Cal - for some of those wings, try this one:
Grill the wings over indirect charcoal with a little smoke wood and the rub of your choice (Penzey's Galena Street or McCormic Montreal Seasoning for Poultry are good choices.)
Cover the exposed half of the bottom of your grill with a layer of aluminum foil to make clean-up easier.
While that is going, simmer the following in a small kettle:
-1 small jar of Orange Marmalade (you can experiment with other fruits later)
-1/3 Cup honey
-1/3 Cup Sriracha hot sauce
When the wings are starting to get a nice golden-brown, crispy on the outside - dunk 'em in the sauce and put them back on for a few minutes to let the sauce carmelize a bit.
Recipe shamelessly "stolen" from TVWBB.com - if you're into grilling / smoking, you GOTTA' check that site out.
Enjoy with a nice, cold beer of your choice (I like an IPA that leans a bit to bitter to offset the sweet & heat and cleanse the pallette between bites).
Grill the wings over indirect charcoal with a little smoke wood and the rub of your choice (Penzey's Galena Street or McCormic Montreal Seasoning for Poultry are good choices.)
Cover the exposed half of the bottom of your grill with a layer of aluminum foil to make clean-up easier.
While that is going, simmer the following in a small kettle:
-1 small jar of Orange Marmalade (you can experiment with other fruits later)
-1/3 Cup honey
-1/3 Cup Sriracha hot sauce
When the wings are starting to get a nice golden-brown, crispy on the outside - dunk 'em in the sauce and put them back on for a few minutes to let the sauce carmelize a bit.
Recipe shamelessly "stolen" from TVWBB.com - if you're into grilling / smoking, you GOTTA' check that site out.
Enjoy with a nice, cold beer of your choice (I like an IPA that leans a bit to bitter to offset the sweet & heat and cleanse the pallette between bites).
I lived in the US for a year (1986). We had a 220 V socket in the Kitchen, but never used it.
Do you guys have 110VAC kettles, or are those normally 220?
The place we rented had gas.
Do you guys have 110VAC kettles, or are those normally 220?
The place we rented had gas.
Bonsai--
110 kettles -- and the 220V socket is for a slide in electric range/oven. I'm just surprised I haven't heard/read of any high end houses bringing in a second (third if the oven/range are separate, IIRC) 220V line to the kitchen for high power appliances. But I think I've flogged that question to death. 🙂
Cal -- any recipes for mouthwash as an ingredient? Plenty of material to experiment with. 😉
110 kettles -- and the 220V socket is for a slide in electric range/oven. I'm just surprised I haven't heard/read of any high end houses bringing in a second (third if the oven/range are separate, IIRC) 220V line to the kitchen for high power appliances. But I think I've flogged that question to death. 🙂
Cal -- any recipes for mouthwash as an ingredient? Plenty of material to experiment with. 😉
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I can lend you a two year old who is like a cute version of Godzilla. She will put you off shopping or at least want to you get it over with quickly.
My West Milwaukee childhood far predated microwaves. I remember some wild ducks full of shot, pretty dry but that's the norm with waterfowl. We also occasionally had rabbit and squirrel from the back yard (tasted like chicken of course 🙂).
Concerning 220v in the kitchen. I live in the US and have older kids that might drive down to the restaurant supply store a few blocks away and come back with something that wants 220 volts. The circuit breaker panel is luckily on the the outside wall of the kitchen so I can easily run wiring if that happens.
Food City had Prime Beef Rib-eye on sale for $4.99/lb this week.
I had it cut in half and cooked one half Suise Vide for dinner last night.
For such a cheap cut of rib eye, it turned out quite nice.
3 hrs at 135F
10 Minutes at 500F in the oven to finish it.
Everyone ate it and enjoyed it despite the level of done-ness (Why don't you just get the chicken).
I had it cut in half and cooked one half Suise Vide for dinner last night.
