What did I cook this weekend.....

[Moose_MI]

It is yummy...Love my Primo

 

[schematix]

Kettle corn.

I can confirm this is a fantastic use of coconut oil. Better texture than canola oil and once it cools it’s not greasy to your fingers.

So much for dinner tonight.

 

[imnotcassie]

Yum

 

[imnotcassie]

Ribs coming off to be wrapped in foil and finished in the oven.
View attachment 614617

Those could be wrapped in foil and finished on the manifold of my Jeep while I 4wheel. Done just in time for a hot lunch in the cold woods.[emoji38]

 

[Bklmt2000]

My latest batch of wings: (first batch I've made in a while)

Wings prepped in my usual manner, seasoned, and ready for a date with the grill:

Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic)

Thirty minutes in, and flipped:

Sixy minutes in, sauced (wings sat on the grill for a few minutes to let the sauce set up), plated, and ready for devouring:

Really nice smoke character, skin turned out crispy, and the meat was juicy and tender. If the weather cooperates tomorrow, I wil repeat this with some chicken drumsticks.

 

[applescrap]

So much to like, wow. I seared some jimmy dean sausages in the all clad pan. Then added some garlic to the drippings and made a roux and bechamel. Served on the homecut pasta. It was almost spaetzle. Need to watch that video from passedpawn about handmade pastas. Anyone have any tips on a dish like this? I assume that I was on a good path, but not sure. Have always just kind of cooked like this. Maybe I should make the bechamel separate?

 

[Staestc]

My latest batch of wings: (first batch I've made in a while)

Wings prepped in my usual manner, seasoned, and ready for a date with the grill:

Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic)

Thirty minutes in, and flipped:

Sixy minutes in, sauced (wings sat on the grill for a few minutes to let the sauce set up), plated, and ready for devouring:

Really nice smoke character, skin turned out crispy, and the meat was juicy and tender. If the weather cooperates tomorrow, I wil repeat this with some chicken drumsticks.

Those just simply look awesome! What was your sauce recipe?

 

[Staestc]

Those could be wrapped in foil and finished on the manifold of my Jeep while I 4wheel. Done just in time for a hot lunch in the cold woods.[emoji38]

As soon as I put the new battery in my TJ I may give it a try!

 

[Bklmt2000]

Those just simply look awesome! What was your sauce recipe?

I used bottle Frank's wing sauce from the store. Brush the wings on one side, flip, repeat, and drop the lid for 5-7 minutes to let the sauce warm up and set into the wings (otherwise, if you sauce and then plate immediately, I find you'd get more sauce on your fingers than would stay on the wings).

Another twist on this batch of wings: I didn't do a direct sear once the wings were cooked. Interestingly enough, I think I like this approach better. More experiments will be needed to confirm or disprove this hypothesis.

The good news is, I have a pack of drumsticks that will get the same treatment for lunch today. If I don't forget to take some, pics will follow.

 

[user 211287]

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.

 

[TwistedGray]

I forget how you guys treat your wings before cooking...can someone remind me?

 

[bleme]

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.

 

[Bklmt2000]

I forget how you guys treat your wings before cooking...can someone remind me?

Similar to bleme, I dry the wings out 24 hours before cooking, on a stainless cooling rack set in a rimmed baking sheet, and stowed away in the fridge. Been doing this for a couple of years now to good success.

I do wait on seasoning the wings, so instead of seasoning them the night before when they go into the fridge for a nap, I season the wings immediately before they hit the grill.

The times I've seasoned the wings the day before, my wife complained about how the seasoning spice rub "stinked up" the fridge. I disagreed, of course, but these days, I see no difference b/w seasoning the day before vs. right before cooking, and it helps improve domestic tranquility, which is nice.

 

[TwistedGray]

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

 

[bleme]

If you use JUST salt, there will be no odor and helps dry out the skin a little.
I dry them in my beer fridge though, so there is no other food for the smell to bother.
I don't wrap at all. That would limit the drying.

As a side tip, most people keep a box of baking soda in the fridge to absorb odors. I use activated charcoal (aquarium supply) in a sock that lost its mate. It is much more effective.

 

[TwistedGray]

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

 

[bleme]

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

No cross contamination here. Just kegs and bottles.

 

[Bklmt2000]

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.

 

[TwistedGray]

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.

Okay, thanks.

 

[Staestc]

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!

 

[Bklmt2000]

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!

You might want to either go a tad heavy on the spices pre-steam (as I suspect the steam could result in a good bit of the rub falling off during steaming), or add some more rub post-steaming before grilling and saucing.

Try it as you posted above to see how you like it and adjust as needed for the next batch.

 

[bob1852]

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.

 

[passedpawn]

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.

That's pretty clever. Never considered doing anything with wing scraps.

 

[passedpawn]

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.

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.

 

[catdaddy66]

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...

 

[passedpawn]

Here is the 1/2 gallon jar that I burp daily...

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?

 

[catdaddy66]

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?

Both... Ok, I'll come clean, it's only my 3rd batch.

Not keen on doing a secondary!

 

[imnotcassie]

As soon as I put the new battery in my TJ I may give it a try!

We have a snow run this weekend so a thermos full of beef stew is in order.

 

[passedpawn]

Both... Ok, I'll come clean, it's only my 3rd batch.

Not keen on doing a secondary!

I made this cool fermentor for small batches of "stuff", like kimchi. You might consider. More here (take a look, lots of stuff you can make in a jar like this besides kimchi - pickles, sauerkraut): 2 1/2 gallon Montana Jar Fermentor

 

[S-Met]

That's pretty clever. Never considered doing anything with wing scraps.

I save the wing tips, both for boiling/stock and also as kitty treats. Good call on reusing the bones.

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?

I do initial ferment in wide-mouth mason jars with those lids (or very similar silicone lids).
I also have a set of glass weights that fit perfectly in a mason jar.

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