Grilling - All Forms are Welcome!

Two new recipes tonight!

@la0d0g special - white pepper/salt, will get tossed in Frank’s, butter, and washyersister sauce

Italian herb crusted (dried from my garden ) - to be tossed in Parmesan olive oil

And Lawry’s. It’s my last shot at trying to like it, let’s see if it pans out.

 

The very first thing I ever smoked in my first tiny Brinkmann charcoal 3 in 1 smoker was chicken breasts rubbed with vegetable oil and coated in Lawry's Seasoning Salt. The salt formed a crust that kept all the juices in the breasts.. so delicious.

 

Looks good! My OCD appreciates the uniform approach to cooking them

How'd they turn out?

 

Lawry’s: still too salty for us.

@la0d0g special: delicious.

Italian: a massive success. It needs more garlic and I’ll grind the spices next time instead of large flake, but golly, it was fantastic.

Fresh off the Weber:


Sauced and extra Parmesan for garnish:

 

Those look fantastic! What's the italian blend combo? I need to try that!

 

1. Pat dry and air dry in the fridge for all of eternity
2. SPG with the baking soda ratio I mentioned previously. Oregano, basil, rosemary, parsley, and marjoram (use extra oregano if you don’t have it, same family). Equal parts, as much or as little as you desire. 14 pieces (flats/drums) took 2 tbsp ish of each herb? I don’t measure for stuff like this and ground will likely change that.
3. Left on the counter while the chimney lit up.
4. 1 hour, turned the lid every 15 minutes
5. Place in bowl, drizzle EVOO, sprinkle grated Parmesan, and toss. Pre shredded won’t melt well, keep that in mind.

 

And to note, all of my wings start the same:

1. Pat dry and leave open in the refrigerator on a tray for 24 hours
2. Squeeze dry, season, and sit out on the counter for 30 minutes while the chimney warms up (sauce prep time).
3. Take bets on the Cowboys
4. At least I have wings

 

And thanks, that should’ve been my first response

 

All good! I have some chairman of the bird blend leftover from Thanksgiving last year, seems very similar in ingredients or close enough for experimenting. I'm going to give these a go next wing round. Thanks for the tip on pre-grated parm, I know shredded cheese is funky like that but wouldn't have considered parm.

 

I don’t know what chairman of the bird is

All pre shredded cheese has an anti clumping agent in it - gluten used to be #1. Now it’s sodium dioxide, aluminosilicate, calcium silicate, etc. That keeps it from melting smoothly and mixing well. Always grate your own cheese

 

Chairman of the Bird Gourmet Turkey Rub-Best All-In-One Herb Seasoning-Easy Dry Brine Spice Kit-Great for Smoking, Roasting, Grilling-Natural Gluten Free No Salt Sugar or MSG, by Madison Park Foods, 2 Ounce Spice Tin – New Packaging Inside

$15 Chairman of the Bird Gourmet Turkey Rub-Best All-In-One Herb Seasoning-Easy Dry Brine Spice Kit-Great for Smoking, Roasting, Grilling-Natural Gluten Free No Salt Sugar or MSG, by Madison Park Foods, 2 Ounce Spice Tin – New Packaging Inside

https://www.amazon.com/dp/B01M4KCB7K

 

No MSG?

Kidding. I’ll pick some up tomorrow.

But MSG is the truth.

 

I love msg but I also don't discriminate!

 

I did one of our Thanksgiving birds on the smoker with that stuff last year. It was amazing.

 

I’m not here to tell anyone they do or do not have health issues with MSG, but the science says it has yet to be proven. MSG also occurs naturally in mushrooms, tomatoes, cheese, soy extracts, yeast extracts, fermented sugar, molasses (brown sugar), yogurt, vinegar, wine… anything with Monosodium Glutamate listed…

If you consume those semi regularly and claim MSG is a problem, you’re a walking contradiction.

 

i got outta my tree a little early today, bin grinding for the last few daze...so,


and i grilt some..

and what about that Mahi yew caught, you ask?



skrimps-n-Mahi taco's anyone ?

 

why does the tail end's of the feelay's look weird ? sumbuddy has to "test" em..

 

Where's the plated pictures?