Fajita Bonita + My Kitchen is Open Episode 2: White Sauce + Shrimp Podcast is out! Cooking cousins talk about their food adventures, hear about Leslie's paleo lemon cake and Crystal's shrimp in my boots story. We also chat about the mysterious white sauce and blind sampling all the barbecue sauces! The podcast is listed below, you can follow us online @fajita_bonita & @mykitchenisopen. https://fajitabonita.podbean.com/ Happy Listening!
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I was super excited for barbecue three, I ripped off those training wheels and jumped in the pool! (boondock saints bar proverb) It was both liberating and humbling. One of the biggest takeaways from this barbecue was that I need to prep a little more, research a little more, and be wary of substitutions. For this barbecue, I tried my hand at turkey and forgot that barbecuing turkey takes additional time. It reminded me of my brothers attempt to cook a giant turkey leg in high school that went from a quick snack to a four hour wait. Where low and slow went from a cooking technique to are the charcoals still burning? After my wait, the turkey breast came out great and was gobbled up that day! I will definitely be barbecuing more turkey with the appropriate allotment of time (glad this wasn’t game day). I ended up putting a spicy rub on the turkey, which I really enjoyed. It had a deep mellow heat and rich smokey chile flavor. I had a few pieces of chicken lying around that I also marinated with the spice. These were definitely my favorite pieces of chicken so far, the rub gave them a more complex flavor profile than my regular marinade. I used my Texas shaped cast iron skillet! I love it! On its first run, I attempted to make a cherry dump cake. Cherry dump cake is a really simple cobbler style cake that you just pour the ingredients in the pan and bake. I remember making this in elementary school and it still shows up at family events. Making it on the grill was another thing, I decided to bypass the directions and go ahead and add extra pineapple (mistake). I also added the regular amount of butter (it’s a lot, this was also a mistake). In order for the cake to rise it needs the appropriate amount of heat (350 degrees for 35 minutes), which my grill did not maintain for the duration of the barbecue. I ended up having to put it in the over for an additional 15 minutes. It tasted okay. The smoke added a woodsy flavor to the cake, but not necessarily a complimentary flavor. I will reattempt this with the adjusted amounts, change wood flavors, and add a little something to the filling to kick it up. Overall prepping and barbecuing solo was an interesting endeavor. For me, this is definitely a group activity or at least an activity for two. I also think if I would have done a little more preliminary work this could have gone a lot smoother. In the future, I will allot myself extra time, less butter, and a little more patience. Hope you're enjoying the blog and photos! Don't forget to follow along on instagram fajita_bonita, twitter fajita_bonita or listen to the podcast with My Kitchen is Open at https://fajitabonita.podbean.com Happy BBQ’ing! |
AuthorThird generation southern Texas barbecuer diving into the world of BBQ! #eatmeatrepeat Archives
September 2018
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