Marc, the chicken looks good. What grill are you using? I'm in the market for a new one.

Oh my god, that looks good!

Oh my god, that looks good!

x2

Love this...

Edited July 12, 201114 yr by blessingx

x12 on the awesome brisket.

Deano knew how to live!

fab looking brisket, Mike.

New grill? Don't you have like 4 already, including a Traeger and Big Green Egg? What else is there?

Thanks. It did taste good but my briskets are still a work in progress. They are drier than I would like it to be, despite spray with apple juice every 30 minutes.

Gene, I want to replace my grill. It's getting old and I do not want to put any more money into it. I have a grill, Steel Keg (like BGE) and a smoker.

Spatchcock Chicken

Pork chops. Two bags, one spicy cajun rub one spicy bbq sauce. 140 degrees for n hours, where n >=2. Sear and eat when I get back from the city.

Edited July 16, 201114 yr by cetoole

Reduced the port wine sauce too much (to an uneatable state), but the trout and mushrooms were good...

(drools)

thai red curry shrimp with steamed green beans and rice

smoked ribs followed by grilled corn and turkey burgers

I keep buying dried Chipotle peppers at the store because they smell so wonderful. However, I don't know what to you them in. Does anyone know a really good recipe that uses them? Oh, and I don't eat anything that has lived under water... just meat, grains, veggies, etc.

Smoking some pork chops and making some home made spaetzle in an effort to recreate an especially good meal in Dresden this summer.

Didn't find anything interesting to make with dried chipotle peppers so I made something up myself and it was damn good. I like how the spiciness and tanginess (sp?) interact.

Ingredients (no real measurements):

2 "half" chicken breasts (from 1 whole chicken breast)

2 dried chipotle peppers very finely chopped (aka minced I suppose)

lemon zest from 2 medium lemons

lemon juice from 1 lemon

flour

2 eggs

lots of garlic powder

freshly ground sea salt

freshly ground black peppercorns

McCormick "italian seasoning" (marjoram, thyme, rosemary, savory, sage, oregano, and basil)

olive oil

white vermouth or white wine (I used Dolin blanc)

basmati rice

butter

I would have prefer some fresh herbs (like thyme, sage, and rosemary) to the McCormick mix but that was all I had at the time.

The basic idea:

Pound the chicken breasts to make them flatter.

Add lots of garlic powder, chipotle peppers (keeping the seeds), salt, pepper, italian seasoning, and lemon zest to the flour and mix up. Use enough flour to coat the chicken but not so that there is a large flour:other stuff ratio. Dip each chicken breast in egg, then the flour mixture, then the egg again, then the flour mixture again. Add a layer of olive oil to a pan (I like to use cast iron) and cook on medium to brown both sides. Then let them cook on low until they are cooked. Add some butter, lemon juice, and vermouth and cook on low for a few minutes.

Cook some rice (I used basmati rice) and then add a bit of butter to the rice. Serve the chicken over the rice. Drizzle some of the leftover juice from the pan over the chicken. If you want, squeeze a little more lemon over the chicken.

Add more peppers if you want it spicier.

pan roast them, grind them in a coffee grinder, and make a sauce from them

What kind of sauce? Like this?

sure, almost any sauce, really. I like onions, garlic, citrus, and peppers, blended until a thick sauce.

I made "chili" the other day, and I added way too much water. Been trying to cook it off in a crockpot, but at this point it's been 4 hours/night for 2 nights and has a long way to go. What ingredient or ingredients should I add to thicken things up? I'm almost tempted to do something really out of the ordinary at this point, like oatmeal. Would that be bad somehow?

And when I say, "chili", it's not really chili, it's just a bunch of crap I threw together: 2 lbs. ground chicken, 1 jar of Newman's Own spaghetti sauce (specifically the Sockarooni variety), lots of chili powder (basically, added chili powder until it stopped smelling like spaghetti and more like chili), one can of tomato paste, 1.5 Spanish onions, 1 thing of prepacked garlic (about half a dozen cloves).

Any suggestions? I almost brought it to work with me today so that I could give it another 8 hours.

my cheat, crushed corn ships

Corn chips would work well. You could also try eggplant if you like that.

Kinda like this: http://zehnelfzwolf.wordpress.com/recipes/spicyeggplantspaghetti/

I can actually do the corn chips, I'll give that a try tonight. Thanks!

Re: Jacob -- I was being lazy. I thought I had everything when I started, then realized I didn't have tomato sauce, so substituted what I had on hand. I'm a "never make it the same way twice" kind of guy, when it comes to chili.

Also trying to cut down my red meat intake.

Reminds me, need to pick up some turkey dogs.

Shelly, I do really love eggplants, will try that next time, that sounds good, but at this point, I'm going to miss the grocery store closing. Also olives...hmmm...I actually do have olives, might have to try that.

I made 2 Key Lime pies today:

While Jp sat around and drank my beer:

Pork chops on the grill

Dusty, you can also try oat bran as a thickener the next time you have that problem. I've done that for stews before and have had good luck with it.