...which is always a draining ordeal, so I did a Shrimp Po' Boy w/ a side of cole slaw at the Popeye's drive-thru.
Posted By: The Ironic Chef
Mar 11 # 12 of 213
I BBQ'ed a whole chicken on the rotisserie. I used my coffee themed rub and bbq sauce. I used an Americas test kitchen inspiration and actually put the rub under the skin right onto the meat too. They were right, doing it that way and then letting it sit for an hour before cooking it, replaces the need for a brine. I slow cooked the chicken for several hours, added coals to crank up the heat then basted the chicken with the sauce every couple minutes until the birds temp was in the area of 160*. While sitting covered with foil the temp went up to almost 170*. The chicken was very moist and no charred bbq sauce.
Posted By: jfain
Mar 11 # 13 of 213
Last night we had garlic chicken sausages with braised lentils and arugula.
Tonight we are having seared scallops with brown rice risotto and roasted broccoli.
Posted By: jglass
Mar 11 # 14 of 213
Today I think I will make a pot of chili. I want something I can taste.
Jon still has half of his mushroom pizza he is working on.
Posted By: chubbyalaskagriz
Mar 12 # 15 of 213
Don't laugh, but...
Well, tonight I baked cheesecakes for a Friday event: 3 of Maida Heatter's Brownie Cheesecakes w/ Oreo crust, and 3 Butter-Pecan Cheesecakes w/ a pecan-shortbread crust.
SO...
While baking, I ate MANY extra Oreos and Pecan-Shortbreads and by the time the issue of dinner came 'round- I WAS STUFFED!
