The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-17-2011, 09:39 AM   #1
Ashmont
Babbling Farker
 
Ashmont's Avatar
 
Join Date: 12-13-05
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default Last Nights Smoked Chix Caesar Salad! (Easy vend right crowd)

3 Pre-smoked boneless skinless Chix breast Diced (Wife Daughter mod)
Half Red Onion
Garlic powder (Duh Outta raw would have been two cloves)
Bag O salad
Caesar salad dressing

Take chicken and rewarm in skillet. In a separate skillet take diced up red onions with garlic and some oil and saute. Diced chicken will warm up quickly and your not cooking it again. Open bag O lettuce drop in bowl then drop chix on top of that and when onion and garlic are done drop it in with Caesar salad dressing to taste and toss.


Might be easy to vend in small paper bowls and made ahead of time to the right crowd. Just heat up onions garlic chix mix in as skillet as need to top lettuce.

Also the overabundance of Garlic in your system will come out of your pores the next day
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ashmont

Proud member of Brethren Weber's for life

(Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list)

Weber Kettle Dabomb
Weber Kettle Justintime
Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested!
Weber Kettle Grace
WSM "Winni"
WSM "Dumas"
One Smokey Joe
UDS "Peggy Sue"
http://ashsmoderndayclubhouse.blogspot.com/
Ashmont is offline   Reply With Quote


Thanks from:--->
Unread 08-17-2011, 05:55 PM   #2
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

You might be able to have the separate components done ahead of time and kept warm. I think the onions and garlic can be done ahead and I would leave the chicken cold also.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Stocking up on smoked Chix! Ashmont Q-talk 4 12-31-2010 10:06 PM
Vending Etiquette - To vend or not to vend? FullyInvolvedBBQ Catering, Vending and Cooking For The Masses. 7 07-08-2010 11:27 AM
Chix Smoked on the Stubby DrumPit N8man Q-talk 11 10-04-2009 08:02 AM
Weberlishous smoked chix Goose Q-talk 12 03-26-2009 10:19 AM
Smoked Chix Boobs Lazy Dawg Q-talk 8 09-24-2006 07:29 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:49 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts