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-- The TA Recipe Thread (now with extra cries for help!)
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Beer can chicken on the BBQ tonight, so long as it doesn't fucking rain.

1x can of beer.
1x fornication with said beer can of 1x chicken.

Might put some BBQ sauce on the bird itself, not sure yet, any suggestions?

mix it with butter and inject it under the skin with a syringe and you have win

if you put it on the bird don't put it right away because it will burn

I am eating beer can chuck lidell tonight!

Ya I usually wait until the bastard is cooked, then put the sauce on, then cook it on low for a few more minutes so that it isn't dripping.

Not sure what kind of sauce to use though, chicken can be tricky business.

if you have a torch put it on at the end and give it a quick burn for peking style skin. Easy bbq sauce = beer, ketchup, worcheister , cayenne, liquid smoke, molasses, brown sugar, and cumin. Just bring to a soft boil then reduce it over low heat, the fun part is you can add the ingredients depending on which flavours you like best, no need for a recipe

beer on the chicken? or you mean as part of my bbq sauce. i've heard of beer with brautworst and sausages but not chicken.

beer in any bbq sauce.

he is making beer chicken, which is a beer can shoved up the chickens ass that steams it with awesome.

oh ok.

my bbq sauce is pretty basic...

ketchup
vinegar
spicy mustard
molasses
hot pepper juice
garlic powder

i forget what else, i usually wing it w/ stuff like that. i like my bbq sauce vinegar/mustardy and spicy.

I have all of those ingredients Mr. Freak, I'll give it a whirl and see what happens.

i forgot garlic (real or powder), and add a tad of citrus or vinegar for acidity

i bought orange pineapple juice so i'm adding that and some brown sugar in my sauce and see what that's like. im sure it'll be good.

does anyone else prefer most of their food at room temp? i mean obviously not like a main course that needs to be hot, but i'm talking about things like tomatoes and veggies and stuff. even my ketchup i leave in the pantry and most people put it in the fridge. i just don't like cold stuff, i think it takes the flavor out of it.


actually even main meals are good at room temperature. especially pizza.

quote:

Originally posted by Slylee worstershire sauce

I don't know about that to be honest

quote:

Originally posted by Slylee does anyone else prefer most of their food at room temp? i mean obviously not like a main course that needs to be hot, but i'm talking about things like tomatoes and veggies and stuff. even my ketchup i leave in the pantry and most people put it in the fridge. i just don't like cold stuff, i think it takes the flavor out of it. actually even main meals are good at room temperature. especially pizza.

yea, I usually do. I think you get to taste the food most when it is at room temperature. Like mayonnaise, for example, or cheese. They have to be refrigerated, but you should take them out like 30 minutes prior to eating.

quote:

Originally posted by Adam420 I don't know about that to be honest

it's not much in the recipe, just a few drops

I'm going to attempt to make my own peanut butter cups. I don't think they'll match Reese's, but it's worth a shot. It's easier than I though. Just boil some chocolate, paint some paper cups with a pastry brush, cool until firm, add peanut butter + vegetable shortening + graham cracker crumbs, top off with another layer of chocolate, then freeze.

http://video.about.com/candy/How-to...Butter-Cups.htm

quote:

Originally posted by Akridrot I'm going to attempt to make my own peanut butter cups. I don't think they'll match Reese's, but it's worth a shot. It's easier than I though. Just boil some chocolate, paint some paper cups with a pastry brush, cool until firm, add peanut butter + vegetable shortening + graham cracker crumbs, top off with another layer of chocolate, then freeze. http://video.about.com/candy/How-to...Butter-Cups.htm

Is it really worth it?

And that woman in the video is just

quote:

Originally posted by Adam420 Is it really worth it? And that woman in the video is just

I don't know if it will taste like crap, but it's worth a try. I'll look for some other recipes and experiment until I come up with something good.

Also, the problem with the woman is her mouth. Look at her mouth when she talks and you'll see what I mean.

I figured this should go here...

none of you can make a proper pad thai dish

today's special is marinated stir fried chicken

boneless chicken pieces
minced garlic ginger paste
freshly ground black pepper (or red chilly flakes or both)
yogurt
salt

If you want to add Indian flavor, put some chicken masala you may get at any Indian grocery store. Scale back on peppers cause the masala is spicy.

mix all ingredients and marinate for about 1-2 hours. More the better.

Melt butter and stir fry marinated chicken pieces until they cook thorough (usually cooks in 10-15 mins)

Eat with buttered bread and over a glass of white wine

Yummy!

quote:

Originally posted by elFreak going to try this tonight, it looks very win. Spicy Cherry Ribs Ingredients * 2 teaspoons yellow mustard * 2 pork rib racks (St. Louis style spare ribs) * 1 teaspoon salt * 1 teaspoon freshly ground black pepper * 1/2 teaspoon cayenne pepper * 1/2 teaspoon paprika * 1/2 teaspoon ground cumin * 1 recipe Spicy Cherry Glaze, recipe follows * 2 tablespoons scallions, chopped * 1 teaspoon sesame seeds Directions Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes. Preheat oven to 325 degrees F. Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds. Spicy Cherry Glaze: 1 tablespoon oil 1 cup diced red onion 4 tablespoons minced ginger 3 cups canned cherries in syrup, preferably Bing 2 tablespoons minced garlic 2 tablespoons tequila (recommended: Cabo Wabo Resposado) 3 tablespoons hot sauce (recommended: Sriracha) 1 teaspoon sesame oil 1 tablespoon sherry wine vinegar 4 tablespoons soy sauce 1 teaspoon salt 1 tablespoon freshly ground black pepper In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.

did you really make these? how did they turn out? this is like an iron chef recipe if the main ingredient was cherry.


im really bad about measurements. i always just wing it/eyeball it and then when i'm done and it came out good, i'm like, 'fuck how much of everything did i use' lol

if you guys like healhty food:

quote:

Originally posted by Slylee did you really make these? how did they turn out? this is like an iron chef recipe if the main ingredient was cherry. im really bad about measurements. i always just wing it/eyeball it and then when i'm done and it came out good, i'm like, 'fuck how much of everything did i use' lol

they were really good, i will make them again for sure.

it is a long recipe to make, so it is probably best off as a weekend meal.

I made Tandoori chicken salad yesterday. It was very good

Oh and Jay the meat came out so tender with that marinade. Do you add salt as well? Because I felt like it could have used some. I used beef btw.

I got this from Anthony Bourdain.

Flatten out chicken breast in plastic wrap with oil to prevent sticking.
Fill with cheese, corn, spinach, Baby shrimp or anything that isnt to salty.
Roll it up and then wrap with bacon and stick with tooth picks.
Cook useing a grill and when the bacon becomes a little crispy start to bast it with teriyaki sauce.
I serve with rice or grilled veggies.

Its easy to take this one anywhere.

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