Barbecue chicken at duckkillerclyde's

by **duckkillerclyde** » Fri Jun 15, 2012 5:10 pm

Barbecue tonight. :beer:

Probably just me and and the dogs. The ol' lady is still gone.

by **assateague** » Fri Jun 15, 2012 6:05 pm

duckkillerclyde wrote:Barbecue tonight.

Probably just me and and the dogs. The ol' lady is still gone.

You should try the MD Eastern Shore style barbecue chicken. Soak the chicken in a bowl (not metal) with twice as much cider vinegar and warm water, and about 1/3 cup salt. Let it soak for about an hour, but no more than 3. Tastes best if you cook it on charcoal, but works well on gas, too. The salt and vinegar almost make a crust, and the outer layer of chicken is "pickled" before it goes on the grill keeping it moist. You can add some sauce at the end if you want, but we usually don't. Some do.

by **duckkillerclyde** » Fri Jun 15, 2012 6:46 pm

I only have wood pellet barbecue.

by **jehler** » Sat Jun 16, 2012 8:11 am

assateague wrote:
duckkillerclyde wrote:Barbecue tonight.

Probably just me and and the dogs. The ol' lady is still gone.

You should try the MD Eastern Shore style barbecue chicken. Soak the chicken in a bowl (not metal) with twice as much cider vinegar and warm water, and about 1/3 cup salt. Let it soak for about an hour, but no more than 3. Tastes best if you cook it on charcoal, but works well on gas, too. The salt and vinegar almost make a crust, and the outer layer of chicken is "pickled" before it goes on the grill keeping it moist. You can add some sauce at the end if you want, but we usually don't. Some do.

gonna try this tonight assa, any other seasonings? or just right on the charcoal or an inderect heat?

by **Redbeard** » Sat Jun 16, 2012 9:36 am

jehler wrote:
assateague wrote:
duckkillerclyde wrote:Barbecue tonight.

Probably just me and and the dogs. The ol' lady is still gone.

You should try the MD Eastern Shore style barbecue chicken. Soak the chicken in a bowl (not metal) with twice as much cider vinegar and warm water, and about 1/3 cup salt. Let it soak for about an hour, but no more than 3. Tastes best if you cook it on charcoal, but works well on gas, too. The salt and vinegar almost make a crust, and the outer layer of chicken is "pickled" before it goes on the grill keeping it moist. You can add some sauce at the end if you want, but we usually don't. Some do.

gonna try this tonight assa, any other seasonings? or just right on the charcoal or an inderect heat?

as am I

by **assateague** » Sat Jun 16, 2012 11:44 am

Indirect heat. The sauce (if you use it) balances out the salty "crust". No other seasonings, the flavor's from the smoke. You'll find the skin will turn a dark brown rather than burn black, even if it flares up. No idea why, but suspect it has to do with the "pickle".

by **jehler** » Sat Jun 16, 2012 7:14 pm

It's coming along

ImageUploadedByTapatalk1339892087.187779.jpg

by **Olly** » Sat Jun 16, 2012 7:18 pm

jehler wrote:It's coming along
ImageUploadedByTapatalk1339892087.187779.jpg

So I'm toying around with an idea to start a WFF cook book. Everyone throws in a few recipes for anything. We could make two sections one for waterfowl and one for everything else. I'd even be willing to print a few out and use our binding machine at work to make them offical, mail them out to everyone. What do you guys think?

by **assateague** » Sat Jun 16, 2012 8:09 pm

I'd pay for one.

by **Olly** » Sat Jun 16, 2012 8:11 pm

assateague wrote:I'd pay for one.

I don't like the idea of charging for one, especially if you put in some recepies.

by **assateague** » Sat Jun 16, 2012 8:18 pm

At least for expenses. "Shipping and Handling" :lol:

by **jehler** » Sat Jun 16, 2012 8:18 pm

Olly wrote:
assateague wrote:I'd pay for one.

I don't like the idea of charging for one, especially if you put in some recepies.

take his money, it would be like a trophy

Assa, the chicken was great. was worried about it being to vinigery but it was real good, aded to the monthly menu for sure

by **Olly** » Sat Jun 16, 2012 8:23 pm

Haha if Assa every gave me a dollar I'd bronze it, like his Emu feet.

by **assateague** » Sat Jun 16, 2012 8:43 pm

by **assateague** » Sat Jun 16, 2012 8:50 pm

Glad you liked it. I always worry about certain recipes being "acquired tastes", or only good because we've personally been eating them for 40 years or so and don't know any better. Always makes me nervous.

by **jehler** » Sat Jun 16, 2012 8:53 pm

assateague wrote:Glad you liked it. I always worry about certain recipes being "acquired tastes", or only good because we've personally been eating them for 40 years or so and don't know any better. Always makes me nervous.

I know what you mean, like grandmas potato salad that no one else likes...

