oink
The BBQ BRETHREN FORUMS.  


Our Homepage 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
Old 09-18-2011, 11:55 AM   #1
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Default Chicken Juicy Lucy with Havarti Cheese

was on the lunch menu yesterday. A few pics for your enjoyment.



Mix with 1 lb. ground chicken ~ 1 tbs. Italian dressing, 2 tbs. plain bread crumbs, 1 tbs. SM Spicy & Sweet, 1 tbs. McCormick Chicken Montreal, 1 egg. No pic of the Havarti but you know what to do.



Ready for the Weber. I use the grill pizza pan until the chicken sets up. After about 10 minutes, I'll put them on grate.



On the grill with a stick of cherry ~ these are gonna be good!



Total cooking time 25 minutes ~ Bon appetit!
__________________
Super fast Purple Thermapen
Shirley Fabrication Offset 24x60,
Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles,
Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.

Last edited by posey's_pork_pit; 09-18-2011 at 12:12 PM..
posey's_pork_pit is offline   Reply With Quote


Old 09-18-2011, 01:25 PM   #2
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
Default

Hmm...never have seen ground chicken B4 but it sounds really healthy. And Havarti and makes everything taste better!
__________________
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote


Old 09-18-2011, 04:13 PM   #3
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

Ground chicken breast is readily available around these parts. I sometimes make burritos/tacos with it. Very lean though, so you have to add some moisture during cooking process.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 09-18-2011, 10:33 PM   #4
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Default

Quote:
Originally Posted by El Ropo View Post
Ground chicken breast is readily available around these parts. I sometimes make burritos/tacos with it. Very lean though, so you have to add some moisture during cooking process.
The Italian dressing adds both moisture and flavor. Since joining Weight Watchers, I use ground chicken all the time ~ much better than ground turkey IMHO.

Thanks for looking!
__________________
Super fast Purple Thermapen
Shirley Fabrication Offset 24x60,
Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles,
Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.
posey's_pork_pit is offline   Reply With Quote


Old 09-18-2011, 11:41 PM   #5
tamadrummer
is one Smokin' Farker
 
tamadrummer's Avatar
 
Join Date: 07-12-11
Location: Zephyrhills, FL
Default

This food is absolutely beautiful!! I love me some ground chicken. I don't like ground turkey. It just dries out too easily and I don't seem to have the skillset needed to make ground turkey decent.

Good job man! I am going to give this recipe a go!
tamadrummer is offline   Reply With Quote


Old 09-19-2011, 12:13 AM   #6
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

totally dumb question BUT everytime i try to make juicy lucy's, the dang cheese spills out. how did you keep that from happenin?

thank you
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 09-19-2011, 01:17 AM   #7
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Looks tasty!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

My weapons: Humphrey's Smokers and Grizzly Coolers

"Walk with Us"
big brother smoke is online now   Reply With Quote


Old 09-19-2011, 09:49 AM   #8
jquade
Got Wood.
 
Join Date: 07-25-11
Location: Burnsville, Mn
Default

We used to make 100's of Lucy's. Our secret was, make 1 patty slightly larger than the other one in diameter, then pinch the side together real good.
jquade is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Juicy Lucy....yep Dragonfly Q-talk 16 11-23-2011 04:48 PM
Juicy Chicken Goodness: Tacos de Pollo Asado Moose Q-talk 19 10-14-2011 06:35 PM
Cheese Burgers With a Lonely Teriyaki , Green Chili and Cheese Chicken Breast Midnight Smoke Q-talk 9 10-14-2011 08:48 AM
Spicy Sweet Juicy Thai Chicken Breasts - Pron & Recipe Included! Moose Q-talk 22 02-02-2011 11:03 PM
Pecan Smoked, Lemon-Oregano Chicken Thighs. Soooo Juicy! Smiter Q Q-talk 24 10-02-2010 11:10 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:07 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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.