Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

Arizonarob

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Mar 25, 2018
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I fixed it for you 😉
On the contrary. I get there just before it opens on like a Tuesday, grab a carriage, put my head down, and run to the stuff I need when they roll up that shutter. In-n-out in 10 mins. Any longer and you get stuck in a sea of the walking dead!
Freeee samplessss, must get freeeee samplesss.
Either that or some schmuck trying to sell me Direct Tv.:rolleyes:
429BB8CD-24A5-4F56-A426-B9E1480ED4BE.gif
 
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JoyfulNoise

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May 23, 2015
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Tucson, AZ
On the contrary. I get there just before it opens on like a Tuesday, grab a carriage, put my head down, and run to the stuff I need when they roll up that shutter. In-n-out in 10 mins. Any longer and you get stuck in a sea of the walking dead!
Freeee samplessss, must get freeeee samplesss.
Either that or some schmuck trying to sell me Direct Tv.:rolleyes:
View attachment 126567
Yup, I do the exact same thing...I went on Sat afternoon once just around lunch time. Learned that lesson well ....
 

jimim

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Jun 20, 2016
2,530
NE/Pa
That’s because they inject the breasts with chicken broth. They started doing that a few years ago so they can make more money by the pound in the grocery stores. I hate that :poop:!

I try to only buy my chicken breasts at Costco, as they have the least amount in added fillers.
I thought they only did that with full chickens. So annoying. I pounded the heck out of them. Some I thought were going to be too thin.
 

Arizonarob

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When she couldn’t reach me after a few hours, the wife started calling the life insurance company to see if I could be legally declared dead .... she was annoyed when they told her she had to wait at least 24 hours...
Yeah, you have to be careful around the wife when you’ve been married for so long. Take an extra 15 min long nap, and you’ll wake up in the back of the medical examiner’s van!!!
 

JoyfulNoise

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May 23, 2015
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Tucson, AZ
Oven roasted chicken with roasted garlic mashed potatoes and broccoli -

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I love my little cast iron garlic roaster. Works equally well in the oven or on the grill. The house always smells amazing when the garlic gets roasted and, bonus, no vampires!!!
 

Arizonarob

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I love my little cast iron garlic roaster. Works equally well in the oven or on the grill. The house always smells amazing when the garlic gets roasted and, bonus, no vampires!!!
I’ve never seen that garlic roaster before, where did you get it?
When you roast it in the oven, what’s your method?
 

JoyfulNoise

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May 23, 2015
16,116
Tucson, AZ
I’ve never seen that garlic roaster before, where did you get it?
When you roast it in the oven, what’s your method?
Amazon. See @Katodude ‘s post.

I use fresh garlic with a bulb that has lots of BIG cloves in it. I peel away some of the outer papery layers until it’s clean and looking and tight. I also trim the roots off the bottom a bit to make it clean and flat. Cut the top of the bulb off to open up the cloves, usually about a 1/4” or so. I then drizzle extra virgin olive oil over the top of it and set it in a 375F oven for about 45-60mins.

when it’s done, the cloves should be a nice deep brown. You can take a butter knife and scoop out the garlic and it should be soft and easily spreadable on slice of Italian bread. It will have a buttery texture with a nutty garlic flavor and none of the spicy bite at all that raw garlic has.
 

JoyfulNoise

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May 23, 2015
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@jimim back in Post #137 inspired me to make breaded chicken for the family. Here’s the visuals -

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A couple of pointers -

First, I split and flatten my own chicken breasts and I try to use the fresh organic variety that comes from local farms as they tend not to be adulterated with injected fluids. If you flatten them yourself, try laying them out on paper towel and then let them sit in the fridge for an hour before you batter and bread them. The paper towel plus low humidity in the fridge will draw off excess water and keep them from exploding & spitting when you fry them. My Italian mom always did that and I learned it by watching her.

Second, I’m “low-rent“ as I use disposable plates for the assembly line - just throw it in the trash when you’re done! As for ingredients - my flour mix is just that, a mix. It’s a ratio of 1 cup flour (fine milled cake flour), 1 tablespoon of corn starch & 1 teaspoon of salt. I use “egg beater” liquid egg because it’s way easier than wasting a bunch of good whole eggs. And finally my breading is a 1:1 mix of Italian seasoned breadcrumbs and Panko style breadcrumbs. I love the crunchier coarseness the Panko adds to the chicken.

Finally, I use pure canola oil for frying and I try to keep the oil temperature around 350F. Any hotter and you risk burning the breading before the chicken cooks. Canola also adds no taste to the frying process so there’s no flavor changes when cooking. I’ve tried various oils (olive, corn, peanut, etc) and they all leave a funky taste to the end product.

My wife likes her breaded chicken with just some greens on top (usually field greens or arugula), chopped tomato and goat cheese so I always make half of them plain. As for me, the fat Italian guy keeping the cardiology specialists in business ... fuhgeddaboudit , Parmesan style all the way baby!! And some extra leftovers for a parm sandwich tomorrow!
 