I've lived around and traveled a lot, once you've eaten outside of your comfort zone a few times you start to crave different.... For me anyway, hate getting stick in a meal rotation

by **Redbeard** » Sun Jun 17, 2012 11:47 am

jehler wrote:
Olly wrote:
assateague wrote:I'd pay for one.

I don't like the idea of charging for one, especially if you put in some recepies.

take his money, it would be like a trophy

Assa, the chicken was great. was worried about it being to vinigery but it was real good, aded to the monthly menu for sure

Never had the chance to try the recipe. Hopefully next days off. Glad to hear it rocked

by **duckkillerclyde** » Wed Jun 27, 2012 8:25 pm

barbecue beef steak tonight.

by **Tomkat** » Thu Jun 28, 2012 11:05 am

Olly wrote:
jehler wrote:It's coming along
ImageUploadedByTapatalk1339892087.187779.jpg

So I'm toying around with an idea to start a WFF cook book. Everyone throws in a few recipes for anything. We could make two sections one for waterfowl and one for everything else. I'd even be willing to print a few out and use our binding machine at work to make them offical, mail them out to everyone. What do you guys think?

I could REALLY use some recipies for cooking duck. I dont think I am doing it right, and I know there are many, MANY ways to prepare it.

by **Goldfish** » Thu Jun 28, 2012 2:20 pm

Yea, I'd be all for a cook book that has easier recipies to make wild game taste good. Sure, there are recipies that will make merganser taste better than what you can get at the fine french cuisine uptown, but it takes 14 flippin hours to prepair. I need something that I either A: marinade over night/while I'm at work or B: only takes an hour or two before cooking. Assa's chicken one sounds good, and easy, and that's how I like my wome... recipies.

by **duckkillerclyde** » Thu Jun 28, 2012 2:24 pm

Tomkat wrote:
Olly wrote:
jehler wrote:It's coming along
ImageUploadedByTapatalk1339892087.187779.jpg

So I'm toying around with an idea to start a WFF cook book. Everyone throws in a few recipes for anything. We could make two sections one for waterfowl and one for everything else. I'd even be willing to print a few out and use our binding machine at work to make them offical, mail them out to everyone. What do you guys think?

I could REALLY use some recipies for cooking duck. I dont think I am doing it right, and I know there are many, MANY ways to prepare it.

best way I've found it to cook duck fry pan, cook some bacon in a separate fry pan. throw away the duck eat the bacon.

by **Westie25** » Thu Jun 28, 2012 2:25 pm

I'd be in for a cooking book.

by **assateague** » Thu Jun 28, 2012 2:27 pm

I cook almost all my duck the same way, including buffleheads (except I soak them in buttermilk for about 2 hours first). Throw the breasts in a baking dish, sprinkle on some salt and a LITTLE cinnamon, dice up a couple apples very small, and throw them on top, then a handful of raisins. 350 for about 20 minutes, pull them out and eat. I throw the apples away, most of the time, but sometimes I'll eat them. Not a taste issue, I've just never liked eating cooked apples, even in apple pie.

by **Goldfish** » Thu Jun 28, 2012 2:48 pm

Do you guys make your buttermilk, or buy it? If you make it, do you use lemon juice or vinegar? I didn't have vinegar so I used lemon juice and I could certainly taste the lemon in the meat.

by **assateague** » Thu Jun 28, 2012 2:50 pm

Goldfish wrote:Do you guys make your buttermilk, or buy it? If you make it, do you use lemon juice or vinegar? I didn't have vinegar so I used lemon juice and I could certainly taste the lemon in the meat.

I started off I don't know how long ago with a storebought quart of buttermilk. Just divide that up among 4 quart jars, top off with regular milk, shake it up, and in a couple days in the fridge it's buttermilk. Keep doing this over and over, and you'll never have to buy it. I will occasionally add a spoonful of vinegar, but not very often. Use whole milk.

by **Goldfish** » Thu Jun 28, 2012 4:31 pm

assateague wrote:
Goldfish wrote:Do you guys make your buttermilk, or buy it? If you make it, do you use lemon juice or vinegar? I didn't have vinegar so I used lemon juice and I could certainly taste the lemon in the meat.

I started off I don't know how long ago with a storebought quart of buttermilk. Just divide that up among 4 quart jars, top off with regular milk, shake it up, and in a couple days in the fridge it's buttermilk. Keep doing this over and over, and you'll never have to buy it. I will occasionally add a spoonful of vinegar, but not very often. Use whole milk.

I know it's basically spoiled milk, but how long will it keep? Could you freeze it?

by **assateague** » Thu Jun 28, 2012 6:44 pm

I keep mine in the fridge for several months. I gotta warn you, though, if you do it this way the problem will be having too much. Yes, I believe you can freeze it.

by **duckkillerclyde** » Fri Jun 29, 2012 8:31 pm

barbecued pork chops tonight.