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Finally got wings on the Weber down. I always felt like something was missing until now. Try this... Pat your wings dry and let them air out on a rack in the fridge for at least 4 hours. Sprinkle 1 tsp baking powder per pound on your wings as...

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Cary Kelly

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24,104 Aufrufe • vor 6 Tagen •via X (Twitter)

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36 Kommentare

Profilbild von Justin
Justinvor 6 Tagen

AI helped me with this earlier this year. I do the same exact thing. Pat very dry and season with a mix that includes baking powder. The last time I let them sit almost 24 hours in fridge on a wire rack before doing the air fryer.

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

Looks perfect!

Profilbild von Patrick M
Patrick Mvor 6 Tagen

They look great! I use this set up for wings and legs. The baking soda is a must for good skin crispiness.

Profilbild von North Woods Sara
North Woods Saravor 6 Tagen

I mix the baking powder with a bit of salt to help distribution.

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

Good idea

Profilbild von The Nodian
The Nodianvor 6 Tagen

Why baking powder? Just curios. I use an electric smoker, keep it low & slow, 225 for 2 hours. I don’t get a crispy wing, but they are juicy. Sometimes I finish them off by deep frying, in tallow for an additional 3-5 minutes… Superb smoky crunch. Thoughts?

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

Lowers the PH and enables better caramelization

Profilbild von The Nodian
The Nodianvor 6 Tagen

Sorry, I still don’t quite get what lowering the pH does for the chicken wings. Not to be confrontational I’m just curious. Please explain a little bit more in depth or point me to an article. Thanks Cary I’m just trying to make the perfect chicken wings.

Profilbild von Nanchesca🇨🇦
Nanchesca🇨🇦vor 6 Tagen

Baking powder, interesting. I've been seeing how baking soda can help ground beef brown up

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

It lowers the pH!

Profilbild von Steve, Certified NPC
Steve, Certified NPCvor 6 Tagen

I don’t eat chicken often, but skin-on thighs were divine with the same process of fridge dry, seasoning, no oil, didn’t have to use baking soda, off-the-heat in a ~300F Weber, 40 minutes. Crispy skin. Squeeze of lemon.

Profilbild von Be Still and Know
Be Still and Knowvor 6 Tagen

Those look fantastic.

Profilbild von Kevin Dice
Kevin Dicevor 6 Tagen

Very similar to what I’ve landed on, except I use corn starch instead of baking powder. The majority of baking powder’s inert ingredient is corn starch anyway, and it’s cheaper.

Profilbild von KosmicComplainer
KosmicComplainervor 6 Tagen

Looks amazing! You need to get a camera mount so you can use both hands, brother!

Profilbild von The I.T. Redneck 💾
The I.T. Redneck 💾vor 5 Tagen

I do a light dry brine on mine for a few hours sometimes, but the skin can get pretty tough if you do it too long.

Profilbild von Michael McLaughlin
Michael McLaughlinvor 6 Tagen

That looks sooooooo goooood!

Profilbild von CW369
CW369vor 6 Tagen

Looks great! Sprinkling with these helps with creating an even layer of baking soda or spices

Profilbild von KrisBlackRose
KrisBlackRosevor 6 Tagen

Oh Cary this is heavenly.

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

Really good!

Profilbild von KrisBlackRose
KrisBlackRosevor 6 Tagen

I don’t have a BBQ 😞

Profilbild von Elizabeth
Elizabethvor 6 Tagen

What is the purpose of the baking powder?

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

Lowers the pH and that helps crisp up the wings

Profilbild von Ania McElroy
Ania McElroyvor 6 Tagen

Looks delish like all your other recipes. I will have to bake them in the oven though.😋

Profilbild von nick
nickvor 6 Tagen

These sound fantastic

Profilbild von Koya 🥩🌞📚
Koya 🥩🌞📚vor 6 Tagen

Amazing, gonna try soon

Profilbild von adunn
adunnvor 6 Tagen

We use beef gelatin powder instead of baking soda. Gives the skin a nice crisp!

