pretty spooky huh a big ole nasty harley rider piping out florets and such ain't it??!!!
here's an ez one to make chicken like the bajans do in brazil.
just mix the butter with a littlew lime juice,fine minced gralic and fine chopped cilantro. work yer fingers under the skin and then pipe the stuff in and either roast the bird in an oven or over a slow covered grill. a good side is plantains. blanche them off to make them somewhat cooked,put them on aluminum foil and sprinkle brown sugar on and seal them up and put them on when the birds go down. for the cook i highly recommend mont gay barbados rum on ice and just have a grand time--music is your choice. minus the music and rum i did 350 cornish games hens just this way for a convention job years ago. point is compound butters are fun and only limited by the imagination!!!!!
jack
ps. you can make ones for things like grilled poundcake. just think of sweet things you like. my fav is butter, nutella,some 10x sugar and some booze of some sort--french cognac--american bourbon--heck i guess if you were doing scotish hagges then some drambuie and johnny walker just to keep it in the family lol. but piping is a lot of fun and it dont matter if you are good at piping or not. guests will go wow since they never get to see it much and put your worst ones on the hottest meat first and no one will ever know about the ugly ones!!!
Jack;
All great ideas, , though I might have to drag my knuckles on the ground a bit if doing a tailgate party, but who cares what they look like so long as they taste good.
In piping compound butters in under the birds skin, I suppose you could maybe pre-cook some cubed meat, pack it inside the cavity, and stitch the vent shut taking advantage of the skin's perclivity to allow anything penetrate it, so thusly inducing the oils and compound butters to permiate the cavity seasoning the cubed meat stuffed inside..
Just a crazy idea.
Rusty.
posted by Rusty50
about 1 month ago
Hey guys, they also make pretty little butter molds, in silicone, that you just need a knife and spoon to do the same thing. I have one in pretty little leaf molds, perfect for the holidays. Spoon the compound butter into the mold, press and smooth the butter into the mold with a knife ( and you guys can use a big ol' manly knife, if you like) pop them into the fridge to firm, and then pop out as many as you need. I make lots of them, and after they have firmed up, put them into a freezer bag, and keep them there for using, as needed.
Just a thought, keep in mind, stuff like this really impresses the ladies.....no matter what size knife you use.....t.hee
Yep, I'm back!
