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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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Old 01-15-2013, 07:02 PM   #16
---k---
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Thanks for sharing. I agree with your assessment.. I enjoy the food and service, but have never understood the religious devotion either. The sandwiches are a bit small, but I'm told you can ask for a second chicken breast to make a double.
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Old 01-15-2013, 07:12 PM   #17
code3rrt
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Nice lookin' sandwich there PD, thanks for sharing the recipe, certainly looks like its worth a go!
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Old 01-15-2013, 07:45 PM   #18
PatioDaddio
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Quote:
Originally Posted by caliking View Post
I'm already thinking kettle fried daddio-fil-a! Thanks for the recipe.
Word is that the restaurant in question pressure-fries theirs at 400*,
but that exceeded my hassle quotient for a chicken sandwich.

John
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Old 01-15-2013, 07:57 PM   #19
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Quote:
Originally Posted by caseydog View Post
I never thought of Chick-fil-a as a cure for blandness. Boise must have some seriously bland food.
CD
Not as a cure, but figured it would go over well there. Boise had / has lots of good places to eat but their version of spice was not exactly what mine was.
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Old 01-15-2013, 07:59 PM   #20
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Quote:
Originally Posted by PatioDaddio View Post
Word is that the restaurant in question pressure-fries theirs at 400*,
but that exceeded my hassle quotient for a chicken sandwich.

John
That and the pickle juice thing is the ticket.
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Old 01-15-2013, 10:16 PM   #21
PatioDaddio
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Quote:
Originally Posted by PatAttack View Post
That and the pickle juice thing is the ticket.
Not unless you want, dare I say, better chicken.

John
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Old 01-16-2013, 12:12 AM   #22
PorkQBBQ
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Nice looking sandwich Daddio... Could also double as a buffalo chicken sandwich once rolled in wing sauce etc... Buttermilk is excellent for making flours stick... I usually soak in buttermilk with seasonings and toss in self rising flour, but cook at a slighty lower temp to give it a flaky, crisp, and light crust if coating. Your making me hungry!
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Old 01-16-2013, 11:08 AM   #23
bmonkman
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I decided what to cook this weekend!! Thanks for sharing John.

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Old 01-16-2013, 11:14 AM   #24
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John and everyone here's another favorite around our palatial estate.
http://iowagirleats.com/2012/03/01/c...omment-1045866
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Old 01-16-2013, 11:19 AM   #25
Skidder
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Quote:
Originally Posted by Bluesman View Post
Oooh you need your own Blog, or TV show or BOTH...........YEAH Thanks.
Along with Cowgirl (Jeanie) John has probably one of the best two blogs that's posted here. If you haven't tried his turkey brine or his New Years stew your way way missing out. Plus his mushroom pinwheels and now this.
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Old 01-16-2013, 03:35 PM   #26
PatioDaddio
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Quote:
Originally Posted by Skidder View Post
Along with Cowgirl (Jeanie) John has probably one of the best two blogs that's posted here. If you haven't tried his turkey brine or his New Years stew your way way missing out. Plus his mushroom pinwheels and now this.
Thanks, I really appreciate that.

John
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Old 01-16-2013, 03:38 PM   #27
Skidder
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Quote:
Originally Posted by PatioDaddio View Post
Thanks, I really appreciate that.

John
No we all do!! So thank you my friend.
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Old 01-19-2013, 03:43 PM   #28
colonel00
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Thinking about maybe giving this a whirl. Just curious as to the purpose of the part where you cut the breasts in half width-wise after pounding. Is this to make the 2 breasts into 4 portions or is there something else here I am missing?
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Old 01-19-2013, 03:46 PM   #29
PatioDaddio
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Yup, just to get four portions, and fit them on the bun.

John
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Old 01-19-2013, 03:54 PM   #30
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That looks great! Thx.
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