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What's For Supper? Chapter 2

Off Topic Anything not relating to politics. A good place to cool off from all the debating.

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Old 05-30-2008, 11:16 AM   #681 (permalink)
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Originally Posted by highway80west View Post
Ali and Joe: My sister bought a bag of wood chips, soaked them in a pail, poured the water into a sieve, and put the wet wood chips onto a baking pan. Then she placed the foil pan on the rack. Then we ignited the bbq. The technique worked okay. Just a way of experimenting with it, I guess.

One thing I found out that she pressed the ignition button before she realized that the fuel valve was not turned on. That caused the BBQ to work in a low setting. Once I saw that the steaks were not cooked the way they were supposed to, I went back outside, turned the fuel valve again, and relighted the grill.

More flame came out, and it worked better that time.
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Originally Posted by nuttyjoe View Post
Sounds great! Now you can experiment with smoking larer cuts of meat this way. Turkeys are excellent. Beef Briskets are also good. Larger cuts take longer to cook; but are well worth the wait.

Glad to hear all went well for you Highway. And like Nutty said, enjoy experimenting with other cuts of meats...Fish works well too by the way.
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Old 05-30-2008, 11:20 AM   #682 (permalink)
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Glad to hear all went well for you Highway. And like Nutty said, enjoy experimenting with other cuts of meats...Fish works well too by the way.
Oh yeah. Fish, especially salmon, smells better cooked outside than baked in the oven. *chuckle*
Thy word is a lamp unto my feet, and a light unto my path. Psalm 119:105
Old 05-30-2008, 08:35 PM   #683 (permalink)
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Unfortunately, Joe, my sister is allergic to the gobblers. As for the rest, summer is coming, and we can experiment with the rest.
Sorry about that. Well, boneless chuck roasts and rump roasts smoked in this manner are also a family favorite with us. My son justs swears by it!
Don't forget the venerable Beef Brisket! And save some for Ali and I.
Old 06-01-2008, 10:24 PM   #684 (permalink)
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Originally Posted by nuttyjoe View Post
Sorry about that. Well, boneless chuck roasts and rump roasts smoked in this manner are also a family favorite with us. My son justs swears by it!
Don't forget the venerable Beef Brisket! And save some for Ali and I.
Okay gang, here is what I fixed for dinner yesterday.

I BBQ'd five chicken breasts, using a Carribean Jerk marinade. Serve that with rice pilaf and a green salad.

So the recipe is as follows:

5 boneless, skinless chicken breasts
1 bottle of Carribean Jerk marinade

Marinade for four to five hours in the fridge. While the chicken is marinating, soak some wood chips in water and a small amount of liquid smoke.

When you are ready to cook, drain the wood chips in a sieve/strainer. Put the wood chips in a slotted foil pan, and put on the lower rack of a gas grill.

Turn on the BBQ grill, and allow to warm up. After cleaning off the grill, place the chicken on the upper rack, and cook at medium to low, to allow the chicken to get smoky.

Take up to 25 minutes for the birds to cook. Baste with a brush the remaining marinade from the pan, usually a 13" x 9" pan.

Serve with the rice pilaf and the salad. Enjoy.

Thy word is a lamp unto my feet, and a light unto my path. Psalm 119:105
Last edited by highway80west; 06-02-2008 at 09:59 AM.
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Old 06-02-2008, 01:32 PM   #685 (permalink)
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Originally Posted by highway80west View Post
Okay gang, here is what I fixed for dinner yesterday.

I BBQ'd five chicken breasts, using a Carribean Jerk marinade. Serve that with rice pilaf and a green salad.

So the recipe is as follows:

5 boneless, skinless chicken breasts
1 bottle of Carribean Jerk marinade

Marinade for four to five hours in the fridge. While the chicken is marinating, soak some wood chips in water and a small amount of liquid smoke.

When you are ready to cook, drain the wood chips in a sieve/strainer. Put the wood chips in a slotted foil pan, and put on the lower rack of a gas grill.

Turn on the BBQ grill, and allow to warm up. After cleaning off the grill, place the chicken on the upper rack, and cook at medium to low, to allow the chicken to get smoky.

Take up to 25 minutes for the birds to cook. Baste with a brush the remaining marinade from the pan, usually a 13" x 9" pan.

