spiphywarfare

Tag: food

  • Wing Game

    I’ve been working on different ways to cook wings. I think I’ve found my favorite and it doesn’t involve the fryer or the grill. It’s baking them. Now, I generally from on baking something that isn’t a casserole or a big, juicy ribeye in a screaming hot cast iron skillet. That said, this was the second time cooking them in the oven and they came out great.

    I took two pounds of wings, patted them dry and then dropped them into a large Ziploc bag. Inside the bag I had put:

    • 1 Tbsp. Tone’s Cajun Seasoning
    • 1 Tbsp. ground black pepper
    • 1 Tbsp. ground cayenne
    • 1 Tbsp. smoked jalapeño powder
    • 1 Tbsp. garlic salt
    • 1 Tbsp. baking powder

    I’d read that baking powder would make the skin crispy. I shook them to get them coated and let them sit for 15 minutes. Next, I popped them into the oven at 250° F for 30 minutes. Then, I bumped it to 425° for 35 minutes.

    chicken wings on a plate

    After that put ’em on a plate and give them some sauce. Here I’m using buffalo sauce and some ranch. They were delicious and in keeping with my low carb eating pattern right now. It had a few from the baking powder and the sauces but was under 10.

    After that put ’em on a plate and give them some sauce. Here I’m using buffalo sauce and some ranch. They were delicious and in keeping with my low carb eating pattern right now. It had a few from the baking powder and the sauces but was under 10.

  • Flattop Griddle

    For years I’ve looked at flattop griddles. I’ve watched videos on them, read about them, and stopped at them in every store that sells them. I’ve wanted to cook on one but couldn’t bring myself to pay the money they were asking for. Not too long ago, Sam’s Club had a four-burner on a decent sale. I talked it over with the wife and then went to pick it up.

    When I got it home, I spent an afternoon assembling it and getting the top seasoned. Assembly was straight forward, and the grill seems well built. Instructions for the seasoning could have been a little better. I ended up getting my seasoning instructions from the net. Also, the burners don’t generate enough heat along the leading edge of the grill to season it properly. I’m leaving it oiled and hoping for no long-term rust issues.

    In the few weeks it’s resided on the back patio, it’s been used for tons of bacon, burgers, veggies and most recently, hibachi style chicken. The bacon that comes off it is amazing. Like, it tastes so much better than bacon cooked in a pan that I can’t understand it.

    The chicken and the vegetables that were cooked at the same time were likewise amazing and looked amazing. I swapped in some Swerve brown sugar to keep the dish in line with the low carb diet I’ve been on, and it worked out fine. The food left a nice garlic-ginger taste in my mouth for quite a while after I ate it.

    I’m looking forward to cooking many meals on it for many people, God willing. God bless and stay safe, stay healthy.

  • Low Carb? Ketovore?

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    Low Carb? Ketovore?
    Just some of the foods I've been eating this year

  • Perfect for a Cold Winter Day

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    Perfect for a Cold Winter Day
    Awesome broccoli soup she made from stuff on-hand. 🥦 😋
  • Smoked Mixed Peppers

    Smoked Mixed Peppers

    7 ounces of hot, smoky, powder.

    That represents an entire summer of growing and several pounds of peppers. A mix of jalapeño, poblano, and serrano peppers.

    It also represents 6 hours on the smoker followed by two days on the dehydrator at the lowest setting. That was followed by a morning of cleaning/sorting and grinding.

    It may seem like a lot of work for a small amount of spice but man, is it worth it! One small bit of this to anything adds a hint of smokiness and a bit of heat that comes on slow.

  • Yet Another Beef Stick Tasting

    This beef stick from Wyoming Gourmet Beef gets good marks. It might be the best one I’ve tried so far.

    Cowboy Hickory Smoked Angus Beef Stick