My go to on bbq is Steven raichlen.
Currently have a chicken split into 4 pieces with a sweet chili sauce on the grill. The chicken was alive on our farm 3 hours ago.
My go to on bbq is Steven raichlen.
Currently have a chicken split into 4 pieces with a sweet chili sauce on the grill. The chicken was alive on our farm 3 hours ago.
Originally Posted by Upnorth
Chicken don't get any fresher than that. As for Steven Raichlen, I was unfamiliar with him, but you have expanded my knowledge. I'll be looking into him more for new taste ideas.
I came across a great slow cooker recipe for chicken breast, very basic with Chicken broth and butter as the base ingredients. With additional spices for flavor, it should cook for 6 hours and be moist, tender, and flavorful. I plan to try it this fall.
Speaking of chicken, I plan to visit a nearby Bojangles Restaurant for a special lunch/dinner around 4pm Sunday. A treat that I try to enjoy at lest twice a year.
If all you masterchef wannabes' steaks are so damn good get down with salt and pepper only! Make it about how it was cooked/technique not how many hipster ingredients you can use.
I have a newer gas grill and an old skool smoker I use for wood (not chips, logs). Pecan smoke is the shit on a pork shoulder with garlic chucks embedded in it and some rub. I start in the morning and 8-10 hours later it is heaven on Earth. I used it to make tamales one year and the reviews where off the charts!
Do you mofos cooks tri-tips outside of Cali? I have heard it is considered a low cut of beef but very popular here.
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