This is the truth. GT plays no games with that big green egg.
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Always a crowd pleaser.
Get The Egg going with the lump and some hickory chunks. Light up my Oliva Master Blends 3, and wait for the temp to get up to 325 deg.
https://lh3.googleusercontent.com/-u...0/IMAG0920.jpg
Set The Egg up for indirect cooking with the plate setter and a drip catch. Shove a beer and apple juice filled container up the birds butt and we are ready to cook.
https://lh5.googleusercontent.com/-y...0/IMAG0832.jpg
https://lh5.googleusercontent.com/-m...0/IMAG0833.jpg
Is she done yet? Hell no!
https://lh5.googleusercontent.com/-j...0/IMAG0834.jpg
Here's the best part. We don't want the skin to burn, and we definitely don't want the chicken to be dry. Hmmm, what to do? Add bacon of course. :smiley20:
https://lh4.googleusercontent.com/-N...0/IMAG0835.jpg
Let that cook for another hour or so to let the internal temp get to about 165 deg and it's dinner time.
https://lh3.googleusercontent.com/-o...0/IMAG0836.jpg
Juicy Chicken Dance! :smiley4:
https://lh6.googleusercontent.com/-H...0/IMAG0837.jpg
GT that's one tastey looking bird.
Bacon makes everything taste better, pork fat rules!!!!!
Don
Food for the parade:
Habenero Chilie
http://i487.photobucket.com/albums/r...20food/001.jpg
3 Cheese Mac n Cheese
http://i487.photobucket.com/albums/r...20food/002.jpg
Halupkies
http://i487.photobucket.com/albums/r...20food/003.jpg
Skillet fried Hot Dogs & Kraut
http://i487.photobucket.com/albums/r...20food/007.jpg
Pierogies
http://i487.photobucket.com/albums/r...20food/008.jpg
Bologna & Cheese
http://i487.photobucket.com/albums/r...20food/011.jpg
NA Drink station & wine
http://i487.photobucket.com/albums/r...20food/012.jpg
Veggie Tray
http://i487.photobucket.com/albums/r...20food/013.jpg
Chips & Stuff
http://i487.photobucket.com/albums/r...20food/014.jpg
Garden Gnomes & our cat
http://i487.photobucket.com/albums/r...20food/016.jpg
That bologna looks fantastic! Where is my invite?
Now that's a spread! Looks great. I had to google "Halupkies". I'll definitely be giving that a try sometime.
Nice spread Will.....and LOVE the costumes!
We have lots of Ukranians around this part of the world and growing up, one of my best friends (lived right across the street) was. His baba (grandma) was right from the "old country" and had a very thick accent. I grew up eating holopchi (halupki) and Perogies (aka veraniki). His baba was a riot and fit the stereotype perfectly always saying things like "Eat, EAT! You don't eat enough to keep a bird alive"
Your halloween spread brought back some pleasant memories as well as the big grin your costumes gave me.............lol
Meant to add, the wife made me chicken livers last night........I ate too much.....again!
That mac and cheese looks like it would kill ya! Send me the recipe please I never made it in a crock pot.
Wish I could have been there, looks like you guys had a good time. What the heck are you looking at in the pic though? Isn't there another picture of you somewhere on this site where you are looking above the camera?
You may want to advise your daughter to avoid a black costume next year...
http://www.timesonline.com/news/poli...397b6fbca.html
Sheesh...:smiley40:
I made Chicken Lasagna last night for dinner.
Ingredients:
1 pack flour tortillas
4 Chicken Breasts (boneless/skinless)
1 Cup Pepperjack Cheese
1 Cup Cheddar Cheese
1 Small Can Green Chiles
1 Green Pepper
1 Taco Packet
Prep Time: 30 minutes, Cook Time: 30 minutes- ish
Cook Chicken in frying pan
Remove Chicken to mixing bowl, shred
Add Taco Packet to chicken
Puree Green Chiles, Green Pepper
Grate Cheese (1/2 cup of each)
Mix Cheese into chicken mix
Slice tortillas into strips, about 1 inch wide
Line bottom of large glass casserole dish with a layer of tortillas.
Add chicken mix
Layer of tortillas
Add chicken mix
Layer of tortillas
On the last layer of tortillas, I like to basket-weave the strips so they get nice and crispy. Also seems to help keep the lasagna from drying out.
Dump the rest of the cheese on top of the last layer of tortillas and bake in the oven at 350 for 30-45 minutes.
Best of luck!!
I made canned chili tonight.
1 can of chili with beans
1 microwave
1 microwave safe bowl
Heat on high for 3 minutes
Spoon chili directly into mouth hole
Bob's your uncle
For the record, that chicken lasagna was probably better than my canned chili. I might have to try that sometime.
KB stole my recipe.
PF Changs lettuce wraps FTW!
Back from a very successful hunt. We came home with 3 deer, a calf moose and an elk I bagged the morning we returned home.
Now that all the work is done I have a freezer full of meat again and so far this past week I have enjoyed an elk pot roast, elk meat loaf, and calf moose liver.
My wife, having cooked professionally in the past makes liver that's to die for. If you like liver, you'd love hers and the calf moose liver was unbelievable.
If any of you liver lovers ever get a chance to try some elk or moose liver, or deer for that matter, you have to soak the liver in milk for at least 12 hours prior to cooking. Preferably about 24. This leeches out the irony taste that turns so many off to wild liver. Oh, just FYI, when making beef liver, my wife still soaks it in milk for at least an hour first for the same reason.