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1
New York / Re: How Warm Is It?
« Last post by rgfixit on Today at 04:22 AM »
26 and some new snow here.

Rg
2
Clean-em Cook-em Eat-em / Re: Ya Know....We Need Another Cooking Topic!
« Last post by MILLERMANKT on Jan 26, 2021, 08:47 PM »


Used my  new drumstick cooking rack tonight  did them in the oven for the test run and it worked great.  Chicken was crispy and tender.  I can't wait to try it on the grill and smoker
3
Clean-em Cook-em Eat-em / Re: Smoke It If You've Got It!
« Last post by Doubles Shooter on Jan 26, 2021, 04:01 PM »
Brine is great for all poultry as Mac said. It definitely helps
 Also, the classic cover with a few slices of bacon works too.
4
Leftover pot roast sandwiches or Ruebens...
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Clean-em Cook-em Eat-em / Re: Ya Know....We Need Another Cooking Topic!
« Last post by rgfixit on Jan 26, 2021, 03:32 PM »
I bailed....DiGiorno for supper tonight.

Rg
6
Clean-em Cook-em Eat-em / Re: Ya Know....We Need Another Cooking Topic!
« Last post by gotagetm on Jan 26, 2021, 03:25 PM »
Making beef vegetable soup tonight
7
Do-It-Yourselfers / Re: Rod building
« Last post by rgfixit on Jan 26, 2021, 01:29 PM »
Think so eh?

Waiting on components so I worked on bobbers today. Iíll cut up some more stock tomorrow and turn some more blanks.

Trying to get a good stock of these before my Son gets his online craft store set up.

Rg
8
Clean-em Cook-em Eat-em / Re: Smoke It If You've Got It!
« Last post by Mac Attack on Jan 26, 2021, 09:38 AM »
Also, smoke it heavy very low in temp for a bit to get the smoke penetration.
Then tent it.
Finish in a pan with a little liquid like chicken stock - but cover the pan with foil.
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Clean-em Cook-em Eat-em / Re: Smoke It If You've Got It!
« Last post by Mac Attack on Jan 26, 2021, 09:37 AM »
Whenever I do chicken breast it comes out dry. What am I doing wrong?  Time? temp? So I stick with skin on thighs.


Brine it!!!!

Yea, ours was good, but drier than I would have liked.
I should have brined it.
All poultry benefits HUGE from brining.
We never roast a turkey anymore without first brining.
And I generally will do it for 2 days!!!

This is especially true for boneless and skinless breastmeat.
The bones add moisture and flavor and the skin helps hold in the moisture.
However, the skin inhibits smoke penetration.
Soooo.....................brine it!
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Do-It-Yourselfers / Re: Rod building
« Last post by Mac Attack on Jan 26, 2021, 09:34 AM »
Thanks.....they look a bit better than they did.

Rg


He was speaking to me.

 :rotflol: :rotflol: :rotflol:
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