I had mentioned the other day i was going to try this.
Came across the recipe in my Googling and it was basically nothing more than pouring Yoshida's into a smal sauce pan, adding slices of chicken and cooking. You can let it go at a bare simmer and people can serve themselves all night out of the pot (if you are throwing a party) with hot Yoshida chicken.
I had a pack of leg quarters I am curing into some chicken pastrami (thanks Eric).
I separated the leg from the thighs, removed the skin and added 2 of the drums to some Yoshida's in a small saucepan.
I added some chipotle rub (couldn't get spicy Ypshida's and think it has an amazing flavor accompanied by a slight kick). Also added a few slices of vidalia onion.
Sorry for the lack of pics, wasn't smoking and didn't even thin to grab the camera until the end.
I brought the Yoshida's to a boil, reduced to a simmer and let the legs go for about 45 minutes.
Couldn't really probe them in a simmering liquid.
They were done when I pulled them out, byond moist and ever so flavorful.
I actually dipped back into the Yoshida's mixture, great flavor, tender, juicy, and I just love that slight buttery aftertaste that trails off after the salt then sweetness of the Yoshida's dissipates.
Ron, thank you for turning me onto Yoshida's, damn good stuff!
I know this has nothing to do with smoked food which is why I placed it in the marinades section.
Ron, you ever have a night where you need a quick meal and don't have time for the smoker this one will definitely work.
Came across the recipe in my Googling and it was basically nothing more than pouring Yoshida's into a smal sauce pan, adding slices of chicken and cooking. You can let it go at a bare simmer and people can serve themselves all night out of the pot (if you are throwing a party) with hot Yoshida chicken.
I had a pack of leg quarters I am curing into some chicken pastrami (thanks Eric).
I separated the leg from the thighs, removed the skin and added 2 of the drums to some Yoshida's in a small saucepan.
I added some chipotle rub (couldn't get spicy Ypshida's and think it has an amazing flavor accompanied by a slight kick). Also added a few slices of vidalia onion.
Sorry for the lack of pics, wasn't smoking and didn't even thin to grab the camera until the end.
I brought the Yoshida's to a boil, reduced to a simmer and let the legs go for about 45 minutes.
Couldn't really probe them in a simmering liquid.
They were done when I pulled them out, byond moist and ever so flavorful.
I actually dipped back into the Yoshida's mixture, great flavor, tender, juicy, and I just love that slight buttery aftertaste that trails off after the salt then sweetness of the Yoshida's dissipates.
Ron, thank you for turning me onto Yoshida's, damn good stuff!
I know this has nothing to do with smoked food which is why I placed it in the marinades section.
Ron, you ever have a night where you need a quick meal and don't have time for the smoker this one will definitely work.
