Live Stoner Chat Live Stoner Eats !!! Let's See what's for Dinner

[Ozone69]

mmmmmmmmm happy belly warm with chili

 

[HempyBogart]

Deboned and pounded chicken thighs that were brined in my hickory brine. Tasty.

 

[Waira]

@Ribbzzy here ya go brudda!

>>> Feng Cheng honey tender chicken
Dressing:
-- 3T honey
-- 1.5T oyster sauce
--3T soy sauce
--3T chicken stock (from boiled chicken)
-- 1.5T sake
-- 1T rice vinegar, or white wine vinegar
--1T sesame oil
-- 2-3 seasoned stock boiled chicken breasts/thighs....(guessing about 1.3lbs when raw, boneless... bone in is fine of course, just make a bit more)
-- 8-10 green onions, with a couple inches of greens; split lengthwise into 1/4's (fine shreds basically)---*chop one up fine and add to dressing

.... Boil chicken in stock for about 15 min. (boneless), let sit in pot for another 10min., remove and cool enough to shred; toss everything into a bowl and mix well; let sit for 1/2 hour to marinate; stir occasionally.... I like to pan toast raw sesame seeds and sprinkle on top-- big time sesame flavor when fresh! ... sometimes chili flakes are a nice change-up to add in,... a little 5-spicein the dressing is tasty too! ....Serve with Japanese style sticky rice (Calrose, or for an interesting change, Sho-Chiku-Bai , a short grain mochi type rice... very glutinous!)

A-T my man! That veggie pie sounds excellent man, we need pics- .....
....Weekend BBQ! ... what a glorious line-up-- ... Oh man, drooling already,... you might force my hand here to make something as well! ..been a while since I've done some pork shoulder,...

that hot sauce is weapons-grade dude, no thanks! I like to taste my chili, not regret it! What do they say it's made from, Joloki or that Southern pepper cross, Carolina reaper?

>>> @Mossy ... Aunty, thinking of your grapes at the "ranch",...look for the Grape Pickers skillet recipe on page 27, pics of, page 29....

 

[hecno]

Guys I am old school butcher . I have been in my trade for 35 years . I did my trade [ and I kid you not ] in a small 2 man shop and it still had the Hitching rail out the front to tie your horse too . I have been smoking meat for the same amount of time , Here in Australia I would say I in 500 butchers know how to smoke , I have a $25000 dollar smoke house , but I learn't old school - timber - with a home made smoke house , and sausages I sell around 250 kg a week , again I make them the old way . Not many critters in my neck of the woods I have not smoked and New Zealand is where I learnt my trade [ 4 1/2 years ] apprenticeship . Now it is 3 years and the call them self's a tradesmen what a --- BLOODY JOKE ---

 

[A-Train]

@Ribbzzy here ya go brudda!

>>> Feng Cheng honey tender chicken
Dressing:
-- 3T honey
-- 1.5T oyster sauce
--3T soy sauce
--3T chicken stock (from boiled chicken)
-- 1.5T sake
-- 1T rice vinegar, or white wine vinegar
--1T sesame oil
-- 2-3 seasoned stock boiled chicken breasts/thighs....(guessing about 1.3lbs when raw, boneless... bone in is fine of course, just make a bit more)
-- 8-10 green onions, with a couple inches of greens; split lengthwise into 1/4's (fine shreds basically)---*chop one up fine and add to dressing

.... Boil chicken in stock for about 15 min. (boneless), let sit in pot for another 10min., remove and cool enough to shred; toss everything into a bowl and mix well; let sit for 1/2 hour to marinate; stir occasionally.... I like to pan toast raw sesame seeds and sprinkle on top-- big time sesame flavor when fresh! ... sometimes chili flakes are a nice change-up to add in,... a little 5-spicein the dressing is tasty too! ....Serve with Japanese style sticky rice (Calrose, or for an interesting change, Sho-Chiku-Bai , a short grain mochi type rice... very glutinous!)