Profilbild von Ruby Red
Ruby Redvor 6 Tagen

Which oil do you use on a Blackstone?

Profilbild von Mike Miller
Mike Millervor 6 Tagen

My fave way to do wings is on my Weber kettle grill using the charcoal baskets that allow indirect grilling in the center. I'll have to try your prep method!

Profilbild von Abigail Adams
Abigail Adamsvor 6 Tagen

Always appreciate your posts. I made a pizza last night but it had 1/4 cup of almond flour. Do you have a good recipe that doesn’t use it?

Profilbild von Erik Wingren
Erik Wingrenvor 6 Tagen

The baking powder trick for crispy wings is a total winner.

Profilbild von STONE
STONEvor 6 Tagen

You ate all that yourself?

Profilbild von Cary Kelly
Cary Kellyvor 6 Tagen

Not quite

Profilbild von Eric
Ericvor 6 Tagen

baking powder or baking soda?

Profilbild von Sean
Seanvor 6 Tagen

I put all the coals to one side, get them hot as hell and then throw wet wood chips on the coals and the wings on the other. Let those bad boys smoke then put a little sear 🤌

Profilbild von Private Dickinsun
Private Dickinsunvor 6 Tagen

I believe baking powder is alkaline. Number one ingredient is corn starch. Soaking in butter or milk will help do the same thing.

Profilbild von Dabreadmanyo
Dabreadmanyovor 6 Tagen

Wow I bet they were the bomb 💣

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I know I told yall to deep fry your wings in tallow but this is less messy, uses way less tallow and is just as tasty. Coat the bottom of a baking skillet with tallow. Add seasoned wings and bake 35 minutes at 425, flip and cook another 10 minutes.
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I know I told yall to deep fry your wings in tallow but this is less messy, uses way less tallow and is just as tasty. Coat the bottom of a baking skillet with tallow. Add seasoned wings and bake 35 minutes at 425, flip and cook another 10 minutes.

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Shredhappens

66,620 Aufrufe • vor 8 Tagen

How to Make Porchetta INGREDIENTS: 3 kg pork belly (skin-on) - ideally buy a belly that has already been dried out. 2 bunches rosemary 1 bunch thyme 1 bunch sage 6 lemons 1 large head garlic (7-8 cloves) 1 tbsp fennel seed 1 tbsp whole black peppercorns 2 tbsp olive oil Fine sea/kosher salt Granulated sugar Butcher's Twine INSTRUCTIONS: Assess the amount of moisture in your pork belly skin. If it's already quite dry, you can go ahead and start prepping your belly. If not, leave it for 24 hours in the fridge uncovered on a sheet tray, with the skin exposed. When ready to start prepping, poke many tiny holes around the skin of your belly using the tip of a sharp pairing knife. Be careful to only pierce the skin - not the meat underneath. You want to go edge to edge, making as many holes as possible (a couple hundred or so). This will create the bubbly texture on the skin as it puffs up. Toast your fennel seeds and peppercorns in a pan over low heat until fragrant. Once cool, transfer your spices to a spice grinder, and grind until semi-fine. Set to the side. Remove the stems from your rosemary, thyme and sage. Finely chop your herbs with a knife. Add the zest of your lemons, and all of your garlic, finely minced. Combine everything together into one uniform seasoning mix. Butterfly your pork belly, cutting exactly half-way through the belly, while leaving it attached at one end (see video for reference 0:18-0:19). Make a quick 2:1 mix of salt and sugar. Season your pork belly with an even sprinkle of this mix. Next, evenly distribute your ground fennel seed and black pepper. Lastly, spread your herb/lemon/garlic mix. Tightly roll up your porchetta, starting from the non-skin side. Tie your porchetta tightly with butcher's twine, starting from the middle, then alternate your twine on each side until you reach the end. Dry your porchetta overnight in the fridge uncovered. Take your porchetta out of the fridge 2 hours before cooking it. Set your oven to 300 degrees Fahrenheit. Brush the skin of your porchetta lightly with olive oil, then season with salt. Place your porchetta in a V-shape roasting tray, or use something else to keep your porchetta from rolling (I used stainless steel forks wedged underneath). Roast your porchetta for 2-2.5 hours, or until the internal temperature at the thickest point is 65 degrees Celsius (149 F). Set your oven to broil on LOW (make sure you're NOT broiling on high... your porchetta with burn). Also make sure your oven rack is on the bottom half of your oven - you do not want your porchetta too close to the broiler (that will also make it burn). Keep your oven open a crack to keep an eye on your porchetta (final note - the edge of your stove above the oven will be hot - be careful not to touch or lean on it). Once the side of your porchetta closest to the broiler has puffed up, turn your porchetta approx. 30 degrees to expose another side to the heat. Continue doing this until your porchetta skin has all puffed up all around. Remove your porchetta from the oven, and let it rest for 30-45 minutes before slicing. 🎥 thestrongcook | IG
0:47

