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donkiez said:
"Stuffed" chicken
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I do not like stuffed chicken. I like to do mine in the oven. I know, I know, kind of kinky but I like it that way.
 
donkiez said:
Whatever you choose save the fat drippings from your roasts in Mason jars and pour off the water after it's cooled... Assuming you don't make a gravy from it. You can use those drippings for flavoring for all sorts of cooks later on. I have a chicken jar, beef jar and bacon jar that I pull from regularly. The jars will last for a really long time.
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When I was a young boy, every kitchen had an empty coffee can full of bacon grease. Now, I throw it away. In fact the only fat we save is the two or three tablespoons we reserve for gravy and we use it right away. We do not save fat unless it's still attached to raw meet in the freezer or refrigerator. I must admit that I love the fat that's rendered and burned over live charcoals on a NY steak. I like it when it's reduced to it's black form. The taste is incredible. Reminds me of the old days in high end restaurants when grilled over an open flame.
 
Shaboid said:
Spatchcock a chicken or game hen.
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It's really difficult to get crispy chicken skin and still have the breast meat turn out medium rare and juicy but when he can, wow oh wow.
 
donkiez said:
Those look like some good ribs. Im kind of rib junkie and have been experimenting with various methods. My favorite method is buy a 3 pack of baby backs from costco, put a good rub on them and then pre smoke the on the traeger for 5 hours or so on the lowest setting so I dont have to monitor temp. Then I pull them off, vacuum seal and freeze then for later. When I am ready to eat them Ill just finish them in the oven at 225 until they hit 203 temp between the bones. Takes about 3 hours and they turn out amazing every time, perfect texture and better than most BBQ restaurants. Once they are done I like to let them cool, chop them into individual ribs, smother with bbq sauce an put the back in the oven for 15 minutes or so.

I have also been experimenting with sus vide and recently did a bunch of ribs in them. Turned out great but not as good as the treager, they are much easier to eat later though. Method was to cut them into stack of 4 or 5 ribs. Vacuum seal with spices and cook at 141 for 48 hours. Then I froze each bag. Later when I was ready to eat them I pulled them out, dried them off and put on the regular gas BBQ for a nice char and reheat. Makes BBQ ribs easy mode.

When I get some time I think Ill combine both methods and traeger smoke them, then sus vide, then store for later bbq. Ive read its works pretty well.
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This just in from a friend:

I am going to share something with you that I came up with several years ago. There is nothing else like them that I have ever come across. Bourbon & Orange juice marinated ribs. I start with a couple of slabs of St Louis or 3 or 4 slabs of baby backs. I have even tried beef ribs and they were a complete success.

Start by stripping off the silver skin from the ribs

In a large 2 gallon zip lock add
2 cups of bourbon
2 cups of orange juice
2 Tsp red pepper flakes
2 Tsp minced garlic

Roll the ribs together and fit them into the zip-lock bag and refrigerate for 2 days flipping daily to evenly distribute the goodness

Once marinated, remove the ribs from the bag and move to the smoker. I like to use a mild fruit wood like apple, pear, or cherry and let go at around 225 degrees for about 6 hours.

While the ribs are in the smoke, strain the marinating liquid and place into a sauce pan.

Add in 1 cup of catsup
1 cup of brown sugar, or more or less to taste if you want it sweeter or not
1 Tsp liquid smoke

Let this reduce over medium heat until it thickens into a nice glaze, you will want to spoon off any foam that comes to the top while it simmers. You will brush this onto the ribs about every 15 minutes for the last hour they are on the smoker.
 
ABM said:
This just in from a friend:

I am going to share something with you that I came up with several years ago. There is nothing else like them that I have ever come across. Bourbon & Orange juice marinated ribs. I start with a couple of slabs of St Louis or 3 or 4 slabs of baby backs. I have even tried beef ribs and they were a complete success.

Start by stripping off the silver skin from the ribs

In a large 2 gallon zip lock add
2 cups of bourbon
2 cups of orange juice
2 Tsp red pepper flakes
2 Tsp minced garlic

Roll the ribs together and fit them into the zip-lock bag and refrigerate for 2 days flipping daily to evenly distribute the goodness

Once marinated, remove the ribs from the bag and move to the smoker. I like to use a mild fruit wood like apple, pear, or cherry and let go at around 225 degrees for about 6 hours.

While the ribs are in the smoke, strain the marinating liquid and place into a sauce pan.

Add in 1 cup of catsup
1 cup of brown sugar, or more or less to taste if you want it sweeter or not
1 Tsp liquid smoke

Let this reduce over medium heat until it thickens into a nice glaze, you will want to spoon off any foam that comes to the top while it simmers. You will brush this onto the ribs about every 15 minutes for the last hour they are on the smoker.
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That sounds amazing. I will defiantly give it a try. I just smoked 3 racks on Sunday so I am all ribbed up for awhile though..... that and Bourbon doesn't last long in my house so Ill have to time that just right! Ill let you know what I think when I get them done though....... I bet I could speed up the marinade phase with a sus vide also but Ill save that for after I give the original method a shot.
 
donkiez said:
That sounds amazing. I will defiantly give it a try. I just smoked 3 racks on Sunday so I am all ribbed up for awhile though..... that and Bourbon doesn't last long in my house so Ill have to time that just right! Ill let you know what I think when I get them done though....... I bet I could speed up the marinade phase with a sus vide also but Ill save that for after I give the original method a shot.
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I hear ya! Lemme know! <hiccup>

The only thing I thought a bit different about that recipe was the liquid smoke. I mean, this with already smoked ribs?? Do you have any experience with that stuff? I don't.

