What's Cooking?

[MOPanfisher]

Normally I bag them up around that temp and let them cook in their own juices.

[snagged in outlet 3]

2 hours ago, Mitch f said:

That’s the cheapest I’ve ever seen those

Bought two packs😁

[MOPanfisher]

Well by definition they might not be burnt ends but pretty darn tasty, add a dash of home made sauce and mmmmmm.  I started them at about 0300 at 200 I think, then bumped it up to 225 at daylight.  Bagged it around 1300 at temp of 165, then let it cook to 201.  Cubed it up shook on some more rub and split it into 2 open topped pans for an hour or two.  Now just waiting to take to the Chiefs Party.

[Gavin]

Nawlins style BBQ shrimps to take to the neighbors.

[rps]

Fed six tonight off the grill top. Similar to what I posted before, so no pictures.

[ness]

I see some of the huge chicken breasts these days and I can’t help but think...

But the development of my sense of humor stalled at around 13 😄 

Look at this thing:

 

That’s a quarter up there  

 

 

 

 

[snagged in outlet 3]

I won’t eat them.  Local market has 3 pound chickens.  I only eat those.  Not that they are any better, it’s just the size I prefer.  

[Mitch f]

1 hour ago, ness said:

I see some of the huge chicken breasts these days and I can’t help but think...

But the development of my sense of humor stalled at around 13 😄 

Look at this thing:

 

That’s a quarter up there  

 

 

 

 

Your food looks great but I’m still stuttering after glaring at a young Terry Garr

[ness]

46 minutes ago, snagged in outlet 3 said:

I won’t eat them.  Local market has 3 pound chickens.  I only eat those.  Not that they are any better, it’s just the size I prefer.  

Yeah, I hear you on that. We needed chicken breast for a recipe and it was pretty slim pickings at the store this weekend. 

So, do you uaually buy a whole chicken? We’re usually trying to keep prep time manageable, especially on weeknights, and like the convenience of breasts.  

[ness]

So, the bodacious ta ta went into a recipe I did a few weeks ago with a few changes this time.

Chunked breast up, dusted with flour and browned. Set aside, sautéed two onions until soft and browned, then added back chicken, chicken stock, apple cider, sage and Dijon mustard. Simmered until chicken was cooked and sauce was reduced. Then added peeled, chunked Granny Smith apples, salt, pepper and parsley and simmered until the apples were just soft. Hit it with a pinch of cayenne at the end just because it needed a little something. This was much better this go around. Would have been nice to serve over rice, but trying to keep the carbs and calories down.

Changes: Peeled the apples, bumped up the Dijon, added a pinch of cayenne.