I like the knife cuts. Looks like a beautifully crunchy crust. Ugh, me want. You're making my tummy growl.
This morning she caught a rat. Kind of disconcerting trying to put in contact lenses while Lucia and rat were having at it in tub. I closed them in, checked back later. It was quiet but Lucia was tense. Found rat had climbed pipes and was huddled under sink. Then the chase began again. Not easy to take down a rat. Not only larger and stronger than mice, faster, smarter, and way more aggressive. She got some good whacks but couldn't knock it out. I am not especially squeamish but didn't want a rat running around my house, especially after it ran up my leg. Was able to wrap it securely in large towel and threw it out the door with Lucia in hot pursuit. No one said this thread was only about human food.
Whatever you choose save the fat drippings from your roasts in Mason jars and pour off the water after it's cooled... Assuming you don't make a gravy from it. You can use those drippings for flavoring for all sorts of cooks later on. I have a chicken jar, beef jar and bacon jar that I pull from regularly. The jars will last for a really long time.
Yes. Fortunately I was wearing heavy jeans but the thought of using the toilet with rat in bathroom ... well, you don't have to be squeamish to not want that.
I do not like stuffed chicken. I like to do mine in the oven. I know, I know, kind of kinky but I like it that way.
When I was a young boy, every kitchen had an empty coffee can full of bacon grease. Now, I throw it away. In fact the only fat we save is the two or three tablespoons we reserve for gravy and we use it right away. We do not save fat unless it's still attached to raw meet in the freezer or refrigerator. I must admit that I love the fat that's rendered and burned over live charcoals on a NY steak. I like it when it's reduced to it's black form. The taste is incredible. Reminds me of the old days in high end restaurants when grilled over an open flame.
It's really difficult to get crispy chicken skin and still have the breast meat turn out medium rare and juicy but when he can, wow oh wow.
This just in from a friend: I am going to share something with you that I came up with several years ago. There is nothing else like them that I have ever come across. Bourbon & Orange juice marinated ribs. I start with a couple of slabs of St Louis or 3 or 4 slabs of baby backs. I have even tried beef ribs and they were a complete success. Start by stripping off the silver skin from the ribs In a large 2 gallon zip lock add 2 cups of bourbon 2 cups of orange juice 2 Tsp red pepper flakes 2 Tsp minced garlic Roll the ribs together and fit them into the zip-lock bag and refrigerate for 2 days flipping daily to evenly distribute the goodness Once marinated, remove the ribs from the bag and move to the smoker. I like to use a mild fruit wood like apple, pear, or cherry and let go at around 225 degrees for about 6 hours. While the ribs are in the smoke, strain the marinating liquid and place into a sauce pan. Add in 1 cup of catsup 1 cup of brown sugar, or more or less to taste if you want it sweeter or not 1 Tsp liquid smoke Let this reduce over medium heat until it thickens into a nice glaze, you will want to spoon off any foam that comes to the top while it simmers. You will brush this onto the ribs about every 15 minutes for the last hour they are on the smoker.
That sounds amazing. I will defiantly give it a try. I just smoked 3 racks on Sunday so I am all ribbed up for awhile though..... that and Bourbon doesn't last long in my house so Ill have to time that just right! Ill let you know what I think when I get them done though....... I bet I could speed up the marinade phase with a sus vide also but Ill save that for after I give the original method a shot.
I hear ya! Lemme know! <hiccup> The only thing I thought a bit different about that recipe was the liquid smoke. I mean, this with already smoked ribs?? Do you have any experience with that stuff? I don't. Edit: I'm glad you're gonna defiantly give it a try! Generally, any responses I get on this board definitely includes the defiance factor.
