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Smoked Chicken Salad

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When I first got out on my own, I could cook four things: bacon, eggs, toast, and cheekun salad.  I'd learned the chinese method to cook a juicy breast: bring water to a boil, drop in one or two breasts, slap on a lid and kill the heat; let it set for an hour, and you have perfectly juicy (if bland as hell) chicken breast, which I'd zip up in my $60 Oster with mayo and sometimes celery.  
 
Haven't made it in decades.  This past week I noticed a recipe for "Smoked Chicken Salad" in the Texas BBQ Monthly newsletter, decided to give it a go:
 
Smoked Chicken Salad

330 grams smoked chicken*

60 grams celery (1 stalk, halved lengthwise and finely chopped)

30 grams pickles, finely chopped

80 grams mayonnaise

10 grams sugar

20 grams pickle juice or apple cider vinegar

Chopped fresh herbs like parsley, tarragon, or cilantro

A few dashes of your favorite barbecue rub

Juice from 1/8 lemon

Salt to taste

Debone the chicken (if necessary) and pull, chop, or mince it. In a large bowl, combine the chicken, celery, and pickles.
Combine the mayonnaise, sugar, and pickle juice, and mix well. Pour the dressing over the chicken/celery/pickle mixture and mix again. Add herbs, barbecue rub, and lemon juice, and mix again, adding salt as needed for taste. I like to let the chicken salad spend a few hours in the refrigerator before eating. Enjoy.
*Be sure to weigh the amount of chicken you use to get the correct ratios for the dressing. The quantities are shown by weight because I swear to you that it is so much easier to cook using a scale when measuring is necessary, and it’s time you bought one.
Are you texans using metric now?  (four thighs weighed 315 grams, so I went with that and eyeballed the rest).  I thought the dressing was a bit bland, thought about adding some minced chipotle en adobo, thought that might clash with the pickle, but saw on another ewetube someone used curry powder; I added a tsp and that was the ticket (I also left out the sugar, and forgot the rub).  
 
Toasted some weird buns, made two sammiches w/the salad, tomato, lettuce, and cheese on one and a bit more mayo on the other (the mayo was better).  These were good.
 

 
As I mentioned on my "Question for CenTex Smoker" thread, this time I dropped a small chunk of cherry into the bottom of the LBGE bowl, below the KAB, then lit the lump top-dead-center as I usually do.  I didn't notice any "dirty" smoke coming out of the egg as I had when burying the chunk off to the side, so I think this may be my new method; the cheekun tasted great and the chunk was used up at the end of the cook.  
 
 
While browsing videos on chicken salad (Retirement: Life in the Fast Lane) I came across Sam the Cooking Guy's:
 

 
He did a neat trick that I'm also gonna try.  He started with a pre-rotisseried chicken from the supermarket, and then carefully peeled the skin off in one (well, two) pieces (insert some Hannibal Lector morbidity here), layed them flat on a wire rack, and then hit them, both sides, with a blowtorch, making the skin deeper brown, toasted, and amazing; oh Hellz Yeah!  He used that skin as the top layer of his sammich (bacon on the bottom.  Bacon?) and I bet that's delicious!  
 
This is definitely into my rotation, especially this summer when it gets hot.  

EggHead Forum

By: Botch
Title: Smoked Chicken Salad
Sourced From: eggheadforum.com/discussion/1227152/smoked-chicken-salad
Published Date: 02/08/21

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Cooking Tips

How Long Do You Leave Dry Rub on Steak?

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How Long Do You Leave Dry Rub on Steak?

A dry rub can be applied to any piece of beef or fish. To get the best flavor from it, leave it on for at least 12 hours. You can leave it on for longer, but the longer it is on the better. You can leave it on overnight. If you're pressed for time, just rub it on the night before grilling. Once you've grilled the steak, let it rest for about 30 minutes before serving. This way, the meat will soak up the seasoning.

To apply a dry rub, spread some on a rimmed baking sheet, then sprinkle it all over the steak. Massage the rub into the meat and refrigerate for several hours or overnight. This will give it more flavor and give it a great charred crust. You can cook the steak right away, or you can let it sit overnight. The longer it is on the steak, the more you'll notice the flavor.

Dry rubs have a strong flavor and are best used on thicker steaks. Make sure to apply them to both sides and make sure to coat the entire piece of meat. Then, you can put it in the fridge or freezer and let it rest for a few hours or overnight. This way, you'll be able to tell if it tastes good or not and you can easily adjust the seasoning.

If you're unsure of the amount of dry rub to apply, it's best to experiment by trying different amounts. Try experimenting with different quantities and compare your results to past results. You can also use dry rub on other meats or vegetables. It is best to experiment with the combination you like and see which one makes the most flavor. If you want to try other combinations, try mixing up your own dry rub.

When applying dry rub, leave it on the steak for 40 minutes to four hours. The longer you leave it on the steak, the better it will taste. A dry rub is not just for steaks. It can also be applied to other kinds of meat. You can also use it on grilled vegetables. You can also use it on other types of meat, too. The best way to apply it is to apply it a few hours before cooking.

