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On Mon, 01 Jun 2009 22:39:32 -0500, Janet Wilder <...@yahoo.com
I think those cookbook writing chefs have to make fussy recipes because
their publishers don't think anyone will buy the books if the recipes
aren't fussy.
One of the most flavorful ways to grill a chicken breast is to shake a
bit of granulated garlic on it and paint it up with some good quality
Dijon mustard. Grill it over medium heat, slice and eat. It can't get
much simpler than that, but who would pay for a recipe like that in a
fancy cookbook written by a so-called grilling guru?
Get the picture? Good. Now go grill something simple and enjoy yourself.
JMTCW
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
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On Mon, 01 Jun 2009 21:04:42 -0700, Desideria <...@gmail.com
On Mon, 01 Jun 2009 22:39:32 -0500, Janet Wilder
<...@yahoo.com
Thanks, Janet. I'll try this one. :-)
Desideria
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On Mon, 1 Jun 2009 22:54:31 -0500, "Nunya Bidnits" <...@swbell.com
In news...@4ax.com,
Desideria <...@gmail.com
He's not my favorite TV cooking host by quite a ways. I also find his
recipes overblown, incorrectly seasoned, not well thought out, or lacking in
the fine details. And notice that if you watch his shows carefully he's not
exactly achieving pristine well-practiced results all the time.
I agree his seasonings are sometimes over the top, although I did enjoy the
recent steak episode which featured Argentinian style steak, served with
chimichurri, but that was only because he showed how to make the stuff. But
beyond that, nobody has one of those smartass special gaucho grills, so
demonstrating Argentinian style steak on an obscure, odd, rare, and
expensive piece of equipment is pretty much a waste of time compared to
showing how one might do it on a common home grill. I guess it's cool that
he has forty-eleven different cookers and grills scattered around the yard
with smoke coming out of every one of them, so he can play little boy gaucho
if he wants to on TV, but the everyday person who might watch the show to
pick up some tips isn't going to have all that crap.
And his shows are about grilling and barbecueing, which IMO means it should
be concentrating on simple direct flavors of foods as they are enhanced by
cooking on an open fire or in a pit, but he is forever smothering everything
with so much weird sauces and seasonings that it just doesn't seem like he
remembers what the shows were about in the first place. I'm all for knowing
how meat is grilled in different ethnic environments, but I don't buy into
the notion that authentic ethnic grilled foods are produced in a way such
that the seasonings and sauces obscure the basic flavors of the food being
grilled. He doesn't enhance foods with his seasonings and ingredients, he
hides them.
And he's got a pompous, know-it-all attitude and hoity-toity demeanor that
puts me off, frankly, especially since his execution and some of his recipes
really don't match up to his arrogance. That "vacationing with the Duke in
the south of France" snottiness doesn't do much for me. I can't watch his
program without the words "arrogant twit" crossing my mind multiple times.
The burger stuffed with garlic butter is just stupid. I've tried stuffing
burgers and it's downright difficult, and that's without using ingredients
that are going to melt away, leave a big hole in the middle of the burger,
and make your grill flame on. Stuffing a burger has a built in pitfall since
all burgers tend to shrink inwards on the grill, and you need to compensate
starting off by putting a depression in the center of the burger after you
mold it, so as to get a nice uniform thickness in the finished result
without the edges splitting. It's kinda hard to stuff something that needs
to be thinner in the center than at the edges. So stuffing the burger and
producing something that doesn't fall apart or otherwise get weird is a real
engineering challenge. I've only had luck stuffing them with ingredients
that didn't melt away, and than includes using little or no cheese in the
stuffing. However a nice mix of chopped mushrooms, seasoned bread crumbs,
and grilled onions is always nice.
I take it from your comments that the garlic butter was supposed to be
frozen going in. So what does he expect, that it won't melt when the burger
is cooked, or maybe that nobody will mind if the center of the burger is
cold greasy tartare? Cripes. I didn't see the butter stuffed burger
demonstrated on TV, nor have I read the recipe, but I don't think I need to,
it's obviously a really stupid idea and he's wasted your time and money. And
with a buttload of butter dripping out of the burgers, he's probably made a
nice mess for you as well.
Now as far as the marinade, well, that one's on you. Those are strong
marinating flavors, and after an hour with mashed in garlic and rosemary,
and lemon juice and olive oil, that meat should be seasoned to the max. It's
important to realize that acidic components in marinades cook foods
chemically, altering not just their taste but also their texture. I would
have expected pretty much what you described when leaving chicken in such a
strong marinade for that long.
