What did you have for dinner II?

#6,976
#6,976
VolNExile said:
I do too, but it doesn’t always love me (heartburn.) It was so good having that bit of flavor on mine. Next time I make them with pesto for Hubs, I’ll use a lot more, as it was a bit skimpy on the bone-in thighs.

—I have caught Hubs with a spoon eating pesto out of the jar in front of the open fridge! View attachment 261852
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Tell him to swipe it on a saltine cracker (if you have those. We always do.)
 
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#6,979
#6,979
Chicken thighs, turkey thighs... I'm a thigh man. Sometimes, I will peel back the skin, leaving it connected, season the meat, put the skin back in place, then roast/grill/smoke 'em. Choice to remove the skin to serve or to plate skin-on and remove while eating. Keeps 'em moist.
 
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#6,980
#6,980
Tin Man said:
Chicken thighs, turkey thighs... I'm a thigh man. Sometimes, I will peel back the skin, leaving it connected, season the meat, put the skin back in place, then roast/grill/smoke 'em. Choice to remove the skin to serve or to plate skin-on and remove while eating. Keeps 'em moist.
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Hannibal?
 
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#6,981
#6,981
Tin Man said:
Chicken thighs, turkey thighs... I'm a thigh man. Sometimes, I will peel back the skin, leaving it connected, season the meat, put the skin back in place, then roast/grill/smoke 'em. Choice to remove the skin to serve or to plate skin-on and remove while eating. Keeps 'em moist.
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Does the skin get crispy when you smoke them doing that? Getting crispy skin out of a low and slow smoke is always a challenge for me.
 
#6,989
#6,989
JCHateSteve said:
Does the skin get crispy when you smoke them doing that? Getting crispy skin out of a low and slow smoke is always a challenge for me.
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So here is the partial reason why... your commercial raised chicken and turkey is about 20% injected brine solution by weight ie water and salt. The chickens we raised and butchered here on my farm crisp up so much better and usually I brine them but still not as much retained water as Tyson, purdue, sanderson farms, et al...
Pat the moisture off the thighs before seasoning and try this when you make up your seasoning (dry rub), add about a tablespoon of baking POWDER to your skin.
The Alkali in baking POWDER (little red can) causes a chemical reaction that help skin crisp up. I make oven crisp wings or smoked hot wings and it is as crispy as frying. You can always hit it with a torch too to increase some crispy factor just be sure you don't have a lot of sugar in the rub or you can burn the sugar and keep the torch moving til you get the brown crispy you want.
Hope that helps.
 
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#6,990
#6,990
bag12day said:
So here is the partial reason why... your commercial raised chicken and turkey is about 20% injected brine solution by weight ie water and salt. The chickens we raised and butchered here on my farm crisp up so much better and usually I brine them but still not as much retained water as Tyson, purdue, sanderson farms, et al...
Pat the moisture off the thighs before seasoning and try this when you make up your seasoning (dry rub), add about a tablespoon of baking POWDER to your skin.
The Alkali in baking POWDER (little red can) causes a chemical reaction that help skin crisp up. I make oven crisp wings or smoked hot wings and it is as crispy as frying. You can always hit it with a torch too to increase some crispy factor just be sure you don't have a lot of sugar in the rub or you can burn the sugar and keep the torch moving til you get the brown crispy you want.
Hope that helps.
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Good tips. I'll give them a shot.
 
#6,991
#6,991
Mrs Bag and I starting talking about how our dinner was and thought I would share something we have tried to do more and are working to be mostly sustainable. Almost everything we had came from max 40 miles from our house and the quality of the food is getting better all the time! I sous vided a nice dry aged Ribeye steak from my FILs farm and seared off in cast iron with a baked sweet tater from my neighbors place and Spinach (small greenhouse in Southern VA about 40 Mi from my place) salad (with our farm eggs and the maple bacon I cured and smoked myself). Her red wine came from VA and my iced water came from the well :cool:Proud of it!
 