How to Make Porchetta INGREDIENTS: 3 kg pork belly (skin-on) - ideally buy a belly that has already been dried out. 2 bunches rosemary 1 bunch thyme 1 bunch sage 6 lemons 1 large head garlic (7-8 cloves) 1 tbsp fennel seed 1 tbsp whole black peppercorns 2 tbsp olive oil Fine sea/kosher salt Granulated sugar Butcher's Twine INSTRUCTIONS: Assess the amount of moisture in your pork belly skin. If it's already quite dry, you can go ahead and start prepping your belly. If not, leave it for 24 hours in the fridge uncovered on a sheet tray, with the skin exposed. When ready to start prepping, poke many tiny holes around the skin of your belly using the tip of a sharp pairing knife. Be careful to only pierce the skin - not the meat underneath. You want to go edge to edge, making as many holes as possible (a couple hundred or so). This will create the bubbly texture on the skin as it puffs up. Toast your fennel seeds and peppercorns in a pan over low heat until fragrant. Once cool, transfer your spices to a spice grinder, and grind until semi-fine. Set to the side. Remove the stems from your rosemary, thyme and sage. Finely chop your herbs with a knife. Add the zest of your lemons, and all of your garlic, finely minced. Combine everything together into one uniform seasoning mix. Butterfly your pork belly, cutting exactly half-way through the belly, while leaving it attached at one end (see video for reference 0:18-0:19). Make a quick 2:1 mix of salt and sugar. Season your pork belly with an even sprinkle of this mix. Next, evenly distribute your ground fennel seed and black pepper. Lastly, spread your herb/lemon/garlic mix. Tightly roll up your porchetta, starting from the non-skin side. Tie your porchetta tightly with butcher's twine, starting from the middle, then alternate your twine on each side until you reach the end. Dry your porchetta overnight in the fridge uncovered. Take your porchetta out of the fridge 2 hours before cooking it. Set your oven to 300 degrees Fahrenheit. Brush the skin of your porchetta lightly with olive oil, then season with salt. Place your porchetta in a V-shape roasting tray, or use something else to keep your porchetta from rolling (I used stainless steel forks wedged underneath). Roast your porchetta for 2-2.5 hours, or until the internal temperature at the thickest point is 65 degrees Celsius (149 F). Set your oven to broil on LOW (make sure you're NOT broiling on high... your porchetta with burn). Also make sure your oven rack is on the bottom half of your oven - you do not want your porchetta too close to the broiler (that will also make it burn). Keep your oven open a crack to keep an eye on your porchetta (final note - the edge of your stove above the oven will be hot - be careful not to touch or lean on it). Once the side of your porchetta closest to the broiler has puffed up, turn your porchetta approx. 30 degrees to expose another side to the heat. Continue doing this until your porchetta skin has all puffed up all around. Remove your porchetta from the oven, and let it rest for 30-45 minutes before slicing. 🎥 thestrongcook | IG

𝕏 Cuisines

20,603 Aufrufe • vor 24 Tagen

𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.
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𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

