Sunday, July 11, 2010

AH-SO Sunday

Yes, another cooking post!

AH-SO Sunday
In New England there was a time when Ah-So sauce was a huge fad. My mom used it quite a bit, and I had forgotten about it. I saw some in the store today and figured to do a colorful cook!

Ever tried it?:

Here is the chicken all layered up in the stuff:

Went on the Steel Keg using indirect heat and a soda can with a little soda for moisture inside the bird. Try not to get upset Gawains. I cooked the redbird at 275 degrees for a little over 3 hours. The sauce gets all sticky and thick during the cook. Almost done:

Cut up some of the white meat for dinner:

So how was it? It was Ah-So good of course! You knew that was coming.

The best I can describe this stuff is sweet, tangy, and garlicky. I do remember the taste after having it again. Anyone else ever have this product? That was a fun cook to do for the visual effects.

Just so you know I am not a total BBQ nut, 80% of the time I cook stuff on the Keg that is actually good for me and its cool because these things cook fast during the week so I can have time to do deep thought economic posts (stop laughing!). Here is my "Green Thumb Chicken" using chicken tenderloins and assorted greens:

See, I can do healthy as well. This meal takes a total of 20 minutes round trip on the Keg.

Have a good night.


Kid Dynamite said...

sorry if you've answered this before - but how hard is it to control the temp of the keg? do you have to repeatedly add fuel? does it get too hot?

getyourselfconnected said...

no problem. The Keg runs on lump charcoal and you can load either a little or a ton. The temp depends heavily on how you start the fire. Put two full weber starter cubes in pieces at about 5 spots and you can get to 700 degrees very fast. Add half of one in one spot and you can go low, around 200 or so.

The key is the vent system the Keg has. There is a top vent and a bottom one. By adjusting the vents you can control the temp easily. One drawback to the Keg is that if you over shoot the target temp (say you wanted to smoke ribs at 250, but it ran to 300 or over) it is a problem to cool the thing down. Just plan ahead. I have slow cooked ribs for 6 hours at 250 degrees, opened up the vents full throttle and then cooked steaks at 750 degrees all on one load of lump, maybe 3 pounds worth.

getyourselfconnected said...

Oh, one more thing;
the Keg will not be too hot to the touch even at 800 degrees, which is a good safety side effect in case you have small dogs or kids near the grill.

Kid Dynamite said...

so when doing the ribs for 6 hours at low heat, you don't have to add fuel or adjust the vents during the process?

getyourselfconnected said...

I usually load a full load of lump, start the fire small, wait until the temp gets to around 200, then dial back both vents to the clearly markd "1" spot. I give it 10 minutes and it always sits right at 250 +/- 10 degrees as it moves around. You would be shocked to see how tiny a gap is needed to keep that temp. I will not need to add fuel for the 6 hours if I loaded enough to start. Sometimes the moisture gets pretty high and will snuff out a low fire, and then I have to relight it.

Kid Dynamite said...

i am working on pickles right now... maybe next year i'll consider smoked meat. i am worried about the consequences to my health though - i'd eat brisket/pastrami/ribs every day

getyourselfconnected said...

I hear ya! You can grill good stuff too, though not as much fun. A little chicken salad Keg style:
I will post a pic of it here as well.

watchtower said...

Just wait till Gawains sees that you've stuffed another can up a chicken's butt, the finished product does look mighty tasty though.

I was grilling some hambugers today and decided to throw on a few ears of corn.

Holy cow that was a slam dunk, I can't believe I haven't tried it before today.

getyourselfconnected said...

Yuppers, corn on the cob on a grill is WAY better than boiling. Yeah, Gawains might melt down if he sees how I violated another bird.

You buying a kayak soon?

watchtower said...

At 51 lbs it is very tempting, looks like less of a hassle to load compared to my cumbersome 10' jon boat (plus no need of a trolling motor and heavy battery?).

I have never tried a kayak, but I have turned over a few canoes in my lifetime, I'm just wondering if a kayak is more stable than a canoe?

If not, and with my track record with canoes I'd be in trouble.

getyourselfconnected said...

Well thats a tough one. I would say a canoe is more stable overall, but when you are settled in on the kayak it sits very steady. I have had no issues, even getting buzzed by the big boats on the river. You should try one out before you buy one.

sedintary state said...

Very cool with the asian chicken spice job.

Another think you might want to try for ribs, which is just fabulous is this, (a powder formula).,TopRight,0,0_AA300_SH20_.jpg&imgrefurl=

Just don't forget to add lots of salt or the results will be disappointing. Forget amazon, you can get it at any Chinese market.

getyourselfconnected said...

thanks for the idea!

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