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Dinner Plans? (3 Viewers)
- Thread starter detroitdad
- Start date
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detroitdad
Royal Flush
Love it and glad I could help a little. Just like your quest for the perfect old fashioned the journey of Weber charcoal grilling is awesome!
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detroitdad
Royal Flush
I forgot to mention. I also did Italian sausages. Indirect heat, reverse sear. Colleen said they reminded her of yours. Huge compliment!
BruceWayne
Flush
I worked on some new rib recipes/techniques today myself
Japanese BBQ on the St. Louis, a sweet heat on the baby backs
Japanese BBQ on the St. Louis, a sweet heat on the baby backs
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detroitdad
Royal Flush
BirdCage
Flush
Alright, grilled eggplant, poblano peppers, and lamb shoulder.
BonScot
Straight Flush
I’m staying in the hotel next to the Manchester office.
Here’s the starter
Sumptuous crispy chicken goujons smothered in our own Smokey BBQ sauce…
Here’s the starter
Sumptuous crispy chicken goujons smothered in our own Smokey BBQ sauce…
BonScot
Straight Flush
And here’s the main…
Beer battered haddock with skin-on chips and our own tartar sauce.
Why this place doesn’t have at least two Michelin stars is beyond me…
Beer battered haddock with skin-on chips and our own tartar sauce.
Why this place doesn’t have at least two Michelin stars is beyond me…
BruceWayne
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Made yet another rack of ribs because I love them and it's prime grilling season
Another recipe, this time sweet honey BBQ complimented with Parmesan sweet potato and broccoli
Unreal plate
Another recipe, this time sweet honey BBQ complimented with Parmesan sweet potato and broccoli
Unreal plate
BonScot
Straight Flush
Swap?
BonScot
Straight Flush
Just said to the girl at the desk of the premier inn that the food in the restaurant wasn’t great. She said yeah it’s shocking but they’re knocking it down and turning it into a car park so you won’t have to worry about going back 
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detroitdad
Royal Flush
Last couple of dinners. The soup was restaurant quality with the homemade broth.
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detroitdad
Royal Flush
A few people have asked my about my chicken noodle soup. We used egg noodles. I prefer bow tie noodles. It is a nostalgia thing.
Anyways, here is the recipe.
Chicken:
I use two small, whole chickens. I baste them with melted butter and add seasoning. I place half of a lemon inside the chicken.
I cook them on the weber grill, charcoal only. I create a hot zone and a cool zone in the grill. The chicken never leaves the cool zone. I cook it indirect heat until the chicken hits 100 degrees. I rotate the chicken, and baste again with melted butter.
I cook the chicken until it reaches 160 degrees. Then I remove it from the grill and let it rest for 10 minutes.
It is fucking amazing. The skin is crisp. The meat is juicy and flavorful. I use a vortex in the grill to help circulate the heat. Don't tent the chicken, and let it rest for 45 minutes while you are drinking. The skin will lose its texture. Sorry @Mrs Poker Zombie and @Poker Zombie I was very disappointed when I realized what happened.
After dinner we remove all of the chicken from the carcasses. We place the bones in a large crockpot. Cover the bones with water. We add peppercorns, garlic, dried thyme/rosemary, ect... Really whatever we have. I usually half an onion or two and throw in it. If I have any saved veggie ends (we freeze most stuff). I add them. Then we cook it on high for a couple of hours. Then on low for approx... 36 hours.
Strain it, then tweak as necessary. Sometimes it needs a little salt, pepper, ect.... Otherwise, it is ready to go.
Our chicken noodle soup is minimalistic. Celery, Carrots, and onions. Everything is lightly sautéed. I prefer this to cooking it in the broth. I also like a little texture with my veggies. It is easier to control when you sauté them. I season the veggies while they are being sautéed. Once cooked, add to the broth. Add cut up chicken. It is ready to go.
We do not put our noodles in the soup. It soaks up to much of the broth. We put the noodles in the bowl. Then we add broth to the bowl.
Anyways, here is the recipe.
Chicken:
I use two small, whole chickens. I baste them with melted butter and add seasoning. I place half of a lemon inside the chicken.
I cook them on the weber grill, charcoal only. I create a hot zone and a cool zone in the grill. The chicken never leaves the cool zone. I cook it indirect heat until the chicken hits 100 degrees. I rotate the chicken, and baste again with melted butter.
I cook the chicken until it reaches 160 degrees. Then I remove it from the grill and let it rest for 10 minutes.
It is fucking amazing. The skin is crisp. The meat is juicy and flavorful. I use a vortex in the grill to help circulate the heat. Don't tent the chicken, and let it rest for 45 minutes while you are drinking. The skin will lose its texture. Sorry @Mrs Poker Zombie and @Poker Zombie I was very disappointed when I realized what happened.
After dinner we remove all of the chicken from the carcasses. We place the bones in a large crockpot. Cover the bones with water. We add peppercorns, garlic, dried thyme/rosemary, ect... Really whatever we have. I usually half an onion or two and throw in it. If I have any saved veggie ends (we freeze most stuff). I add them. Then we cook it on high for a couple of hours. Then on low for approx... 36 hours.
Strain it, then tweak as necessary. Sometimes it needs a little salt, pepper, ect.... Otherwise, it is ready to go.
Our chicken noodle soup is minimalistic. Celery, Carrots, and onions. Everything is lightly sautéed. I prefer this to cooking it in the broth. I also like a little texture with my veggies. It is easier to control when you sauté them. I season the veggies while they are being sautéed. Once cooked, add to the broth. Add cut up chicken. It is ready to go.
We do not put our noodles in the soup. It soaks up to much of the broth. We put the noodles in the bowl. Then we add broth to the bowl.
Poker Zombie
Royal Flush
Very similar to ours, except I have never sauteed the veggies... until now.
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detroitdad
Royal Flush
Very similar to ours, except I have never sauteed the veggies... until now.
The veggies were a little boring. Once I decided to try sautéing them, I never went back. It adds way more complexity to the dish! I sincerely believe the soup is restaurant quality.
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detroitdad
Royal Flush
Very similar to ours, except I have never sauteed the veggies... until now.
I am still disappointed in myself for how the skin turned out on SAT. I guess when you bring 6-8 bottles of bourbon to the table, something like that is bound to happen lol
Poker Zombie
Royal Flush
Before we got home, to avoid cooking after the long drive, we bought a cooked chicken from the grocery store.
Trust me, you had nothing to be disappointed about.
Trust me, you had nothing to be disappointed about.
BruceWayne
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Greek lamb burgers stuffed with feta and topped with homemade tzatziki
So perfect when the bones just pull right out.
AlbinoDragon
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The dog is thinking, "you know I'm just going to stare at you while you eat that, right?"
tigasulo
Pair
Fried fish burrito
Poker Zombie
Royal Flush
...or a potato. It's like Christmas at dinnertime!
BruceWayne
Flush
Grilling in the North Georgia mountains
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detroitdad
Royal Flush
links_slayer
4 of a Kind
I needed chicken skin (more on this later...) so I had a bunch of skinless, bone-in thighs in the fridge so I threw em on the kettle and made a quick alfredo while they were cooking.
BruceWayne
Flush
Weekly rib cook... Smoked, no sauce
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detroitdad
Royal Flush
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