chook 1/4ers

I'm no chicken expert,but I am into doing things simply.

You could just put the pieces in a plastic bag,cover with Zesty Italian dressing,refrigerate overnight.

Dry well,lightly sprinkle with lemon pepper[or favorite rub-Cookshack Chicken Rub is good,as it contains no sugar],cook as hot as the cooker will run,until about 170� internal.

Check for doneness,with a knife tip.

If you want crisper skin,run them under your oven broiler for a few mins.

If you like sauce,then would be the time to glaze them.

Just a couple of thoughts.

Pete,
what is golden syrup?Is it like a cane syrup?I love the taste of curry and will try this combination.I only have the little smokette but can certainly get it up to 170 internal and go from there.
Tom, do you think the little bit of syrup will be a problem with urning?seems like it will just make it like a paste. Kathy

Just looks like a sweetened garlic curry oil.

The garlic,curry,oil and some lime or lemon is very common to the island nations.

Your Smokette could run as high as 265� and over time could cause the sugar in it to burn or blacken.

One reason many of us use turbinado sugar is that it may go up past 270�, before burning.

Tom,
What other ethnic groups would use the golden syrup? Filipino,malaysian? We have a store called Cao Nguyen that has aisles designated with different ethnic groups.I go to the Kikkoman Australia site to get some great recipes.

I could just combine seasonings and turbinado then and turn up the heat eh? Kathy

I'm certainly no spice/seasoning expert,but syrups tend to be used to give a shine on a finished product,or like honey-to smooth out the rough flavor edges of a blend of ingredients.

If I'm going to use a honey like product,I use it at/near the end of my cooking cycle.

It worked for dundee,so it must be fine.

thanks.

yes kathy, golden syrup (gs)is a cane derivitive. was popular here in oz during war and depression years as it was cheaper and more available than honey. gs has a distinct caramelised taste and imparted a great colour to my chook. treacle , which i think is a wheat derivitive would also be good. treacle is called 'cockys joy', over here (although this last generation may not know it) a 'cocky' being a farmer.

tom, i should have used some lemon, you're right.

i bought a second hand vacuum packer the other day. i do the markets selling smoked trout, although i'm buying them smoked as i havent the facillities to smoke that many. however, my sudden interest in smoked chook is that i can sell a few without major upgrades. hence the vac-pac. one thing that is good about a vac-pac is the opportunity to continue marinating or saucing whilst in the bag. many marinate ingredients are preservitives eg; honey, ginger,garlic,lemon , etc. presentation and shelf life.

i think treacle is like molasses- sorghum molasses maybe? Mango mentioned Aloha brand bbq sauce and I have some bbq sauces I bought at the Asian market that are like thick sweetend soy with few other seasonings like ginger.

yes i think thats right kathy. treacle is refined molasses. molasses may have been the 'cockys joy'. it was a bit of a joke. i remember dad laughing about it.

I didn't grow up in the South where molasses is popular as a sweetener.The only thing we used it in were Boston baked beans and gingerbread.But many friends remember it being used as a sweetener instead of white sugar. They do not remember it fondly in most cases.
I sure would appreciate recipes using Asian/malaysian flavors from you and Mango.
Smokin's pork loin marinade is like a Korean mixture that I use on beef short ribs.
Use the Recipe Forum.Easier for me to copy off

kathy,
have a look at www.fooddownunder.com
there are all sorts of recipe ideas, marinades etc from countrys all over the world, heaps of asian. great site.
my wife is indonesian, she mixes all sorts of spooky stuff into her cooking. some smells so bad......but tastes so good!

oh yeh. type 'marinades' on the search on the fooddownunder site, watch it all happen!

try this one.


http://fooddownunder.com/cgi-bin/recipe.cgi?r=181345

Here's an Indonesian peanut sauce that is good with grilled beef and chicken. I haven't tried it on smooked foods yet.

PEANUT SAUCE:
1 C - water
2/3 C - creamy peanut butter
2 cloves - garlic

Stir over medium low heat until it boils and thickens. Then remove from heat and stir in:

2 TBS - firmly packed brown sugar
1.5 TBS - lemon juice
1 TBS - soy sauce
1/2 ts - crushed red pepper

Serve this sauce on the side after grilling the meat using a basting sauce of:

2 TBS - soy sauce
3 TBS - lemon juice
1/4 ts - ground coriander
1/4 ts - ground cumin

These recipes came from The Ultimate Grill Book I bought about 18 years ago when I was in the USAF.

Hey, just a "suggestion" but since recipe for down under will get lost in a thread about chook and no one will see it AFTER I archive, you might think about a new post in the recipe archives. You know they won't know to search on chook to find a chicken recipe.

I don't say it often, so I want to remind folks, what happens is these really good recipes just disappear when I archive and a lot of people don't like the search.

Got a little wordy just to explain what happens to good posts when they archive.

Hope you don't mind me playing Moderator this time

will do,Pete, Thanks and also I envy you your wife's cooking. I know what you mean about some things smelling bad but tasting good.Isn't that one of those mysteries of Life? HA!