Myron Mixon's Chicago Restaurant lasted pretty much exactly one year. https://chicago.eater.com/2017/8/9/16119850/chicago-restaurant-bar-closures-2017
He rescheduled due to work stuff, but when he goes I think this is the route I want to go. My cousin in Oregon is a huge game hunter and he sent me a bunch of recipes with wine pairings so I'm pretty excited.
I've probably cooked pheasant every possible way imaginable. Spatchcocking, grilling, and hitting with a jalapeno glaze is probably the best option on a grill/smoker.
Somewhere in middle Michigan, Everett I think. It's a canned hunt kind of deal through a supplier of his.
hey guys, hows everyone doing tonight? good. cool. let me tell you about my night i'm cooking for two tailgates tomorrow (mine and a co-worker's). doing pulled pork for myself and then he wanted ribs and chicken, so I'm doing 5 racks of ribs about 30 chicken lollipops. that's a lot, but i had the space to cook it all because i just invested in a second smoker (for weekends exactly like this). my other smoker is at a friends house (can't have charcoal at my condo. my pellet smoker has so far slid under the radar). anyway, was just heading over to put the pork on, only to find an empty spot where my smoker should have been. someone (in the last two weeks) came and snatched my fucking smoker. what the fuck people??? so yeah, that's my friday night. i'm going to drink a beer and be furious at whatever mother fucker took my WSM.
Metroplex bbq peeps, I would check your local Costco for the deal of the decade. I am buying 5 packers to put in my freezer. This is at the Coit location, 635 & 75.
Shot a phesant this morning, got it skinned and waiting in the fridge. I have no idea what to do now. Thinking about pulling some teal out of the freezer and just grilling up some bacon wrapped poppers for dinner. Does pheasant need a marinade, or is the flavor pretty decent? Never eaten it or cooked it.
nice i grabbed a couple of choice briskets that were priced as select at my sams one day the two 'butcher' guys were just figuring it out as i walked up, and one said to the other 'we need to fix these price lables' i asked 'how abouy i just take them before you do?' they just shrugged their shoulders and said they werent gunna stop me
Cooking 2,000 hot dogs Halloween night so picked one of these up today. Would love to have picked up a big charcoal rig but just don't habe the space to store it right now. Oh well, this thing has its time and placw for use.
Nope. Wife is children's director at church. Every year there is a fall festival where the whole neighborhood is invited for games, candy, hot dogs. I grill the hot dogs so I don't have to wear a costume and deal with all the little germ busses running around grabbing candy.
Anyone here make their own hot sauces? I have some peppers from the garden in a brine right now, was curious how to store it. Am I good putting it in a clean, previously used, hot sauce bottle?
As soon as they are done fermenting I was going to blend them and use the hot sauce. But I'm not sure how to go about storing it so it'll last in the fridge for a while
Local grocery store had pork butts onsale for $1.50/lb, so I smoked about 17lbs today on the akorn. Man I love having a bunch of pulled pork ready to go in the freezer.
Our local meat place (Shelton's laxjoe) had and still has them I think at 99 cents. Did two for Saturday and have two in the freezer.
Didn't think to get a photo while on the smoke so I guess I don't qualify for the contest, but smoked a turkey yesterday and used some of it to make turkey pot pies using this recipe, which I wholeheartedly endorse as the pot pies were incredible: https://www.bonappetit.com/recipe/chicken-and-vegetable-pot-pies-with-cream-cheese-crust Spoiler: Naked Stuffed some garlic and herbs inside before rubbing Spoiler: Rubbed Spoiler: Rested and Ready Spoiler: Big Pieces Carved for Serving Pot pies are the best I've ever had. I had to use dried shiitake mushrooms because my store was out of fresh, but it worked out because I reconstituted them in boxed turkey stock (Pacific w/ rosemary & sage) since I I didn't need to boil chicken per the recipe, then used that liquid as the stock for the sauce for the pies. Tasted incredible and since the sauce makes twice as much as you need for the pies we had gravy for the turkey that didn't make it into the pies. Spoiler
did my first overnight smoke on the egg friday and my fire went out. had plenty of lump and the dampers were set to where it was humming along at 250 before I went to bed. what did I do wrong?
Unless you are using an actual electric oven my answer to this is always going to be that at no point overnight did you check on it, that would be the problem.
grill probe on my maverick quit working and I usually have the alarm set to wake me up if it dips too low. I planned to wake up around 5 to check on it but
Bump. Doing the same. Is brining worth it for a chicken? Was thinking spatchcocking would be best, could use the bones to do some soup. Any other tips?