Gerritt Posted August 15, 2015 Report Share Posted August 15, 2015 I use bravo spaghetti sauce, franks and butter.... It's awesome! Try it, you won't be disappointed:) Link to comment Share on other sites More sharing options...
bigugli Posted August 17, 2015 Report Share Posted August 17, 2015 We had ourselves another feed of jambalaya last night, but I had to make it with chicken instead of fish and shrimp. We also had sides of home made mac salad and slaw. The Mrs won't touch fish!!! I made us a 10lb pot of the stuff and there wasn't a scrap left over. A lot of stuffed bellies all around, and the house still smells like a gas plant this morning. Link to comment Share on other sites More sharing options...
mr blizzard Posted August 17, 2015 Report Share Posted August 17, 2015 That sounds like a lot of great food , tried your recipe before , very nice, just hope it was not someones birthday Link to comment Share on other sites More sharing options...
Spiel Posted August 18, 2015 Report Share Posted August 18, 2015 Last nights dinner of yum.A platter full of brined (thanks to Headhunter I don't think I'll ever go back to unbrined chicken) and BBQ'd chicken breasts with grilled zucchini, sweet potato and yes, turnip. Along with some butter/paprika fried cabbage. Link to comment Share on other sites More sharing options...
mr blizzard Posted August 18, 2015 Report Share Posted August 18, 2015 Spiel that is one healthy wholesome chaulked full of good stuff dinner Have yet to try brining chicken and have never tried fried cabbage yet, on the list this week sometime Link to comment Share on other sites More sharing options...
Consigliere Posted August 18, 2015 Report Share Posted August 18, 2015 Brining chicken makes a huge difference because of the way chicken is raised now. A free range grass fed ethically raised bird does not need to be brined because they actually have flavour. Link to comment Share on other sites More sharing options...
misfish Posted August 18, 2015 Report Share Posted August 18, 2015 Brining chicken makes a huge difference because of the way chicken is raised now. A free range grass fed ethically raised bird does not need to be brined because they actually have flavour. I agree. It seems all the meats/ poultry bought these days need something to entice the taste. Thats why I like anything wrapped in bacon.LOL Link to comment Share on other sites More sharing options...
mr blizzard Posted August 18, 2015 Report Share Posted August 18, 2015 So what is a good simple way of brining chicken breasts or small whole chickens Thx in advance Link to comment Share on other sites More sharing options...
misfish Posted August 18, 2015 Report Share Posted August 18, 2015 So what is a good simple way of brining chicken breasts or small whole chickens Thx in advance John I have a simple thing I do. ( added to my pops great chicken breasts ) When I want a full flavor, I do breasts with bone in. I will do boneless if I want to stuff them. Grab a large zip lock bag. Fill it with 4-6 breasts. Squezze 4 large lemons and 2 limes and 1 orange over then. Throw all the squezzed out fruits in the bag when done. Add chopped onion and fresh cilranto,sea salt,pepper corns, Seal it and let get happy happy for 12 hours. You can do it for 24 hours, but you are really cooking the meat then. Acid will do that. Throw on the grill and just brush the breast as you are cooking them with the left over juice. I,ll be doing some this weekend. Stay tuned. SIDES WILL BE BACON CHEESE AND GREEN ONION FILLED BAKED TATERS AND TACO SALAD, LOL Oh, and leave the skin ON the breasts. Link to comment Share on other sites More sharing options...
leaf4 Posted August 18, 2015 Report Share Posted August 18, 2015 Speaking of bacon wrapped.... Link to comment Share on other sites More sharing options...
mr blizzard Posted August 19, 2015 Report Share Posted August 19, 2015 the suspense is killing us what totally is your masterpiece bacon is a given lol Link to comment Share on other sites More sharing options...
leaf4 Posted August 19, 2015 Report Share Posted August 19, 2015 Lol jalapeño poppers, I had them this past weekend at a friends BBQ and saw the ingredients at the grocery store on sale so I made them up... Quick and easy I had 5 whole peppers to myself... Woops Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 19, 2015 Author Report Share Posted August 19, 2015 Lucas, my main man! I woulda ate twice that hahah Looks great! Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 19, 2015 Author Report Share Posted August 19, 2015 All youse brining chicken need to get some better chickens lol Or start eating more partidge... Link to comment Share on other sites More sharing options...
mr blizzard Posted August 19, 2015 Report Share Posted August 19, 2015 Brian thanks for the brining tip, will try it very sooooon Lucas you are a brave man they look awesome,,,,tried one years ago,,,had the skitters for a week lol And Rick u forgot the ptarmigan lol Link to comment Share on other sites More sharing options...
