Bcoop's Bistro

[mstng86]

I have yet to have any success tryin to grill chicken. It always blackens and I hate that. I could use some good chicken recipes as well.

Don't put it on direct heat, close the grill 35-40 min later, done

[BradM]

lmao. Glad you guys liked it. Anything I can do to help, I certainly will. I can't give away all my secrets, but I'm more than willing to help in any way I can. Food is obviously my passion, and any time I get to share my passion, or help someone see the light, it makes me smile. If any of ya'll have questions, just ask.

I won't 100% of my secretive recipes, but I'll post most. Mainly, because of my hopes to open a few restaurants one of these days. Additionally, I don't necessarily follow recipes to the letter. I cook how I feel, and that changes all the time.




I use an offset smoker. What method do you speak of?

My bad, I thought you were using a small upright.

[BP]

I have yet to have any success tryin to grill chicken. It always blackens and I hate that. I could use some good chicken recipes as well.

Brine the whole chicken for 12 hours, take it out and put on a good dry rub, let it sit for another 12 hours in the fridge. Drink half a can of beer (or in your case pour half of it down the drain) and shove the rest in the birds cavity and sit it upright on the smoker for about 3 hours. I usually add a few sprigs of rosemary to the can and the rub and brine flavoring can be done to your tastes. Generally I take the same rub I use for briskets but leave out the brown sugar and cumin.

Another favorite of mine is chicken poppers. Cube up some breasts, slice up some jalapenos and onions. Layer the chicken with the peppers and onions and roll it onto a slice of bacon. Stick a toothpick through it and smoke the whole thing. They cook pretty fast, basically by the time the bacon is crispy the chicken is done. I'll marinade the chicken usually before hand and shake on some kind of rub before putting them in the smoker.

[Steve]

Brine the whole chicken for 12 hours, take it out and put on a good dry rub, let it sit for another 12 hours in the fridge. Drink half a can of beer (or in your case pour half of it down the drain) and shove the rest in the birds cavity and sit it upright on the smoker for about 3 hours. I usually add a few sprigs of rosemary to the can and the rub and brine flavoring can be done to your tastes. Generally I take the same rub I use for briskets but leave out the brown sugar and cumin.

Another favorite of mine is chicken poppers. Cube up some breasts, slice up some jalapenos and onions. Layer the chicken with the peppers and onions and roll it onto a slice of bacon. Stick a toothpick through it and smoke the whole thing. They cook pretty fast, basically by the time the bacon is crispy the chicken is done. I'll marinade the chicken usually before hand and shake on some kind of rub before putting them in the smoker.

LMFAO!

I don't have a smoker yet. Haven't invested one yet because I don't have a clue what to do with it.

[ARIX]

Any recipe for enchilada soup? I snagged some from Chili's yesterday for my grandmother who just had some dental work. She loved it and it's one of the few things she can eat right now.

[slow99]

Well, I made Brent's Smothered Pork Chops for the family tonight, and it was well recieved. It was easy to make and tasted damn good like some old southern cooking should.

This? Looking for something different for the weekend the wife can eat.

Not grilled, but one of my favorite comfort foods is pork chops smothered in mushroom gravy. Pan fry with blackening seasoning, drain of most of the oil, but leave a tbsp in there, leave the cracklings. Two cans of cream of mushroom soup, one can cream of chicken, and half a cup of milk. Season to taste. I use black pepper, cayenne, and salt.

[Geor!]

This? Looking for something different for the weekend the wife can eat.

Send her my regards!

[slow99]

Send her my regards!

Will do. She looks like a swollen tick!!

[Geor!]

Will do. She looks like a swollen tick!!

If Google ever enables private messaging or even public messaging through their + service, I'll be sure to tell her you said that lol. Speaking of, you're still not on there. Not that it's really anything worthwhile at the moment anyway.

[slow99]

If Google ever enables private messaging or even public messaging through their + service, I'll be sure to tell her you said that lol.

All she does is gripe about being huge... lmao. I'm like, hell we tried to get you here for 1.5 years, what are you bitching about??

It is much easier on her being here than Texas though (heat factor). We're trying to get back... I applied to a couple Dallas jobs last week after a long ass work day topped off by an hour to find a parking spot! Fuck.

