17 Jul 2012

Smoked Bone-In Chicken Breasts

by | posted in: Chicken | 0

Buying Chicken Breasts on sale in bulk is a great way to cut down on food costs but when there’s only 2 people you need to plan ahead and freeze portions for later use.  I find that Seasoning and/or Marinading the Chicken Breasts before freezing is a good way to infuse flavors and save time down the road.  These 2 breasts were seasoned on/under the skin with Annie’s Roasted Garlic EVOO and Head Country Seasoning prior to freezing weeks ago.  When defrosting make sure you defrost in the refrigerator and not the counter top.  This is where a little planning comes in cause it could take up to 2 days to defrost. Read More

17 Jul 2012

Apple Smoked St Louis Style Ribs

by | posted in: Pork | 0

Picked up these racks of St. Louis Style ribs at Cash & Carry for $2.89/lb.  Not a bad price these days.  You should always remove the membrane on the back of the St. Louis Style Ribs.  Use a spoon to get it started working your way under the membrane.  Proceed by grabbing the membrane with a paper towel and it should  pull off easily.  The membrane is shown on the bottom left of the lower rack shown below.  The top rack still has the membrane attached. Read More

15 Jul 2012

Apple Smoked Beef Chuck Cross Rib Roast

by | posted in: Beef | 0

After being away from my MAK 2 Star General Wood Pellet BBQ Smoker-Grill for over 3 months it was great to get my feet wet again and enjoy that wonderful aroma of “smoke”.  Visited my local grocery store and came back with a 3 lb Chuck Cross Rib Roast … cost me $3.49/lb … Last March it was $1.99/lb !!  A Tri-Tip was $7/lb.  Figured I could smoke the roast low-and-slow and save me a few bucks. Read More

11 Feb 2012

Brined Chicken Legs & Spaghetti Squash

by | posted in: Chicken | 0

The more I brine Chicken and Turkey, the more I wonder why I never brined them in the past or why I should stop brining in the future!?  Took a dozen fresh Foster Farms Chicken Legs and brined them for 3 hours using the following simple recipe :

  • ½ gallon water
  • ½ cup of sugar
  • ¼ cup of Kosher Salt
  • 5 Fl ounces of Yasama Teriyaki
  • 1 cup of Mr Yoshida’s Marinade & Cooking Sauce Read More
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