Search found 123 matches

by Little Steven
Mon Dec 17, 2007 1:43 pm
Forum: Barbeque and Grilling
Topic: Snowman
Replies: 1
Views: 572

Snowman

My wife was in a jovial mood yesterday


Image

Steve
by Little Steven
Wed Nov 21, 2007 8:33 pm
Forum: Barbeque and Grilling
Topic: Crispy Chicken Skin
Replies: 18
Views: 3975

Roxy.  Not trying to stir up any sh!t but what do you think ckicken skin is made of? I don't try profess to be a bbq master but I know what works on green eggs. I was joking with a good friend and your superior reply has been bothering me.Steve
by Little Steven
Mon Nov 19, 2007 9:27 pm
Forum: Barbeque and Grilling
Topic: Crispy Chicken Skin
Replies: 18
Views: 3975

Mikes6109.

Yeah, I'm way up there in age and I'm older than Rachel Ray (and a lot less annoying). Oil burns poultry skin. You're right about it being dry but corn starch gives it a thicker finish. I need some dizzy dust.

Steve
by Little Steven
Mon Nov 19, 2007 4:17 pm
Forum: Barbeque and Grilling
Topic: Crispy Chicken Skin
Replies: 18
Views: 3975

Mike,

Gee, I've only been egging for 10+ years. EVOO it is then. Perfect!!!

LOL

Steve

PS Wasn't it you that told me you don't like beer can chicken on the egg?
by Little Steven
Mon Nov 19, 2007 12:50 pm
Forum: Barbeque and Grilling
Topic: Crispy Chicken Skin
Replies: 18
Views: 3975

mikeb6109,

What do you think the cornstarch does?

Steve
by Little Steven
Thu Nov 15, 2007 11:03 am
Forum: Barbeque and Grilling
Topic: Crispy Chicken Skin
Replies: 18
Views: 3975

Catwoman,

Sorry, you may want to try a very light dusting of cornstarch as well.

Steve
by Little Steven
Thu Nov 15, 2007 10:43 am
Forum: Barbeque and Grilling
Topic: Crispy Chicken Skin
Replies: 18
Views: 3975

Catwoman,

I think you would find that just roasting or spatchcocking the bird would result in crispier skin. The beer can method causes too much moisture in a ceramic cooker and thats why the skin is rubbery.

Steve
by Little Steven
Fri Oct 26, 2007 2:38 pm
Forum: Barbeque and Grilling
Topic: Sausage
Replies: 5
Views: 966

Cheech,

Boudain, andouille and tasso. Can't get enough heat

Steve
by Little Steven
Fri Oct 26, 2007 2:35 pm
Forum: Introduce Yourself
Topic: Newbie from Guelph, Ontario
Replies: 11
Views: 2179

sugar and spice,

Welcome...good to see another egger about.

Steve
by Little Steven
Tue Oct 02, 2007 4:53 pm
Forum: Barbeque and Grilling
Topic: BBQ'n Rules
Replies: 6
Views: 1264

fstfrdy, There is a lot of talk right now about doing sears on the reverse end. That is cook low and slow to the temp you want and sear it at the end. I tried in on a prime rib last week and the meat was very juicy. My family all said that it wasn't as flavourful as my normal. It was AAA beef so I d...
by Little Steven
Mon Oct 01, 2007 8:48 pm
Forum: Barbeque and Grilling
Topic: In Mississauga til 10-1 need help
Replies: 6
Views: 1237

Dunken Monkey,

I feel your pain.

Steve
by Little Steven
Sun Sep 30, 2007 6:01 pm
Forum: Barbeque and Grilling
Topic: In Mississauga til 10-1 need help
Replies: 6
Views: 1237

Drunken Monkey,

Nella Knives is the distributor for Maple Leaf in southern Ontario. They are in Mississauga. Phone me at 905 454 2721 tomorrow and I'll get you the address. Six bags @ $12.00 per.

Steve
by Little Steven
Fri Sep 28, 2007 12:09 pm
Forum: Barbeque and Grilling
Topic: Kicked Up Beer Can Chicken - Video
Replies: 13
Views: 2262

Bubba Q,

Awesome as usual. Are you a full time firefighter?

Steve
by Little Steven
Mon Sep 24, 2007 2:35 pm
Forum: Barbeque and Grilling
Topic: Steak it's whats for dinner
Replies: 6
Views: 917

Wittdog,

Nice meal! There's been a shortage of food porn round here lately

Steve
by Little Steven
Fri Sep 21, 2007 9:52 pm
Forum: Barbeque and Grilling
Topic: Pork butt gland.
Replies: 13
Views: 2013

Dkoster,

I never thought of pulled pork or sausage as health food exactly but how bad is it? I'm sure lentils and bok choy are better but now you've got me nervous.

Steve