Had a friend in town and decided to make BBQ short notice. The only thing I could think of to smoke in our timeframe was ribs—but I also noticed that our local store had started carrying Cupie Mayo and Furikake. In an attempt to use it I came up with this ad hoc dish. Did a rapid marinade of baby backs in bourbon barrel aged...
Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it’s become a staple for me whenever I get the craving....
Distributors package the skins separately. It’s basically boxing up all the skins from the boneless skinless chicken breast you buy in the store. I got it for something ridiculous like $0.49/# and use it so it doesn’t go to waste.
Of course! We tried it two ways, but the most effective was this
-Dry your chicken skins
-Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I’d only leave them 15-20 minutes if you’re doing it at the house)
-Toss them in a flour dredge
-Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.
Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).
Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they’ll have access to it. They’re pretty versatile. I jumped to the sales side of the industry and I’m constantly suggesting this stuff as a way to push your cost down if you need to.
Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it’s classier right?) and pimento cheese… you’re good to go.
NOW if you have a local butcher chances are they’re still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd’s are any markup is only going to be about 10%, you’ll still get a good price.
End of summer’s a good time to push since you’ll have football season kicking off, it’s good for them to sell as a game night snack.
I would 100% agree with you if it wasn’t a lunch/light bite thing. Fried egg is the way to go, I’d get side-eyed straight to hell if I tried anything “Veggie” patty wise.
I’m going to look into that a little more, I get how it would work by making the skin on the breast contract but I feel like a quick pan fry before sous vide would give you the same effect with their application?
I feel like it should work? I’ll try it next time and get back with results. I’m wondering if leaving it with salt (the same way you would fake dry age a steak) would pull enough moisture out to crisp it without breading.
It was a crap shoot but I used the old two fry baskets together trick. Keeps them reasonably flat. You’ll still have a couple that get through… for home anything metal that you can hold something down with?
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Had a friend in town and decided to make BBQ short notice. The only thing I could think of to smoke in our timeframe was ribs—but I also noticed that our local store had started carrying Cupie Mayo and Furikake. In an attempt to use it I came up with this ad hoc dish. Did a rapid marinade of baby backs in bourbon barrel aged...
I present; The CLT (lemmy.world)
Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it’s become a staple for me whenever I get the craving....
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This seems like a good place so far tbh
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Why YSK: These tips may help you pick a more ripe, juicier, sweeter watermelon.
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