Watcha cookin'?

[nutmegchoi]

My boyfriend probably wishes I was, too.

[KQ]

Got two sourdough boules ready to hit the oven! Mmmmmmmmm.

T-minus 30!

[KQ]

A few months back, I posted "WTF to do with all these eggplant".....garden delivered some nice tender softball sized fruits.

Go to recipe is fries! Heavy salt and let them sit for 30 minutes, rinse and pat dry. Flour + egg + panko. Bake at 450 until golden brown.

Sauce is Greek yogurt, feta, oregano, S+P, lemon juice.

Tasty!

There is an eggplant thread here with recipes

http://www.tetongravity.com/forums/s...light=eggplant

[KQ]

Done!

[Danno]

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.

[nickwm21]

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?

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!

[KQ]

Is there a culinary reason to spatchcock?

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 IMO

The Best And Fastest Way To Roast Chicken: Spatchcock It!

[Danno]

Is there a culinary reason to spatchcock?

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!

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.

And I would mangle the damn thing if I tried to break it down.

[Pegleg]

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.

[Danno]

and it's fun to say. spatchcock.

[::: :::]

Plus, it definitely looks cooler spatchcocked.

and it's fun to say. spatchcock.

yes

[undertow2]

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...

[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.html

I used to do beer can chicken, but I much prefer the spatchcock method these days.

[oftpiste]

Getting ready to make smoked tomatillo salsa with Hatch chiles.

[irul&ublo]

Is there a culinary reason to spatchcock?

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!

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.

And it is cool to say spatchcock

[Cruiser]

Getting ready to make smoked tomatillo salsa with Hatch chiles.

Yup!

Care to share the basics of that recipe?

[Skidog]

Without a doubt. Grilled up a batch last night. Family loves 'em.

They are really hard to fuck up too. Very forgiving and much juicier than breasts.

[Skidog]

Peaches are $2/# right now. I can dry two batches a week with my REI dryer. About $12 per gallon bag. Owen can eat one in a week. I'm trying to get ahead so I have them for pocket snacks for ski season.

Apples coming soon...

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.

[oftpiste]

Yup!

Care to share the basics of that recipe?

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.

Big hit with my wife the salsa enthusiast. Just smoky enough, spicy but not overpowering.

[Pegleg]

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.

And it is cool to say spatchcock

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.

[MakersTeleMark]

Got eggs?

[Powder Ho]

Elk meatloaf with mushroom chipotle gravy and fries.

[Bobby Stainless]

[schwerty]

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.

[Buster Highmen]

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.