Food

Discussion in 'Leftovers Forum' started by Napes21, Jun 13, 2016.

  1. Napes21

    Napes21 Active Member

    Smashing success - - had family come over so shit got hectic and I forgot to take pics of finished product. Also cooking two whole chickens at once is a crazy bitch - had the whole grill top full so trying to move meat around to prevent from burning was very intense - not to mention it was hot as fuck yesterday. But the chicken and the sauce were banging. For those interested:

    Chicken (I went with a whole chicken chopped into parts but you could probably get whatever you want - wings, thighs, drumsticks, etc. - suggest something that has skin on it though) - marinate in following for like 6 hours or overnight (recipe is per whole chicken - I did 2 so doubled everything):

    2 tablespoons ground cumin (toast than grind)
    2 tablespoons paprika
    1 tablespoon fresh ground pepper
    4 cloves garlic
    2 tablespoons white vinegar
    2 tablespoons vegetable oil
    1/3 cup soy sauce
    2 tablespoons fresh lime juice (you get about 2 tablespoons per lime)
    1/2 tablespoon dried oregano

    Green Sauce (chicken is great alone but this is the secret weapon):

    3 fresh jalapeno chiles - chopped up (remove seeds and ribs if you don't want it insanely hot)
    1 cup fresh cilantro leaves
    2 cloves garlic
    1/2 cup mayo
    1/4 cup sour cream
    2 tablespoons fresh lime juice
    1 tablespoon white vinegar (can add more vinegar or lime to flavor preference)

    Throw all the above into a blender and scrape sides as needed until you have a smooth blend - add 2 tablespoons extra virgin olive oil while blending. Add salt and pepper to flavor preference (along with extra vinegar or lime if you want). Have wifey lick it off your twig and berries unless your junk is sensitive to heat in which case make sure you de-seeded the jalapenos or you will be in some trouble.
     
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  2. OnTheO

    OnTheO Member

    @Napes21

    What you got cooking today Napes?

    I have some chicken thighs marinating in olive oil, red wine vinegar, soy, Worcestershire, garlic, and lime. Grill those on my Webber kettle. And then I'll make some carmelized onions and guacamole to eat with it on some corn tortillas. a bit street taco, a bit fajita.

    I also have some Brussel sprouts in a bag with olive oil and Gojuchang, which is like a Korean spicy BBQ sauce, that I'll roast off at 400 degrees for 40 minutes or so.
     
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  3. Napes21

    Napes21 Active Member

    Oh man - I hibernate during the winter but the spring is here. I haven't fired up the grill yet this season but you are making me jealous. Might have to start the cookout season next weekend (too busy with Easter this weekend).
     
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  4. OnTheO

    OnTheO Member

    This last weekend I made some steak and chicken kabobs and fried brown rice.

    For the Kabobs:
    2 lbs flat iron steaks, cut in to 1" cubes; red bell peppers, cut 1" dice; red onion, 1" dice; 1 lb baby bella shrooms, cut in half
    All thrown in a gallon freezer bag and marinated in balsamic, worchestershire, soy, black pepper, garlic, olive oil for about 4-6 hours. I tend to use less olive oil than most recipes - about 2:1 other liquid to oil, but I never measure
    2 lbs chicken thighs, cut in to 1" cubes; a large can of pineapple chunks; red onion, 1" dice
    Gallon freezer bag with the rest of the pineapple juice from the can, soy, brown sugar, sriracha, olive oil 4-6 hours

    All threaded through scewers (took 16 total packed on) and grilled on medium heat over charcoal for about 20 minutes for chicken and 10 for steak, flipping a few times.

    For the brown rice, I boiled an entire package (3 cups uncooked). Then I let it cool in the fridge for a few hours. I got a large pan super hot, threw in about 1/4 cup of olive oil and then the rice, tossing it in the oil. When it gets a little crisp on some pieces, I turned off the heat and added about a cup of Soy Vay Island Teriyaki sauce.

    I had a few friends over and it was all damn good.
     
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  5. OnTheO

    OnTheO Member

    Smoked some short ribs today. Got 8 short ribs and just seasoned them with salt, black pepper and smoked paprika. I fired up my charcoal webber kettle with all the coals on one side. Once it got going, I closed the top flue to maintain the temp and closed the bottom flue for a few minutes to get the heat down to about 250 on the "cold" side. Then, I opened up the just bottom flue to maintain temp again, and put the short ribs meat side up on the cold side. I dropped some hickory chips on the coals on the hot side, closed the lid, and let it run for about 4 hours giving air as needed (because the coals will eventually burn down and the temp will lower slightly as the heat source spreads). In the last hour, I wrapped each rib with foil to steam them, which helps with tenderness I've found.

    I tossed some cauliflower florets in grated garlic, lots of olive oil, salt and crushed red pepper and roasted at 400 degrees for about 40 minutes to eat it with.

    Good meal. I'd never had beef short ribs like that, only slow cooked, but they were worth it.
     
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