Ask a chef

[DwayneNLiz]

looks delicious!!

 

[Akrnaf2]

there is a plate for you! You just need to come and get it.

 

[perchie.girl]

I would in a nanosecond..... If I could Teleport that would be awesome.... sigh.
deb

 

[Fire Ant Farm]

Fruits of tonight's labors:

Skinless BBQ chicken wings (from the culls I skinned last week), with homemade peach BBQ sauce

Weekly sourdough loaf

Chicken stock (finished and currently in the pressure canner)

- Ant Farm

 

[perchie.girl]

and too

 

[Akrnaf2]

Kristen I would cook one of your roosters in a long cooking
Curry is something that pup up!
I think they will be extraordinary!

Look at this!

 

[Fire Ant Farm]

Kristen I would cook one of your roosters in a long cooking
Curry is something that pup up!
I think they will be extraordinary!

Look at this!

I actually have a cook book (with a somewhat rude title) that includes a lot of ways to cook older roosters (it can be hard to find recipes like that). These birds are all relatively young, though.

That lollipop thing looks really neat! I'll have to try that. (You always find the coolest videos to post!)

- Ant Farm

 

[byounghusband]

Finally got to fire up the smoker again yesterday.... I had two Pork Loins curing for Canadian Bacon. Spent two weeks in the fridge curing. And I decided to do a practice run on Burnt Ends. I used two chuck roasts instead of Brisket for this go 'round.
All were loaded up in the FUDS and set a smoking with Pecan wood for the smoke. I have a bunch of Pecan...

My helper, Dontae.

The Loins were smoked enough in about 3 hours, as I removed them once they reached 165* F. They are chilling and will be sliced up tomorrow.

The chuck roasts went a bit longer - about 195* and then were removed, cut into chunks, tossed in Homemade BBQ Sauce and more rub and put back on for another hour or two.

Sorry,no pic of the finished product.

 

[Leave a LightOn]

Finally got to fire up the smoker again yesterday.... I had two Pork Loins curing for Canadian Bacon. Spent two weeks in the fridge curing. And I decided to do a practice run on Burnt Ends. I used two chuck roasts instead of Brisket for this go 'round.
All were loaded up in the FUDS and set a smoking with Pecan wood for the smoke. I have a bunch of Pecan...

View attachment 1024129

My helper, Dontae.
View attachment 1024139

The Loins were smoked enough in about 3 hours, as I removed them once they reached 165* F. They are chilling and will be sliced up tomorrow.

View attachment 1024137

The chuck roasts went a bit longer - about 195* and then were removed, cut into chunks, tossed in Homemade BBQ Sauce and more rub and put back on for another hour or two.

View attachment 1024140

Sorry,no pic of the finished product.

 

[Fire Ant Farm]

I had two quite small skinned chickens that had thawed, together weighing about 3 pounds, and I needed to use them. So I dug out my copy of 660 Curries and found a recipe for Coconut Chicken with potatoes (batata murghi) - it calls for a whole chicken of about 3 lbs, skinned and parted into pieces. Success - yum!

- Ant Farm