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Chicken Under a Brick

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Saw this on ATK last weekend.  Most recipes call for a preheated brick, cast iron or similar on top of the chicken, this recipe involved spatching the bird, beating the h*ll out of it to flatten further, then skin-side down into a ripping-hot nonstick pan for 20-25 minutes, with a non-heated weight on top (to push the skin into the pan); this gets rid of the pre-heated fuss.  Bird is then flipped, basted, and into an oven to finish cooking.
I used a Le Crueset DO, wrapped with foil to keep it clean (heh):  
 

 
I didn't like the idea of heating my non-stick tFal that hot, then remembered I had the larger of a 2-pan ceramic nonstick set from Bed, Bath, & Beyond that hadn't been used (the smaller one was in the trash after a month; ceramic works like on TV for 3 or so times, then degrades quickly.) 
 
I prepped my paella pan with baby potatoes, halved and placed cut-side down in olive oil, w salt/pecker/thyme:
 

 
Egads, what a mess.  Even though I had the burner at about 50%, the oil spattered everywhere, biggest mess I've ever made (save The Thanksgiving That Shall Not Be Mentioned).  Was supposed to go 20-25 minutes, but at the 15-minute point the skin was good, so I killed the heat, grabbed each drumstick end with a separate tongs (to lift, flip, and place on the potatoes), but instead both legs pulled off the bird.  Mostly.  Some tissues wouldn't let go, had to go in with kitchen shears to separate them, all the while the oil is still spattering all over me.  Finally got everything into the pan, basted with a sauce made with oil, lemon juice, thyme, garlic, chili flakes, salt, & pepper.  Pan into the Egg, cherry wood.  
 
My egg must be due for a disassembly cleaning, couldn't get it over 375º (was shooting for 450º) so it took a bit longer to cook, about 45 minutes:  
 

 
Pulled when the breast hit 160º.  Skin wasn't quite as crispy as I was hoping, but probably because of the low Egg temp.  The breast was perfectly cooked, the dark meat I usually like at least 180º, will be reheating on the Egg to finish the cooking.  Spuds cooked perfect, nice browned bottoms, but greasy AF:
 

 
Tasty, but I won't be doing this again.  It's gonna take me two hours to get the kitchen/stove clean, and both the chicken and potatoes were quite greasy.  Not a good family recipe either as the dark meat wasn't fully cooked (to my tastes, anyway).  
 
Serious Eats did a video of all the different hot things to press a chicken with: bricks, cast-iron pans, ceramic, even a cast-iron barbell weight.  While those methods didn't generate much mess, carrying a ripping-hot, greasy, 20-lb mass from the cutting board to the stove/Egg didn't look very safe either.  I think I'll leave the brick method to others.  

EggHead Forum

By: Botch
Title: Chicken Under a Brick
Sourced From: eggheadforum.com/discussion/1227693/chicken-under-a-brick
Published Date: 04/17/21

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Japanese Grill night

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This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work.

Onigiri, with miso butter.

Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce. 

Shisito peppers, cherry ‘maters.

Had a decent spread…  from bottom left – yakitori chix, ‘maters, orange-soy-yuzu legs, shisito pepepers, ‘shrooms with bacon.

All chased with a fair bit of sake :) What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but… lazy.

Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.

By: caliking
Title: Japanese Grill night
Sourced From: eggheadforum.com/discussion/1228377/japanese-grill-night
Published Date: 07/25/21

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Ribs Take Wing

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First came Beer Can Chicken. Then the Bacon Explosion. Then Bacon Wrapped Onion Rings and Pork Shooters.

So the next way cool thing that will rock the barbecue blogosphere?

We’re putting our Bitcoins on Rib Wings.

Rib Wings are made by slicing a rack of ribs into individual ribs before cooking. The process resembles how chicken wings are divided into drumettes and flats.

Which brings us to the debate as to who in the barbecue world first created the rib wing. Forbes.com writer and Barbecue University alum Larry Olmsted credits Mike Hiller with the Rib Wing (Forbes, May 2021).

I’m a diehard mad scientist when it comes to barbecue. I love experimenting when I cook. I like to see how changing the rub, the sauce, or the grill produces new flavors and textures. For example, the ribs I cook low and slow in a Big Green Egg XL will taste and look different than the ribs I hang in my Pit Barrel Cooker. Check out my “Ultimate Rib” blog to read more about my ribs experiments.

Rib Wings are my latest experiment. A rack of ribs is typically sliced into individual ribs after cooking; why not cook them that way? And why did no one think of it earlier?

How to Grill Rib Wings

Here is how my Rib Wings came together. I started by slicing a rack of St Louis cut spareribs into individual ribs. I normally remove the membrane from a rack of ribs before cooking. Slicing the ribs before cooking eliminates that tedious step per Hiller. I liberally seasoned the ribs with one of my homemade spice rubs. (You could also use Steven’s Kansas City Smoke Rub.

I then placed the ribs on a wire rack to make it easier to move them on and off the grill. I left space between each rib so the smoke would circulate evenly. My plan was to cook the ribs low and slow, spray the ribs with an apple cider vinegar mixture while cooking, and then baste with barbecue sauce at the end as outlined by Hiller.

