You are a man of many talents Steve, I’m pretty sure you could dominate in the kitchen if you put that brilliant mind of yours to work!
Brett's working with a legitimate recipe, and probably came out better. I just like "throwing" it together. Think I got better shrimp, lol.
Went very basic tonight with cheap chicken thighs. Cut a slit in the skin so you can insert butter and your favorite seasonings. I use Mortons and Florida Sunshine. This is what I use when cooking for the family. Otherwise I would use Dave’s salt exclusively!
Bake them at 4:25 for 50 minutes after prepping them with butter in the split and the two seasonings I prefer.
I roasted the potatoes in the oven with the chicken. Potatoes were coated in the same two seasonings. And, using the advice of Paula Deen, all kinds of butter!
I’m going to do something in the slow cooker this week, just not sure what yet…. The weather has gotten chilly here so I’m thinking comfort food.
I did a whole chicken on the grill. Coated the bird with mayonnaise to help the seasoning stick. Black pepper, Applewood seasoning, Dave's salt. Potato's were seasoned with olive oil and coarse kosher salt.
Here you go. First off I never cook any poultry without a brine overnight. kosher salt and brown sugar and water. My Grillpro roaster works like beer can chicken and you can steam vegetables on the tray. Like I said above coat the chicken mayonnaise. Apply the seasoning mixture, black pepper, McCorminck's Apple wood seasoning, and Dave's salt. Set my grill with just the 2 outer burners on low 275* to 300* cook for 2.5 to 3 hours. Normally I check the temperature of the bird after 2 hours. Vegetables go on after an hour. Like any good BBQ LOW and SLOW.
Nice guys, some good action this week. I’ve been up to my neck at work and running home to just put some basic staples together. Monday I also roasted a #6 chicken and simultaneously made a crockpot of potato soup. Both I’ve been gnawing at for a few days. Today just working on some greens. Roasted brussel sprouts, and sautéed broccoli rabe. The Mr’s is threatening to make a salad.
Inspired by doc, I decided to do some thighs in the oven with my own twist. I separated the skin and placed a pad of butter underneath, coated with olive oil, and seasoned with kickin’ chicken seasoning. Did these for 40 minutes at 425. Served with pintos, rice, and squash casserole.
