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TASTEE SUBSTITUTIONS????
Anybody tried these yet? Sorry about the Hiatis...Decided to sell my tractor and an old Ulcer resurfaced dealing with the A-HOLES ON CRAIGSLIST Cooking up some stuffed Chicken breasts tonight... I'll have some pix in the morning...Really tastee...and really good for you...but I gotta upload... -
quick question about smoked chicken wings
You shouldProlly soak first then D/F I have a batch of boneless/Skinless soaking now...I'll inject them right befoer going into the breading... then I'll smoke them for a short time I'll post pix Please disreguard...cold meds,and oxy cottons didn't mix well last night... -
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TASTEE SUBSTITUTIONS????
I forgot... The top the tater switcheroo goes pretty much as follows Altho this is just a baseline flavor to your own tastes 20-24 oz Greek yogurt 1 TSP onion powder coarse ground 1/2 TSP Garlic Powder...Granulated is good too 1 TSP Spec pow 1 TBS Dried Chives or fresh if you got them... -
TASTEE SUBSTITUTIONS????
I couldn't find a blushing smiley guy...But thanks -
TASTEE SUBSTITUTIONS????
Hot H2o and Epsom soak here we go For the Bleu Cheese Dressing 1 Cup Butter Milk 1/2 Cup Greek yogurt I like Oiko and Chobani...They are available locally and aren't as sweet as some others 1/2 Cup Mayo You can use Kraft Real, Hellman's lite or I like the Baker's and Chef's heavy...To... -
TASTEE SUBSTITUTIONS????
Barb went on a diet last year and dropped almost 100 Pounds...That weight got packed on due to my cooking and her only eating 1-2 times a day...I didn't beleive in substitutions IE low fat cheese,skim milk, LITE BEER ect...ect For me It was real cream, cheese,whole milk you know the drill...But... -
The Spine
This is a awesome read pops, I had the same metallity as you...Mind over matter was my motto.. I didn't think I'd use up this body quite so young, been going to my Chiro for 6 years...With A.S, Sheurmans vit. D deficient...bla bla bla My whole body has been Junk from age 40 I'm allergic to... -
Over done
Just a suggestion ... set your oven at 160 and check it with a probe to make sure of accuracy... A trick I use to know when it's done is by weight..I weigh all my meats before they go into the soak, then after the soak I'll weigh one strip (make sure it's a medium sized one a small one...- spec
- Post #6
- Forum: Making Jerky
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Over done
No problem... Hope it helps Poor guys hate to throw food away too....ALTHO...Burnt Jerky makes wonderfull dog treats especially for training...they see you eating it and it makes it that much more desireable to them!- spec
- Post #5
- Forum: Making Jerky
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Over done
Jerky is prolly gone... Next time you make Jerky and it's over done put it in a gallon sized Ziplock baggy, with a wet paper towel and microwave for 30 seconds let it cool for 5to 10 mins and hit it again...put it in the fridge for a couple of hours with out opening the bag you'll be fine...- spec
- Post #3
- Forum: Making Jerky
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How did you come up with your screen name?
Kind of a funny story...But maybe not...I was raised by my grand parents...My Grandfather was an "Ops" instructor. Career man GunnySGT. every school vacation I was at a base somewhere or in the wilderness doing survival training... and I got out of school often...I was the only kid I knew that...- spec
- Post #625
- Forum: For New Members
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quick question about smoked chicken wings
Your welcome, Just glad I could help...couple more days and the suspense will get to ya and you'll be baking them up -
quick question about smoked chicken wings
I probably should have clarified that, Kinda typed up the short version...Good catch and call jarjarchef I should have been more clear about Crisping them...They get panned before the crisping @ 145-150* Then crispy-ed Flat sheeted and in the cooler/fridge open aired... Once condensation has... -
quick question about smoked chicken wings
Thanks O.B. They are almost better after being frozen...I actually put a thermometer to them and pull them at 145 to 150* and put them loose in my Ice cream freezer...Then loose Vacuum bag them and they are SOOOOOOOO Tender, Juicey and delicsious..If you suck the bags tight they thaw slower and... -
Happy New Year
Happy New year!!!! To darn cold to crank up the smoker here But I'm having some Jalapeno bacon for B-Fast- spec
- Post #4
- Forum: General Discussion
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2012 Deer Camp Q-View
GOTTA LOVE DEER CAMP Looks like good eats and company- spec
- Post #16
- Forum: Catering & Large Group Gatherings
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quick question about smoked chicken wings
- spec
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- Comments: 0
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quick question about smoked chicken wings
I'with S2K9K I marinade overnight but only inject for hot wings...the milder only get a good soak and into the smoker...I use my smaller unit, Smoke them around 275* for hour and a half Pan them up till the rest are done Then I pull the R/F baffle and drop the hammer on it to crisp them up...