But that doesn't change my opinion that Raichlen's a DH.
MartyB in KC
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On Mon, 01 Jun 2009 21:10:43 -0700, Desideria <...@gmail.com
On Mon, 1 Jun 2009 22:54:31 -0500, "Nunya Bidnits"
<...@swbell.com
*snort!* Thanks, Marty. The guy is so highly-recommended, and I think
even here folks have suggested getting his books---but I was rather
surprised at how unimpressive I found his recipes. Frankly, I'm gonna
stick to just plain old pepper and salt (maybe garlic or onion if I've
feeling adventurous) on my burgers in the future. It just didn't need
all that 'stuff' added.
Speaking of, I also tried his roast corn recipe with garlic butter. I
think corn is a HELL of a lot better just grilled plain, with maybe a
little butter added after. It was okay, but it wasn't as stellar as
plain old ripe corn on the grill. In his recipe, you slather the
garlic butter on before grilling, and keep basting the corn with the
butter and turning it frequently. Really fussy, to my mind.
I'll try out the links from Cleatarrior, because I'm curious. But I'm
sure going to be a lot more cautious in the future. Maybe the salt and
pepper on the chicken, or the lemon and oil and less salt and pepper,
and I think no more red pepper flakes.
It's tasty, but it ain't chicken.
Desideria
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On Tue, 2 Jun 2009 14:45:20 -0500, "Nunya Bidnits" <...@swbell.com
In news...@4ax.com,
Desideria <...@gmail.com
FWIW, I do the grilled corn by leaving on the husks while just pulling them
back to remove the fibers, then liberally coat it with semisoft butter or
spread, and whatever s/p/g seems right, tie the husks back on, wrap in foil
if it's a very hot fire but , not too tight, and toss them on. You can throw
these right into a campfire if it's not too hot. They steam in the husks and
as the husks dry out, it finishes them with a nice little bit of char
flavor.
MartyB in KC
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On Mon, 01 Jun 2009 21:30:29 -0700, Denny Wheeler <...@TANSTAAFL.zipcon.net.INVALID
On Mon, 1 Jun 2009 22:54:31 -0500, "Nunya Bidnits"
<...@swbell.com
I've never tried stuffing burgers, but I've had good luck with a
recipe that my mom found somewhere (maybe in one of the hundred or so
7" x 9" 'How to cook _____' booklets she had; I've had good luck with
them) called "Best-Ever Burgers". Effectively, it was:
2 lb ground beef
1/4 C water
1 pkg Lipton onion soup mix
Mix it all together, form into patties, grill or panbroil.
Conceivably there was something else in the recipe, but when I've made
burgers this way--usually half a batch 'cause I'm by myself--I've
liked the result. 'Course, I really like the taste of properly cooked
ground beef with just a bit of S&P&garlic powder.
Naturally, a Google search turns up a bunch of recipes with that name,
but none I looked at is the one.
--
-denny-
Some people are offence kleptomaniacs -- whenever they see
an offence that isn't nailed down, they take it ;-)
--David C. Pugh, in alt.callahans
Know the signs!
http://www.heartinfo.org/ms/guides/9/main.html
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On Tue, 02 Jun 2009 14:36:54 -0700, Nonnymus <...@cox.net
That's pretty much our default hamburger recipe here. It's very seldom
that I do just plain burgers on the grill- they're always the Lipton
ones. One variation comes not from the ingredients, but from the
technique. I put my soup mix in a bowl and add much less water- just
enough to hydrate the mix. I let it set for about 5-10 minutes, then
use the thick slurry to mix with the hamburger meat. I've found that
with the Lipton mix, that we can use a much less fatty hamburger meat
and get acceptable results.
--
Nonny
'I believe that banking institutions are more dangerous to our liberties
than standing armies. If the American people ever allow private banks to
control the issue of their currency, first by inflation, then by
deflation, the banks and corporations that will grow up around the banks
will deprive the people of all property until their children wake-up
homeless on the continent their fathers conquered.’
Thomas Jefferson, 1802
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On Tue, 2 Jun 2009 10:05:54 -0500, "Nunya Bidnits" <...@swbell.com
In news...@4ax.com,
Denny Wheeler <...@TANSTAAFL.zipcon.net.INVALID
The Lipton onion soup burger is indeed a classic. I've also done it with a
bit of egg and bread crumb for binding.
