Costco....Thanks for the reminder. I know I’m slipping. I’ll pick up some paper bowls the next time I’m at the store.
SF
What Are You Eating?
- Thread starter Brute
- Start date
i havent been able to match your cooking style, but last week i did clean the crap out of my grill.
One of my favorite salads to eat when it warm out. Red onion and cucumbers in white balsamic vinegar. Make a big bowl so you can have it for several days. Just make sure to let it sit in the fridge for at least a day before you start eating it. Sprinkle with toasted sesame seeds.
Sorry for the fine china!
SF
Sorry for the fine china!
SF
What, but not with huckleberries or blueberries? Since she's your wife I would expect her cooking game to be top tier.
She can only cook pancakes...absolutely nothing else...and cooks them in the same manner as her mom, with bacon fat and buttermilk...and they are good. If you can only do one thing, it's important to do it well.
I see. Guess that makes you the chef normally in charge of your kitchen then. And those pancakes do look good. Just kinda' naked with no huckleberries.
The sweet corn from Safeway is pretty damned good!Good day for cooking outside! I have Cornell Chicken in the grill and pork shoulder "ribs" simmering in BBQ sauce and beer. Corn will go in the side pot soon.
View attachment 186059
Page 222 link provided by Zak.
It's a recipe.
A Staple of Upstate BBQs, ‘Cornell Chicken’ is a Grilling Tradition - Cornellians | Cornell University https://share.google/tgUYP6Pr4ytx7qj42
In Hawaii, we have a similar grilled chicken that's common for fund raising...Huli Huli Chicken. Huli huli means "to turn"...and the basting sauce is commonly put into a small pressurized plastic sprayer used for lawn & garden...basting frequently and turning the chicken in large wire racks...the sauce is simply pineapple juice, soy sauce, brown sugar (or honey), ketchup, minced ginger & garlic, and rice or apple cider vinegar...
Now after posting this, I will have to make it this week...nothing beats hanging out at the grill in 108 degree temps...
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Also good, but very different from Cornell chicken.
Basting is the enemy of crispness, and I like my Cornell chicken skin crisp. In a way, the whole recipe is about producing juicy flavorful meat and crisp skin. At least for me.
I tried @Matt B 's method of marinating in the Cornell chicken sauce, rather than basting frequently. I went back to the OG basting method. I still get crisp skin. The key is to stop basting for the last couple of flips, after a lot of the fat in the skin has rendered off.
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Cook off!Time for a Chicken Fight.
That has a different meaning in some places of the world...Time for a Chicken Fight.