On 13-Dec-2006, Nonnymus wrote:

wrote:
, but I have a nice deep fryer. I'm wondering if a few
seconds in the deep fryer after smoking low and slow might crisp up
that chicken skin without ruining the overall product. I don't know when
I might get too it, but I'll try to report on it before I go toes up.

I bet that it'd be the same. Both apply a lot of heat and if you can
do it quickly, then it should work the same. The only difference would
be that the deep fat fryer at 300f to 400f might take a tad longer than
the ~2000f of the IR grill. You might think about reversing what I do
and go with the COLD chicken in the fryer, then heat up the inside
afterward to cut down on the actual cooking of the inside by the oil.


Lately
Today's tip. Don't buy a no name corned beef. Buy only name
brands when the price is right. There's a big difference. Second tip,
pickling spice is like curry. They ain't all alike. The one I used today
is not my favorite.

All I can do is shout, "Amen." What brand(s) do you favor and what
brand(s) of spices do you suggest?

The only two that I can remember are Hormel and Smithfield. I find both
to be acceptable.


We also cook the cabbage in with the corned beef. Once, and I cannot
explain why, the cabbage turned out too hot I (spicy) to eat, but it was
only once. Otherwise, it just picks up the remainder of the spice's
flavor.

I also cook the cabbage with the corned beef, but add it to the pot within
30 mins of the end of cooking time. My corned beef takes at least three
hours.


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---Nonnymus---

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Brick(Youth is wasted on young people)