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#6,992
#6,992
bag12day said:
Mrs Bag and I starting talking about how our dinner was and thought I would share something we have tried to do more and are working to be mostly sustainable. Almost everything we had came from max 40 miles from our house and the quality of the food is getting better all the time! I sous vided a nice dry aged Ribeye steak from my FILs farm and seared off in cast iron with a baked sweet tater from my neighbors place and Spinach (small greenhouse in Southern VA about 40 Mi from my place) salad (with our farm eggs and the maple bacon I cured and smoked myself). Her red wine came from VA and my iced water came from the well :cool:Proud of it!
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Real food!

And I’ll bet that any tomatoes you eat actually smell like tomatoes.
 
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#6,993
#6,993
VolNExile said:
Real food!

And I’ll bet that any tomatoes you eat actually smell like tomatoes.
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I don't want to derail Joe's awesome thread maybe we can start a food/recipe thread? Funny thing is we have talked about building a small greenhouse for winter greens and maters but when I had so many cherry and grape tomatoes last year I made Tomato jam and it is intense mater flavor in easy to manage winter jars. Not great for a salad but for fish/ chicken dishes that need a little tomato flavor its awesome. We don't live near any markets like Ashville or Sylva have, our closest is Durham (about an hour south) but hardly anyone is there in winter and well there's a reason I don't like the traffic idiots there.
 
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#6,995
#6,995
bag12day said:
I don't want to derail Joe's awesome thread maybe we can start a food/recipe thread? Funny thing is we have talked about building a small greenhouse for winter greens and maters but when I had so many cherry and grape tomatoes last year I made Tomato jam and it is intense mater flavor in easy to manage winter jars. Not great for a salad but for fish/ chicken dishes that need a little tomato flavor its awesome. We don't live near any markets like Ashville or Sylva have, our closest is Durham (about an hour south) but hardly anyone is there in winter and well there's a reason I don't like the traffic idiots there.
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There is a recipe thread somewhere. I got jealous when you mentioned well water, I miss that so much. I do think the minerals in ours fueled my kidney stones, but I loved it. I used to have them a lot, but just occasionally since we moved. May be coincidence, but my Dr suggested it. I love goid well water.
 
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#6,996
#6,996
joevol33 said:
There is a recipe thread somewhere. I got jealous when you mentioned well water, I miss that so much. I do think the minerals in ours fueled my kidney stones, but I loved it. I used to have them a lot, but just occasionally since we moved. May be coincidence, but my Dr suggested it. I love goid well water.
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I lived on a little farm for a few years that had a spring on the property. That was where they got all thier water from. Thier water was even better than Mamaws well.
 
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#6,997
#6,997
JCHateSteve said:
I lived on a little farm for a few years that had a spring on the property. That was where they got all thier water from. Thier water was even better than Mamaws well.
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There's 2 spots where I'm from in Kentucky where you can get water from springs inside the mountain. They've fixed pipes into it, and people will fill up jugs. It's so good!
 
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#6,998
#6,998
joevol33 said:
There is a recipe thread somewhere. I got jealous when you mentioned well water, I miss that so much. I do think the minerals in ours fueled my kidney stones, but I loved it. I used to have them a lot, but just occasionally since we moved. May be coincidence, but my Dr suggested it. I love goid well water.
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I started to spell it out but suffice it to say wells 150 feet apart at the same depth or not can have vastly different tastes and mineral content but the absolute best imo is in Ashe county N.C. far nw corner butting tenn and va. The best well water I have had in North America and ky is pretty darn good most places you don’t have old mines ;)
 
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#6,999
#6,999
joevol33 said:
There's 2 spots where I'm from in Kentucky where you can get water from springs inside the mountain. They've fixed pipes into it, and people will fill up jugs. It's so good!
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It really is. There was no need to filter it and there dentist said it contributed to dentral health. Neither of the family's kids has ever had a cavity and their both in thier 40s now. Having spring water on demand like that still makes me jealous.
 
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