Ask Behr anything food related thread

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#5,810
#5,810
vollygirl said:
Duh, brine, not bring. You seriously have to try it. I don't do chicken any other way now. Let me know if you want the recipe I use.
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I do this for bone in split breasts, and turkey. Never tried it with boneless. I even brine my Boston butts before I smoke 'em.
 
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#5,813
#5,813
TEX_VOLFAN said:
Give it to me! I'm open to any new ideas.
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The salt changes the muscle fibers and allows the proteins in the meat to retain moisture within the cells.

Here's the recipe I use:

1/2 cup brown sugar
1/2 cup kosher salt
4 cups hot water
1 small onion, chopped
1 tablespoon whole black peppercorns
2 cloves garlic, coarsely chopped
4 cups ice water
1/2 cup white wine

In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, garlic, ice water, and wine. Stir well. Add the chicken to the brine.

You can do this for an hour and it's great. If you brine it over night or all day, reduce the salt a little. You will notice how much juicier the chicken is. Amazing.
 
#5,814
#5,814
TEX_VOLFAN said:
Need a quick and easy marinade for chicken breasts I wanna grill. Who has some good ones?
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Try spiedies (speedies) marinade. It's a NY thing my wife introduced to me. Gooder than hell.

Specifically Lupo's brand but state fair is ok.

Exceptional if you marinate cube chicken for about a week and make skewers but works as a flash marinade too.
 
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#5,815
#5,815
Ftmfw

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#5,820
#5,820
The only thing better than a brine that I've found was this recipe for shawarma chicken. All I have to do is mention the posibility of making some on the weekend and my wife gets excited.

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning, recommended brand Montreal
1 lemons, Juice of, divided
2 large garlic cloves, grated, finely chopped

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. Add the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.

Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.

Remove from the grill and let the chicken rest before thinly slicing.

Serve this chicken in some pita bread with some slices of tomato and onion, some tsatziki sauce and a shmear of humus, and you've got a shawarma, baby!

I also do a variation where I cut the chicken up in chunks and put it on skewers, voila, chicken kabobs.

EDIT: When you shmear the paste on the chicken, your first thought might be like mine, that's too much spice, it's gonna be too spicy. Don't worry, it's not. You'll lose some of it during grilling, but it's not that spicy, just flavorful.
 
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#5,821
#5,821
Ain't gonna laugh at that. Nothing is gonna top the hash browns for a while.
 
#5,823
#5,823
J-P said:
The only thing better than a brine that I've found was this recipe for shawarma chicken. All I have to do is mention the posibility of making some on the weekend and my wife gets excited.

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning, recommended brand Montreal
1 lemons, Juice of, divided
2 large garlic cloves, grated, finely chopped

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. Add the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.

Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.

Remove from the grill and let the chicken rest before thinly slicing.

Serve this chicken in some pita bread with some slices of tomato and onion, some tsatziki sauce and a shmear of humus, and you've got a shawarma, baby!

I also do a variation where I cut the chicken up in chunks and put it on skewers, voila, chicken kabobs.
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Lebanese?
 
#5,824
#5,824
jhen713 said:
Boom!

Hows Behr?
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Hey Cali. Not good and don' really feel like boring anyone with it.

I agree with the Italian dressing for a marinade, Wish Bone is my favorite, but it does tend to dry out meat and chicken. I use Badia Mojo marinade or, again like you, just olive oil, garlic and Salt and pepper.
 
#5,825
#5,825
vollygirl said:
Lebanese?
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I don't know, I found it on the internet.

When we lived in Tampa there was this tiny little Greek restaurant that made the best shawarmas and dolmades. After moving back to TN I got a craving for a chicken shawarma and went searching on the internet. I found out that shawarmas vary from region to region all over the middle east and there are probably as many recipes as there are for lasagna, or beef roast marinated in Dr. Pepper :), so I couldn't tell you where this particular recipe is from.

I can testify that is is sooooooooo delicious. :p
 
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