MartyB in KC
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Anonymous Wrote:
On Jun 2, 11:05 am, "Nunya Bidnits" <...@swbell.com
Egg, bread crumb (or some crushed bran flakes), and also mix in some
BBQ sauce (Cattleboyz/Bullseye/whatever)
/M
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On Mon, 01 Jun 2009 22:13:12 -0600, Cleatarrior <...@xx.block
LOL!
Raichlen is a non-acquired personality taste. But he has some uniquwe
recipes and he's good overall on techniques - gas vs. charcoal, etc..
I agree with you on the obscure BBQ rigs, he also has a 55 gallon oil
drum cooker.
Ever see the California cowboy grilling show on RFD TV?
http://www.rfdtv.com/shows/cowboy_flavor.asp
This guy has a unique approach and a mustache that reaches around his ears.
http://www.cowboyflavor.com/
And check out some of his sponsor merchants - good tools and
acccessories to be found.
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On Mon, 01 Jun 2009 21:18:01 -0700, Desideria <...@gmail.com
On Mon, 01 Jun 2009 22:13:12 -0600, Cleatarrior <...@xx.blockwrote:
I'll definitely grant the 'unique' on those recipes. And I DO like
beer-can chicken, so I'll just keep on trying!!!
(really wish now I'd had the chance to study chemistry in school, to
learn about all these chemical reactions under heat)...
Desideria
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On Tue, 02 Jun 2009 13:06:37 -0600, Cleatarrior <...@xx.block
If you have cable/sat with Food Network, Alton Brown's "Good Eats" show
is great on food chemistry 101.
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On Tue, 2 Jun 2009 14:40:24 -0500, "Nunya Bidnits" <...@swbell.com
In news...@mid.individual.net,
Cleatarrior <...@xx.block
That's true. Sometimes it's TMI, such as 30 minutes on brewing a cup of
coffee, and some of his methods get a little too anal, but he definitely
explains the whys and pitfalls of various cooking methods and ingredients.
There is another show I enjoy called Food Detectives with Ted Allen, also on
Food Network. They show some trickier stuff and like to debunk myths about
food.
MartyB in KC
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On Tue, 02 Jun 2009 18:36:01 -0700, Desideria <...@gmail.com
On Tue, 02 Jun 2009 13:06:37 -0600, Cleatarrior <...@xx.blockwrote:
Yes, I get it and I've watched some of his shows. Fascinating, but to
remember it I'd have to take notes. ;-)
Desideria
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On Mon, 01 Jun 2009 21:38:46 -0600, Cleatarrior <...@xx.block
I've never had any problems with his recipes, but understand he does go
all over the world to come up with stuff, so some of the flavors can be
a bit intense.
I think the key any time you make a new recipe is to follow it to the
letter the first go and then adjust to fit your taste.
Keep on cooking, you'll develop a style and feel for what works for you.
But yes, marinades that stay on too long can be a bit much.
Take a look at his brined Buccaneer chicken - lost of flavors but not
too overwhelming (in BBQ Bible)
http://www.bbqu.net/season2/205_4.html
Or his iced tea chicken:
http://www.bbqu.net/season2/208_4.html#iced_tea_chicken
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On Mon, 01 Jun 2009 21:04:24 -0700, Desideria <...@gmail.com
On Mon, 01 Jun 2009 21:38:46 -0600, Cleatarrior <...@xx.blockwrote:
Thanks for your input, and for the links!
Desideria
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On Mon, 01 Jun 2009 22:00:33 -0600, Cleatarrior <...@xx.block
Found a link for Buccaneer chicken, this seems identical to Raichlen's,
but I don't have the book here to do and A/B compariosn.
http://tatu-bbq.com/2007/04/08/buccaneer-chicken--poulet-boucanee.aspx
Yes, store-bought sugar cane carefully splintered (let it dry out 1st)
in the smoke box does some wonderful things.
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On Wed, 3 Jun 2009 13:00:50 -0500, "Nunya Bidnits" <...@swbell.com
In news...@mid.individual.net,
Cleatarrior <...@xx.block
I think there may be some southern boys here who can elaborate on the finer
points of cooking with sugar cane, a deep south/cajun technique, apparently.
IIRC it came up in a discussion about andouille and the best wood to use for
cooking it, and while pecan was mentioned several times, the sugar cane
thing came up as well.