[Steve]

This? Looking for something different for the weekend the wife can eat.

Yes sir. It was really good. Sorry to hear The Bay didn't work out like you had hoped. I'm from Cali as you well know, but Texas is home. I'd miss the countryside and the clear summer nighttime sky if I left. The heat sucks, but it's still better than being anywhere else.

I have more detailed instructions for the Chops if you would like them.

[bcoop]

Any recipe for enchilada soup? I snagged some from Chili's yesterday for my grandmother who just had some dental work. She loved it and it's one of the few things she can eat right now.

http://www.allthingschristmas.com/recipes/soups/enchilada.html

Not my recipe, obviously, but I've made it, and it IS the same. Only one of two things I can actually stomach from Chili's.

Steve - like my boss tells me daily - if you don't do, you don't learn. You don't have to spend a fortune. Just buy a cheap ass smoker, and start smoking. To this day, I use a cheap, thin walled piece of shit I bought from Jose. It's a Char-Broil brand, that can't cost more than $200 new. I will say, it leaks like the titanic, but it's been good to me, and I've learned how to offset the leaks. I'm only upgrading for capacity, and because Matt and I are getting serious with it. That's the thing with BBQ, and food in general, really. Do what suits you. What YOU like. Everyone is used to a different style. What I love, is being able to express how I feel through food. That's why every time I cook something, it's a little different. I follow the same basic methods, but the ingredients change a little every time.

[bcoop]

I have more detailed instructions for the Chops if you would like them.

Post the PM if you don't mind. The instruction portion anyways. It won't set the world on fire, but it's quick, cheap, and simple comfort food.

Because I'm drunk and loving at the moment, I know how I come off about food. I apologize if anyone has been offended. I realize everyone has different taste, but there is such a thing as good food and bad food. And I'm honest, and blunt, and I'll call shit when I see it. Eat it up, assholes. I'll delete the second half of this when im sober tomorrow!

[Steve]

Post the PM if you don't mind. The instruction portion anyways. It won't set the world on fire, but it's quick, cheap, and simple comfort food.

Because I'm drunk and loving at the moment, I know how I come off about food. I apologize if anyone has been offended. I realize everyone has different taste, but there is such a thing as good food and bad food. And I'm honest, and blunt, and I'll call shit when I see it. Eat it up, assholes. I'll delete the second half of this when im sober tomorrow!

Quoted so we have proof tomorrow you're actually human. lol.



Here's the directions for Brent's Smothered Chops -

Take your pork chops and wash them off, pat dry with a paper towel. Lightly dust them with flour, and Tony Chachere's. You don't have to, but I actually mix the Tony's with the flour, then dust. Say a TBSP or so of Tony's to a cup of flour. You don't want it thick, just a thin light dust, so it's not necessary to use all the mixture. Just toss what's left. Coat the skillet in oil (I don't measure, but you want the entire bottom of the skillet covered in oil). Get the oil hot on medium heat. I always get a tiny bit of water on my finger and flick it in to the pan. If it sizzles, it's ready to put the pork chops in. Cook pork chops until golden brown (4-5 minutes on each side), remove the pork cops, and drain the oil. Again, you want to keep the cracklings, and a tiny bit of oil (TBSP or so). Put the skillet back on the burner, and reduce heat to medium-low. Take two cans of cream of mushroom soup (I use Campbell's), one can of Cream of Chicken soup, and half a cup of milk, and add it all to the skillet. Stir frequently to keep it from sticking. Add seasoning to taste. Salt, pepper, more Tony's if you want, or if you like more spice and less salt, crushed red pepper or cayenne pepper. Stir in, bring to a boil, and reduce to simmer. You may need to add more milk. I like mine on the thin side, and to thin, add more milk. Some people like it thick though (less milk). Once it's mixed well, and seasoned to your liking, put your pork chops back in for another minute or two per side.

Serve with whatever sides you like. You can service over rice, even. THis isn't a very healthy meal, and it SUCKS if you try to make it healthy. I can't stand the taste of the low sodium and 'healthy choice' cream of mushroom. This is meant to be comfort food, and best prepared that way. I just wanted to warn you, because if you go the healthier route, you'll be disappointed.

[bcoop]

Quoted so we have proof tomorrow you're actually human. lol.

Dick!