Edit: I'm glad you're gonna defiantly give it a try! Generally, any responses I get on this board definitely includes the defiance factor. ;)
 
ABM said:
I hear ya! Lemme know! <hiccup>

The only thing I thought a bit different about that recipe was the liquid smoke. I mean, this with already smoked ribs?? Do you have any experience with that stuff? I don't.

Edit: I'm glad you're gonna defiantly give it a try! Generally, any responses I get on this board definitely includes the defiance factor. ;)
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I would cut the liquid smoke in half.
 
ABM said:
This just in from a friend:

I am going to share something with you that I came up with several years ago. There is nothing else like them that I have ever come across. Bourbon & Orange juice marinated ribs. I start with a couple of slabs of St Louis or 3 or 4 slabs of baby backs. I have even tried beef ribs and they were a complete success.

Start by stripping off the silver skin from the ribs

In a large 2 gallon zip lock add
2 cups of bourbon
2 cups of orange juice
2 Tsp red pepper flakes
2 Tsp minced garlic

Roll the ribs together and fit them into the zip-lock bag and refrigerate for 2 days flipping daily to evenly distribute the goodness

Once marinated, remove the ribs from the bag and move to the smoker. I like to use a mild fruit wood like apple, pear, or cherry and let go at around 225 degrees for about 6 hours.

While the ribs are in the smoke, strain the marinating liquid and place into a sauce pan.

Add in 1 cup of catsup
1 cup of brown sugar, or more or less to taste if you want it sweeter or not
1 Tsp liquid smoke

Also, I like a little chew and don't mind the silver skin. Strong jaw and good teeth. I get my jaw strength from gossiping with the neighbors, don't you know.

Let this reduce over medium heat until it thickens into a nice glaze, you will want to spoon off any foam that comes to the top while it simmers. You will brush this onto the ribs about every 15 minutes for the last hour they are on the smoker.
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Damn, that looks good.
Do you need orange juice what with all the liquid from the bourbon? How about substituting orange concentrate?
 
Lanny said:
Damn, that looks good.
Do you need orange juice what with all the liquid from the bourbon? How about substituting orange concentrate?
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That's a great question! When I used to make the orange juice concentrate (I don't anymore, as I now prefer bottled), I would use just two cans of water as opposed to the prescribed three because it tasted SO much better! LOL
 
ABM said:
That's a great question! When I used to make the orange juice concentrate (I don't anymore, as I now prefer bottled), I would use just two cans of water as opposed to the prescribed three because it tasted SO much better! LOL
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We also drink the natural out of a plastic bottle orange juice except that now it's doctor's orders that I give up orange juice so I have to cheat and sneak a glass about once a month. We also keep it on hand should my blood sugar ever take another nose dive.
I asked because I've made delicious hot spiced cider during October by using orange juice concentrate added to the spiced and cooking cider. We add cloves and cinnamon. Of course you need to filter out the cloves and cinnamon sticks. Makes fabulous spiced cider. Add some rum for a kick during the holidays.
Another reason for the question is the concentrate would make the marinade a little thicker which seems like it would be a good thing.
 
Does anyone have a good jambalaya recipe they'd be willing to share here or pm?

Thanks in advance!
 
ABM said:
I hear ya! Lemme know! <hiccup>

The only thing I thought a bit different about that recipe was the liquid smoke. I mean, this with already smoked ribs?? Do you have any experience with that stuff? I don't.

Edit: I'm glad you're gonna defiantly give it a try! Generally, any responses I get on this board definitely includes the defiance factor. ;)
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I use liquid smoke rarely and dont use it if I am really smoking something. I usually use it on my instant pot pulled pork. It adds a nice flavor but isnt quite the same as a real smoke. Not sure I can give much advice on that.

lol just noticed my misspell. I guess I rely on my phone to finish words for me to quickly sometimes. Given your history on here its appropriate :D. You can imagine me using your recipe with an angry face and shaking my fists at the sky while cooking.
 
donkiez said:
lol just noticed my misspell. I guess I rely on my phone to finish words for me to quickly sometimes. Given your history on here its appropriate :D. You can imagine me using your recipe with an angry face and shaking my fists at the sky while cooking.
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Appropriately so. ;)
 
ABM said:
Appropriately so. ;)
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Oh, you actually want the recipe.
Understand it with this:
https://en.wikipedia.org/wiki/Jambalaya

Then go to this:


I'd consider adding some American jumbo shrimp and okra which I love. I would never buy any S.E. Asian shellfish since it is raised in water that is best described as sewer. American shrimp will cost more but I can't eat anything grown in sewer so the American seems well worth it. Besides, you're keeping the money and the jobs in this country.
 
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Lanny said:
Oh, you actually want the recipe.
Understand it with this:
https://en.wikipedia.org/wiki/Jambalaya

Then go to this:


I'd consider adding some American jumbo shrimp and okra which I love. I would never buy any S.E. Asian shellfish since it is raised in water that is best described as sewer. American shrimp will cost more but I can't eat anything grown in sewer so the American seems well worth it. Besides, you're keeping the money and the jobs in this country.
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Thanks, Lanny! I'll check it out.
 
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