I set up a Big Green Egg XL for indirect grilling by inserting the diffuser plate and obtained a temperature of 250 degrees. I used apple chucks to create wood smoke. After smoking the ribs for one hour, I started spraying the ribs with a mixture of apple cider vinegar, Worcestershire, and hot sauce.

I continued to spray the ribs every 30 minutes. To finish the ribs, I increased the temperature to 375 degrees for the last 20 minutes and basted the ribs with my homemade spicy peach barbecue sauce. Total cooking time was three and half hours. I knew the ribs were done when the meat was pulled back from the bones.

Here is what I learned by cooking ribs individually. The smaller ribs cooked faster than the meatier middle ribs. The ribs from the ends of the rack were fall of the bone tender, but I prefer my ribs to hold together when I take a bite. The meatier ribs held together beautifully. The ribs developed a dark mahogany color, almost to the point of looking burnt. I feel the dark color was a result of the Worcestershire sauce in the spray mixture. The dark color occurred before I added the spicy peach barbecue sauce, so it was not due to burning the sauce.

The process of seasoning and smoking the ribs individually definitely boosts the flavor compared to the whole rack method. Every bite had a heightened level of sweetness, spiciness, and smokiness. The combination of the rub and smoke created a crisp texture that reminded me of the “bark” I love on brisket. One minor shortcoming of smoking individual ribs is the smaller end ribs were a hint less tender on the inside. The most noticeable advantage to the “Rib Wing” is that each bite of the rib has a blast of flavor that comes from exposing all sides of the rib to spice rub and smoke.

I think Rib Wings would make a great appetizer for a cookout. I wondered if I could cook enough to make a meal, so I ran a second test. The second test was going to be performed on my Pit Barrel Cooker, which is one of my favorite methods to cook multiple racks of ribs or wings for a large group. I can hang 6-8 racks of ribs or cook over seventy chicken wings on the hanging skewers in the barrel cooker. I sliced the ribs and seasoned them with Steven’s Kansas City rub. Apple wood chips were added to create wood smoke. The barrel cooks at a higher temperature so I anticipated a different texture and shorter cooking time.

I wanted to skewer the ribs and hang them like I do chicken wings. After a few attempts, I didn’t feel the ribs were secure on the hanging skewers and might fall off as the meat pulls back from the bones. Disappointed, I placed the individual ribs on the grate.

I started to spray the ribs with the same apple cider vinegar mixture after 30 minutes. The ribs started to pull back from the bones after an hour and a quarter. I then basted the ribs with Steven’s Chipotle Molasses barbecue sauce and cooked for an additional 15 minutes. Total cooking time was an hour and a half.

Rib Wings with sauce

Due to the higher temperature of the barrel cooker the rub and sauce caramelized and produced a sweet and smoky exterior. The aroma of wood smoke was present despite the shorter time exposed to the smoke. The time required to cook the larger ribs caused the smaller end ribs to become too crispy. The ribs developed the same dark color on the ribs as in the first test. The ribs had an appealing sweet with a little heat flavor due to the combination of Steven’s rub and sauce. The ribs held together with each bite. The only drawback? I was disappointed I could not hang the ribs. I thought it would be a cool way to cook enough rib wings for a larger group.

I enjoyed both experiments because they were so incredibly tasty. Seasoning all sides of the ribs and adding sauce elevated the flavor of the ribs. I hope this inspires you to run your own flavorful experiment.

So blogsphere—get ready for rib wings. You’ll never think about ribs—or wings—the same way!

UPDATE: We recently received an email from Mark Garetz, who in 2017, published a recipe for individual pork ribs named “Blasphemy Ribs.” (It can be found on his website, blasphemyribs.com.) Predating both recipes by hundreds of years, of course, are the red-hued individually-roasted ribs served by Chinese-themed restaurants. There are many instances in the culinary realm of “universal mind,” where similar ideas have sprung up in geographically disparate parts of the globe. Planking, hamburgers, pasta, and sandwiches are just a few examples.

Steve Nestor is the fire wrangler on Project Fire and at Barbecue University. More importantly, he’s an incredibly skilled physical therapist in the Boston area. If leaning over a hot grill or pulling heavy briskets from smoker leaves you with weak knees or a sore back, give him a call. At very least, sign up for his newsletter.

https://nestorphysicaltherapy.com/

The post Ribs Take Wing appeared first on Barbecuebible.com.

By: Daniel
Title: Ribs Take Wing
Sourced From: barbecuebible.com/2021/07/20/how-to-grill-rib-wings/
Published Date: 07/20/21

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Grilled Shishito Pepper and Scallion Salad

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I've been on a mini-quest to find more ways to enjoy shishitos than solely on their own. So far I've put them in sandwiches and on skewers, but I've had an idea for a shishito salad bouncing around in my head without a totally clear idea of what it would consist of, so never developed a recipe for it. While my family was visiting this past Memorial Day weekend, my sister said some grilled shishitos would hit the spot as part of our Tiki-themed menu, and while at the grocery shopping for that, my shishito salad began to come into focus and I decided to give it a whirl. What I ended up making was pretty damn tasty, featuring a prominent grilled flavor by also including a large amount of fire-cooked scallions along with the peppers.

