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re: Everyone agrees the ancient Romans were the greatest ancient civilization....
Posted on 10/21/22 at 4:15 pm to paperwasp
Posted on 10/21/22 at 4:15 pm to paperwasp
quote:
I was actually talking with a friend about getting something like this last weekend, so it might just be time for me to take the plunge.
If you wait till black Friday, a device like that might be cheap on Amazon.
The key to cooking with those is to not skimp on marinating, especially with chicken breasts or similar white meat.
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Posted on 10/21/22 at 6:18 pm to wadewilson
I've seen the ANOVA kit on sale at Sam's for under a hundred...
Posted on 10/21/22 at 6:23 pm to geauxnavybeatbama
quote:
Vinegar based is better than mustard based.
Absolutely agree
Posted on 10/21/22 at 6:29 pm to wadewilson
quote:
If I'm gonna be honest I'll put Applewood smoked Bird of any kind up there with pork or beef.
I always do Turkey ... breast or bird ... over Cherry wood. The trick, as I've seen it at least, is to brine the bird for at least a day using liberal amounts of Apple Cider Vinegar.
The skin comes out crisp, even after smoking for a few hours, and the brine locks in the birds juices. Its a good eat. And easy ... you can't hardly screw it up.
Posted on 10/21/22 at 6:32 pm to wadewilson
Didn't inject for flavor, but for moisture.
Posted on 10/21/22 at 6:33 pm to Lonnie Utah
quote:
Didn't inject for flavor, but for moisture.
That's how I ended up with two kids and a mortgage.
Posted on 10/21/22 at 6:46 pm to paperwasp
quote:Putting ANY sauce on properly-cooked BBQ is an insult to the chef ... especially brisket.
Yeah, for me personally, if someone is dishing out good BBQ, I don't really care what sauce is on it
I remember being with my dad one time ordering a steak. The waitress asked him "Do you need any steak sauce?" He replied, "God, I hope not."
Posted on 10/21/22 at 7:01 pm to Lonnie Utah
The Romans also had a sauce called garum that was a staple of the legions when in the field. Anchovies, onions, and garlic fermented in vinegar. Very similar to our Worcestershire.
And while pork may be the runaway #1 bbq meat, chicken is most definitely bbq.
And while pork may be the runaway #1 bbq meat, chicken is most definitely bbq.
Posted on 10/21/22 at 10:33 pm to ScoggDog
quote:
That's how I ended up with two kids and a mortgage.
Just laughed my arse off.
My wife was not amused.
Women have no sense of humor.
Posted on 10/21/22 at 10:34 pm to ScoggDog
quote:
The trick, as I've seen it at least, is to brine the bird for at least a day using liberal amounts of Apple Cider Vinegar.
So pretend like you're explaining this to a child - how do you brine?
Posted on 10/21/22 at 11:52 pm to wadewilson
1Tsp of kosher salt per pound of chicken in a gallon ziplock bag. Fill halfway with COLD water and add 1/4 cup of apple cider vinegar.
Mix until salt is dissolved then add the chicken. Fill the rest of the bag until the chicken is covered, remove the remaining air and seal the bag.
Stick the bag in the fridge for 4-8 hours, then remove rinse and pat dry. Then prep and cook as you see fit.
Contrary to popular belief, you CAN over-brine. If you leave the chicken in the brine for too long it can change the texture of the meat and make it rubbery (especially if you add any acid like vinegar or lemon juice). Once that happens most people end up overcooking the meat to firm up the texture.
Mix until salt is dissolved then add the chicken. Fill the rest of the bag until the chicken is covered, remove the remaining air and seal the bag.
Stick the bag in the fridge for 4-8 hours, then remove rinse and pat dry. Then prep and cook as you see fit.
Contrary to popular belief, you CAN over-brine. If you leave the chicken in the brine for too long it can change the texture of the meat and make it rubbery (especially if you add any acid like vinegar or lemon juice). Once that happens most people end up overcooking the meat to firm up the texture.
Posted on 10/22/22 at 2:29 am to Sgt_Nick_Fury
quote:SC low country is vinegar based. As a kid my uncle took me to Columbia in his '64 Triumph TR-4 and we got a a couple of big joes and i unwrapped mine and was horrified to see bbq covered in mustard. He told me these big city folks didn't even split hardwood to cook BBQ. It was like stepping into North Korea.
) I do like Mustard based BBQ, though Carolina style
This post was edited on 10/22/22 at 2:30 am
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