I should've just used Sweet Baby Rays. I was pretty disappointed, but the rest of the family I cooked for liked them fine.
Baking powder seemed like a non-factor, and it's been years since I cooked bone-in chicken on a gas grill, so I'm way out of practice anyway. Just seemed like a lot of work (the way I did it) to yield meh results.
I also think when chicken legs are that cheap, and not Perdue or Tyson or whatever, they probably come from old ass birds whose best days were long behind them when they hit the chopping block. They all hit the required internal temp at least, and no feathers.

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Just chillin' like Garret Quillin.

Seems like it would be simpler to reduce the paprika.

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Paprika is rather mild. Or was it the smoked kind?

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Try my chicken recipe next time, fried in peanut oil. You won't be disappointed.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

What's your recipe, big guy?

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Its here somewhere in this forum... I'll bump if I find it.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

Don't be a tease, kemosabe.

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ask JUAN for it???????


All Chicken WIGS are the SAME!!!

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2 cups flour
1/4 cup paprika
2 TBSP salt 
2 TBSP pepper
1 TBSP ground mustard
1 TBSP Thyme
1 tsp ground ginger
1/2 tabs oregano
1 TBSP celery salt

Brine chicken in salt water 30 minutes. I sometimes use buttermilk when it's a whole chicken or chicken with bones. 

Coat chicken in mix of 2 egg and 1/3 or so cup milk. 

Roll in breading mix. 

I use a cast iron skillet half filled with oil. Veggie oil works but peanut oil is the shit. Oil gets to about 350 400 I guess. Hot enough that a drop of water in the oil pops the pan. About 12 minutes in the oil for wings. Turn with a slotted spoon or scoop.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

Thanks, brah!

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Personally I think the ginger is the secret.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

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Thanks for the nightmares, pal.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

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That needs to be an avatar...not mine.

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Went camping this weekend and cooked up jamaican jerk chicken breast on a cast iron skillet over the campfire. Marinated in jerk seasoning, orange juice, lime juice, and soy sauce for 12 hours.

Tasted great and it's been 3 days since consumption and no signs of salmonella poisoning so looks like I didn't fuck up cooking it.

the next day i cooked a turkey burger via same method and it sucked. turkey burgers are useless.

Couple a filets and asparagus. Immediately after eating I tossed on the soaked wood chips and ribs. Low and slow people. Great night to be out.

Hickory smoked a whole chicken. Not sure I ever see a need for a rotisserie one again.

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Wisconsin River Meats Jalapeño Brats on my new Traeger Pellet Grill. Using maple pellets. Fucking fantastic up here tonight.


Will be listening to my Cubbies on the At Bat app shortly.

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Hawaii (fuck) You

You ever make that chicken?

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

I haven't, but the ginger seems like a nice twist.

But I'm setting up two full slabs of what look like meaty spare ribs. Thank God for a warm, not scorching weekend.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Hmm wish I was there for the ribs.....

These two black dudes run a place called Blues BBQ in downtown East Dundee. Just awesome shit.

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Hawaii (fuck) You

Next time you have an invite, I have to regain confidence in my old skills. Making gumbo for the first time in six years took a lot out of me, but I was on edge until I had my parents coming back for thirds and fourths.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

How do you grill short ribs? It's popped up on a few menus lately and I can't wrap my head around it.

Hoi polloi!

The short ribs are taken off the bone and formed into steaks similar to NY strips. Absolutely delicious on the grill.

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Do you do that yourself or get it from a butcher?

What holds the pieces together to form the steak? I've never heard of this but I love short ribs.

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https://twitter.com/DrKenCast

Short ribs are the best. I cook them indirectly using mesquite. Get the fire as hot as you can. Throw them on and smoke for about 20 minutes or so. I use Worcestershire sauce for flavor during cooking. Take them off when they feel done, just when they start to firm up a bit.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

I get them from a butcher. They look like narrower-than-average strip steaks and are absolutely delicious. Probably my current favorite cut of beef.

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Do you reverse sear at all?

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