Відео

Here’s the video I made on the license plate windscreen: How to Build a Cast Iron Camp Dutch Oven License Plate Windshield ua-cam.com/video/UpPuNkl3U4w/v-deo.html. Split rings or key rings that are too small will keep it from folding up. If they are too large, it’ll let too much air in. But you want a little bit of air to come in or your fire or your briquettes will suffocate.

@@beerandiron thank you! 👍

I’ve never made this in the kitchen oven but I bet it’ll be perfect in a 5 quart Dutch Oven. I would definitely bake it with the lid on. That’ll keep the moisture in and keep it from drying out. Let me know how it turns out!

Thank ya! And they were mighty tasty for sure!

You! Made! My! Day!! Thanks much for the comment and motivation!!

Thank you for your motivation!!

And you’ll love it!! Cheers!!

I’m sure there’s many ways to make perfect chicken. This is how I’ve done it for years. Right? Wrong? As long as we cast iron chefs hear “yummmmm!” from those eating our chicken…who cares!?!

Yes. This one is a prep-heavy recipe and does take a bit of doing to get all in…then back out…then back in to finish. It’s a recipe that, once you cook it 2-3 times, flows better than it would seem. It’s that first 2-3 attempts that one has to try before the “this is perfect” pot comes off the fire. My wife loves this recipe and I usually create this on outings when she requests it (like…every outing…LOL).

Absolutely! Beer batter pancakes are the best!!

@@beerandiron YUM

@@beerandiron I'am doing a new one called Steaks, Marinated IN BEER over night, can season it any way you like, Like Chopped onion and pepper ect ect ect even with bay leave, rosemary or theme ect

Yes!! Beer is a good substitute for water or even broth in many recipes. A beer type that “works” with the recipe being created will often times be more delicious…and even a “different” delicious.

@@beerandiron That another thing i save and freeze is broth. I use it for tamales. Beef , Pork broth i save > Plus Shrimp and Crab juice. OH MY GOD the thing you can make with them,, The crab and shrimp boils. Do not throw it down the drain. > STRAIN IT OFF, BAG AND FREEZE THE JUICE

@@beerandiron I agree broth is a game changer to 👍👍 Beer make it rich in flavor, and tenderized the meat, just a slight hint of beer.. I use it more and more every day in my cooking and things

Yes. Absolutely.

Broth or bone broth works very well instead of beer. Any of the recipes that call for beer can usually be substituted with broth. Unless it’s a dessert.

Oh! Lots of things. It's perfect for a single-serve: ua-cam.com/video/gyKQtpESBTw/v-deo.htmlsi=qh53NA9-N0E6BdYn // And: ua-cam.com/video/zcGN4ggAtyU/v-deo.htmlsi=wVktmG2zD_I8xBrO&t=321. Plus...it's just the cutest little dude ever!

Thanks

You're right on! For Sure! Car tag! LOL

Hey! Thanks for this comment. I need to know when something isn't right. I've since "fired" my sound guy! LOL. Favor: What do the latest videos sound like? Been trying to balance the sound better. Would love to know how the newer videos sound on your end.

Awesomeness for sure. Thanks so much for the message. It’s a motivation to make more.

Thank you for your comment.

And that’s why we cook it before we eat it 🫡

Appreciate your feedback.

I absolutely disagree with this comment. I love the cadence and pacing of this video. It separates good content from bad content. People are into brain rott content and that's a shame. Please keep the videos like this.

Oh. I plan to keep the videos just as is. You are my people!! The ones that don’t like the videos. It’s okay. I suggest they change the channel. Cooking is a low and slow process and a wonderful part of the being human…well…the eating part. But you know what I’m talking about. Thanks so (SO) much for the comment.

Excellent!! Let me know how it turns out. This is really on of the easiest.

Look! At! YOU!! This is a great comment and much appreciated!

Most excellent!!

This sounds interesting. How'd it turn out? I've let untenderized chicken breast brine for hours before. I've got a whole chicken that's been in the brine for a week now (I use it for other recipes). My tenderized chicken breast recipe "takes up" the brine pretty fast (60 minutes). Often I will get home from work and after a bike ride (got to "earn" those calories), tenderize some chicken breasts and put them in the brine, then go get a shower. When I am out, I will grab a beer, prep the other ingredients to go with that chicken, and at the same time, the chicken brine time is done. After that, it's cook and eat!

