I'd be inclined to cook it whole and then slice it and immediately stir it and the juices into the pasta, just because cutting it into small pieces first means it'll cook so fast that you'll have to watch it like a hawk so it doesn't get overdone.
Homemade Food Porn
- Thread starter JusHappy2BeHere
- Start date
I'd be inclined to cook it whole and then slice it and immediately stir it and the juices into the pasta, just because cutting it into small pieces first means it'll cook so fast that you'll have to watch it like a hawk so it doesn't get overdone.
I'll be doing this for Father's Day.
I don't have kids, just a dog and a cat, but that counts enough for me! Maybe I'll treat myself to some brisko too. Need to perfect cooking it before our block party next week.
That Brisket looks freaking perfect!
I've only been smoking since Christmas and I have to admit that I am hit and miss with a few more misses...
I've had one that was close to the one you have there in the picture...
I would do the marinade grill then cut. I've been trying to make fajita meat by cutting before cooking and I have a hard time getting the pieces down to a nice thin size by precutting. I like the way they marinade up and flavor, but it's hard to get nice thin pieces that way.
I was unsure about making fried chicken for years... it just seemed too hard... but then I came across a wing recipe and figured out that it would work for boneless/skinless thighs as well... ended up being the best Southern Fried Chicken ever.... crispy on the outside... juicy on the inside... a little spicy... just awesome... Made it today as a Happy Father's Day to myself...
Last edited:
about an inch and a half of peanut oil... 350 degrees... 4 minutes one one side... 3 minutes on the other... finish in the oven for 15 minutes at 350... crispy outside and moist on the inside....
wouldnt those basically be chicken fingers? boneless skinless fried = chicken fingers ive always thought
Happy Fathers Day to me... Couple slabs of Baby Back, Baby Back, Baby Back ribs (with BBQ sauce).
Do you have a thermometer probe inserted into one/both of those racks? If so, I would be careful with that. There's not a lot of meat in between the bones to rely on for an accurate reading. I usually go by time/temp for ribs, then use the bend test to verify that they're done.
- Mar 27, 2006
- 41,114
- 29,328
- 113
Not a great picture, but I made good use of the smoker this weekend. I've got boneless, skinless chicken thighs, smoked sausage, and shrimp. Not pictured were the pork loins and portabellas, which are fantastic if you are cooking for non-meat eaters. They take on a ton of smoke flavor.
I do not use a thermometer for Ribs. Same as you, temp/time and bend test. I also typically do a pull test to see if the rib can be separated easily from the meat. I am not a big 'fall off the bone' guy as I like a little snap to my ribs. I'll admit I am still a newbie at smoking so I'm curious as to the origin of your question.
I do religiously use a thermometer for chicken, pork loin/shoulder, etc. Typically the larger cuts of meat.
Gotcha. I thought I saw a probe in one of your racks, so I thought I'd ask. I'm still relatively new at smoking as well, but I've been reading up a lot on it as I go. I also use a thermometer for everything that has enough meat for the probe to be at least an inch from all bones.
Ah, I see. I use a Pit Barrell Cooker for my smoking (which you hang the majority of meat you cook) those are just the hooks I used for hanging the slab. I love cooking on it and really want to try a full packer brisket sometime but there is just so much meat!
And here I am at work munching on my turkey sandwich and carrots. Damn you all.
Ah, I see. Brisket is awesome but takes forever. Definitely need a whole Saturday or something similar.
