food The Drunken Chef
- Thread starter texas blues
- Start date
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And a very happy 30th to you Impy! Do your 'thang girl.
: passes Impy a margarita :
Cheers, TB.
: passes Impy a margarita :
Cheers, TB.
Last night was "Drunken Chicken Kung Fu" night.
One chicken. Rubbed with Lawry's Seasoned salt. Granulated garlic. Open beer can. Slam it. Open second beer can. Drink a sip. Offer the chicken a beer...help push chicken's stool in.
Mount on grill at 275-300. After the first hour and Mrs. Chicken starts showing some kung fu color, start mopping every 20 minutes or so with a mix of beer and Bone Suckin' Jalapeno Mustard. Done after almost 3 hours....
Gratuitous naked chicken porn...
All tanned up..
Which came first? The chicken or a beer?
Cheers ya'll, TB.
One chicken. Rubbed with Lawry's Seasoned salt. Granulated garlic. Open beer can. Slam it. Open second beer can. Drink a sip. Offer the chicken a beer...help push chicken's stool in.
Mount on grill at 275-300. After the first hour and Mrs. Chicken starts showing some kung fu color, start mopping every 20 minutes or so with a mix of beer and Bone Suckin' Jalapeno Mustard. Done after almost 3 hours....
Gratuitous naked chicken porn...
All tanned up..
Which came first? The chicken or a beer?
Cheers ya'll, TB.
QuadShotz
Banned
Looking good TB.
I had a few pounds of chicken that looked to be needing cooking soon. Technically this is hungover cooking..but oh well... :-)
Washed up the chicken and let it brine in salt water with some garlic for a bit.
In my huge 'ol vintage "Magic-Ray" stock pot it went with chicken stock, a bunch of curry, habs, jap pods, extra cumin and allspice, red pepper, sambal olek, chipotle chiles, misc. chile powders, a couple onions, 4-5 garlic cloves, and whatever else came to mind.
After a good boil for a few minutes to ensure it was safe and simmered for about 15 min, in the slow-cooker it went to finish off. Added more red pepper and curry.
All done..quite spicy.
Not just fork-tender..this is spoon-tender...
Now that it's cooked, it'll keep longer and I can stick the rest it in freezer bags.
Good snackin', burrito filling, you name it.
I had a few pounds of chicken that looked to be needing cooking soon. Technically this is hungover cooking..but oh well... :-)
Washed up the chicken and let it brine in salt water with some garlic for a bit.
In my huge 'ol vintage "Magic-Ray" stock pot it went with chicken stock, a bunch of curry, habs, jap pods, extra cumin and allspice, red pepper, sambal olek, chipotle chiles, misc. chile powders, a couple onions, 4-5 garlic cloves, and whatever else came to mind.
After a good boil for a few minutes to ensure it was safe and simmered for about 15 min, in the slow-cooker it went to finish off. Added more red pepper and curry.
All done..quite spicy.
Not just fork-tender..this is spoon-tender...
Now that it's cooked, it'll keep longer and I can stick the rest it in freezer bags.
Good snackin', burrito filling, you name it.
Quad you never disappoint! Looks smokin' good!
Cheers, TB.
Cheers, TB.
Chix and chile gravy with mashed. NICE!!
Cheers, TB.
Cheers, TB.
texas blues said:Last night was "Drunken Chicken Kung Fu" night.
One chicken. Rubbed with Lawry's Seasoned salt. Granulated garlic. Open beer can. Slam it. Open second beer can. Drink a sip. Offer the chicken a beer...help push chicken's stool in.
Mount on grill at 275-300. After the first hour and Mrs. Chicken starts showing some kung fu color, start mopping every 20 minutes or so with a mix of beer and Bone Suckin' Jalapeno Mustard. Done after almost 3 hours....
Gratuitous naked chicken porn...
All tanned up..
Which came first? The chicken or a beer?
Cheers ya'll, TB.
texbluse how the chiken stand up but still is cooked? When i make the cken it is sitting down, and ready? Did yoiu use the foreman?
Yes. I use my magic bowlette and mixed it with Dr. pepper spice and then baked ir first on the Foreman. IT WAST SPICY!! I putted a sponn tiyed on one leg like a crutch so it wouldn't fall ovr. I got the idae from my mopds kickstand. And the rotra and gemmiho chilles were good. Can I add pickled garlic to this for more spice?
QuadShotz
Banned
texas blues said:
EZ as pie..made a flour/butter roux, an added the leftover liquids I'd saved and had in fridge.
Then, added the faling-apart chicken.
Mashed up a potato I'd baked earlier (better flavor IMO from baked)
Dash of S&P and.....Ka-Blammmm!
NOW..dats some spuds.
Oh, and they leftover-leftover chicken & gravy stuff will make a fine S.O.S. later on.... ;-)
I know my lawyers. You photoshoppted that photop that I have a copywriter! YOu guys are armholes and I'm going to report you to the modulators. And Im havent been gayer!
Sorry Quad..scroll down to read how THP hijacked this threaded.
QuadShotz
Banned
Heheh, no worries.
I'm pretrty sure my sinuses are clean now after that stuff..
Man..dem's hot tators.
Consindering the juices had cooked for a loooong time in tons of chiles..THEN combined with the chicken as well..
I about blew my head off eating thost mashed tators & gravy. Good stuff.
I'm pretrty sure my sinuses are clean now after that stuff..
Man..dem's hot tators.
Consindering the juices had cooked for a loooong time in tons of chiles..THEN combined with the chicken as well..
I about blew my head off eating thost mashed tators & gravy. Good stuff.
