Posted on 05/23/2020 3:59:33 PM PDT by SamAdams76
That looks absolutely delicious!
Definitely bfl.
Definitely bfl.
That baby ain’t black enough
https://youtu.be/x0BMeRicuPk
The original poster later clarified that you turn the thighs skin-side-up after the 17 minutes and before popping em into the oven. You can do something similar with a spatchcocked cornish hen: season to taste and brown well skin-side-down in a sturdy pan, then flip over and finish in the oven.
Nevertheless, I must ask you to accompany me to the station.
It’s a fair cop.
DON’T talk to the camera!!
No, I flip it over after the 17 minutes on stovetop before putting in oven. I forget to mention that up top.
General “Buck” Turgidson:
“If the pilot’s good, see, I mean if he’s reeeally sharp, he can barrel that baby in so low... oh, you oughta see it sometime, it’s a sight! A big plane like a ‘52... varrrooom! Its jet exhaust...frying chickens in the barnyard!”
Now that’s blackened chicken!
;^)
George C. Scott was great in that role. I especially liked the hotel scene with his “aid d’camp”
I was 14 at the time. We were told that “nice girls” didn’t expose their navels.
Well, a convert was made that day.
;^)
Tagline.
“They were not very good. “
you probably overcooked them ...
If that blackened chicken thigh does not vote for Slow Joe Biden, it is not blackened!
Ping To self
One ping only
Smoked paprika is better than liquid smoke.
Is it anything like Spiedini? There’s some good spiedini aka spedini in St. Louis on The Hill.
“I am a true BBQ guy. My brisket takes almost 18 hours to create.”
I do mine in about 12 hours. I first smoke my brisket for about 6 hours. It is still not cooked but the meat has adsorbed all the flavor of the smoke and is blackened but not burnt on the outside.
I then put it in a sealed aluminum turkey pan. I coat it with the spices of ones choice and put it in the oven to finish cooking at low heat for about 6 to 8 hours dependent on the size of the brisket. It comes out fork tender with a pan full of brisket gravy. About an hour before finished cooking I will take the turkey pan out and unseal it and add potatoes, onions, carrots, and bell peppers to the pan and put it back in the oven. They cook to perfection in the Brisket juice gravy.
“Aint gonna tell you my spices I use” as that is my secret.
But I will give you a hint. I lived in Venezuela, England, the Middle East and worked a few years in sub Sahara Africa, and Norway.
“I am a true BBQ guy. My brisket takes almost 18 hours to create.”
I do mine in about 12 hours. I first smoke my brisket for about 6 hours. It is still not cooked but the meat has adsorbed all the flavor of the smoke and is blackened but not burnt on the outside.
I then put it in a sealed aluminum turkey pan. I coat it with the spices of ones choice and put it in the oven to finish cooking at low heat for about 6 to 8 hours dependent on the size of the brisket. It comes out fork tender with a pan full of brisket gravy. About an hour before finished cooking I will take the turkey pan out and unseal it and add potatoes, onions, carrots, and bell peppers to the pan and put it back in the oven. They cook to perfection in the Brisket juice gravy.
“Aint gonna tell you my spices I use” as that is my secret.
But I will give you a hint. I lived in Venezuela, England, the Middle East and worked a few years in sub Sahara Africa, and Norway.
OK, thx.
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