Arizonarob

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Mar 25, 2018
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~Cracks knuckles~ Where do I begin

Second, I’m “low-rent“ as I use disposable plates for the assembly line - just throw it in the trash when you’re done!
Thanks for piling on the landfill. :rolleyes:

I use “egg beater” liquid egg because it’s way easier than wasting a bunch of good whole eggs.
WHAT? There are so many things wrong with that

Canola also adds no taste to the frying process so there’s no flavor changes when cooking.

True, buuuuutttt. Find a better oil. Canola oil is refined and is used to lube machinery.


My wife likes her breaded chicken with just some greens on top (usually field greens or arugula), chopped tomato and goat cheese so I always make half of them plain. As for me, the fat Italian guy keeping the cardiology specialists in business ... fuhgeddaboudit , Parmesan style all the way baby!!
As a warm blooded Italian, how in St Anthony’s feast can you not have pasta with chicken parm?? Some of the no-necks in the North end would like a word or two with your knee caps.
 
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Newdude

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Jun 16, 2019
1,623
NY
Canola oil is refined and is used to lube machinery.
I use coconut oil. BJs sells it in a tub. It has a taste just like the rest of them but we love it.

It’s a ratio of 1 cup flour (fine milled cake flour), 1 tablespoon of corn starch & 1 teaspoon of salt
I use a half TBSP of baking powder instead of the corn starch and it is even crispier.
 

JoyfulNoise

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May 23, 2015
16,116
Tucson, AZ
Thanks for piling on the landfill. :rolleyes:
Never fear, I only buy the biodegradable ones ... should only take a few thousand years or so 😂


WHAT? There are so many things wrong with that
Egg Beaters - friend of every chef and restaurant on the planet 😉


True, buuuuutttt. Find a better oil. Canola oil is refined and is used to lube machinery.
What could be better than a dual-purpose oil?!? I mean, if we’re serious about saving the planet, nothing is better than getting two uses out of a product!!! I lube my wrenches with it to keep the rust away.

As a warm blooded Italian, how in St Anthony’s feast can you not have pasta with chicken parm?? Some of the no-necks in the North end would like a word or two with your knee caps.
I know, right?? I mean I have like three perfectly good boxes of chickpea and red lentil based ‘pasta’ sitting in the pantry .... you really don’t want to use wheat based pasta, it’s too refined....
 

Arizonarob

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Mar 25, 2018
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Egg Beaters - friend of every chef and restaurant on the planet 😉
You have some strange friends!!!
Egg Whites, Less than 1%: Natural Flavor, Color (Includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (Xanthan Gum, Guar Gum), Maltodextrin. Vitamins and Minerals: Calcium Sulfate, Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3
The ingredient “natural flavor” is an industry secret that allows companies to sneak in MSG without labeling it. Both, xanthan gum (a thickener) and maltodextrin (a processed sugar) are made from genetically modified corn. Why do you need those ingredients in your eggs? Because they took out the yolk, which also took out all the REAL natural flavor, thickness and nutrients, that’s why. They even had to add back in vitamins to compensate. Don’t be fooled by this nonsense!


I know, right?? I mean I have like three perfectly good boxes of chickpea and red lentil based ‘pasta’ sitting in the pantry
You’re messing with me at this point!
 

YonnyPiscinas

Well-known member
Jan 10, 2020
75
Uruguay - SA
@jimim back in Post #137 inspired me to make breaded chicken for the family. Here’s the visuals -

View attachment 126729
View attachment 126730
View attachment 126731
View attachment 126732

A couple of pointers -

First, I split and flatten my own chicken breasts and I try to use the fresh organic variety that comes from local farms as they tend not to be adulterated with injected fluids. If you flatten them yourself, try laying them out on paper towel and then let them sit in the fridge for an hour before you batter and bread them. The paper towel plus low humidity in the fridge will draw off excess water and keep them from exploding & spitting when you fry them. My Italian mom always did that and I learned it by watching her.

Second, I’m “low-rent“ as I use disposable plates for the assembly line - just throw it in the trash when you’re done! As for ingredients - my flour mix is just that, a mix. It’s a ratio of 1 cup flour (fine milled cake flour), 1 tablespoon of corn starch & 1 teaspoon of salt. I use “egg beater” liquid egg because it’s way easier than wasting a bunch of good whole eggs. And finally my breading is a 1:1 mix of Italian seasoned breadcrumbs and Panko style breadcrumbs. I love the crunchier coarseness the Panko adds to the chicken.

Finally, I use pure canola oil for frying and I try to keep the oil temperature around 350F. Any hotter and you risk burning the breading before the chicken cooks. Canola also adds no taste to the frying process so there’s no flavor changes when cooking. I’ve tried various oils (olive, corn, peanut, etc) and they all leave a funky taste to the end product.

My wife likes her breaded chicken with just some greens on top (usually field greens or arugula), chopped tomato and goat cheese so I always make half of them plain. As for me, the fat Italian guy keeping the cardiology specialists in business ... fuhgeddaboudit , Parmesan style all the way baby!! And some extra leftovers for a parm sandwich tomorrow!
Looks like a typical napolitana. Delicious!