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Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,475
32,244
very good

drizzled the glaze and pan drippings over the chicken every 25 minutes or so
turned out really nice
I"m not a fan of pan drippings. They are trash to me. Oily and greasy. There is a reason you skim off that from chicken soup. You do you, but I'd go with just the glaze. Don't know if you have spatchcocked chicken before, but the cook time is way quicker, and there is a much better chance of everything being juicy without dried out breast and decent dark meat. It's a half hour bird, with veggies (even though you don't do veggies anymore). Glaze after the first 15 and it's money.
 

sparkuri

Pulse On The Finger Of The Community
First 100
Jan 16, 2015
34,423
46,563
Garlic parmesan green beans IN AMISH BUTTER w/pink Himalayan, cracked pepper & nusalt, no leeks.
King Salmon creole & turmeric grilled onions.
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#plating
 

Papi Chingon

Domesticated Hombre
Oct 19, 2015
25,475
32,244
Didn’t think of that but will try next time. I usually just use a pan on the stovetop. The pork is already marinated and cut in smaller pieces.
Gotcha. No need for the smartpot unless you need to expedite a longer cooking process. If you just put those into a frying pan or oven, it would have taken longer in the smartpot since it's 10-15 minutes to get to pressure, then cook time, the natural release (which you HAVE TO do with any meat).
 

Kingtony87

Batman
Feb 2, 2016
6,515
8,902
Did you cook the meat, wrap it, then bake it for browning? I'm trying to figure out what's going on here. Maybe fried the tortilla, then wrapped? Seems too crunchy to wrap that tight, so I'm leaning towards the first question.
Cooked meat beats etc before I went to the gym for my family. Wrapped it up in a burrito and fried in a pan afterwards.
 

MMAHAWK

Real Gs come from California.America Muthafucker
Feb 5, 2015
15,098
32,957
Air fryer coconut shrimp
Loaded baked potatoe
Steamed broccoli
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