing bones/skin.
The hot sauce and rub adds a nice dimension to the broth when used for spicey soups.
Chuck them in the instant pot with a quart of water and some peppercorns, bay leaves, onion/garlic and pressure cook for a couple hours. Strain, and freeze for later.
The one i make for hotdogs is super simple
[snip]
Leave it alone in a jar for at least 3-4 days in a warm dark place. Loose fitting lid or lid with a air lock. DONT crank a lid down tight unless you want to burp it daily.
Check it after a few days to see if its sour. When its sour toss it in the fridge for at least a week. After a month its getting really good.
Here is the 1/2 gallon jar that I burp daily...After fermenting for a few days as you suggest, I put kimchi into pint mason jars with these nifty silicone lids - they are called "pickle pipes", check Amazon. The lids act like a airlock so you don't risk an explosion if you get a little fermentation going on in the fridge. I just pulled this one out today for lunch.
View attachment 614916
Here is the 1/2 gallon jar that I burp daily...
Both... Ok, I'll come clean, it's only my 3rd batch.Yea, exactly. I'd be nervous. My wife is not a fan of the smell of kimchi, and if she opened the fridge and found it plastered about the compartment, I'd be in the doghouse.
[edit] is that what you do the initial fermenation in? Or is that just how you store it in the fridge?
We have a snow run this weekend so a thermos full of beef stew is in order.As soon as I put the new battery in my TJ I may give it a try!
Both... Ok, I'll come clean, it's only my 3rd batch.
Not keen on doing a secondary!
I save the wing tips, both for boiling/stock and also as kitty treats. Good call on reusing the bones.That's pretty clever. Never considered doing anything with wing scraps.
I do initial ferment in wide-mouth mason jars with those lids (or very similar silicone lids).Yea, exactly. I'd be nervous. My wife is not a fan of the smell of kimchi, and if she opened the fridge and found it plastered about the compartment, I'd be in the doghouse.
[edit] is that what you do the initial fermenation in? Or is that just how you store it in the fridge?
Love my 2 e-jen fermenters, have the 1.7l and a 8l. I have about 2lb of Brussels sprouts and another 2lb of green beans fermenting witha few heads of garlic and a handful of Hmong peppers.My initial ferment is in a E-Jen type fermenter. Then i swap to Mason jars with plastic lids. The lids will burp if you dont use a silicone ring with them. I usually dont put it into the Mason jars for a week or so. Depends on what im fermenting and how much. Pepper ferments i prefer to go straight into glass because they take a very long time vs cabbage.
Square
https://www.amazon.com/dp/B00SWBJJQ0/?tag=skimlinks_replacement-20
Round
https://www.amazon.com/dp/B010R6AFVA/?tag=skimlinks_replacement-20
Lids....Target and maybe Walmart have these too
https://www.amazon.com/dp/B000SSN3L2/?tag=skimlinks_replacement-20
I forget how you guys treat your wings before cooking...can someone remind me?
Love my 2 e-jen fermenters, have the 1.7l and a 8l. I have about 2lb of Brussels sprouts and another 2lb of green beans fermenting witha few heads of garlic and a handful of Hmong peppers.
Not a great photo of the Brussels. Just about at the month mark now.
Also, peppers, silicone lid in tbe background.
Ive made brussel sprout kimchi.
6-Pack Easy Fermentation Glass Weights with Handles for Keeping Vegetables Submerged During Fermenting and Pickling, Fits for Any Wide Mouth Mason Jars, FDA-Apporved Food Grade Materials https://www.amazon.com/dp/B079NXB6R5/?tag=skimlinks_replacement-20
Asparagus may be my favorite fresh vegetable.View attachment 615130
Lemon pepper Steelhead, asparagus and rice.
I hope you mean you asked her to write it down.The wife made this 'Sherry Cherry Chicken' last night. I made the mashed taters. This was a slightly new variation of this dish that she normally makes without a recipe. This version was soooo good, I made her write it down because, damn!
View attachment 615135
I hope you mean you asked her to write it down.
Lemon pepper Steelhead, asparagus and rice.
Gotcha, actually my husband says I never cook the same thing twice. I only write down beer recipes, and follow a recipe for baking.Actually the truth is I made her recite the ingredients and steps to me, and I wrote it all down because I want the exact same thing again sometime. Here's the thing. My wife can eat something like one spoonful of shrimp and grits at a really nice restaurant, and then two weeks or so later, recreate the exact recipe from memory. See one of my previous posts in this thread for the pic of the shrimp and cheese grits. She has a very special gift and I'm very lucky (unless I'm in the dog house).
This looks like it has been cured. What is the difference between it and bacon?It's my pork belly and Parmesan in there. View attachment 615286
This looks like it has been cured. What is the difference between it and bacon?
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