I'm feeling a bit lazy today, so just something quick…….here are a few dishes I've made recently.
More fun with triggerfish. This one with Tomato-Basil-Caper Sauce:
This one with a Lemon-Basil-White Wine Vinegar sauce.
I've been using my Weber Smokey Mountain at least once every weekend…except when we were in Ciudad Obregon. It's usually just chicken or ribs….I like smoking half chickens, then searing them off in a skillet when I'm ready to eat.
This past weekend, the Missus needed some smoked chicken for work…..I really didn't want to take up the entire day so I decided on brining then smoking some chicken thighs.
After cooling I chopped and sent Her off with BBQ sauce…..of course I saved some for me. It was a BBQ Chicken Salad.
See those "black bits" on top of the chicken? Well, the skin really doesn't get super crisp. So what I do is remove them; pat dry, chop, then deep dry….deep fried smoked chicken skin. Man, that was good! Made for a nice topping on my BBQ Chicken Sandwich along with some coleslaw.
I'll finish off with a nice sandwich I made with grilled wagyu skirt steak…..man this was good!
Thanks for visiting….we'll be back with a post on another restaurant tomorrow!
mmm!
Deep fried smoked chicken skin. Hello. Why had I never thought of this?
Thanks Kat!
I really didn’t want that chicken skin to go to waste Cathy. It’s really tasty fried up.
Now that’s good eating.
Hi Billy – We have been eating well recently!
deep fried smoked chicken skin!! That sounds soo good right now. Where did you buy the wagyu meat? If one does not have a bbq grille, how would you suggest prepping the wagyu for the sandwich?
Got it at Bristol Farms Faye. Since it was skirt steak, it was pretty cheap. You can do in a super hot pan, sear well. The meat is thin do will cook fast.