That scallion and shishito pairing is what came naturally to me, what took a bit more thinking was how to round out the salad and also what that right dressing would be. With both the scallions and shishitos being grilled, I wanted something to contrast those cooked elements with a freshness, crunch, and a pop of color. Staring at the wall of produce, radishes jumped out as the right thing to do that, and then I also grabbed cilantro to bring in an herbal component too.

Grilled Shishito & Scallion Salad

Then for the dressing, I took a cue fro a shishito preparation I previously did that I loved, which used a combo of sesame oil and lime juice to give the peppers a pop of citrusy brightness along with a toasty undertone that tasted very fitting with the fruity peppers. So I made a dressing that used lime juice as its base and built up complexity with soy sauce, sesame oil, garlic, and sesame seeds. After seasoning that with some salt and white pepper, it tasted like something was missing, so I added a little squeeze of honey and that did the trick.

Grilled Shishito & Scallion Salad

Now it was time to leave the kitchen and head to the grill. I had just removed a batch of wings from the fire and the heat was still pretty intense, so I made use of it to grill up the scallions and peppers, both which are very quick cooking. I started with the scallions, which I brushed lightly with oil and then grilled until until tender, but not overly charred. It should be obvious, but when grilling scallions, be sure to arrange them perpendicular to the grates so they don't fall through.

Grilled Shishito & Scallion Salad

After transferring the scallions to a cutting board, I placed the oil-dressed shishitos directly over the fire and grill those until they were tender and well charred all over. They cooked quickly and at different rates, so as each was done, I moved it to the cutting board where the scallions were hanging out.

Grilled Shishito & Scallion Salad

I wasn't quite sure how I wanted to serve the veggies in the salad—I thought leaving them mainly whole, minus the roots and stems, would make for good presentation, but not necessarily easy eating. So instead, I chopped both into roughly one-inch pieces, which I figured would provide good texture without the need to break the veggies into any smaller bites while consuming.

Grilled Shishito & Scallion Salad

After chopping, I place the scallions and shishitos in a medium bowl, added in the radish slices and cilantro along with the dressing, and tossed to combine. I then transferred the salad to a bowl and served.

Grilled Shishito & Scallion Salad

I had gone in a little too heavy on the dressing, but except for that fixable mishap, this turned out to be a solid and unique salad. Shishitos and scallions are both high up on my favorite grilled veggies list, so there's an obvious bias in my opinion, but I had three other eaters this day that were also digging the the way the fruity peppers were melding with the strong oniony and herbal components that also had a good tang and nuttiness too from the dressing. One thing I didn't consider from the outset was this salad was also going to be spicy—the standard saying is that one in ten shishitos will be spicy, but when you chop a bunch up and mix them together, just a few spicy peppers in the lot was enough to give almost every forkful of this salad a touch of heat. So it took me awhile to final figure out what a good shishito salad would be, and it kind of came together on a whim, but I was pretty pleased with how it came out.

Published on Thu Jul 15, 2021 by Joshua Bousel

Print Recipe

  • Yield 4 servings
  • Prep 10 Minutes
  • Cook 10 Minutes
  • Total 20 Minutes

Ingredients

  • For the Dressing
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons canola oil
  • 2 teaspoons sesame oil
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon finely minced garlic (about 1 medium clove)
  • Kosher salt
  • Freshly ground white pepper
  •  
  • For the Salad
  • 20 scallions, washed and dried
  • 1 lb shsihito peppers, washed and dried
  • 3 tablespoons canola oil
  • 4 medium radishes, very thinly sliced
  • 1/2 cup roughly chopped fresh cilantro
  • Flaky sea salt (such as Maldon), to taste

Procedure

  1. To make the dressing: In a small bowl, whisk together lime juice, canola oil, sesame oil, sesame seeds, soy sauce, honey, and garlic. Season with salt and white pepper to taste. Set aside.
  2. To make the salad: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush scallions lightly with oil, place on grill, and cook, turning occasionally, until dark green sections are completely softened, but not charred, about 5 minutes total. Transfer scallions to a cutting board.
  3. Place peppers in a medium bowl, drizzle in about a tablespoon of oil, and toss to thoroughly coat peppers. Place peppers on grill and cook until blistered all over, 1-3 minutes per side. Transfer peppers to a cutting board with scallions.
  4. Cut scallions and peppers into roughly 1-inch pieces, discarding pepper stems and scallion roots. Transfer peppers and scallions to a medium bowl, add in radish slices, cilantro, and dressing; toss to combine. Season with additional salt and white pepper to taste. Transfer salad to a serving bowl, sprinkle with sea salt, and serve immediately.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Shishito Pepper and Scallion Salad
Sourced From: meatwave.com/recipes/grilled-shishito-pepper-and-scallion-salad-recipe
Published Date: 07/15/21

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