My boyfriend probably wishes I was, too. :D
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My boyfriend probably wishes I was, too. :D
Got two sourdough boules ready to hit the oven! Mmmmmmmmm.
T-minus 30!
Attachment 187716
There is an eggplant thread here with recipesQuote:
Originally Posted by hatchgreenchile
http://www.tetongravity.com/forums/s...light=eggplant
Done!
Attachment 187721
made a roasted spatchcocked chicken last night, probably my best ever.
made a spice rub, patted the chicken dry, threw the rub all over it, and shoved as much under the skin as I could. Let it sit in the fridge for a few hours. That was fucking good. Dry crispy salty seasoned skin, juicy flavorful meet. Fuck yeah.
Is there a culinary reason to spatchcock?Quote:
Originally Posted by Danno
Seems like if your getting a cutting board and knife dirty spatchcocking the bird, you might as well spend another 2 minutes and fully break it down...
If it's a cool factor / presentation thing, right on. Do what you do!
I like to do it for grilling - cooks faster, more even and is easier to serve IMOQuote:
Originally Posted by nickwm21
The Best And Fastest Way To Roast Chicken: Spatchcock It!
Well, I'm no expert, but it's not that hard, it takes 60 seconds, though it does get a cutting board and kitchen shears dirty. There is certainly something more aesthetic about having a whole bird roasted, rather than parts. And the way it cooks while spatchcocked is much more even and fast than roasting the bird whole.Quote:
Originally Posted by nickwm21
And I would mangle the damn thing if I tried to break it down.
I don't think it's any faster to cook the chicken broken down into parts than it is to cook a spatchcocked chicken. It's already flattened, so all you'd be doing is moving the quarters a little bit apart from each other. I've done it both ways and I don't see a major difference in timing. Plus, it definitely looks cooler spatchcocked.
and it's fun to say. spatchcock.
Quote:
Originally Posted by Pegleg
yesQuote:
Originally Posted by Danno
I can't even count the number of times I have done a spatchcocked chicken and no doubt one of the fastest ways to cook one that has great results... However, if I have the time the best way to cook a full bird is doing a beer can chicken... This method never fails and the results are always stellar...
http://amazingribs.com/tips_and_tech...n_chicken.htmlQuote:
Originally Posted by Undertow
I used to do beer can chicken, but I much prefer the spatchcock method these days.
Getting ready to make smoked tomatillo salsa with Hatch chiles.Attachment 187757
Shears...backbone out easy peasy, flop breast side up, couple of whacks with the heel of the hand to break the breast bone, bend the thighs and legs back, and it'll lay pretty flat. Brick helps. Cook indirect breast side down and don't try and flip until it releases easily from the grill. I usually flip a second time back to breast side. I also like to squeeze citrus over while it cooks.Quote:
Originally Posted by nickwm21
And it is cool to say spatchcock
Yup!Quote:
Originally Posted by oftpiste
Care to share the basics of that recipe?
They are really hard to fuck up too. Very forgiving and much juicier than breasts.Quote:
Originally Posted by riser3
Damn $2 like $1.40 or less here in SLC. I'm going to set some in my Excalibur dehydrator. Apples are always great too. I've also done pasta sauce for backpacking meals works great.Quote:
Originally Posted by ~mikey b
Super easy. Smoked the tomatillos until softened at 200-225-ish. Probably 60-90 minutes. Into the Vitamix with a bunch of roasted Hatch chiles from the freezer (order them online and they keep forever), a couple of onions cut up, a bunch of garlic cloves, decent hit of kosher salt, handful of parsley (because I forgot to grab cilantro last time at the store), black pepper. I also decided after taking that pic that there should be foil under the tomatillos to save any juices. Turned out to be a good idea.Quote:
Originally Posted by Cruiser
Big hit with my wife the salsa enthusiast. Just smoky enough, spicy but not overpowering.
Agreed, except that I prefer cooking indirect breast-side UP until it's around 130 internal, then flip and cook breast-side down until it's done (around 150). That way the skin has time to dry out before you subject it to the heat, meaning that it gets crispier and browns more evenly. Plus if you have early flare-ups from the fat dripping, it doesn't singe the skin, just the bottom side which is mostly bones and gristle anyway.Quote:
Originally Posted by irul&ublo
Elk meatloaf with mushroom chipotle gravy and fries.Attachment 188009
Those look tasty!
Finally gave a go at pizza night on the Big Green Egg last night. No pics. Twas ok. I need to work on perfecting high temps. Couldn't get it up to that apparent sweet spot of 600-650 with the place setter and stone in there. Cooked a chicken, (for the BBQ chix pie), before I put on the place setter and stone. That coulda been the issue. Still good at 500* tho.
Last weekend was a snow crab vs lobster snackoff.
Steamed both the lobster and the crab, Finished the crab by chopping it into 1/2" cubes in shallots and butter. Added chopped basil.
Reduced the steambath and threw in dried morel mushrooms and butter.
Finished the lobster by chopping it up also into 1/2" cubes and poured the morels over the lobster. Added chopped parsley.
Served with pressure cooker risotto and green beans.
Romaine, lemon boy tomatos, arugula and nasturtium flower salad.
2001 Broadley Claudia's Choice pinot.
2014 Galopieres pouilly fuisse.
It was a toss up; no snacker could definitively choose a winner.