A-T my man! That veggie pie sounds excellent man, we need pics- .....
....Weekend BBQ! ... what a glorious line-up-- ... Oh man, drooling already,... you might force my hand here to make something as well! ..been a while since I've done some pork shoulder,...

that hot sauce is weapons-grade dude, no thanks! I like to taste my chili, not regret it! What do they say it's made from, Joloki or that Southern pepper cross, Carolina reaper?

>>> @Mossy ... Aunty, thinking of your grapes at the "ranch",...look for the Grape Pickers skillet recipe on page 27, pics of, page 29....

Its a reaper base with others as well.

 

[Ribbzzy]

@Ribbzzy here ya go brudda!

>>> Feng Cheng honey tender chicken
Dressing:
-- 3T honey
-- 1.5T oyster sauce
--3T soy sauce
--3T chicken stock (from boiled chicken)
-- 1.5T sake
-- 1T rice vinegar, or white wine vinegar
--1T sesame oil
-- 2-3 seasoned stock boiled chicken breasts/thighs....(guessing about 1.3lbs when raw, boneless... bone in is fine of course, just make a bit more)
-- 8-10 green onions, with a couple inches of greens; split lengthwise into 1/4's (fine shreds basically)---*chop one up fine and add to dressing

.... Boil chicken in stock for about 15 min. (boneless), let sit in pot for another 10min., remove and cool enough to shred; toss everything into a bowl and mix well; let sit for 1/2 hour to marinate; stir occasionally.... I like to pan toast raw sesame seeds and sprinkle on top-- big time sesame flavor when fresh! ... sometimes chili flakes are a nice change-up to add in,... a little 5-spicein the dressing is tasty too! ....Serve with Japanese style sticky rice (Calrose, or for an interesting change, Sho-Chiku-Bai , a short grain mochi type rice... very glutinous!)

A-T my man! That veggie pie sounds excellent man, we need pics- .....
....Weekend BBQ! ... what a glorious line-up-- ... Oh man, drooling already,... you might force my hand here to make something as well! ..been a while since I've done some pork shoulder,...

that hot sauce is weapons-grade dude, no thanks! I like to taste my chili, not regret it! What do they say it's made from, Joloki or that Southern pepper cross, Carolina reaper?

>>> @Mossy ... Aunty, thinking of your grapes at the "ranch",...look for the Grape Pickers skillet recipe on page 27, pics of, page 29....

Sounds tasty, right up my street.

 

[Seabass]

This hit the nail on the head.. sounds like someone follows mr arron franklin for that central texas greatness

Indeed my friend, I don't know how many times ive read Franklins Meat Smoking Manifesto...it's a great book, don't sleep on his simple sides.
I'm a fan of Meatheads Amazingribs . Com aswell. Some great info there.
Excited to see some beef porn this weekend. Smoke and smoke, mmmmmmm

 

[A-Train]

Indeed my friend, I don't know how many times ive read Franklins Meat Smoking Manifesto...it's a great book, don't sleep on his simple sides.
I'm a fan of Meatheads Amazingribs . Com aswell. Some great info there.
Excited to see some beef porn this weekend. Smoke and smoke, mmmmmmm

Lol the brisket this weekend will be done jist how he describes in the book. Only changes is i dont run post oak i have white oak cured properly and i enjoy fruit woods so i add cherry chunks as well..


Ill be running 3 different types of rib recipes. One of them is verbatim meathead... one is my personal and the other a texas style with mainly salt and pepper again.... the texas sauce will be ketchup based wich some folks enjoy but where im from the vinegar reigns supreme and thats how i roll on my recipe.

 

[Rebel]

4 chicken breasts... Followed by 1 cup of chicken broth (with the lowest possible sodium i can find!)

In bowl mix 1/2 cup of water, 1 can of cream of chicken soup and 1 box of stove top (any stuffing will do) mix well and dump mixture over chicken.

Slow cook on low 7hrs.

See ya when its done!

 

[Ozone69]

That crock put stuffing chicken sounds interesting. Always fun the way a slow cooker can combine flavors of stuff in new and delicious ways.