Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
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.
Man that looks hearty.
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.
Smartpot meat?
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).
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.
Nice. Date night with your toilet or something?
I didn’t make them inferno this time.
Got a new refrigerator on Sunday and enjoying a clean new full fridge.
So you aren't clearing out a section in the freezer for your ass?
Anybody here ever cook Gumbo?
nope
I have okra starts under the lights right now.
Gumbo will be made.
Shooting for something like this with some seafood added to it.