For such a cheap cut of rib eye, it turned out quite nice.
3 hrs at 135F
10 Minutes at 500F in the oven to finish it.
Everyone ate it and enjoyed it despite the level of done-ness (Why don't you just get the chicken).
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Yes, I like the flavour imparted by orange. It's an underused ingredient methinks. For that recipe I think I might pull back on the honey a bit. My wife says I'm already sweet enough.
Nah, I just drink it straight. Sometimes on the rocks.
Looks like perfect doneness to me. I mean if you have to cook it...
...ever do Carpaccio?
Are you afraid of raw beef? If so you can do a nice marinade to make it safer. I usually do as I'm one of the lily livered bow legged varmints.
Going back to this, you have a honey garlic hot sauce with orange. What's not to like? Easy for the average Joe, and delicious.
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And it mingles PERFECTLY (or at least, nearly so) with crisped-up shee-cone skin and a kiss of smoky goodness....
Might also make a good glaze for some Back Bacon, eh?
Depends how raw. If it's still wondering around in the field yup I'm scared.
Not sure eh, no one around here eats Canadian bacon really. You might see it on eggs benny (we usually use lox) but that's about it as far as it goes. When I make bacon (hint: there's a batch in the brine right now) it's the belly.
Bacon really ticks me off. I can get a 375 gr or 454 gr package of the watery vacuum sealed stuff for anywhere from $2 up depending on what you're buying. If I want to make my own, I have to wait till the belly goes down to $5/lbs before I can do it at home. I blame the Asians (I am married to one who sympathizes). They have driven the price of the so called lousy meats up as they know that's where the best flavour is.
Speaking of which, I'll be doing the Asian roast pork tonight (brined 1 day, dried 1 day), the 5 spice type roast red pork tomorrow and the smoky bacon on the weekend.
I'm not a huge pork fan but my mouth is watering just typing this.
Cheers.
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OOOoooooohhhhhh Bay-Beeeee, BOTH the Bacon and the Roast sounds GOOD!
I've never made my own, but being in Wisconsin - we have relatively easy access to several REALLY good commercial producers and some local meat markets that make their own "home-style" Bacon.
I have an Asian-inspired recipe for BB (cheater) Ribs. It's a nice change-of-pace from traditional BBQ ribs. I cannot remember where I got it from. But:
Light dusting of rub with Brown Sugar, dry mustard, ginger powder, & salt and I use 5-spice in place of just cinnamon. Bake in a cake pan with rings of onion and a few thin slices of ginger root on the bottom & about 1/2 inch of apple juice.
Finish on Grill & baste with a sauce that has some of the rub ingredients in it, plus Apple Butter as a binder / thickener and a touch of Bourbon. Last time I made it, I experimented successfully with Country Style Spares instead of BB.
I've never made my own, but being in Wisconsin - we have relatively easy access to several REALLY good commercial producers and some local meat markets that make their own "home-style" Bacon.
I have an Asian-inspired recipe for BB (cheater) Ribs. It's a nice change-of-pace from traditional BBQ ribs. I cannot remember where I got it from. But:
Light dusting of rub with Brown Sugar, dry mustard, ginger powder, & salt and I use 5-spice in place of just cinnamon. Bake in a cake pan with rings of onion and a few thin slices of ginger root on the bottom & about 1/2 inch of apple juice.
Finish on Grill & baste with a sauce that has some of the rub ingredients in it, plus Apple Butter as a binder / thickener and a touch of Bourbon. Last time I made it, I experimented successfully with Country Style Spares instead of BB.
That too sounds really good.
The roaste pork came out really well. A little vinegar and baking soda/powder painted on the pierced skin before roasting, and into the air fryer where the skin bubbled nicely into cracklin'. A real treat.
The roaste pork came out really well. A little vinegar and baking soda/powder painted on the pierced skin before roasting, and into the air fryer where the skin bubbled nicely into cracklin'. A real treat.