cchioda3
Livin’ the sky life
2A Bourbon Hound 2024
2A Bourbon Hound OG
Supporting Member
Multi-Factor Enabled
Steak night last night. If you grill I highly recommend getting a set of Grill Grates. They are amazing with heat retention and dont have any flare ups. Money well spent!
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Please explain what’s happening here. It looks interesting and I’m curious as to what you are cooking and how you are cooking it. Thanks, and it’s good to see you posting more.Did something different tonight
Sent from my SM-N960U using Tapatalk
Please explain what’s happening here. It looks interesting and I’m curious as to what you are cooking and how you are cooking it. Thanks, and it’s good to see you posting more.
Bourbon chicken and bacon skewers.
Cut up chicken thighs and thick sliced bacon into bite sized pieces. Loaded them onto the skewers. Chicken, bacon, chicken, bacon, repeat, etc.
The sauce was 1.5C off the shelf, regular bbq sauce, 1/2C bourbon, a handful of light brown sugar, kosher salt and pepper, 2TBS yellow mustard, 1TBS garlic powder, one big squirt of avocado oil, and one big squirt of sriracha.
Grilled and basted until all the sauce was used. Dang if these things didn't rock!
ETA: @Metalliman27055 Can you guess where I got this idea?
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I dont measure anything so I can't give exacts, but it salt, pepper, cayenne, smoked paprika, brown sugar, some garlic, onion and used some Worcestershire for it to stick. Came out pretty good, I'm still regretting eating so much.What was the rubba dub dub? Has some color to it. Looks good.
I dont measure anything so I can't give exacts, but it salt, pepper, cayenne, smoked paprika, brown sugar, some garlic, onion and used some Worcestershire for it to stick. Came out pretty good, I'm still regretting eating so much.
I dont measure anything so I can't give exacts, but it salt, pepper, cayenne, smoked paprika, brown sugar, some garlic, onion and used some Worcestershire for it to stick. Came out pretty good, I'm still regretting eating so much.
Spray it with apple juice about every 20 minutes, and wrap it after the bark is good and stable. Then just cook till it probes tender somewhere around 195-205ish. Let it rest wrapped till internal temp is about 170, slice and munch. Which is what I'm about to do with some of the leftovers as I type this.How do you keep them from drying out. When I do smaller briskets like flats I find I am always fighting moisture loss in order to get the tenderness I am looking for.
That looks lovely! Great job!Finished product...
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Alongside some creamed spinach and cauliflower mash I made...
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Trying my hand at the stove by following this recipe, but added chicken and broccoli. Besides eggs, I have very little stove top experience and I am slowly trying to change that.
https://www.foodnetwork.com/recipes/ree-drummond/cacio-e-pepe-8640368
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And because I can, I floured some thick sliced bacon, fried it up, and put it on a leftover piece of my daughter's chocolate layer cake from her birthday celebration.
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Been listening to Joe Rogan?
You sir are twisted... I like the cut of your jib...
I haven't, but I know I should. Did he say something that related to this?
And while you are here, I wish my food looked half as good as yours does.
His last show was a chef that makes fresh legit pasta and mentioned that dish several times... Just seemed too coincidental to me, but the world is odd that way...
That is funny. I just told my wife about this and she jokingly said she expects the dish with fresh pasta next time.