You can use the dry rub on the outside of any kind of meat. It adds flavor to the meat and forms a crust on the outside of the meat when grilled. A dry rub can be applied to a thick cut of beef or a pork chop. A beef rib should be wrapped tightly with plastic wrap to prevent it from sweating. However, a slab of ribs can be left on the steak overnight. This way, the dry spice penetrates the meat and enhances the flavor of the meat.

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How to Grill a Steak the Right Way

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How to Grill a Steak the Right Way

There are many ways to cook a steak, but the most important way is by following a basic grilling technique. When cooking steaks, the temperature needs to be around 500 degrees to ensure a good end product. The grilling time can be a bit different for each steak depending on the thickness. Once you've decided how much meat you want, it's time to get started. Start by leaving your steak at room temperature while it gets used to the heat.

When cooking steaks, it's important to follow the proper cooking time and use an instant-read thermometer. This can help you plan your grilling times and ensure that your meat is cooked to the right temperature. Don't guess, as the internal temperature will rise a few degrees after it's removed from the grill. If you're uncertain about the exact temperature of your steak, it's okay to leave it on the grill until it's cooked to your liking. Just make sure that you don't overcook it.

Then, brush the steak with oil about five minutes before cooking it. Sprinkle liberally with salt and pepper, then place it on the hot grill (450-500F). When your steak is finished, it should be medium rare, but it may be fully cooked before you finish. If your steak is still raw when you remove it from the grill, let it rest for five to ten minutes. The resting time will help the steak retain its flavor.

Once the steak is grilled, it needs to be allowed to sit for at least 5-10 minutes before serving it. The process releases juices as it cooks, and the juices reappear when it cools down. It is best not to cut it immediately after cooking. Instead, cover it with aluminum foil. Then, cut it on the grain, which means strands of meat running up the steak.

When you grill a steak, there are several steps you should take. First, make sure you have a good grilling temperature. Second, you need to make sure that the steaks are at room temperature. Having room-temperature meat will ensure a more even cook, and if they are not, they will char and fall apart. You can then finish the cooking process by baste the steak with melted herb butter.

The next step in grilling a steak is to determine the temperature. The steak should be at 120-129F for rare, 140-159F for medium, and 160+ degrees for well-done. Once the steak is cooked, it should be firm but have a little give. As long as you can gauge the temperature, you can be confident with the results. After all, you'll be glad you followed this simple tip when cooking steaks.

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Salisbury Steak With Mushroom Gravy Recipe

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Salisbury Steak With Mushroom Gravy Recipe

Salisbury steak is a classic dish that originated in the United States. It is typically made of ground beef and is served with a brown or gravy. In fact, the Salisbury steak is actually a type of Hamburg steak. To learn more about this dish, read on! Listed below are the ingredients and preparation methods. To make the perfect salisbury steak, follow these steps! Enjoy! Listed below are some tips for cooking salisbury steak.

Make the panade: This mixture of starch and liquid helps preserve the meat's texture. As proteins cook, they expand and contract, so the starch in the panade helps lubricate the meat fibers. Refrigerate your Salisbury steak for at least 15 minutes before cooking it. This will keep it moist and tender. Once the steak is cooked, it should be rested for another 15 minutes before serving. In the meantime, you can cut up your salisbury steak into slices and serve it.

Salisbury steak freezes well. Once cooled, place the steak in an airtight container and store in the freezer for up to 3 days. To reheat, wrap the leftovers in aluminum foil and heat at 325 degrees. Remember to stir the remaining gravy before serving. Enjoy your delicious Salisbury steak! If leftovers do not go out, you can freeze them for up to 3 months. The leftovers will thicken due to the flour in the gravy.

The recipe for Salisbury steaks has undergone some changes, but remains mostly the same. Since the name is derived from the town in Massachusetts, the recipe has become synonymous with a bun-less hamburger. During WWI, this was a common term used for burger patties. If yours did, you can consider renaming it as well. If you do, please don't forget to share your results.

To make your Salisbury steaks, start by minced onions. Sliced onions will be used in the gravy. You can use small or large onions, but it's best to use the biggest size you can find. You can also use a large egg. When making the patties, try to cook them for about two minutes per side. Once the patties are cooked, add the onions and garlic. Cook until the onions have softened.

The next step in the preparation of Salisbury Steak is to make the gravy. Chicken bouillon is commonly used in this dish, but you can also substitute beef bouillon or water. Remember to add a bit of salt to the beef broth and avoid adding too much water. Then, use your preferred cooking method and prepare the salisbury steak! Enjoy! You'll be glad you did! With the right ingredients, you'll be ready to serve a delicious meal in less than 30 minutes!

To make a meatloaf, you can use ground beef and seasonings. Then, form the patties into an oval shape. On the stovetop, sear the patty and finish cooking it in a brown mushroom gravy. Although it's a simple dish, it has a lot of flavor! The salisbury steak usually contains a patty of beef that's about 3/4 inch thick. In addition to the meat, it also usually comes with mashed potatoes or noodles. Some families add onions and mushrooms to the gravy.

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