Prime rib on the Joetisserie.
Turned out wonderful.
Turned out wonderful.
Yes it did! Great job; it looks perfect.packgrad said:
Prime rib on the Joetisserie.
Turned out wonderful.
I don't know if the guy is still around or not, but there used to be a guy down here on the coast that was trying to go commercial making and distributing those under the name of "Cape Fear Pirate Candy" (and had a couple of different iterations of them). Comped me 2-3 jars because of some assistance I was giving him at the time, and man… are those things ever addictive! (and deliciously awesome to say the least)JocoPack said:
Here you go BTG
COWBOY CANDY
2.5lbs jalepenos
2 cups apple cider vinegar
4 cups white sugar
1tsp tumeric
1tsp celery seed
4tsp granulated garlic
1tsp ground cayenne pepper
Wash and drain peppers. Cut into 1/8 - 1/4" slices.
Add the vinegar, sugar and spices to a large stock pot.
Bring to a boil. Then reduce heat and simmer for about 5 minutes.
Add the peppers and simmer for 4 minutes.
Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave 1/4 inch head space.
Once peppers are loaded into jars, turn heat up under the syrup again and boil hard for 6 more minutes.
Ladle additional syrup over top of peppers in jars, leaving the head space.
Wipe edges of jars.
Place lids and bands on jars. Finger-tip tighten.
DO NOT throw out the the remaining syrup....mix it with some mayo for some spicy aioli or brush it on chicken,etc.
Place the jars in the canner with hot water in it. Bring to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off burner and let stand in hot water for 5 more minutes. Then remove and leave stand on counter overnight.
The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.
Try to resist the temptation to open them for at least 2 months...we do 3-4 sometimes to really let the flavor develop.
Turkey Frying 101.FlossyDFlynt said:
Fairly certain this is the one I bought
https://www.amazon.com/King-Kooker-Propane-Outdoor-Package/dp/B07YSV5WFJ/ref=sr_1_4?dchild=1&keywords=turkey+fryer&qid=1635796478&qsid=131-9248902-8001636&sr=8-4&sres=B08HVJZRQ5%2CB07YSV5WFJ%2CB088PKVBDM%2CB07YSTYSKQ%2CB07MG5XNR9%2CB071VT9RRR%2CB01M7QZMA6%2CB0009K8SJ6%2CB08MY5KYSQ%2CB00062VZMY%2CB0000BXHL0%2CB01LY0RMBG%2CB09GXDS89D%2CB00B4BN9PM%2CB07GW1H6YF%2CB07X6JDBSW&srpt=DEEP_FRYER
Couple tips if anyone is frying a turkey for the first time:
-Kind of stating the obvious, but DO NOT put a frozen turkey in one. I usually let mine defrost at least 3 to 4 days in the fridge before starting the process.
-Once the oil is up to temp, turn off the burner before you drop it. If there is any overflow (and there probably will be), its best to have the flame off. Let the oil settle before turning it back on
-From the setup in the picture (which is the same one I have), hook the turkey through the body cavity. Using the coat hanger looking thing, I use a broom through the coat hanger to lower it into the oil with another person so you dont have to be close to the hot oil
-Once the oil settles, get the flame back up on high. The oil temp is gonna drop a decent amount once you get the turkey in
Bell Tower Grey said:
https://www.charbroil.com/the-big-easy-oil-less-turkey-fryer-17102065
I have a traditional turkey fryer like the ones various posts above. However, my brother-in-law got one of these for Christmas. He's planning to use it this coming weekend for the first time.
I have a feeling if it's as good as advertised, then I will add one to my arsenal pretty soon. Just the fact of not having to deal with boiling oil is quite appealing. My local ACE hardware carries them.
Thanks for that information.Sierrawolf said:Bell Tower Grey said:
https://www.charbroil.com/the-big-easy-oil-less-turkey-fryer-17102065
I have a traditional turkey fryer like the ones various posts above. However, my brother-in-law got one of these for Christmas. He's planning to use it this coming weekend for the first time.
I have a feeling if it's as good as advertised, then I will add one to my arsenal pretty soon. Just the fact of not having to deal with boiling oil is quite appealing. My local ACE hardware carries them.
We used one this Thanksgiving and it turned out great. It will save a ton of money from not buying gallons of peanut oil.
