Apr 17 2016
Back when I was on another forum there were a few that raved
about Mr Yoshida’s marinade. I never could find it around here to try. I got to
thinking about it and broke down and ordered some from Amazon. It wasn’t too
costly; $14 for an 84 oz. jug. I searched in LTBBQ forum and looks like Smoker Pete is
one of the few who have posted about it. He used it as a flavor added to brine
and as a marinade.
I had bought the original marinade and cooking sauce. On Mr
Yoshida’s site the only recipes were for using as a cooking sauce. I wanted to
use it as a marinade for chicken. I split a fryer and got it in marinating by
noon and it would be in the fridge 4 hours. I tasted the marinade and all I
added was a teaspoon of Penzey’s toasted garlic.
It was a great day, our first short sleeve weather, at least
for an old man! It was nice enough I rolled up the canvas on my smoke deck so
my summer kitchen is now open! I had planned on trimming some grass but it was
so nice I just sat and enjoyed the day with a few beers, some good music and
cooked my supper.
I had some left over bread and for sides I would do our two
favorite; Zatarain’s NOLA style yellow rice and some asparagus. I like using
rice as a side with chicken; I can have it done in my rice cooker and on warm
hold until the chicken is done.
I got the chicken out of the fridge at 4:00 and sprinkled
some McCormick’s Montreal chicken seasoning. I heated up my Traeger and got the
chicken on at 4:30 at 200 deg.; after 25 minutes eased it up until 300 deg.
grill level. I got my rice in the cooker and made up the skillet of asparagus.
One trimmed and washed bunch of asparagus went into an oiled 8 inch CI skillet,
poured a couple pats of melted butter over, some Penzey’s Tuscan Sunset
seasoning, a little salt, 3 thin slices of Brie cheese, some shredded
mozzarella, and some shredded cheddar.
At 5:20 I went to 350 deg. grill level on the chicken. At
5:35 I added the skillet of asparagus to the smoker. It all was ready at 6:00;
the chicken was at 174 deg. breast IT. I took it in and let rest while I melted
the cheese on the asparagus some more under the broiler.
The chicken was great, some of the moistest I have had. It
still did not have the flavor in the meat I expected; most of the skin was
tough but I did eat some and that’s where the flavor was. The asparagus was
exceptional I thought. The wife and I both liked the supper.
My thoughts are that for skin on whole, spatchcocked
chicken, or split just a simple brine overnight and some good seasoning is the
best way to go for a pellet smoker. It’s hard to get the marinade flavor into
the meat. If you can get crispy bite through skin in your smoker or grill then
marinated skin on chicken could be good. I think the next time I have a rainy
day I will try the Mr Yoshida’s and make some kind of skillet chicken with
skinless breasts or thighs. I like the flavor of the Mr Yoshida’s.
My Summer Kitchen is Open
Chicken and marinade
Ready for the smoker
Asparagus ready for the smoker
All done
Resting
Asparagus ready to serve
My supper
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