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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: esox_xtm on Feb 14, 2021, 04:57 PM
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I fish an ice event yearly and help supply food for our group, usually 15 - 20 guy, kids, coupla tag along gals. Done brats, burgers, pulled pork, ribs, like that. Nothing too fancy but I was ready for a change up. We do have a propane grill so there's lots of options. Heat and eat helps because no one wants to babysit a grill (too much); that cuts into fishing, drinking, and other socializing.
I started with a coupla family packs of thighs, one of drumsticks divided into to giant, disposable foil lasagna pans. Once laid out season both sides with salt and pepper I also give it a splash of "rotisserie chicken seasoning" (see below). Chunk up two sticks of unsalted butter, and divide that between the two pans. Slide the pans into a 250 degree oven and bake uncovered. After an hour rotate the pans (swap the top to the bottom and vice versa). One more hour swap 'em again and give 'em another half an hour or so. It's not rocket science. Do not cover the pans!
The chicken is now tender, moist and almost fall off the bone. You can cover with foil and pop the whole works into the beer fridge for 3 - 4 days. Once on the ice, fire up the grill and get it heated thoroughly through. Slap the chicken on the grate to give it some grill marks and brown up the skin just a bit. Baste with the seasoned butter from the bottom of the pan for more flavor and crispiness. Shovel it back into the pan and throw it to the piranhas...
The guys yesterday destroyed both pans and two of the gals asked how I made it so moist and tasty. I've done this with whole chickens for dinner at home. No muss, no fuss, set it and forget it. Takes 4 - 5 hours for a whole chicken. I like that there's practically no time investment in hardly any of it.
Sparky's Rotisserie Chicken Seasoning
NGREDIENTS:
1 teaspoon / 1 Tbsp - salt -
1 teaspoons / 1 Tbsp paprika
1 teaspoons / 1 Tbsp smoked paprika
1 teaspoon / 1 Tbsp - chili powder
1 teaspoon / 1 Tbsp - garlic powder
2 teaspoons / 2 Tbsp - black pepper
1 teaspoon / 1 Tbsp - onion powder
1 teaspoon / 1 Tbsp - dried thyme
(I always make a triple recipe and put it in a big shaker bottle 'cuz it's so dang good)
Blend well!
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That sounds pretty darn good with minimum effort once getting ready for serving.
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Yer on ta sumpin' there, esox...
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I make all my own rib and pork rubs, but I use this for my chicky.....I imagine it's about pretty close to the same as Esox's rub. (sounds like it) I love it, but it can be hard to find.
https://www.walmart.com/ip/McCormick-Perfect-Pinch-Rotisserie-Chicken-Seasoning-5-oz/301839036?wmlspartner=wlpa&selectedSellerId=0&&adid=22222222227352261919&wl0=&wl1=g&wl2=c&wl3=440986585177&wl4=pla-917389430617&wl5=9019794&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=301839036&veh=sem&gclid=Cj0KCQiAvbiBBhD-ARIsAGM48bz8CbxfvgXwb2BrFFqf9l35_Y4ah4WiZ2HBtZ5rbx9UwfQZxVYVfdEaAt3SEALw_wcB
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I make all my own rib and pork rubs, but I use this for my chicky.....I imagine it's about pretty close to the same as Esox's rub. (sounds like it) I love it, but it can be hard to find
https://www.walmart.com/ip/McCormick-Perfect-Pinch-Rotisserie-Chicken-Seasoning-5-oz/301839036?wmlspartner=wlpa&selectedSellerId=0&&adid=22222222227352261919&wl0=&wl1=g&wl2=c&wl3=440986585177&wl4=pla-917389430617&wl5=9019794&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=301839036&veh=sem&gclid=Cj0KCQiAvbiBBhD-ARIsAGM48bz8CbxfvgXwb2BrFFqf9l35_Y4ah4WiZ2HBtZ5rbx9UwfQZxVYVfdEaAt3SEALw_wcB
Pretty much right on the money Reb. There is a McCormick Rotisserie Chicken Seasoning knock off recipe out there. All I did was split the paprika amount into regular paprika and smoked 50/50 to make it mine. Like the smoky heat that it adds. Since I've got a cupboard full of individual herbs and spices I've got several go to concoctions that are either home brewed or bent from other recipes.
List includes a rub for pork ribs, Prime Rib rub, Southwest rub, Jamaican Jerk seasoning, Magic Mushroom Powder, and Emeril's famous "Essence" bent more southwest with the addition of chipotle and smoked paprika. All great stuff!
I'm always intrigued by spice/herb blends. I've got orange rinds drying as I type to make some Shichimi Togarashi, a Japanese 7 spice blend. Of course, it has some heat in it ;) I am "Sparky". That came from a few things: kind of a joke at work way back, also because I like things hot and relative to another hobby interest. Made some labels for my creations to gift and they just got dubbed "Sparky's".