AT Foodies I need help!

[Fanatical Meat]

no salt? no seasonings? what the fuck is wrong with you people.

Zinfamous, this is the chicken you deserve.

No Mom would put some kind of seasoning or some kind of BBQ sauce again it was more convenience thing grilling for 20+ people can get out of hand it came out good enough but she's never read AT to learn how to professionally prepare a gourmet meal for 20-30 people, she's a noob.

 

[Linux23]

the fuck

what? he asked for a fool proof method and you can't get any more foolproof than that. chicken will be cooked all the way through, then let the grill add that smokey flavor and enjoy. no muss no fuss.

i saw this method on Triple D from the food network where a rib place boiled there ribs and Guy said it was tender and delicious.

i use my instant pot to pressure cook my ribs and throw them on a hot grill to caramelize and they are out of this world good.

 

[NetWareHead]

what? he asked for a fool proof method and you can't get any more foolproof than that. chicken will be cooked all the way through, then let the grill add that smokey flavor and enjoy. no muss no fuss.

i saw this method on Triple D from the food network where a rib place boiled there ribs and Guy said it was tender and delicious.

i use my instant pot to pressure cook my ribs and throw them on a hot grill to caramelize and they are out of this world good.

<sigh> I was reading this thread and didnt want to sound elitest but thats a terrible way to cook ribs or any meat. You wouldnt boil a steak right?? Its however a GREAT way to make soup or stock. When you remove the meat foom the boiling water, the water is flavored. Thats meat flavor extracted from the meat in transferred to the water (water is a solvent after all). There are other ways to keep the flavor in and still get tender ribs. The only advantage to pressure cooking or boiling ribs beforehand is they get tender much sooner but at the expense of flavor.

However, in the context of this thread, for a small child it might be sufficient.

 

[TheGardener]

D:

OP: You can usually grill chicken thighs at high temp for about 15 minute (flip for even time), then either move to cooler part of grill or rack, or just wrap tightly in heavy foil for 10+ minutes or until ready to serve.

You can cook them up to 20 minutes without too much concern. Pink is OK with chicken to a certain degree. You don't want it red, though.

Hard to describe the texture--you don't want it to be soft or rubbery and you don't want it to be completely firm. You want it firm and soft--some resistance but not too much.

Chicken thighs/legs can be bbq'd at high heat for 7 or 8 minutes on each side. So the Zin and I are for once in agreement.

Don't put any bbq sauce on the chicken, if the child prefers bland. Just rub some canola oil on the chicken, then lightly salt it, prior to cooking. You can microwave some mild bbq sauce, and give it to her on the side, if she is feeling advantageous and wants to try it.

Since you are going to bbq, cook up some baked potatoes an hour before hand. When you serve it, give her some options on what to put on it, or let her eat it plain if she wants.

 

[Ns1]

what? he asked for a fool proof method and you can't get any more foolproof than that. chicken will be cooked all the way through, then let the grill add that smokey flavor and enjoy. no muss no fuss.

It will also be bland as fuck.

 

[zinfamous]

no salt? no seasonings? what the fuck is wrong with you people.

Zinfamous, this is the chicken you deserve.

lol, I was joking. Can't imagine boiling chicken for that long and then trying to grill it. I was trying to convey the image of picking out tiny bits of falling-off-chicken meat in a pot of boiling water then putting those bits on a grill.

Though, that is a good way to make stock and then shred the chicken and use in a stewed prep.

Otherwise, I usually sous vide the chicken for an hour or two at 145 F then finish on grill or the hot pan.

 

[CraKaJaX]

This thread makes me want to puke.

Off for some Korean BBQ for lunch. :awe:

 

[Kaido]

This thread makes me want to puke.

Off for some Korean BBQ for lunch. :awe:

You snooze you lose bro :awe:

 

[Carson Dyle]

What exactly is that a photo of? Looks like chicken breasts covered in vanilla icing.

 

[Kaido]

i use my instant pot to pressure cook my ribs and throw them on a hot grill to caramelize and they are out of this world good.

I love IP ribs, but the pricing kills me! The cheapest I can get them raw locally is $19, and it's only $20 at the local awesome BBQ place.

 

[Kaido]

What exactly is that a photo of? Looks like chicken breasts covered in vanilla icing.

Korean stir-fry. Rice, veggies, fried egg, and marinated shredded beef with lemon & soy sauce in a big bowl. Basically just a massive bowl of tasty-yummy food.