23,788 Aufrufe • vor 9 Monaten

GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare
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GENIUS HACK: ZUCCHINI BREADWICH Here’s another low carb bread option that actually works and is so good. If you want a good lowcarb or keto friendly sandwich option that hits the spot, this is so easy and so good. The cheese is actually baked into the cheese making a great flatbread or wrap vessel you can use to make your sandwich. Top it however way you want! Here’s how to make it: 1.Preheat your oven to 400F. Grab 1 large zucchini and thinly slice it using a mandoline or vegetable peeler. Thin is key here! 2.Lay your zucchini slices on a paper towel and pat them dry with a paper or kitchen towel. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer of cheddar cheese directly on the parchment paper in two spots, this will be the base of your “bread”. Lay out your zucchini slices slightly overlapping to form a rectangle. Sprinkle on some garlic powder (and smoked paprika on top, then add another thin layer of cheese on top. We’re putting about half a serving of cheese at the bottom and half the top. 4.Pop it in the oven for 15-17 minutes until the edges are golden and the cheese is crisp. Let it cool slightly, about 5 minutes. 5.I used a protein mayo at the base (mixed 2 tbsp greek yogurt with 1/2 tbsp mayo), mustard, some lettuce, ham (you can use turkey or chicken, too), some roasted red peppers, red onion, and more lettuce. 6.Add the top piece, slice diagonally like a regular sandwich, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes #healthyfoodshare

Shredhappens

13,457 Aufrufe • vor 2 Monaten

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!
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Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

40,330 Aufrufe • vor 9 Monaten

Fool-Proof Char Siu Recipe 2.5 pound of boneless pork shoulder or pork butt Marinade: 5 Tbsps sugar 3 Tbsps honey 3 Tosps soy sauce 2 pieces red fermented bean curd (Wangzhihe Fermented Red Chili Bean Curd) ½ tsp salt 1 Tbsp grated garlic ½ tsp five-spice powder 6g / 1 Tosp red yeast powder, or red food coloring (can skip if you don't care for presentation) Heat up marinade and mix until everything is combined Once sauce is heated up, mix together 1 tsp of tapioca (or corn) starch and water Turn heat onto low and add corn starch slurry. Mix until everything is well combined Turn heat off and let sauce cool for 10-15 minutes while You stab pork butt (or shoulder) with fork then rub 3 tbsp of chinese cooking wine over it Use a paper towel to dry the excess moisture then add your cooled down marinade, which should be thickened at this point Rub all over and let it marinate overnight for best results - mix periodically so everything is evenly coated Next day Preheat oven to 400 degrees Put meat on a baking rack and roast for 20 minutes Take the pork out of the oven, brush your excess sauce and honey on the pork then flip and brush sauce on the flipped side as well Put it back into the oven for another 20 minutes Take it out again, brush honey and leftover sauce over the pork then flip and brush honey on the flipped side as well Put it back into the oven on broil one more time for 10-12 minutes, flipping at the 5-6 minute mark Enjoy with rice 🎥 itstime2eatt | IG
1:17

Fool-Proof Char Siu Recipe 2.5 pound of boneless pork shoulder or pork butt Marinade: 5 Tbsps sugar 3 Tbsps honey 3 Tosps soy sauce 2 pieces red fermented bean curd (Wangzhihe Fermented Red Chili Bean Curd) ½ tsp salt 1 Tbsp grated garlic ½ tsp five-spice powder 6g / 1 Tosp red yeast powder, or red food coloring (can skip if you don't care for presentation) Heat up marinade and mix until everything is combined Once sauce is heated up, mix together 1 tsp of tapioca (or corn) starch and water Turn heat onto low and add corn starch slurry. Mix until everything is well combined Turn heat off and let sauce cool for 10-15 minutes while You stab pork butt (or shoulder) with fork then rub 3 tbsp of chinese cooking wine over it Use a paper towel to dry the excess moisture then add your cooled down marinade, which should be thickened at this point Rub all over and let it marinate overnight for best results - mix periodically so everything is evenly coated Next day Preheat oven to 400 degrees Put meat on a baking rack and roast for 20 minutes Take the pork out of the oven, brush your excess sauce and honey on the pork then flip and brush sauce on the flipped side as well Put it back into the oven for another 20 minutes Take it out again, brush honey and leftover sauce over the pork then flip and brush honey on the flipped side as well Put it back into the oven on broil one more time for 10-12 minutes, flipping at the 5-6 minute mark Enjoy with rice 🎥 itstime2eatt | IG

