Comments for Food & Fire

Comment on Surf & Turf by Chris

Chris — Sat, 04 Feb 2012 17:06:04 +0000

Surf and turf always is good. Great flavor profile that you’ve built up on that shrimp.

Comment on Surf & Turf by Lea Ann

Lea Ann — Wed, 01 Feb 2012 14:12:00 +0000

This has been in the back of my mind for a Valentines evening meal. I’ll probably just do shrimp cocktail however. I have seen that black bean sauce and didn’t know what to do with it, so never picked it up. Great looking meal.

Comment on Warm Up Wings & Tenders by Dave

Dave — Sat, 28 Jan 2012 20:32:25 +0000

Great minds think alike. Those chili lime wings look good too.

Comment on Warm Up Wings & Tenders by Chris

Chris — Fri, 27 Jan 2012 23:13:10 +0000

Ha it looks like you and I had the same idea last night! I also almost used Firewalk but did something else instead.

Comment on Warm Up Wings & Tenders by Big Green Eggic

Big Green Eggic — Fri, 27 Jan 2012 19:23:05 +0000

I’ll have to try indirect, especially because of your crispy skin claim. That’s one area where my wings can use some work. Good thing I have a while week to prepare for the Super Bowl!

Comment on Warm Up Wings & Tenders by Dave

Dave — Fri, 27 Jan 2012 02:35:00 +0000

I’ve done them raised, direct at 350°F and been happy with the results as well. I had roasted a chicken with the indirect setup and just left it that way when I did the wings. Both ways work well, but I have the best luck if I can get the wings up a little higher in the dome as they turn out crispier.

Even with the indirect setup, I flipped the wings just to even the cooking out a bit. I think if helps move the fat around and crisp the skin.

Comment on Warm Up Wings & Tenders by Big Green Eggic

Big Green Eggic — Fri, 27 Jan 2012 00:00:56 +0000

Have you thought about trying to grill your wings direct? I have tried it twice, direct @ 325F for 35-40min (flipping halfway). They come out great. I guess you would need to be more careful about charring them over the direct flame.

Another question. Since you cooked them indirectly do you really need to flip the wings?

Comment on Warm Up Wings & Tenders by Lea Ann

Lea Ann — Thu, 26 Jan 2012 12:57:26 +0000

I think the combination of Franks, bbq sauce, honey and Worcestershire sauce sounds like a winner … especially if it had you grabbing for an adult beverage.

Comment on Chicken & Avocado Salad by Chris

Chris — Tue, 24 Jan 2012 22:19:40 +0000

Funny, I had the same reaction as Lea Ann….”Penzey’s makes ranch dressing?”

This does seem like one of those dishes where you try to convince yourself summer is just around the corner by eating summery and light. Delicious.

Comment on Chicken & Avocado Salad by Dave

Dave — Sun, 22 Jan 2012 21:24:39 +0000

Thanks Lea Ann. I’ve got a couple more ripe avocados that are headed for another batch of this salad.

Yep, Penzeys Spices from Wisconsin. We’ve got 3 of their shops in our area. They make a bunch of salad dressing mixes that I really like, including their Buttermilk Ranch.

Comment on Chicken & Avocado Salad by Lea Ann

Lea Ann — Sun, 22 Jan 2012 14:44:49 +0000

Well if you like and it and Cathy posted it, I know I’ll love it. Especially with avocado. When you say Penzy’s, do you mean Penzy’s spice shop? They must have a ranch dressing mix?

Comment on Roast Chicken with Winter Veggies by Chris

Chris — Sat, 21 Jan 2012 18:23:41 +0000

You ought to call those “hernia chickens” ha ha.
Nice looking birds, always tasty roasted on the grill and the rack over the veggies makes for scrumptious eats.

Comment on Roast Chicken with Winter Veggies by Lea Ann

Lea Ann — Tue, 17 Jan 2012 12:40:17 +0000

Really nice top photo. This really sounds wonderful. I’m in week three of using up things from freezer/fridge/pantry in order to purge the insanity food purchases from Nov – Jan. I’ll be giving this a try once I’m off probation. I’ll have to ask my butcher about those big chickens. Also wanted to let you know I made Anatto oil. I’ve been using it like crazy. Thanks for the suggestion.

Comment on Chili Verde by Dave

Dave — Sun, 15 Jan 2012 20:48:03 +0000

I figured this made 12 to 16 servings (gotta get better at weighing the finished recipe). We ate a couple of good meals of it and still froze off at least a gallon for later. The meat reduced about as much as a pulled butt would have, but you get to keep as much of the drippings as you want to build the sauce.

Comment on Chili Verde by Chris

Chris — Sun, 15 Jan 2012 12:16:19 +0000

Love fire roasted tomatillos so I know I would love this. 5 lbs of pork butt – this must yield a lot of servings. Do you get about the same reduction (50-60%) that you would with smoked pork butt?