Dinner thread?

[Beaker]

So tried the KFC recipe from above...
Didnt have half of the herbs, so a bit of.... Well actually nothing like the above

Soak chicken in milk and youguit and a egg, for about 3 hours.

2 C flour, 2 T salt, 3 T pappereka, 3T garlic powder, 1t chilli powder, 1t 'magic dust' spice mix, 1T ginger powder, 1T black pepper powder.

Coat chicken. Leave on rack for 15 mins. Shake off

Cook in oil.

So, no deep fryer, electric wok -


Final product -


Sort of kfc'ish..... Needed more salt and chilli. But over all OK.

[veitnamcam]

5 hours in a dry rub.
5hours hot smoking and adding glaze last 2 hours.

[R93]

5 hours in a dry rub.
5hours hot smoking and adding glaze last 2 hours.

Attachment 135339

Attachment 135340

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Attachment 135343

Wheres the recipe ya hold out?

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[Beaker]

Wheres the recipe ya hold out?

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Actually, this.

[veitnamcam]

Wheres the recipe ya hold out?

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Recipes are bad cos next time you do it you dont have half the ingredients.

Rub = 8 parts sugar. raw or brown best but whatever ya have....even honey will do but extra messy.
3 parts salt, any salt will do dont be fussy but I use coarse sea salt.
1 part spice, anything you think will be good in there. bit of mixed spice,lots of cracked pepper,lots of smoked paprika,bit of chilli flakes and 4 or 5 other things I found in the cupboard.

Glaze.

Mostly Cullys ribnchicken sauce/glaze but also added a fair bit of tobasco and a dirty smoky mustard sauce and a smoky hickory sauce and some lemon juice to thin it a bit.

[bomber]

So tried the KFC recipe from above...
Didnt have half of the herbs, so a bit of.... Well actually nothing like the above

Soak chicken in milk and youguit and a egg, for about 3 hours.

2 C flour, 2 T salt, 3 T pappereka, 3T garlic powder, 1t chilli powder, 1t 'magic dust' spice mix, 1T ginger powder, 1T black pepper powder.

Coat chicken. Leave on rack for 15 mins. Shake off

Cook in oil.

So, no deep fryer, electric wok -
Attachment 135336

Final product -
Attachment 135337

Sort of kfc'ish..... Needed more salt and chilli. But over all OK.

Soak in buttermilk next time

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[R93]

Soak in buttermilk next time

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And up the black and white pepper to a tablespoon.

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[mrs dundee]

So tried the KFC recipe from above...
Didnt have half of the herbs, so a bit of.... Well actually nothing like the above

Soak chicken in milk and youguit and a egg, for about 3 hours.

2 C flour, 2 T salt, 3 T pappereka, 3T garlic powder, 1t chilli powder, 1t 'magic dust' spice mix, 1T ginger powder, 1T black pepper powder.

Coat chicken. Leave on rack for 15 mins. Shake off

Cook in oil.

So, no deep fryer, electric wok -
Attachment 135336

Final product -
Attachment 135337

Sort of kfc'ish..... Needed more salt and chilli. But over all OK.

Beaker that chicken looks delicious,way better doesn’t look greasy I must try that one day

[veitnamcam]

Looks better than greasy ol kfc.

[Beaker]

Looks better than greasy ol kfc.

Certainly wasn't greasy

[Rushy]

Yum!

[veitnamcam]

Yum!

Yep was pretty good Rushy, must have had a bbq malfunction at some point just after a check and dropped temp (burners feked and blow out when on low) so was more just done rather than falling off the bone done but the rub and glaze was delicious !

[R93]

I cold smoke my ribs when doing cheese or something else for a few hrs. Vacuum pack them and put in fridge for a few days.
Make a similar dry rub to you. Rub it on the morning I'm gunna cook them.
Make my glaze/sauce using Glasseye creek sauce as a base. Add american mustard a splash of bourbon, maple syrup, anchovies and a bit of garlic and reduce it all over a bit over heat.

Put ribs in pressure cooker with apple juice and a splash of apple cider vinegar. Done in 25 mins plus pressure time.
Put em on a rack and brush glaze on and brush a few more times with the glaze while in the oven. Finish in the oven to caramelize the glaze for 10-15 mins.

Fall off the bone tender everytime.

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[veitnamcam]

I cold smoke my ribs when doing cheese or something else for a few hrs. Vacuum pack them and put in fridge for a few days.
Make a similar dry rub to you. Rub it on the morning I'm gunna cook them.
Make my glaze/sauce using Glasseye creek sauce as a base. Add american mustard a splash of bourbon, maple syrup, anchovies and a bit of garlic and reduce it all over a bit over heat.

Put ribs in pressure cooker with apple juice and a splash of apple cider vinegar. Done in 25 mins plus pressure time.
Put em on a rack and brush glaze on and brush a few more times with the glaze while in the oven. Finish in the oven to caramelize the glaze for 10-15 mins.

Fall off the bone tender everytime.

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Yea the glasseye creek sauce is great.... wifey hasn't gotten any from the supy for quite a while tho....must get her onto that.

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[R93]

Yea the glasseye creek sauce is great.... wifey hasn't gotten any from the supy for quite a while tho....must get her onto that.

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I love the stuff but not so much with venison funnily enough.
I like my venison with just salt n pepper mostly but if I change it up, I like to add a spicy fruit sauce.




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