What's for supper?

[kingbeefy]

Huh? I guess you're one of those "purists" that don't cook in the microwave? I've met "you people" before.

I'll be damned if it isn't one of the juiciest / easiest ways to cook whole(ish) chicken.

I make a killer microwave chili. I even posted the recipe in this thread one time.

In all seriousness, I have never heard of nor have I thought of cooking a whole chicken in the microwave. You have yet to let me down with your food ideas/recipes, so, I'm sure I will try it soon and I'm sure I will love it.

[buzz]

[TheGreekTitan]

Go for it KB. I myself will stick to grilling, smoking, baking, frying, sautéing and even boiling. But nuking a raw chicken? You're one sick puppy Will. Yuck!!!!! and again. and again.

[badwhale]

Go for it KB. I myself will stick to grilling, smoking, baking, frying, sautéing and even boiling. But nuking a raw chicken? You're one sick puppy Will. Yuck!!!!! and again. and again.

I can tell I've struck a cooking nerve...

If you visit sometime, I'll trick you into having some, and it'll be like the taster's choice challenge.

[TheGreekTitan]

I can tell I've struck a cooking nerve...

If you visit sometime, I'll trick you into having some, and it'll be like the taster's choice challenge.

Ha! No need to trick me. I'll try just about anything once. But, WHY? Please tell me, WHY would you do that?

On occasion, I enjoy bologna sandwiches, liverwurst, and plenty of other sketchy stuff as much as the next guy. But microwave chicken?

Can't wait to hear KB's review.

ETA. I may be flying in to AC this fall, and might be able to manage a brief HERF if the stars align. Please don't serve me any chicken if I can swing it. A beer would suffice.

[badwhale]

Ha! No need to trick me. I'll try just about anything once. But, WHY? Please tell me, WHY would you do that?

On occasion, I enjoy bologna sandwiches, liverwurst, and plenty of other sketchy stuff as much as the next guy. But microwave chicken?

Can't wait to hear KB's review.

A long time ago, in a galaxy far away (the 80s), wifey's parents actually took a course on cooking in the microwave. This is something they've passed down.

I'm telling ya, it's good. Even a plain oven roaster, nothing on it, comes out tasting all juicy and buttery. We do this with turkey breast too. If I'm real ambitious, I'll post up the rub that you put on it.

Liverwurst is great. Bologna sandwiches...that's slummin' it. Last night, made a box of spaghetti, and heated up jarred Prego.

Here's the rub (that I ad libbed for tonight's chicken):

herbed turkey breast
1/2 cup butter
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage (can substitute 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried majoram
1/4 teaspoon pepper
1 bone in turkey breast (5.5-6 pounds)
1 tablespoon oregano (additional ingredient)
3 garlic cloves - minced (additional ingredient)

In a small saucepan, combine the first 8 ingredients (this is a stupid instruction. Put everything but the turkey in the pan); bring to boil. Remove from heat
Place turkey breast in a shallow roasting pan (I use corningware for the microwave)

Rub the mix under the skin, and all over the turkey breast. Inside & out. Use wax paper to cover.

I'm going with 7.5min per pound. So, if you have a 6# turkey breast, you're looking at 40-45 min. Start with breast side down first, and flip 1/2 way through.

I modified it off the cuff for what I did tonight.

Now, I want to hear KB's experiment too.

[badwhale]

snip
ETA. I may be flying in to AC this fall, and might be able to manage a brief HERF if the stars align. Please don't serve me any chicken if I can swing it. A beer would suffice.

[Sailor71]

Spatchcocking is the only way I do my chickens now. I have even done a small Turkey. They always come out fantastic and super easy to cook.

[Sailor71]

I'm getting ready for my annual summer pool party. 12lb brisket with a 13lb Pork Butt above placed on the Big Green Egg. First photo is the start and second one is 10hr into the cook

[craig]

D*mm, looks yummy. I am going to have to stop by one of these days!

Hope you don't have too much rain this holiday weekend!

To stay on topic, I am doing a Teriyaki Pork Tenderloin roast later today.

[badwhale]

2 ~ T bones; 2 ~ Porterhouse organic steaks, salad, and steamed cabbage....and beer.

[TheGreekTitan]

2 ~ T bones; 2 ~ Porterhouse organic steaks, salad, and steamed cabbage....and beer.

How long do you nuke the steaks? I like mine medium rare.

[badwhale]

How long do you nuke the steaks? I like mine medium rare.

Let's see:

[TheGreekTitan]

Let's see:

So, just 1 minute. Got it. Guess it has to be room temp before it goes in. Thanks!

[kingbeefy]

Medium rare for me too please.

I made some burgers on the Weber. Mixed 80/20 beef with an egg, seasoned bread crumbs, season salt, grilled, and served on some Kings Hawaiian buns. Delicious.

[Sailor71]

Just back from my fishing trip and decided to cook up some fresh Red Snapper and Ling Cod using a Himalayan salt block.

[Sailor71]

Not for supper, but a snack.
Indian Candy Smoked Salmon

[Sailor71]

Spatchcock'd Turkey done on the Big Green Egg.
.

[badwhale]

Grilled pork chops. That's right, grilled pork chops in February. It was sooooo nice out today, we spent the whole afternoon in the yard. Albeit, a 10" packed yard of snow.

Wifey said "Grill?" and I said "Hellz yeah"

[kingbeefy]

I will be grilling some chicken tonight as well as smoking something and drinking something. I'll report back with more details later as they become clearer, or foggier, depends on the drink I guess.