𝕏 Cuisines

41,718 Aufrufe • vor 28 Tagen

Crab Cake Stuffed Cheddar Biscuits 2 Cups of All Purpose Flour Dash of Salt 2 Teaspoons of Baking Powder 1 Tablespoon of Garlic and Onion Powder 1 and 1/3rd cup of Buttermilk 1 stick of Butter (Melted) 1 Cup of Fresh SHARP CHEDDAR CHEESE Crab Cakes: 1 Can of Lump or Claw Crab Meat 2 Teaspoons Old Bay 1 Teaspoon of Grey Poupon Dijon Mustard 1 Teaspoon of Worcestershire Sauce Dash of Onion,Garlic Powder, Smoked Paprika and White Pepper 1 Cup of Plain Bread Crumbs GARLIC BUTTER: 3 Tablespoons of Butter, 1 Tablespoon of Fresh Parsley directions Add your Cheddar Biscuit ingredients to a bowl and mix until completely combined (DO NOT OVER MIX) Make your crab cake paste before you add in your crab meat, and mix it until it’s well combined Once your crab cake mix is formed, get your crab cakes in small patties. In a hot skillet, add olive oil and brown crab cakes for 1 or 2 minutes on both sides. Now stuff those Biscuits. One layer of biscuit mix- Crab Cake- Another layer of Biscuit Mix. Cook in oven on 425 for 15 minutes.
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Crab Cake Stuffed Cheddar Biscuits 2 Cups of All Purpose Flour Dash of Salt 2 Teaspoons of Baking Powder 1 Tablespoon of Garlic and Onion Powder 1 and 1/3rd cup of Buttermilk 1 stick of Butter (Melted) 1 Cup of Fresh SHARP CHEDDAR CHEESE Crab Cakes: 1 Can of Lump or Claw Crab Meat 2 Teaspoons Old Bay 1 Teaspoon of Grey Poupon Dijon Mustard 1 Teaspoon of Worcestershire Sauce Dash of Onion,Garlic Powder, Smoked Paprika and White Pepper 1 Cup of Plain Bread Crumbs GARLIC BUTTER: 3 Tablespoons of Butter, 1 Tablespoon of Fresh Parsley directions Add your Cheddar Biscuit ingredients to a bowl and mix until completely combined (DO NOT OVER MIX) Make your crab cake paste before you add in your crab meat, and mix it until it’s well combined Once your crab cake mix is formed, get your crab cakes in small patties. In a hot skillet, add olive oil and brown crab cakes for 1 or 2 minutes on both sides. Now stuff those Biscuits. One layer of biscuit mix- Crab Cake- Another layer of Biscuit Mix. Cook in oven on 425 for 15 minutes.

Uncle Bev

474,028 Aufrufe • vor 2 Jahren

"I don't coach girls. I don't know how to do that. I want to push you to a place of uncomfortability, like a woman." Syracuse's Felisha Legette-Jack on her team's response tonight after a 20-point loss earlier in the week "I'm not here to be friends with 17 to 23 year old's. I'm here to push you towards your dreams so you can find your wings and fly."
1:09

"I don't coach girls. I don't know how to do that. I want to push you to a place of uncomfortability, like a woman." Syracuse's Felisha Legette-Jack on her team's response tonight after a 20-point loss earlier in the week "I'm not here to be friends with 17 to 23 year old's. I'm here to push you towards your dreams so you can find your wings and fly."

