TheCookingLane

One of the most relaxing sounds is good shallow frying in a cast iron pan.

Smoked chicken inspired by the Taiwanese dish: Three Cup Chicken or San Bei Ji. Three Cup Chicken uses dried red chilies as opposed to jalapeños as well as shiitake mushroom and other vegetables, but I didn’t have those on hand so I worked with what I had. Probably my favorite smoked chicken I have ever done though and definitely makes me what to do more experiments with marinades and glazes outside of the typical BBQ stuff.

Smoked chicken inspired by the Taiwanese dish: Three Cup Chicken or San Bei Ji. Three Cup Chicken uses dried red chilies as opposed to jalapeños as well as shiitake mushroom and other vegetables, but I didn’t have those on hand so I worked with what I had. Probably my favorite smoked chicken I have ever done though and definitely makes me what to do more experiments with marinades and glazes outside of the typical BBQ stuff.

Smoked chicken inspired by the Taiwanese dish: Three Cup Chicken or San Bei Ji. Three Cup Chicken uses dried red chilies as opposed to jalapeños as well as shiitake mushroom and other vegetables, but I didn’t have those on hand so I worked with what I had. Probably my favorite smoked chicken I have ever done though and definitely makes me what to do more experiments with marinades and glazes outside of the typical BBQ stuff.

Smoked chicken inspired by the Taiwanese dish: Three Cup Chicken or San Bei Ji. Three Cup Chicken uses dried red chilies as opposed to jalapeños as well as shiitake mushroom and other vegetables, but I didn’t have those on hand so I worked with what I had. Probably my favorite smoked chicken I have ever done though and definitely makes me what to do more experiments with marinades and glazes outside of the typical BBQ stuff.

Pork butt I smoked yesterday with commentary from my friends. 😂 It was probably around a 7/10 for me. Bark was just a little bit over done for my taste and the meat wasnt quite as moist as my usual butts. Don’t get me wrong, it was still good and beats most pulled pork I can get at a restaurant or friend’s house. I usually stick to around 250-275 when smoking pork butts but decided to do 225 this time around and I probably wont do it again. However, I think the pork butt just wasnt as fatty as what I typically find and the real reason it didnt turn out as good as I’m use to making.

Y’all want to know how I smoke my pork butts? Probably my favorite thing to cook because I use the leftovers in so many ways.

Get out of your comfort zone and cook something new. Even if it is a food you’ve never had before. Explore a little and learn about other cultures through food. Ingredients Chicken: 1 cup yogurt 1 Tbsp garam masala 1 Tbsp kosher salt 1.5 lbs boneless, skinless chicken thighs Butter Chicken Curry: 2 Tbsp oil 1 yellow onion, diced 2-inch knob of ginger, finely diced 6 cloves of sliced garlic Salt and pepper to taste 2 tsp paprika 2 tsp ground cumin 1 Tbsp garam masala 1 1/2 tsp turmeric powder *optional 14oz crushed tomatoes 2/3 cup chicken stock 1 cup heavy cream 2 Tbsp unsalted butter Steamed rice Fresh cilantro Instructions: In a medium bowl, whisk together yogurt, garam masala, and salt. Toss with sliced chicken thighs until fully coated. Cover and marinate for 30 minutes or overnight. In a large pan, heat vegetable oil over medium-high heat until shimmering hot. Add chicken in batches and sear 2-3 minutes on each side. Set to side once done. Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and salt and pepper. Sauté for 2-3 minutes or until softened.Add in spices and stir together until spices have toasted for 1-2 minutes. Stir in crushed tomatoes and chicken stock. Let simmer for 5-8 minutes until the sauce has reduced. Add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes. Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often. Turn off the heat and continuously stir in unsalted butter until melted. Check seasoning. Serve with rice and fresh cilantro.

I’m a firm believer the best soup doesn’t have a recipe. They are composed of whatever ingredients are available to you. I highly encourage you to use your creativity and experience with food to cook on the fly sometimes. You might create something you never would have made without trying. To me, it’s the most relaxing and fun cooking experience. I hate rules and following a strict recipe. Which is probably why I don’t do much baking.

Seriously the best ice cream I have ever made. A lot more new cooking videos and recipes on the way but if you don’t want to wait, check out my Instagram. I’ll be posting some of my older videos as well.

A quick, simple tuna poke bowl for lunch. Plenty of cooking videos to come.