Edit: I should also note, I only started trying Korean food this year. Not many places around where I live. I have been to an authentic place run by Koreans, an Americanized place, and then a local place with a regular waitstaff but a Korean guy in the back doing all of the cooking. So far, it is not my favorite. Like, the beef bulgogi is pretty good, but most stuff is good but not great. The giant bowl of food above was good but not like, fantastic - but it was reasonably-priced for a bowl of quality food, so there's that. However, I'm still trying new Korean dishes & restaurants because I would have thought the same thing about Indian food had my buddy not taken me to an uber-good place years ago for my first taste. In CT, there are only 2 really good Indian places I've been too & the rest have been horrible, so if I had eaten at those first, I would have been really turned off towards Indian food. I don't know if that's the case with Korean food & me just yet because I haven't really been blown away by anything. Indian curried chicken OTOH...om nom nom nom :awe:

 

[Carson Dyle]

Korean stir-fry. Rice, veggies, fried egg, and marinated shredded beef with lemon & soy sauce in a big bowl. Basically just a massive bowl of tasty-yummy food.

Not your photo. The other.

 

[Ns1]

What exactly is that a photo of? Looks like chicken breasts covered in vanilla icing.

Chicken covered in a blend of mayo and parm. Zin's favorite.

 

[Kaido]

First no judgments please.
My fiance has joined the big brothers/sisters. Tonight her sister will be by for dinner, she's 11 or 12 years old. I was told she likes food that's a little bland with some exceptions. I have some chicken to grill with some basic BBQ sauce, I can handle that but I hate the thigh meat and don't have experience grilling that part, how do I know when its cooked enough on the grill?

Looks like this was cooked up last night, but for reference: I get boneless, skinless chicken breast, put it in a ziploc bag, and pound it down flat (like 1/4" or maybe a bit thicker) with a cheap marble rolling pin. You can then either slather it up with BBQ sauce & cook it up on the grill, or get a cast-iron skillet & put that on top of your grill to cook the chicken:

https://www.amazon.com/Lodge-Cast-Iron-Reversible-Griddle-10-44-Inch/dp/B00008GKDQ

 

[Carson Dyle]

Looks like this was cooked up last night, but for reference: I get boneless, skinless chicken breast, put it in a ziploc bag, and pound it down flat (like 1/4" or maybe a bit thicker) with a cheap marble rolling pin.

You mean to say that you don't have proper meat pounder/tenderizers (in at least three critical weights) among your kitchen gadgets?

I need to get me one of those Korean BBQ machines.

 

[zinfamous]

Looks like this was cooked up last night, but for reference: I get boneless, skinless chicken breast, put it in a ziploc bag, and pound it down flat (like 1/4" or maybe a bit thicker) with a cheap marble rolling pin. You can then either slather it up with BBQ sauce & cook it up on the grill, or get a cast-iron skillet & put that on top of your grill to cook the chicken:

https://www.amazon.com/Lodge-Cast-Iron-Reversible-Griddle-10-44-Inch/dp/B00008GKDQ

yeah for chicken breast, you definitely have to pound it, pound it, pound it good! and then pan sear it, preferably.

For that, I tend to make my own zin-dobe marinade, which is sorta:

5 parts H20 to 1 part cider/distilled vinegar (mix)
tsp veg oil
toss in some turmeric
whole cilantro
adobo seasoning (if you have it)
salt, pepper
fresh smashed garlic
mexican oregano
Sometimes I toss in a chopped up chipotle pepper (from peppers in adobo sauce can)

I like to layer the cilantro in between the breasts.

I pan sear with butter, fresh chopped shallots, and the garlic and cilantro from the marinade for each breast.

Important note for people: you want those chicken breasts or whatever to sit out and get to RT before you pan sear it or grill it.

 

[Carson Dyle]

yeah for chicken breast, you definitely have to pound it, pound it, pound it good! and then pan sear it, preferably.

Better yet, use a sharp knife to butterfly/halve them first. Then there's usually not much need to pound them thinner.

I'm so sick of being able to find nothing but chicken breasts that weigh nearly a pound per half. Nuclear fallout chickens, I call them. Everything in stores, though, is like that now. Peaches that weigh 14 ounces. Strawberries the size of apples. Blueberries the size of grapes. Better living through chemistry, right?

 

[dullard]

I'm so sick of being able to find nothing but chicken breasts that weigh nearly a pound per half. Nuclear fallout chickens, I call them. Everything in stores, though, is like that now. Peaches that weigh 14 ounces. Strawberries the size of apples. Blueberries the size of grapes. Better living through chemistry, right?

