I made some wings for Superbowl and found the Scarbelly Wings recipe. I had the small party wings but I did it anyway injecting each tiny piece of delicious poultry flying devices. It was tedious but as I've learned cooking with intent to please, delicious is in the details. :)
I had never injected any poultry smaller than a turkey until that day but now I'm pumped on the possibilities.
Started with a dozen chicken drumsticks. Injected them with the following:
1/2 cup Tony's Creole butter
2 tablespoons soy sauce
2 tablespoons basalmic vinegar reduction (can't remember what that was left over from)
2 teaspoons Sirichi sauce
1 splash of bourbon
Seasoned them with a little salt and a little lemon pepper, not too much. It's easy to over season chicken parts.
Put in the sous vide at 158° for 1.5 hours
Had my 18" weber ready with a full stack of Cowboy lump, pushed to 1 side.
About 3-4 minutes each side twice skin up to start so it dried before it hit the heat, assist in the crisp. Cover on for the first two flips at least. Oh yeah, have the grill oiled, I forgot and lost some skin. The 2nd 3 minute flips I did I brushed Soy Vay Very Very Teriyaki on them. I like the carmelized sugar crust and compliments the injection recipe. Move them over to the non-coal side and cover. About 5 minutes more indirect and it's ready.
Sides were the Loaded Yukon Gold Smashed Potatoes (Nolan Ryan's cookbook) and squash tossed in olive oil, salt pepper and garlic and baked with the potatoes.
I start most meals with bacon, this was for the potatoes
Off the grill, I had some hickory chips in there but it didn't spend too long on the weber, nice hint though
Close in one the one I realized I hadn't oiled the grate
On the table with sides. That potato dish my wife made was as good as the chicken.
Plated. Didn't last much longer after the picture. Had to add butter to Nolan Ryan's recipe, I guess the guy was trying to be healthy or something.
I had never injected any poultry smaller than a turkey until that day but now I'm pumped on the possibilities.
Started with a dozen chicken drumsticks. Injected them with the following:
1/2 cup Tony's Creole butter
2 tablespoons soy sauce
2 tablespoons basalmic vinegar reduction (can't remember what that was left over from)
2 teaspoons Sirichi sauce
1 splash of bourbon
Seasoned them with a little salt and a little lemon pepper, not too much. It's easy to over season chicken parts.
Put in the sous vide at 158° for 1.5 hours
Had my 18" weber ready with a full stack of Cowboy lump, pushed to 1 side.
About 3-4 minutes each side twice skin up to start so it dried before it hit the heat, assist in the crisp. Cover on for the first two flips at least. Oh yeah, have the grill oiled, I forgot and lost some skin. The 2nd 3 minute flips I did I brushed Soy Vay Very Very Teriyaki on them. I like the carmelized sugar crust and compliments the injection recipe. Move them over to the non-coal side and cover. About 5 minutes more indirect and it's ready.
Sides were the Loaded Yukon Gold Smashed Potatoes (Nolan Ryan's cookbook) and squash tossed in olive oil, salt pepper and garlic and baked with the potatoes.
I start most meals with bacon, this was for the potatoes
Off the grill, I had some hickory chips in there but it didn't spend too long on the weber, nice hint though
Close in one the one I realized I hadn't oiled the grate
On the table with sides. That potato dish my wife made was as good as the chicken.
Plated. Didn't last much longer after the picture. Had to add butter to Nolan Ryan's recipe, I guess the guy was trying to be healthy or something.