Gerritt Posted August 19, 2015 Report Share Posted August 19, 2015 Speaking of bacon wrapped.... Looks good! I would be toilet bound for a week!!! G Link to comment Share on other sites More sharing options...
misfish Posted August 19, 2015 Report Share Posted August 19, 2015 Lol jalapeño poppers, I had them this past weekend at a friends BBQ and saw the ingredients at the grocery store on sale so I made them up... Quick and easy I had 5 whole peppers to myself... Woops Share what you did Luc. I get the ones from M&M MEATS. Ya they are premade, but not bad. And we all know anything wrapped in bacon is soooooo much better.LOL Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 19, 2015 Author Report Share Posted August 19, 2015 (edited) I like the idea that they arent breaded Edited August 19, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
misfish Posted August 19, 2015 Report Share Posted August 19, 2015 I like the idea that they arent breaded Yes. I was thinking that didnt type it.LOL Link to comment Share on other sites More sharing options...
leaf4 Posted August 19, 2015 Report Share Posted August 19, 2015 Share what you did Luc. I get the ones from M&M MEATS. Ya they are premade, but not bad. And we all know anything wrapped in bacon is soooooo much better.LOL Picked up a pack, cut the biggest ones in half took out the seeds. Mixed up about 2-3 tbsp of cream cheese with mozza (recipe called for cheddar but I had mozza at home lol) with a hand blender, spooned in the cream cheese flattened it just above the surface of the cut in the pepper Pre cooked the bacon about halfway so it was still able to be wrapped around, heated up the BBQ to 400 and they went on the top rack for 15 mins! Bacon got nice and crispy peppers got soft but not mushy Also to note you can sort of press the bacon onto the cheese and it'll hold it into place took me all of 10 mins to prepare and was a great app for me to wait at home with till the gf was home for dinner (turkey lettuce tacos) Link to comment Share on other sites More sharing options...
misfish Posted August 19, 2015 Report Share Posted August 19, 2015 Thanks a bunch Luc. As all eats, there is always a way to change/add, to it . I see some addition to it. LOL Thanks again. Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 20, 2015 Author Report Share Posted August 20, 2015 (edited) Boring plate but super tasty and lotsa work! My italian mother is down staying with us and its friggen cooking time lol. I shoulda took pics of the process but she wasnt having it? I baked/broiled about 20-25 hierlooms with just some salt, cracked black pepper, garlic and basil. Cooked about 6 or 7 hours then smashed. My mom was busy making homemade garlic infused breadsticks. Once my sauce was ready i cooked two lbs of moose burger with some sea salt and garlic. We just used baged shells for the pasta Then i added some parma to the sauce and sundried tomatoe. She buttered and broiled her fresh breadsticks with butter and parma Stick to the ribs delicious! She called it shelled moose??? Edited August 20, 2015 by manitoubass2 Link to comment Share on other sites More sharing options...
mr blizzard Posted August 20, 2015 Report Share Posted August 20, 2015 Looks fantastic Rick, nice plates, equals no dishes Did you grow your own hierlooms A dish full of flavour for sure, a lot of work but well worth it Link to comment Share on other sites More sharing options...
akaShag Posted August 20, 2015 Report Share Posted August 20, 2015 And there I thought the china was the heirlooms................ Link to comment Share on other sites More sharing options...
manitoubass2 Posted August 20, 2015 Author Report Share Posted August 20, 2015 When you haveta feed 10 plus paper plates are fine china??? Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now