Text 35587, 125 rader
Skriven 2010-03-08 06:45:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: No Burn BBQ Chicken
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Have you any experience of Peter Luger's in either Brooklyn or out on
 DD> Long Island? I think, were I in the area and, were I in a splurgy
 DD> (izzat a real word???) mood I might give them a shot ... if for no
 DD> other reason than to see what all the hype is about.

 ML> Nope, I've heard mixed impressions of the former (you apparently
 ML> get to it via the Marcy Ave. subway station, if you are interested)
 ML> and rather poorer ones of the latter. The chief butcher is said to
 ML> be cute (daughter of the owner, something like that).

I've seen the Brooklyn location mentioned in Gourmet (favourably), on Roadfood
(mixed) and on various cooking shows (favourably). Until I visited the web site
I didn't know that there was a second location.
 
 ML> When did you make this up?

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.06

 ML>       Title: No Burn Bbq Chicken
 ML>  Categories: Poultry, Sauces, Bbq
 ML>       Yield: 4 Servings

I've made it on a number of occasions. With these caveats from experience.
 
 ML>   Skin and bone chicken thighs or use boned, skinless breasts. ( The

Never tried it with white meat - as I prefer (especially on battery chooks) the
dark meat for flavour. Also I have subbed in ground red (ripe) heritage Big Jim
chilies and/or ground chipotle chilies for the cayenne - as I find I like the
flavour of these over the no/little flavour-just heat of cayenne. 

 ML>   butcher at my deli, does the thighs for me. He says it is easier to
 ML>   do if the meat is semi frozen.) Combine all ingredients in shallow
 ML>   bowl. Allow to marinate for at least 20 min.

I bone my own thighs, it's so easy so do that I'd have to be feeling
exceptionally out of sorts or klutzy to ask my butcher to do it for me. 
 
 ML>   Gas Grill - Grill over high heat 5 minutes, turn, reduce heat to
 ML>   medium. Baste with leftover marinade. Grill 5 to 10 minutes more
 ML>   depending on thickness of meat.

 ML>   Charcoal Grill - Cook over glowing coals for ten minutes, turning and
 ML>   basting with the leftover marinade. Chicken is done when pierced with
 ML>   the tip of a knife blade, and the "juice" is clear.  The marinade
 ML>   gives it the flavor of a BBQ sauce with no sugary sauce to burn.

Chicken is done when it looks done to me. I can tolerate a bit of pink in my
chicken (as in most meats). 
 
 ML>   Keep a spray bottle of water nearby in case of a flare up if your
 ML>   chicken is fatty. Removing the skin, cuts out the added risk of flare
 ML>   ups and the chicken cube gives it richer flavor.

Leave the skin. Removing it does NOT add extra flavour. Leaving it on, does. I
have also used a "Cajun Injector" (a big barreled hypodemic noodle) to inject
marinade into the thighs before grilling. Right tasty. 
 
 ML>   Uncle Dirty Dave's Kitchen

 ML> MMMMM

I see I have failed to date this one. Must be from some time ago. I see I have
not put an attribution on it either and the origin and/or author are lost in
the morass of my long-term storage. A quick Google yields this information (but
no date) "Linda JAX. FL TWPK06B" at the bottom of the recipe for the poster.
And "From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini".

From the same place:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No-Bake Peach Crisp
 Categories: Fruits, Desserts, Dairy, Nuts
      Yield: 6 servings

     32 oz (2 cans) cling peach halves;
           - in syrup
      1 c  Cinnamon granola; broken up
    1/2 c  Toasted slivered almonds
      2 tb Butter
      2 tb Brown sugar
      1 ts Cinnamon
    1/2 c  Whipping cream
    1/3 c  Powdered sugar
    1/2 ts Vanilla
    1/4 ts Almond extract
    1/4 ts Nutmeg
    1/2 c  Sour cream

  Drain peaches, reserving liquid for other uses. 

  Combine granola and almonds. Melt butter in small saucepan.
  Blend in brown sugar and cinnamon, simmer until sugar is
  dissolved, about 2 minutes. Toss with granola and almonds;
  cool. 

  Beat whipping cream with powdered sugar, vanilla, almond
  extract and nutmeg until stiff. Blend in sour cream. 

  To serve, place two peaches on each serving plate. Top with
  cream mixture and sprinkle with granola mixture.

  Makes 6 servings.

  From Gemini's MASSIVE MealMaster collection

  From: http://recipes.chef2chef.net

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Nothing is impossible for the man who doesn't have to do it himself!
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