Funny you post this because I'm going to get one this week if I can get by to my local ACE. My uncle used one at Thanksgiving and it was some of the better turkey I've had. Had a coworker use one at Christmas that also turned out great. Like you said not having to deal with a huge pot of boiling oil is worth it to me, especially with kids running around.Bell Tower Grey said:
https://www.charbroil.com/the-big-easy-oil-less-turkey-fryer-17102065
I have a traditional turkey fryer like the ones various posts above. However, my brother-in-law got one of these for Christmas. He's planning to use it this coming weekend for the first time.
I have a feeling if it's as good as advertised, then I will add one to my arsenal pretty soon. Just the fact of not having to deal with boiling oil is quite appealing. My local ACE hardware carries them.
Bell Tower Grey said:Thanks for that information.Sierrawolf said:Bell Tower Grey said:
https://www.charbroil.com/the-big-easy-oil-less-turkey-fryer-17102065
I have a traditional turkey fryer like the ones various posts above. However, my brother-in-law got one of these for Christmas. He's planning to use it this coming weekend for the first time.
I have a feeling if it's as good as advertised, then I will add one to my arsenal pretty soon. Just the fact of not having to deal with boiling oil is quite appealing. My local ACE hardware carries them.
We used one this Thanksgiving and it turned out great. It will save a ton of money from not buying gallons of peanut oil.
Was the turkey dried out at all? Did you brine it first?
Thank you.Sierrawolf said:Bell Tower Grey said:Thanks for that information.Sierrawolf said:Bell Tower Grey said:
https://www.charbroil.com/the-big-easy-oil-less-turkey-fryer-17102065
I have a traditional turkey fryer like the ones various posts above. However, my brother-in-law got one of these for Christmas. He's planning to use it this coming weekend for the first time.
I have a feeling if it's as good as advertised, then I will add one to my arsenal pretty soon. Just the fact of not having to deal with boiling oil is quite appealing. My local ACE hardware carries them.
We used one this Thanksgiving and it turned out great. It will save a ton of money from not buying gallons of peanut oil.
Was the turkey dried out at all? Did you brine it first?
No brine..just dry rub. It was very juicy. I was skeptical but it turned out awesome. Would definitely recommend.
Ive done it with a greek chicken recipe before. Fairly certain it was this recipe (https://www.skinnytaste.com/chicken-tzatziki-bowls/). I will say Ive never baked the chicken, but do it on the grill. As with almost all chicken marinated in anything, I do it on a lower temp for a longer time as to try to not burn the marinade. I will say this type of chicken is definitely in my rotation, although I only do the chicken from the above recipe and make bowls with my own stuff.Bell Tower Grey said:
Question - have any of you ever brined chicken in yogurt for a couple of hours before cooking it?
Mrs. BTG found a recipe that calls for seasoning chicken parts with the dry ingredients of choice, then placing the chicken into Greek yogurt for a couple of hours up to 24, before oven baking it. It's supposed to as good as pan fried, but without the hassle of grease, etc.
I'll be on store duty in a little while to pick things up for this, and wanted some feedback from y'all. Thanks.
Thanks. Looks like it's on the menu for Monday.FlossyDFlynt said:Ive done it with a greek chicken recipe before. Fairly certain it was this recipe (https://www.skinnytaste.com/chicken-tzatziki-bowls/). I will say Ive never baked the chicken, but do it on the grill. As with almost all chicken marinated in anything, I do it on a lower temp for a longer time as to try to not burn the marinade. I will say this type of chicken is definitely in my rotation, although I only do the chicken from the above recipe and make bowls with my own stuff.Bell Tower Grey said:
Question - have any of you ever brined chicken in yogurt for a couple of hours before cooking it?
Mrs. BTG found a recipe that calls for seasoning chicken parts with the dry ingredients of choice, then placing the chicken into Greek yogurt for a couple of hours up to 24, before oven baking it. It's supposed to as good as pan fried, but without the hassle of grease, etc.
I'll be on store duty in a little while to pick things up for this, and wanted some feedback from y'all. Thanks.
Id say go for it. I dont see any reason why baking it wouldnt work.
I bought a meat grinder severaly years ago, and love it. Mrs. wanted the pasta maker attachment so she got that as well. She and one of our daughters make some type of homemade bread almost every week. You won't regret getting thoseFlossyDFlynt said:
Sending this back to the top. Been doing it a few years, but trying to do at least 20 new dishes this year. Got a pasta cutter and a meat grinder for Christmas, but havent tried either yet.
Keeping it simple. Lil smokies, boiled shrimp, veggie tray, mini tacos. Beer, soft drinks and tea.FlossyDFlynt said:
Anyone making anything for the Super Bowl?