Ashley Wenskoski

845,705 Aufrufe • vor 8 Monaten

The last pancake recipe you will ever need. No more pancake mix or other recipes. This is the one. Ingredients below: - 2 cups all purpose flour - 2 cups whole milk - 5 tsp baking powder - 1 tsp salt - 2 tsp cinnamon sugar (1:4 ratio) - 3 tsp granulated sugar - 1 lemon juice and zest - 2 eggs - 1 tsp vanilla extract - 4 tbsp melted butter Combine the wet and dry separately like I do and then combine slowly with a whisk by hand. Always have butter in the pan that is foamy and keep your pan on a gentle heat.
1:02

The last pancake recipe you will ever need. No more pancake mix or other recipes. This is the one. Ingredients below: - 2 cups all purpose flour - 2 cups whole milk - 5 tsp baking powder - 1 tsp salt - 2 tsp cinnamon sugar (1:4 ratio) - 3 tsp granulated sugar - 1 lemon juice and zest - 2 eggs - 1 tsp vanilla extract - 4 tbsp melted butter Combine the wet and dry separately like I do and then combine slowly with a whisk by hand. Always have butter in the pan that is foamy and keep your pan on a gentle heat.

DadChef

1,167,227 Aufrufe • vor 2 Jahren

This guy shares his favorite (and very simple and fast) way to cook a rare/medium-rare steak. Hot pan, salt and pepper only. He cooks it for 2 minutes and 45 seconds on each side, then does the sides... finishes it with garlic and butter. He jokingly says if you like your steak more well-done, “you’re a child.” How do you like your steaks cooked? I personally like my steaks rare to medium-rare — more on the rare side though 🥩
1:00

This guy shares his favorite (and very simple and fast) way to cook a rare/medium-rare steak. Hot pan, salt and pepper only. He cooks it for 2 minutes and 45 seconds on each side, then does the sides... finishes it with garlic and butter. He jokingly says if you like your steak more well-done, “you’re a child.” How do you like your steaks cooked? I personally like my steaks rare to medium-rare — more on the rare side though 🥩

End3of6Days9 (Helen) 🇺🇸

756,923 Aufrufe • vor 3 Monaten

This tastes so good, especially with the crunchy top! I meant it to be a dip but it's good enough to eat with a fork, which I did. Boursin Baked Crab Dip I cup lump crab 2 tbs Boursin cheese 1 tbs sour cream 2 tbs butter 1 tbs parm cheese 1/2 cup pork panko (not fine) A sprinkle of Old Bay Combine seasoning, Boursin cheese and sour cream and place in one or two ramekins. If a one ramekin air fry this part for 5 minutes at 375 and then add the topping (melted butter, crumbs and parm cheese) and air fry to 8-10 minutes. You can skip the 5-minute air frying stage if you use 2 ramekins. Just add the topping and air fry for about 10 minutes. I've done both and both turn out great.
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This tastes so good, especially with the crunchy top! I meant it to be a dip but it's good enough to eat with a fork, which I did. Boursin Baked Crab Dip I cup lump crab 2 tbs Boursin cheese 1 tbs sour cream 2 tbs butter 1 tbs parm cheese 1/2 cup pork panko (not fine) A sprinkle of Old Bay Combine seasoning, Boursin cheese and sour cream and place in one or two ramekins. If a one ramekin air fry this part for 5 minutes at 375 and then add the topping (melted butter, crumbs and parm cheese) and air fry to 8-10 minutes. You can skip the 5-minute air frying stage if you use 2 ramekins. Just add the topping and air fry for about 10 minutes. I've done both and both turn out great.

Cary Kelly

19,504 Aufrufe • vor 11 Monaten

"All you eat is steak." Anytime I want something I’m smoking to end up falling apart, this is the technique I use. Smoke for two hours with indirect heat and then wrap in butcher paper and then foil and bake @ 250° until the internal temperature is 204° plus. You can use this technique totally in your oven. Just bake your meat on a grated rack at 250° for a few hours.
0:27

"All you eat is steak." Anytime I want something I’m smoking to end up falling apart, this is the technique I use. Smoke for two hours with indirect heat and then wrap in butcher paper and then foil and bake @ 250° until the internal temperature is 204° plus. You can use this technique totally in your oven. Just bake your meat on a grated rack at 250° for a few hours.

Cary Kelly

23,873 Aufrufe • vor 8 Monaten