However I think the discussion went towards using the cast offs of the sugar
cane after it had been crushed and processed.... not sure though. Maybe
someone here will refresh my memory.
MartyB in KC
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On Wed, 03 Jun 2009 13:05:33 -0600, Cleatarrior <...@xx.block
Very interesting.
I like using cane because it imparts a totally unique sweetness to the
smoke. I can't even really comp it to any other wood I've smoked with.
But with chicken the results are just perfect.
This is where Raichlen earns his due from me, finding those unique
regional specialties.
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On Wed, 3 Jun 2009 21:59:12 GMT, "Brick" <...@NOSPAMverizon.net
On 1-Jun-2009, Desideria <...@gmail.com
By the time I read to the bottom of this thread I was screaming for
people to pay attention to snipping material errelevant to their reply.
That said, I don't use any of Raichlen's books and for sure the
garlic butter stuffed burger sounds idiotic, but your experience would
indicate way to much fire for that burger. I personally would use
another burger recipe rather then change a fire I know how to manage.
The marinated chicken came out like it did because like Marty said,
the citrus marinade used was way to strong for overnight soaking.
Hound's brine would have been much better for that application and
even then I'd either tone down the citrus in the brine or soak it for a
shorter period of time. I've used Hounds explicit recipe overnight and
found it to be way to potent for my taste.I have toned it down by using
bottled citrus and I liked it very well. TFM's brine is fine as is, but
it's
not a strong citrus brine like Hound's.
Brined/Marinated birds aren't better or worse, just different.
--
Brick WA7ERO (Youth is wasted on young people)
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On Wed, 03 Jun 2009 18:09:56 -0700, Desideria <...@gmail.com
On Wed, 3 Jun 2009 21:59:12 GMT, "Brick" <...@NOSPAMverizon.netwrote:
Agreed, and I apologize for my share in the non-snippage. I've been
doing Usenet while keeping ice on--15 minutes on each arm and one arm
at a time--which means that I have trouble snipping, but I'll try to
change that plan.
I agree on the marinade being used too long, but even without it,
there was just too much with the salt, cracked peppercorns and hot
pepper flakes on the chicken. At least for me that's too much.
Desideria
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On Thu, 4 Jun 2009 05:30:03 GMT, "Brick" <...@NOSPAMverizon.net
On 3-Jun-2009, Desideria <...@gmail.com
. . .
Here is the Hound's brine in case you want to experiment.
my citrus brine (thieved by Emeril):
------------------------------------------------
2 gallons water
2 cups Kosher salt
3/4 cup brown sugar, lightly packed
Juice of 3 oranges
" " " limes
" " " lemons
rinds from same
1 sliced white onion
! head of garlic, crushed
most of a bunch of cilantro, chopped
Serranos to taste, minimum 4
Rough ground cumin and coriander 2 T ea.
cup extra virgin olive oil
1/4 cup chili powder or any ground chile you prefer
[1/4 cup onion powder] optional
[1/4 cup garlic powder] optional
Either way, soak bird for at least a day as much as 3. I use a Gott 5 gal
bev cooler. Use an 8 lb bag of ice in place of 1 gal water.
Place only aromatics in cavity...bay leaves, garlic heads, apples, citrus,
rosemary stems. I like to place orange slices between skin and meat.
Smoke ass end towards fire for 45 minutes/lb @ 225. You can rotate as
charring necessitates. This will result in inedible skin. If you like skin,
cook @ 300ish. A bigger bird is a higher bird which means the top of the
bird will cook at a higher temp. Keep this in mind. Your first bird should
be a 14 lber.
-Cuchulain Libby (Deceased)
ICQ 83719527
--
Brick WA7ERO (Youth is wasted on young people)
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On Thu, 04 Jun 2009 19:43:53 -0700, Desideria <...@gmail.com
On Thu, 4 Jun 2009 05:30:03 GMT, "Brick" <...@NOSPAMverizon.netwrote:
Thanks, Brick!!!
I'll ignore the smoking directions, as I'm a griller and not a smoker.
I really appreciate the brine recipe though!
Desideria
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On Fri, 5 Jun 2009 03:14:37 GMT, "Brick" <...@NOSPAMverizon.net
On 4-Jun-2009, Desideria <...@gmail.com
You're welcome. And the brine is equally applicable to the grill as
to the smoker. As a plus, you'll get a better skin on the grill then
anybody ever will in a smoker.
--
Brick WA7ERO (Youth is wasted on young people)
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