@@beerandiron well i grilled a couple pieces to see how they come out that way and it was not bad quite flavorful but the problem which i should have anticipated was my use of sugar and honey, some of the chicken looked burnt black because of this and the rest i had to keep grilling either off direct heat or on lowest heat setting and keep an eye on them so they don't go too black, as for the frying i was hoping it would turn out better as i relied on my batter to act like a protective seal from the sugar since the batter does not have any sugar and things were going well at first the crust looked nice and golden but before the cooking time was over they turned dark red then almost black, my guess would be due to the sugar seeping through as i also was worried would happen but surprisingly the batter although way off color was not bad tasting and the chicken very nice with the right amount of salt and flavor but the batter was not so crispy after an hour or so and im not sure if this had to do with the sugar too? i know my batter works very well on wings but for larger pieces it has a problem of going too greasy and not as crispy lasting so its something im still trying to figure out but my dry dredge coating has been perfected and it comes out better than kfc, light crispy and perfect flavor and saltiness and i do not need to marinade or season my chicken either as the coating gives the right balance so many of those steps are eliminated and i save on time, kfc does not season or marinate their chicken directly either, so next time no more sugar in my recipes, im gonna try another batch today with unmarinated chicken and only my left over batter to see how they come out , as for brine tenderizing i use food enzymes to get that job done but it is tricky knowing how much and what to use and for how long so i have to take notes till i figure it out

Grilling these tenderized chicken breasts will be a bit more difficult. The surface area is not as "smooth." Unless you are initially using a lower temperature and are using a bit of oil or fat, they will stick to that grill and break apart. Suggestion: Over that hot grill, place a cast iron skillet with a bit of oil. Once it's hot, add the chicken breast to the hot skillet. Once you have initially seared the meat, pull it from the skillet and finish it off over the grill.

@@beerandiron yeah it can get messy and frustrating when food sticks like that or breaks apart on the grill, you can preheat the grate and then use a cloth to rub oil on them and again some on the food to help

Never tried Octopus...no...I am certain...never. But, yes! Fish is a perfect meat for brining. I'd dress up that brine with a bit of lemon (fresh "squooze") or even some lemon pepper. Depending on how think you fish or filets are, brine times will likely vary. - Hops...yes...always pay attention to the IBU (International Bitterness Units). A dish that is cooked for a very long time may tolerate a beer with a higher IBU. But, for the most part, stick with beer choices that are more on the lager side (Stella: 30 / Corona: 10 / Fosters: 12 / Becks: 20 / Heineken: 23 - not to say these are the beers to use but this gives folks an idea of IBUs). IPAs can run from 55 to 70 IBU. That's a bit too hoppy for cooking with (unless you are looking for that in your recipe). IPAs with IBUs up and over 100...na...they are good for drinking and brewed for the shock value...not really for cooking with.

@@beerandiron yep i sometimes brine whole fish with salt and lemon and lime juice and it absorbs the right amount of salt with no worries , no i braised meats for like 4 to 5 hrs and when using beer i still get that bitter flavor so yeah it does not always work out i prefer using red or white wine but i think guiness beer should work well it packs flavor punch and no bitter hops i believe that is why it is used quite a bit in many recipes like beef stew

For Real!! This would even make a good "dip" for them tortilla chips.

Love easy! Then again...I love the challenging recipes as well. I've got a few I'm working on. That fine-tuning takes some time for sure.

Oh shucks! I was under the impression that a cantina is a type of bar common in Latin America. I used beer in the recipe and thought it was rather a neat name for a recipe. Seems I missed something. But am opened to suggestions. Maybe a rename? What about some suggestions. I’d love to hear some. Thanks much.

Oh dang. Sure ‘nuf. I put a link to the biscuit recipe in the description but totally spaced the link to how I brine chicken. Okay. Here they are: Sulae's Homemade Buttermilk Biscuit Recipe: beerandiron.com/beer-buttermilk-biscuits-cast-iron-recipe/ Video on Brining The Chicken: Tenderize, Brine, and Cook the Easiest and Best Tasting Chicken Breast - Three-Part FULL Video ua-cam.com/video/20p2vsDBBWA/v-deo.html Video on biscuits: Butter and Cream Biscuit Recipe - Cast Iron Dutch Oven Cooking ua-cam.com/video/bZr3jtnqcmg/v-deo.html Hope this helps. If you need more info, let me know. No worries! Thanks much!

Let me know how it turns out!!

You made my day!! Thanks for that comment. Truly a motivation!!

You definitely have a good system…for sure. I need to make a video using large lump charcoal. For sure!! Thank you for the ideas.

You know…I believe it does matter. We are about 2000-2100 feet. Personally, I’d eyeball-it. What I mean is: do everything the same way but let it rise for more time…if you need to. I’d be interested in hearing how your loaf turns out. Keep in touch.

This! Makes! Me! HAPPY!! I know it’ll turn out delicious!!

This is a very good recipe to create. Easy. Delicious. It’s a go-to for me, sure ‘nuf. Would love to hear how your meal turns out.

ua-cam.com/video/20p2vsDBBWA/v-deo.htmlsi=Bp1MEAs0o3Y7Svel The “tender” test in this “newer video” is at 20:55. I made a second video on this technique due to the feedback similar to what you offered. I appreciate your comment; helps me know what folks want to see