Back for another edition of "Seriously, How Hot Does It Have To Be Outside Before I Give Up On Doing This?!"
Two whole chickens wet brined overnight Rub: 2 Gringos Chupacabra Fuel: Pecan & Cherry Cook Temp: 275° Current Weather: Sunny, 87° and rising Current Playlist: Tom Petty Radio on Spotify
We are the facilitators of our own creative evolution.--Bill Hicks
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Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.
Yum. That looks great. Is the skin extra crispy?
Thanks! Yes, actually. It's a pain to do it, but you have to fold back the skin and scrape off the fat and then jump your temps up towards the end of the cook to get crispy skin. Otherwise, it comes out rubbery.
We are the facilitators of our own creative evolution.--Bill Hicks
Had awesome ceviche yesterday with sushi grade halibut that was great to eat separately too. I usually make shrimp ceviche, but my buddy used halibut and it was really good. Definitely inspired me to start making it more regularly.
Looks like its a steak Sunday around here. Those ribeyes look great!
Whoa whoa whoa, what's going on here? Are these wrapped in bacon?
Yes sir. I normally don't like to wrap them, but my wife wanted them wrapped today. Happy wife, happy life.
Dude, why is that Honolulu fish Tina $160 now? Is it just seasonal?
Also that looks awesome
I dont know man. My wife and I were just talking about that.
I ordered 3lbs of Opah a few weeks ago, was fantastic grilled with some pineapple salsa.
Interesting. I want to get the salmon too. I get annoyed every time I see the tuna price. I might email them and ask
Yeah, I got pissed too. But then I just attributed it to higher shipping cost, or they possibly are in shorter supply.
Try the Opah if your looking for something different. Im sure the Salmon is rocking too.
Yeah probably. I thought the shipping cost was insane to begin with. Overnight from Hawaii is so much more than $80 for me and you. $160 seems reasonable actually but not now that I paid what I did
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Back for another edition of "Seriously, How Hot Does It Have To Be Outside Before I Give Up On Doing This?!"
Two whole chickens wet brined overnight
Rub: 2 Gringos Chupacabra
Fuel: Pecan & Cherry
Cook Temp: 275°
Current Weather: Sunny, 87° and rising
Current Playlist: Tom Petty Radio on Spotify
Done! A little over 4 hours at 275°. Bones will be collected which will be used to make a broth. Makes a great smoky soup.
Daaaaaaaaamn
Yes, please.
2016: Lexington and Wrigley 1
Thanks! Yes, actually. It's a pain to do it, but you have to fold back the skin and scrape off the fat and then jump your temps up towards the end of the cook to get crispy skin. Otherwise, it comes out rubbery.
I definitely recommend it. I've found that it speeds up the cook which is good because your bird won't dry out, and it cooks more evenly.
I ordered 3lbs of Opah a few weeks ago, was fantastic grilled with some pineapple salsa.
Try the Opah if your looking for something different. Im sure the Salmon is rocking too.
https://sitkasalmonshares.com/