What's for Dinner?

[ibglowin]

I was about to mention that somewhere underneath all of that is an actual hot dog! Oh and John, that pic was snapped with my iPhone LOL

 

[Boatboy24]

Chicken Parm from scratch done on the Weber kettle. Well, I did the sauce on the stove, but everything else on the kettle. Paired with my Oct 2013 Eclipse Barolo.

 

[ibglowin]

All I can think of is...........

 

[Boatboy24]

All I can think of is...........

I (and my kids) have been singing that all night.

 

[JohnT]

LOL, That thing was hypnotic!

I see that commercial, and it is like... "Yes master, I will eat chicken parm."


Hey Boatbay, did you coat the chicken in breadcrumbs? If so, how did you cook it in the grill?

 

[Boatboy24]

Hey Boatbay, did you coat the chicken in breadcrumbs? If so, how did you cook it in the grill?

Yes, I did. I do breaded chicken on the grill often. Just have to be sure the grates are hot, clean and a little oiled. No problem - no mor challenging than fish. For this one, I went with a light coating. But I've frequently done panko breaded chicken tenders. Bread them, and let them set up for 30-60 minutes. You lose a few crumbs, but not much.

 

[Avantjour]

This evening I used the Cajun Fryer to fry Corn, Potatoes, Catfish and Oysters.

I used Zatarain's Fish Fry to coat the Catfish and Oysters.

Seasoned it all with Nu Nu's Seasoning from Lafayette, La.

 

[JohnT]

On Thursday, I got out of work early to pick up my Godson in Hoboken (Hoboken? Oooooh, I'm dying again! - Bugs Bunny). On the way back to the house, We stopped off at the store and picked up two small chickens for frying. I buy whole chickens and break them down myself (it is much cheaper and I like to cut up a chicken my way). I placed the pieces into a bowl, added celery seed, old bay seasoning, cayenne pepper, salt, black pepper, garlic powder, ground sage and ground thyme. I also added about a 1/4 cup of water. I let this sit for a couple of hours, stirring the chicken every so often.

Once the chicken had a chance to marinade for a bit, I dredged each piece in plain flour (no seasoning needed since the chicken is heavily seasoned) and fried in a large cast iron skillet for about 10 minute a side.

I made a batch of mashed spuds, and made some gravy by taking some of the dredging flour and some of the oil to make a roux and then adding chicken stock once the roux had a chance to cook a bit.

Two whole fried chickens did not stand a chance! It was completely devoured in about 30 minutes (by 5 hungry diners). I must say that it came out good and the fact that I had no leftovers really says that I am right.


On Friday, I had more people over at the house to do some light bottling. We ended up doing only 22 cases. For dinner, I made my brazed/grilled ribs, bbq sausage, and some London broil. I was short on time so I just picked up store bought macaroni and potato salad.

The first picture (below) is of the meat platter after carving. The second picture is of my plate prior to eating.....

 

[ibglowin]

Dang that looks good enough to eat for sure!

 

[Boatboy24]

Re: the plated pic: 1 fork, two corks. Yep, all set.

Looks good.

 

[sour_grapes]

Last night, I made the following burger recipe. It was, indeed, delicious -- definitely the best burger I have made, perhaps the best burger I have ever had.

http://www.washingtonian.com/blogs/bestbites/todd-kliman-otherwise/the-15-step-absolutely-perfect-burger.php

I put a big cast-iron skillet on my Weber charcoal grill, and cooked the burgers in that!

 

[ibglowin]

Some interesting ideas and tips. Had to laugh at the don't add salt and then first secret ingredient to add is fish sauce which is loaded with salt! LOL But I guess its liquid salt. We also snagged one of these at Costco a few weeks ago and have not used it yet. Looks like the perfect tool for the job!

Sorry, no (processed) American cheese will ever touch my burgers!

 

[Boatboy24]

Interesting. But I've got to disagree on the cheese. Sharp cheddar. I season with either Weber's Gourmet Burger Seasoning or McCormick's Burger seasoning, along with a little worcestershire. Cook over charcoal with a little oak. Screaming hot fire with cast iron grates.

 

[sour_grapes]

Yeah, I agree about the cheese. I always have a variety of cheeses in my fridge, considering I live in the land of cheese, but none of them is ever American Cheese (the variety, I mean). Cheddar would be my go-to cheese for a cheese burger, but I use lots of different cheeses depending on my mood. Last night, I just had a hamburger, sans cheese.

Yeah, Mike, the fish sauce was way salty, but it was not enough to really detect in the middle of the burger. I put on a lot (a bit too much, actually) of McCormick's Montreal Steak seasoning.

The cast-iron skillet did give it a nice, uniform crust, which was yummy.

Sadly, I cooked it (accidentally) to medium, about 145F after resting. I took it off earlier, but it was at 108F, so I threw it back on for a minute or so. Too much! It was still very juicy-seeming, which I am attributing to the mayonnaise. Looking for rare to medium rare next time!

 

[Runningwolf]

Some interesting ideas and tips. Had to laugh at the don't add salt and then first secret ingredient to add is fish sauce which is loaded with salt! LOL But I guess its liquid salt. We also snagged one of these at Costco a few weeks ago and have not used it yet. Looks like the perfect tool for the job!

Sorry, no (processed) American cheese will ever touch my burgers!

Mike I like the grill but can it go in the oven with that handle. Sometimes in bad weather I like to cook slow in the oven then seer it on the stove top.

 

[ibglowin]

Yes, the rubber handle slides right off so you can sear and finish off in the oven.

Mike I like the grill but can it go in the oven with that handle. Sometimes in bad weather I like to cook slow in the oven then seer it on the stove top.

 

[JohnT]

Grilling at Briggs Blues Fest

Here is a shot of Friday night's pork tenderloin (we were camping). Sorry how my finger got in the way a bit. Perhaps I will win the "worst pricture" award...

 

[Boatboy24]

I love the smell of butt in the morning. Got this guy on the Weber Smoky Mountain around 6:30.

 

[ibglowin]

Pulled pork for dinner! What time?

 

[Boatboy24]

Getting there!