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Post by OLKoot on Jun 13, 2011 12:52:36 GMT 12.75
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Post by Paws on Jun 13, 2011 13:52:59 GMT 12.75
Looks pretty good Koot but I likes mines brown! Hey you use one of those chicken with the volcano up the bum pans?
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Post by OLKoot on Jun 13, 2011 15:12:57 GMT 12.75
Negatory, I used in on the rotisserie....It needed regular basting,besides I don't have one of those new fangled pooper scoopers!! Got the recipes if you want them....Had to adjust a bit.....I wasn't going to use raw chicken marinade from storing it over night in the fridge...I made new marinade for basting....
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Post by OLKoot on Jun 13, 2011 15:13:43 GMT 12.75
Negatory, I used in on the rotisserie....It needed regular basting,besides I don't have one of those new fangled pooper scoopers!! Got the recipes if you want them....Had to adjust a bit.....I wasn't going to use raw chicken marinade from storing it over night in the fridge...I made new marinade for basting....
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Post by Two Tales on Jun 13, 2011 16:54:45 GMT 12.75
one whole roaster chicken split and pressed on the grill...no pics though..friggin' camera will not focus in the daylight...
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Post by Toby Benoit on Aug 21, 2011 14:38:29 GMT 12.75
Damn Koot, why's ya take down the chicken pictures.... I stopped by just to drool a little, lol.
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Post by OLKoot on Aug 21, 2011 15:20:51 GMT 12.75
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Post by OLKoot on Aug 22, 2011 5:25:12 GMT 12.75
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Post by Paws on Aug 22, 2011 8:39:16 GMT 12.75
Some body must have ate them birds, I didn't take them down....I'll try to find the files for you though!! More like one of those weed eatin' G@# D&*&^% PETA Vegans pulled it down.
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Post by OLKoot on Aug 22, 2011 9:07:38 GMT 12.75
Some body must have ate them birds, I didn't take them down....I'll try to find the files for you though!! More like one of those weed eatin' G@# D&*&^% PETA Vegans pulled it down. PETA must have barfed it up, the missing pics are back....Brother Toby will be a happy camper!!
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Post by Paws on Aug 22, 2011 10:10:52 GMT 12.75
More like one of those weed eatin' G@# D&*&^% PETA Vegans pulled it down. PETA must have barfed it up, the missing pics are back....Brother Toby will be a happy camper!! I changed it to your new addresses.
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Post by OLKoot on Aug 22, 2011 15:21:02 GMT 12.75
THanx!!
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Post by Toby Benoit on Aug 22, 2011 18:50:22 GMT 12.75
Oh yes, I can drool again! Thanks!!! ;D
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Post by OLKoot on Sept 5, 2011 15:53:35 GMT 12.75
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Post by Paws on Sept 5, 2011 20:48:42 GMT 12.75
Those wings look done to me! I did a box of those card board beef patties and discovered that the beef broth I put them in to keep them warm also adds some flavor and softened them up a bit. Highly recommend this added step to your repetoire!
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Post by OLKoot on Sept 6, 2011 3:24:04 GMT 12.75
Phil, they were done, but I didn't want so much of a char....My problem was, after dropping the lit coals into the grill, and after I let it set up a bit, I think I put the wings on still to early and got some good flare ups....If I let the coals simmer a bit, I don't think that would happen...
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Post by Toby Benoit on Sept 6, 2011 7:40:42 GMT 12.75
Mighta been a little overdone, but I'd a damn sightrather they was over done than under done!!!
Looks almighty good to me!!! Especially that pork loin...MMMMM, dat's good eating! ;D ;D ;D
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Post by OLKoot on Sept 6, 2011 7:55:47 GMT 12.75
You guys have to try this...Heres the recipes..... Mike Ditka's Tailgate Pork Sandwich
Chef Tom Kenny of Mike Ditka's Restaurant in Chicago is the creator of this delicious marinade and Orange Aioli. I confess I've left the pork in the marinade for up to a couple of days and I think it tastes even better. And the Orange Aioli ...
Ingredients:
Servings:
8
Units: US | Metric
2 (1 lb) pork tenderloins
Chef Toms Marinade
2 cups orange juice 1/2 cup soy sauce 1 tablespoon chopped garlic (I like a little more) 1/4 cup Dijon mustard 1/4 cup honey 1/2 teaspoon cayenne pepper
Orange Aioli
1 cup mayonnaise 1/4 cup orange juice 1 tablespoon Tabasco sauce 1/2 teaspoon sugar 1/2 teaspoon minced garlic 1/2 teaspoon prepared horseradish 2 tablespoons chopped green onions 8 kaiser rolls 2 tomatoes, sliced thinly 3 cups chopped lettuce 1 sweet onion, thinly sliced (they suggest Vidalia)
Directions:
1 In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results). 2 Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F. 3 Toast kaiser rolls on the grill. 4 Slice cooked tenderloins for sandwiches. 5 Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion. 6 Dig in!
--------------------------------------------------------------------------------------- Gina's Honey Mustard Kiss Wings Patrick and Gina Neely
Ingredients Marinade:
1/4 cup Neely's Barbecue Sauce 1 tablespoon finely grated orange zest 1/4 cup hot sauce 1/4 cup honey 1/4 cup Dijon mustard 3 pounds chicken wing drumettes, patted dry with paper towels
Glaze:
3 tablespoons butter 1/4 cup honey 2 tablespoons Dijon mustard 4 thinly sliced green onions, for garnish
Directions Mix the barbecue sauce, orange zest, hot sauce, honey, and Dijon together in a large bowl. Add the chicken wings and toss to combine. Cover with plastic wrap and let marinate for at least 30 minutes and up to overnight in the refrigerator. Prepare the grill to medium direct heat. Drain the wings from the marinade and pat dry. Grill until crisp and golden, about 8 minutes per side. While the wings are grilling, melt the butter in a small saucepan on the grill. Whisk in the honey and mustard. Brush the glaze on the wings and allow to cook for another 2 minutes. Serve the wings mounded up on a platter sprinkled with green onions.
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Post by Paws on Sept 6, 2011 11:55:47 GMT 12.75
Phil, they were done, but I didn't want so much of a char....My problem was, after dropping the lit coals into the grill, and after I let it set up a bit, I think I put the wings on still to early and got some good flare ups....If I let the coals simmer a bit, I don't think that would happen... Next time move them to the middle and put your heat on the sides. Let them cook with a little indirect heat then redistribute your coals for your other meats. I think I'd lean toward a very light marinade before cooking as well. Your "Chef" doesn't know what an "Aioli" is brudder! He must have heard that word somewhere. His recipe is very close to plaigarising the hot wings recipe from Hooters and rearranging the order of events! I think though it is very close to something I have been looking for to use on shrimp.
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Post by OLKoot on Sept 6, 2011 14:10:12 GMT 12.75
Shrimp, sounds good to me...Anyway, that was from Mike Ditkas restaurants I guess, whomever the chef may be....
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