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We don't have a dedicated thread for outdoor cooking, so why not?
I do not usually use good meat outdoors. Slow smoke is a great way to make cheap cuts tender.
Cheap chicken means the leg quarter. 10-pound bags are available here for $7.99. Usually, I will part the quarters (into legs and thighs) and freeze. To separate the thigh from the drumstick, cut inside the joint up to the bone, snap the joint apart, then finish the cut. This is a good time to remove excess fat or the whole skin. There are two of us, so three 3-pound bags work well. For poultry, bones and skin account for 2/3 of the weight, so three pounds is equivalent to one pound of lean meat.
This is a take on a traditional Korean beef short-rib dish called Galbi (literally ribs). The original calls for three pounds of short ribs. I am using skinless thighs. Rather than brine, I rubbed it with salt and brown sugar the night before.
The traditional beef dish is served in a lettuce leaf. A chopped hot pepper of some pepper flakes.
Here is a Caribbean take that I considered. It's for four quarters or eight pieces.
I do not usually use good meat outdoors. Slow smoke is a great way to make cheap cuts tender.
Cheap chicken means the leg quarter. 10-pound bags are available here for $7.99. Usually, I will part the quarters (into legs and thighs) and freeze. To separate the thigh from the drumstick, cut inside the joint up to the bone, snap the joint apart, then finish the cut. This is a good time to remove excess fat or the whole skin. There are two of us, so three 3-pound bags work well. For poultry, bones and skin account for 2/3 of the weight, so three pounds is equivalent to one pound of lean meat.
This is a take on a traditional Korean beef short-rib dish called Galbi (literally ribs). The original calls for three pounds of short ribs. I am using skinless thighs. Rather than brine, I rubbed it with salt and brown sugar the night before.
1/2 cup soy sauce
1/4 cup honey
3 Tbsp mirin
3 Tbsp sesame oil
1 pear peeled, cored, and chopped
6 cloves garlic minced
1 Tbsp grated ginger
S&P to taste
Rinse the meat and pat dry.
Combine all ingredients in a food processor and process until smooth.
Marinade in the refrigerator for at least 30 minutes.
Sear both sides over the coals, then place off of direct heat.
Smoke until the internal temperature is 150° (65° C)
The traditional beef dish is served in a lettuce leaf. A chopped hot pepper of some pepper flakes.
Here is a Caribbean take that I considered. It's for four quarters or eight pieces.
½ cup orange juice
1 Tbsp lime juice
3 cloves garlic
¼ cup fresh cilantro
1 Scotch Bonnet or Habanero pepper, seeded and minced (optional)
Zest of 1 lime
½ Tbsp ground cumin
1 tsp dried oregano
½ cup olive oil
1 onion, peeled and chopped
Combine the first group of ingredients in a blender until smooth.
Add oil and pulse to emulsify
Add chicken and onion and marinade chilled for 30 minutes
Smoke as usual