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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-03-2009, 10:49 PM | #1 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Winner, winner, chicken dinner...
Ever had one of those days when dinnertime rolls around and you realize that you don’t have a clue what you are going to cook? Today was one of those days, and following a few minutes of staring at a freezer full of large cuts of meat, I took inspiration from stuffing the pork loin the other day and decided to do something similar with a chicken breast. That last sentence sounds really dirty, but isn’t…
I was going to pound a couple of breasts into submission when I discovered we don’t own a meat hammer/tenderizer-thing anymore. Or at least if we do, it’s squirreled away in some obscure drawer in the kitchen, or worse yet, my wife’s office. So instead I butterflied the breasts, layered on some cream cheese, thinly sliced ham, onion, orange bell pepper, and mushroom. I then attempted to roll the chicken into a burrito shape, but the best I was able to do was a taco shape which was then tied up and sprinkled with salt, fresh ground pepper, ground sage, and ground thyme. On the Performer they went (indirect, of course) for about 15 minutes per side. Because they were stuffed, the ORANGE Thermapen was put to use to insure they were done all the way through. They looked pretty tasty on their way to the table, and there didn’t appear to be a loss of stuffings from the taco-shaped approach. One of the breasts was paired with some reheated brown rice (will that ever run out?) and a fresh peach. The other one will be for lunch tomorrow, assuming it lasts that long. Darn good for a quick dinner without any real advanced prep…
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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08-03-2009, 10:51 PM | #2 |
Full Fledged Farker
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
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You don't need no steenkin' meat hammer, just use a skillet, iron is best, for pounding them suckers flat.
Chuck |
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08-03-2009, 10:55 PM | #3 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Nice!
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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08-03-2009, 10:56 PM | #4 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Now why the heck didn't I think of that?
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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08-03-2009, 11:03 PM | #5 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looks good, no sauce at all? I use a meat tenderizer, my dad use my cast iron skillet, I suggest you do that on the counter and not an old table.
By the way...this is the part of the sentence that sounded a tad dirty... Quote:
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-03-2009, 11:51 PM | #6 |
Full Fledged Farker
Join Date: 07-07-09
Location: Port Orange Florida
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Rolling pin is the best between wax paper
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08-04-2009, 01:08 AM | #7 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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mmmmmm chicken. I love chicken so much. Even more than pork. Looks dang good.
First time i ever tried to flatten a chicken breast. i hit it and all the juices flew into my face. Bad day right there. That was 3 years ago. I have improved since then. How did the cream cheese taste with everything?
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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08-04-2009, 02:55 AM | #8 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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Now I love Chicken,,and that looked mighty good, I'll have to try that. well we got a meat hammer, a Rolling Pin, and a cast iron skillet, so I guess we got it covered, what did you tie it up with.? Between Beating the Breast into submission, and tieing it up, sounds like a BDSM Thread. lol
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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08-04-2009, 06:14 AM | #9 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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It's blasphemy! Get a rope!
Goof looking groceries, BTW. Hey, ya got a rope?
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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08-04-2009, 07:33 AM | #10 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Mmmmm looks mighty tastey....
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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08-04-2009, 07:40 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks good
Put saran wrap over the chicken and beat it with an empty beer bottle- I used an empty mason jar and it worked great |
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08-04-2009, 09:25 AM | #12 | ||
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Quote:
Quote:
No, but I got some more of that cooking cord. If we braid it there might be enough left to get the job done. While we're at it, we can find that guy that likes the salsa from New York City...
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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08-04-2009, 09:46 AM | #13 |
Knows what a fatty is.
Join Date: 07-07-09
Location: Knoxville, Tn
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I have used a a wine bottle on a few occasions!! Both empty and full
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08-04-2009, 10:22 AM | #14 |
is One Chatty Farker
Join Date: 01-11-09
Location: somerset, kentucky
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That turned out to be a home run you got there. I sure would like one for lunch right know.
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[COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR] |
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08-04-2009, 11:41 AM | #15 |
Got Wood.
Join Date: 07-05-09
Location: Boise, ID
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I love breasts....err, chicken. I especially like the Sierra Nevada "Summerfest" barley pop for light cocktail. I don't know how that would have lasted till lunch.
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