Ask Behr anything food related thread

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#6,577
#6,577
vol_in_ar said:
joe
I'll give you the cliff notes, of the thread

1) Behr loves Lobster mac and cheese
2) Dr Pepper is the marinate of choice for everything from Flank steaks to Ham
3) Behr knows food
4) Sriracha cures all
5) I post drunk alot, and lie
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wind-up-your-dog-for-the-most-effective-tail-chasing-55140.gif
 
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#6,579
#6,579
vol_in_ar said:
joe
I'll give you the cliff notes, of the thread

1) Behr loves Lobster mac and cheese
2) Dr Pepper is the marinate of choice for everything from Flank steaks to Ham
3) Behr knows food
4) Sriracha cures all
Click to expand...

Coke and ham is a hit also.. Dr. thunder in place of Dr P is better imo
 
#6,589
#6,589
MphsBlues said:
Behr, what is your favorite way to make jerk seasoning/preparation?
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Excellent question!! My oldest son bought another smoker over the weekend and invited us all over to dinner, and the conversation between my two sons turned to different methods for preparing and cooking meat and chicken. Jerk chicken was the one they decided they wanted to do next (they live next door to each other in a duplex). They both love to cook, and like to try new techniques and recipes. I'm thinking this could be a very good thing for me. :)
 
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#6,590
#6,590
vollygirl said:
Excellent question!! My oldest son bought another smoker over the weekend and invited us all over to dinner, and the conversation between my two sons turned to different methods for preparing and cooking meat and chicken. Jerk chicken was the one they decided they wanted to do next (they live next door to each other in a duplex). They both love to cook, and like to try new techniques and recipes. I'm thinking this could be a very good thing for me. :)
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:) Nice living arrangement for the kids. I LOVE jerk but never learned how to prepare it properly, other than the fact that I know you have to add 263 ingredients to do it right..:eek:lol:
 
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#6,591
#6,591
vollygirl said:
Excellent question!! My oldest son bought another smoker over the weekend and invited us all over to dinner, and the conversation between my two sons turned to different methods for preparing and cooking meat and chicken. Jerk chicken was the one they decided they wanted to do next (they live next door to each other in a duplex). They both love to cook, and like to try new techniques and recipes. I'm thinking this could be a very good thing for me. :)
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Sounds like a love shack to me. Better call before going over for a visit. :popcorn:
 
#6,593
#6,593
MphsBlues said:
:) Nice living arrangement for the kids. I LOVE jerk but never learned how to prepare it properly, other than the fact that I know you have to add 263 ingredients to do it right..:eek:lol:
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I said, "You hated each other when your bedroom doors were 15ft apart. And now you're gonna have front doors next to each other?" But they're all adult acting and stuff. Hard for me to get used to. :p

There's a new place here, "AFRICAN, CARIBBEAN, JAMAICAN grocery store." Haven't been, but sounds promising. Unless they're buying a bunch of stuff from China trying to sound tropical. I need to know what I'm looking for before I go in there.
 
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#6,595
#6,595
hmanvolfan said:
What does that have to do with them inviting tha ladies over to cook dinner for them? :whistling:
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Oh. Well, one is married and they have a little boy (my grandbaby), and the other's girlfriend lives with him (I hope they get married one day, I love her.) I guess I assumed you would know all that, haha.
 
#6,596
#6,596
I need a good chicken and dumpling recipe. That's one of the only things I haven't cooked that I love to eat.
 
#6,597
#6,597
vollygirl said:
I said, "You hated each other when your bedroom doors were 15ft apart. And now you're gonna have front doors next to each other?" But they're all adult acting and stuff. Hard for me to get used to. :p

There's a new place here, "AFRICAN, CARIBBEAN, JAMAICAN grocery store." Haven't been, but sounds promising. Unless they're buying a bunch of stuff from China trying to sound tropical. I need to know what I'm looking for before I go in there.
Click to expand...

Sounds like my boys. I haven't had to break up a fight between them in years.

As for the grocery, that sounds like a good place, but might be best to let Behr weigh in on it (if he hasn't gone 'walkabout' on us) :p
 
#6,598
#6,598
vg, here's a recipe that I pulled off of Epicurious that I thought you might like to share with your boys, since Behr has gone on a tasting tour of the culinary capitals of the world. (I have no idea where he is, but since he's our resident expert I'd like to think that)

Jerk Chicken

94%would make
it again

96 reviews
add a review

yield
Serves 10 as part of a buffet
(Grilled Spicy Marinated Chicken)
Ingredients
For the marinade

2 cups finely chopped scallion
2 Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon

5 pounds chicken parts, the wing tips discarded
vegetable oil for brushing the grill

Preparation

Make the marinade:
In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.

Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
 
#6,600
#6,600
MphsBlues said:
Behr, what is your favorite way to make jerk seasoning/preparation?
Click to expand...

vollygirl said:
Excellent question!! . :)
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IMO, it depends on your personal taste, and there are several different ways it's difficult to suggest a recipe. I prefer a dry seasong than a marinade.

I don't care for "jerk". To me it's boring and popular mainly because it's cool, being it's a Caribbean dish. When I've prepared it at a restaurant, I used a dry seasoning made by R.L. Shreiber. As far as Jerk seasoning goes, that is imo the best. A little olive oil on the chix and dredge it in the jerk. You can buy it online or if you know someone that works at a restaurant that serves Jerk dishes, ask if they will give you some to take home and try.

Sorry if that didn't help.
 
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