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Bert Notorius

Bert Notorius

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if you're not out grilling, why not.

tonight's fare was grilled swordfish steaks, and believe me, they traveled a very long distance to be eaten by yours truly.

marinated in teriyaki sauce, not too long, just to pick up a hint of flavor, not to be sogified. an unsalted butter mop sauce to help maintain moisture and promote browning over a med. to hot charcoal fire.

some fresh bread, sliced avocado and heirloom tomatoes.

1/2 a stella artois in a gold rimmed glass.

and if you don't have one of these or have a cheap imitation, get one:

http://gearpatrol.com/wp-content/uploads/2010/05/weber-rapidfire-chimney-starter-gear-patrol.jpg
 
I have a buddy that really should open up his own ribs shack. The man grills a good pig. He's a retired Coastie, but I don't judge.
 
if you had ever seen a pig lying in 2 feet of shit with just its snout sticking out like i have, you would want to make sure it was well washed first.
 
Ever since I saw this, it's become my default way of eating chicken wings.

Not only does it make the middle part of the wing interesting but it free up the drumettes to become little drumsticks. You just trim the skin and fat away from the join on the skinnier end, pull the meat up and viola, you have some miniature drumsticks to season or glaze to your taste.

The tips, you can either save for stock, slow cook, which kind of soften the cartilage and bones to where they are still crunchy but edible, or soak in pickle brine, which will both dissolve the calcium in the bone and cartilage and season the wingtip, and then back, bbq, or fry them for tasty little snacks.

With a little imagination, a relatively cheap bag of wings can become a hefty collection of three different appetizers.
 
Setanta84 said:
Ever since I saw this, it's become my default way of eating chicken wings.

Not only does it make the middle part of the wing interesting but it free up the drumettes to become little drumsticks. You just trim the skin and fat away from the join on the skinnier end, pull the meat up and viola, you have some miniature drumsticks to season or glaze to your taste.

The tips, you can either save for stock, slow cook, which kind of soften the cartilage and bones to where they are still crunchy but edible, or soak in pickle brine, which will both dissolve the calcium in the bone and cartilage and season the wingtip, and then back, bbq, or fry them for tasty little snacks.

With a little imagination, a relatively cheap bag of wings can become a hefty collection of three different appetizers.
Click to expand...

i'd eat that but it's awful labor intensive and you'll need patience and crazy knife skills.
 
Bert Notorius said:
i'd eat that but it's awful labor intensive and you'll need patience and crazy knife skills.
Click to expand...

Not really. Chickens are weirdly easy to dissemble with knives. It's like natural selection specifically set out to design an animal for the amatuer butcher.

For the larger cuts, you literally just cut along the lines of the natural contours of the animal.

For the yakitori wing, you just cut the wing into three separate pieces, and then cut down the middle and filete the middle piece. Then you mount it on two skewers. It take 90 seconds, tops.
 
Going to smoke a brisket and make some smoked rhubarb sauce to go with it this weekend.
 
Setanta84 said:
Not really. Chickens are weirdly easy to dissemble with knives. It's like natural selection specifically set out to design an animal for the amatuer butcher.

For the larger cuts, you literally just cut along the lines of the natural contours of the animal.

For the yakitori wing, you just cut the wing into three separate pieces, and then cut down the middle and filete the middle piece. Then you mount it on two skewers. It take 90 seconds, tops.
Click to expand...

x30

.
 
I think it will just be brats on the grill, tonight.


Hey Bert,

Why only a 1/2 Stella?

You sharing the last one?
 
when i do brisket on the grill i put it in an aluminum pan. you can get them super cheap at the dollar general. make sure to use a water bath for moisture, not sure if it maters if you use water or something fancy- i couldn't tell the difference.
 
Bert Notorius said:
when i do brisket on the grill i put it in an aluminum pan. you can get them super cheap at the dollar general. make sure to use a water bath for moisture, not sure if it maters if you use water or something fancy- i couldn't tell the difference.
Click to expand...

Doesn't matter....

RE: Amazingribs.com
 
I just pulled a pork loin off of the smoker.

Last night I brushed it with honey and dusted it with pork rub and wrapped it up to refrigerate overnight. Today i wove a nice bacon blanket for it, wrapped it up and smoked ii until it reached 145F internal.

It's resting under a foil tent at the moment. I did 3 huge racks of pork ribs last week. 6 hours in the smoker.
 
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