Serve with the rice pilaf and the salad. Enjoy.

I think my response got garbled in sending; so here it is again:
Your recipe sounds great, H80. I will try it this Thursday when my brother has a barbeque at his house- he is a nut for Jerk Chicken! By the way, VICTORY IS MINE! I've suceeded in recreating the Spicy Ginger Sauce for the Chicken Wings I was telling you about earlier. I will post the recipe later today after I make one last adjustment and run some errands.
Old 06-02-2008, 01:34 PM   #686 (permalink)
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Originally Posted by nuttyjoe View Post
I think my response got garbled in sending; so here it is again:
Your recipe sounds great, H80. I will try it this Thursday when my brother has a barbeque at his house- he is a nut for Jerk Chicken! By the way, VICTORY IS MINE! I've suceeded in recreating the Spicy Ginger Sauce for the Chicken Wings I was telling you about earlier. I will post the recipe later today after I make one last adjustment and run some errands.
It tasted really good, Joe.

You could taste the honey in that, too.
Thy word is a lamp unto my feet, and a light unto my path. Psalm 119:105
Old 06-02-2008, 09:39 PM   #687 (permalink)
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Quote:
Originally Posted by highway80west View Post
Okay gang, here is what I fixed for dinner yesterday.

I BBQ'd five chicken breasts, using a Carribean Jerk marinade. Serve that with rice pilaf and a green salad.

So the recipe is as follows:

5 boneless, skinless chicken breasts
1 bottle of Carribean Jerk marinade

Marinade for four to five hours in the fridge. While the chicken is marinating, soak some wood chips in water and a small amount of liquid smoke.

When you are ready to cook, drain the wood chips in a sieve/strainer. Put the wood chips in a slotted foil pan, and put on the lower rack of a gas grill.

Turn on the BBQ grill, and allow to warm up. After cleaning off the grill, place the chicken on the upper rack, and cook at medium to low, to allow the chicken to get smoky.

Take up to 25 minutes for the birds to cook. Baste with a brush the remaining marinade from the pan, usually a 13" x 9" pan.

Serve with the rice pilaf and the salad. Enjoy.


YUM! And SAVED!
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Old 06-02-2008, 09:41 PM   #688 (permalink)
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It tasted really good, Joe.

You could taste the honey in that, too.
Okay, here is the recipe for the Spicy Thai Chicken Wings:

SPICY THAI CHICKEN WINGS
3 tsp. sesame oil
2 tsp. minced garlic
6 finely chopped habanero peppers
2 cups water
1/2 cup soy sauce
1/4 cup sugar
1 tbsp. ground ginger
cornstarch/water mix to thicken
3 lbs. breaded chicken drumettes; fried.

1. In medium saucepan; saute' the garlic and peppers until the peppers are softin the sesame oil.
2. Add next four ingredients and bring to a low boil.
3. Thicken with the cornstarch/water mixture to a medium thickness for the sauce.
4. Toss the fried drumettes in a largre mixing bowl with the sauce until all pieces are coated,
5. Serve with warning to your diners.
*** Leftover sauce can be refrigerated and stored for about a week.
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Old 06-02-2008, 09:48 PM   #689 (permalink)
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Originally Posted by nuttyjoe View Post
Okay, here is the recipe for the Spicy Thai Chicken Wings:

SPICY THAI CHICKEN WINGS
3 tsp. sesame oil
2 tsp. minced garlic
6 finely chopped habanero peppers
2 cups water
1/2 cup soy sauce
1/4 cup sugar
1 tbsp. ground ginger
cornstarch/water mix to thicken
3 lbs. breaded chicken drumettes; fried.

1. In medium saucepan; saute' the garlic and peppers until the peppers are softin the sesame oil.
2. Add next four ingredients and bring to a low boil.
3. Thicken with the cornstarch/water mixture to a medium thickness for the sauce.
4. Toss the fried drumettes in a largre mixing bowl with the sauce until all pieces are coated,
5. Serve with warning to your diners.
*** Leftover sauce can be refrigerated and stored for about a week.
*Drools while saving to recipe file....
Old 06-02-2008, 09:50 PM   #690 (permalink)
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Heh, I saved it too. Sounds great!
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