How To make Hot Shins
16 ea Chicken Drumsticks (2 /12 to
-3 1/2 pounds) 1/4 c Flour
2 ts Paprika
1 t Black pepper, ground
1 t White pepper, ground
1 t Cayenne pepper, ground
1 t Thyme, ground
1 t Garlic, powder
1 t Salt
The day before you plan to serve these drumsticks, lay them out on a cutting board or butcher block and pierce them all over with a fork so that, when they are seasoned, the spices will permeate the meat nicely. Set aside. Measure into a Ziploc-type plastic bag the flour, paprika, black, white, and cayenne pepper, thyme, garlic powder, and salt. Close the bag and shake to blend the spice well. Add the drumsticks to the bag, zip it shut again, and shake until the drumsticks are thoroughly coated with the seasoning. Refrigerate overnight. The following day, about 2 hours before dinnertime, fire up your smoker and, when the coals are glowing, add some wet wood to the fire pan and fill the water pan halfway with hot water. Transfer the drumsticks from their bag to the grill and cover the smoker snugly. Smoke at 200 to 220 degrees for about 1 1/2 hours, or until the juice runs clear when the meat is pricked and the drums are lusciously tender. Source: Where There's Smoke There's Flavor by Richard W. Langer
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shin cup noodle ramen making :)
HOT OIL SHIN RAMYUN
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Korean Packaged Ramen (SHIN RAMYUN) or Homemade? | Delicious Dupes
Shin Ramyun is the Best, but not so healthy...so let's make our own! Healthy Panda Express Orange Chicken:
Healthy Chick-Fil-A Chicken Sandwich:
Homemade Shin Ramyun Recipe:
1/4 cup ground beef
1 carrot, sliced
2 green onions, chopped
2 teaspoons mushroom powder
1 teaspoon fish sauce
3 cups beef broth
pinch of dried wakame / seaweed
bok choy
mushrooms
Spicy Sauce:
1 tablespoon gochujang
1/2 teaspoon gochugaru
1 teaspoon chili sesame oil
1 garlic clove, minced
2 teaspoons honey
In a bowl, mix the gochujang, gochugaru, sesame oil, garlic, and honey. Set aside.
In a heavy bottom pot, add the ground beef and break it up to cook through. It'll start to render and brown. Add the mushroom powder and then the green onion (white part only), and carrots. Saute for a minute or two in the beef fat and then add the beef broth, fish sauce, and the pinch of wakame seaweed. Put in the preferred amount of spicy paste and let it come to a boil for 5 minutes.
Add the ramen noodles in and cook for 3-4 minutes, then a minute before it's finished cooking, add the bok choy and mushrooms.
Pour everything into a bowl and enjoy!
00:00 Intro
00:09 Trying the OG Noodles
01:59 Experimenting My Own
04:48 Quick Taste Test
06:00 More Comparison
07:05 Another Taste
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