We pay for food by weight, not by taste or by nutrition. A water-logged apple-sized strawberry picked weeks before it is ripe, artificially gassed to look ripe, with next to no nutrients and tastes as bland as humanly possible is more valuable than any other strawberry.

 

[zinfamous]

We pay for food by weight, not by taste or by nutrition. An apple-sized strawberry with next to no nutrients and tastes as bland as humanly possible is more valuable than any other strawberry.

yes, but what he mentions in terms of size--especially chicken--really is quite alarming. So much of the general chicken stock now comes from freak chicken that is reaching weights 3-4 times their normal size, and a lot of this is due to cramming antibiotics into their feed (to drastically increase muscle mass/time).

This is well, extremely bad. In fact, it should be outlawed because this has long been a primary culprit in generated our wonderful little super-resistant bacterial strains (in some cases, these super-resistant infections have been passed from mother to infant through breast feeding).

...but the food industry sure won't like that. Who wants normal-weight meat and normal human consumption levels at slightly more expensive prices? We'll never beat the Rooskies! (er, the Chinese, now)

 

[ElFenix]

Chicken covered in a blend of mayo and parm. Zin's favorite.

tastes like the midwest!

 

[Kaido]

You mean to say that you don't have proper meat pounder/tenderizers (in at least three critical weights) among your kitchen gadgets?

I need to get me one of those Korean BBQ machines.

No, I got rid of mine. I've found that marble rolling pins work better (more area covered in one whammy) & give a superior texture. I use this one for $20 & some gallon-size ziploc bags:

https://www.amazon.com/gp/product/B0000VLPAS

If you haven't had Korean food before, see if you can find a Korean BBQ place that sells beef bulgogi tacos, those are good intro. Or a stir-fry bowl.

 

[DAPUNISHER]

Just microwave it till it's nice and grey, serve with rice...Mmmm

I laughed when I read this. :biggrin:

OP you do not sound like much of a cook, order out. Or better yet, take her out. It may be something she rarely gets to do?

 

[Carson Dyle]

No, I got rid of mine. I've found that marble rolling pins work better (more area covered in one whammy) & give a superior texture. I use this one for $20 & some gallon-size ziploc bags:

I have a marble rolling pin that is EXACTLY like that one, where one of the wooden handles split many years ago. I don't bake, so I've never used it (I think my Mom gave it to me). Came across the rolling pin in a box in the basement last month and I've been debating tossing it in the trash, as I couldn't think of any other use for it .... and I bought a pounder just recently.

 

[Kaido]

We pay for food by weight, not by taste or by nutrition. A water-logged apple-sized strawberry picked weeks before it is ripe, artificially gassed to look ripe, with next to no nutrients and tastes as bland as humanly possible is more valuable than any other strawberry.

I've been hitting the local farms up every chance I can because it's like Willy Wonka here - the snozzberries actually TASTE LIKE SNOZZBERRIES! :biggrin:

For awhile there, I thought I was losing tastebuds because fruit tasted so lame from the grocery store. Then I started hitting up roadside stands, local farms, and farmers markets...night & day difference in flavor. No gassing, no early picking, just straight-up good taste. And thanks to my Foodsaver, I can vacuum-seal everything in there for years & still have it taste good. Hence why my summer has been busy, gotta stock up!! :biggrin:

 

[Kaido]

I have a marble rolling pin that is EXACTLY like that one, where one of the wooden handles split many years ago. I don't bake, so I've never used it (I think my Mom gave it to me). Came across the rolling pin in a box in the basement last month and I've been debating tossing it in the trash, as I couldn't think of any other use for it .... and I bought a pounder just recently.

Try it out on ziploc'd BSCB. Takes me all of 30 seconds to get it exactly where I want it with the heavy rolling pin. I set my cast-iron skillet to medium on the stovetop, spray both sides of the flattened chicken with Pam spray, and cook for 6 minutes per side with some salt & pepper. Voila, perfect chicken!

This is useful in just about anything. Because it's pounded flat, once you cook it, you can tear it with your teeth (unlike a full-thickness piece of meat), so it works great on a sandwich. Or coat it with any kind of sauce (teriyaki, sweet & sour, BBQ, honey mustard). Slice it into strips for a salad. Throw it on some noodles & add red sauce on top, voila, delicious Italian dinner meal. One of my favorites is very simple - Thousand Onion Chicken. Caramelize some onions (just slice the onion, toss it in a pan until they get soft), pour them on a plate, put the chicken on top, and dump Thousand Island dressing over that. Sounds strange, but tastes amazing!

This trick solved the chicken-cooking issue for me. No more Struggle Chicken!