Deep Fried Chicken Balls - Page 2

Bigr314 · 08-10-2014, 07:15 AM

Very nicely done. My family would love those. Thanks for the post.

deguerre · 08-10-2014, 07:38 AM

I got nothing. I just can't snark this.

deguerre · 08-10-2014, 07:41 AM

As an aside, Bob, my favorite things to order at Sushi restaurants are the wonderful pickled vegetable dishes. Is there a recommended cook book for such things?

Also, the lemon rind. Grated, or thinly sliced and minced?

Big George's BBQ · 08-10-2014, 07:57 AM

Bob that looks and sounds excellent

Wickedcajun · 08-10-2014, 08:11 AM

Damn fine grub... Now i want chicken

ShencoSmoke · 08-10-2014, 08:18 AM

So when is the "bobs balls" food truck opening?

landarc · 08-10-2014, 11:31 AM

Quote:

Originally Posted by deguerre

As an aside, Bob, my favorite things to order at Sushi restaurants are the wonderful pickled vegetable dishes. Is there a recommended cook book for such things?

Also, the lemon rind. Grated, or thinly sliced and minced?

The lemon was carefully hand peeled from the lemon in long strips, then carefully sliced into 1mm wid...oh wait, no, I used a microplane and grated the lemon zest off a lemon

There are many books, I don't own any of them. I do own The Japanese Kitchen by Hiroko Shimbo, which is a great book and closely matches the Japanese cooking I learned in my family, there are some good recipes in that book. However, there are many great books on tsukemono.

What kind of tsukemono do you like? I probably can point you to the right technique and recipe.

landarc · 08-10-2014, 11:34 AM

Quote:

Originally Posted by deguerre

...

Seriously great looking grub, and many thanks for the recipe! Very interested in the cold smoking of the chicken beforehand...

What I did, was using my Weber kettle, I made a pile of small sticks from my sack of pecan chunks. These were then topped with a couple of lit briquettes. The bottom vent was left closed and top vent was wide open. I had deboned the breast and brined both the breast and the bones. both went on to the kettle and smoked. I did this in the morning and kettle temperature was right around 60°F for the entire cook. I had thought of putting an ice bed in there, but, it was cool enough at night, that the kettle was cold to start.

deguerre · 08-10-2014, 11:48 AM

Clever girl...

BobBrisket · 08-10-2014, 12:25 PM

I'd hit that!

Bob

deguerre · 08-10-2014, 12:41 PM

Quote:

Originally Posted by landarc

The lemon was carefully hand peeled from the lemon in long strips, then carefully sliced into 1mm wid...oh wait, no, I used a microplane and grated the lemon zest off a lemon

There are many books, I don't own any of them. I do own The Japanese Kitchen by Hiroko Shimbo, which is a great book and closely matches the Japanese cooking I learned in my family, there are some good recipes in that book. However, there are many great books on tsukemono.

What kind of tsukemono do you like? I probably can point you to the right technique and recipe.

Well, never having encountered the word tsukemono and looking it up, I remain mystified. There is a dish that has a mix of carrot, cucumber, and radish, the pickled cucumber and gingers (Love the ginger between samples of various fish) and a beet dish I had once was wonderful. Japanese cuisine I have always found intimidating and never really tried cooking, yet it is one of my favorites for treating myself as the restaurants tend to be on the pricy side. I think I'll give the Shimbo book a look for starters. Thanks Bob.

landarc · 08-10-2014, 01:08 PM

Tsukemono is just pickles, in fact, most of it is far simpler than canning. Mostly, modern tsukemono is either salt cured or sugar cured and quite simple to make. The thing worth noting is that almost all of us in the United States have kitchens that any Japanese family would find shockingly well equipped and massive. Most Japanese cook on one or two burner stoves, have tiny refrigerators (I mean dorm fridge size) and many still cook over open fires in the rural areas. The food is largely peasant food that we elevate because it is exotic.

Personally, I find Thai and Chinese food to be far more complex, Indian food as well.

legendaryhog · 08-10-2014, 01:09 PM

dude. i mean...dude

deguerre · 08-10-2014, 01:43 PM

Quote:

Originally Posted by landarc

Tsukemono is just pickles, in fact, most of it is far simpler than canning. Mostly, modern tsukemono is either salt cured or sugar cured and quite simple to make. The thing worth noting is that almost all of us in the United States have kitchens that any Japanese family would find shockingly well equipped and massive. Most Japanese cook on one or two burner stoves, have tiny refrigerators (I mean dorm fridge size) and many still cook over open fires in the rural areas. The food is largely peasant food that we elevate because it is exotic.

Personally, I find Thai and Chinese food to be far more complex, Indian food as well.

Complexity has it's place, yet it is the simple, most elegant of things, that can be so hard to master...

There was an exercise we had in school which was to simply make a drawing with one line...

08-10-2014, 07:15 AM	#16
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Very nicely done. My family would love those. Thanks for the post. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

08-10-2014, 07:38 AM	#17
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I got nothing. I just can't snark this. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

08-10-2014, 07:41 AM	#18
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	As an aside, Bob, my favorite things to order at Sushi restaurants are the wonderful pickled vegetable dishes. Is there a recommended cook book for such things? Also, the lemon rind. Grated, or thinly sliced and minced? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

08-10-2014, 07:57 AM	#19
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Bob that looks and sounds excellent __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-10-2014, 08:11 AM	#20
Wickedcajun is One Chatty Farker Join Date: 06-12-14 Location: Charenton, La	Damn fine grub... Now i want chicken __________________ Primo Oval XL(Bernie),2 Weber Kettles,Weber Q,Masterbuilt Smoker,Maverick et-733,thermowand

08-10-2014, 08:18 AM	#21
ShencoSmoke is One Chatty Farker Join Date: 07-02-13 Location: The Shenandoah Valley	So when is the "bobs balls" food truck opening?

08-10-2014, 11:48 AM	#24
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Clever girl... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

08-10-2014, 12:25 PM	#25
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	I'd hit that! Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

08-10-2014, 01:08 PM	#27
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Tsukemono is just pickles, in fact, most of it is far simpler than canning. Mostly, modern tsukemono is either salt cured or sugar cured and quite simple to make. The thing worth noting is that almost all of us in the United States have kitchens that any Japanese family would find shockingly well equipped and massive. Most Japanese cook on one or two burner stoves, have tiny refrigerators (I mean dorm fridge size) and many still cook over open fires in the rural areas. The food is largely peasant food that we elevate because it is exotic. Personally, I find Thai and Chinese food to be far more complex, Indian food as well. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-10-2014, 01:09 PM	#28
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	dude. i mean...dude __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.