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I picked up a couple filets of Salmon and had to get them on the grill. The had been planned to be a weekend cook. Prepared with a thick sweet soy glaze and Tajin seasoning for fish. Slow cooked at 225 until internal temperature hit 140.
Well the time has come to retire my MES 40. It turned out some good Q, but over the past year I have migrated more towards charcoal and wood smoking. It will be going to a good home, it is being gifted to a relative in town. So, I take a moment to honor and thank my MES40 for the good cooks...
The heat source was part of the experiment. I had been told that coconut shell charcoal had no real smoke flavor to it, and wanted to know if that was true. I picked 3 types of food where even the faintest taste of smoke would be noticeable. The coconut shell charcoal imparted no smoke taste...
Well it is currently in Arizona, come on down and we can fix something really good Gary!
It is always grilling weather in Arizona, just during the summer you don't need briquettes to hold 225 or hotter.
The main dishes plated. The chicken turned out nicely juicy, the brining gave it a nice salty savory flavor. The potatoes were done at the same time as the chicken, and right at the perfect level of tenderness.
The pie is currently setting for 15 minutes before slicing, which is fine, it is time...
On the cook today (while SWMBO is working away), is Brined Seasoned Chicken thighs in white wine sauce. Kamado Joe poultry seasoning was used, along with an alcohol free white wine as the simmering base. Additionally, roasted fingerling red potatoes drizzled with black truffle infused oil...
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