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Old 01-27-2008, 05:40 PM   #1
Plowboy
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Default Winter Chicken Tagine & Hot Jack Cornbread

The Tagine started with smoke roasting carrots, onions and turnips with salt and pepper. Lemon juice, lemon peel, parsley, cumin, garlic, paprika, cyanne, ginger and dill were added to the roasted veggies along with two chicken leg quarters. Everything is covered and cooking at about 400 degrees. I call it Winter Chicken Tagine because of root veggies in the dish.

The Hot Jack Cornbread is simply two boxes of Jiffy cornbread mix with two small jalapenos and two tablespoons Jack Daniels in replace of an equal part milk. Smells awesome. Can't wait for the Tagine to be done.
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File Type: jpg bbq 004 [640x480].JPG (40.5 KB, 139 views)
File Type: jpg bbq 015 [640x480].JPG (60.7 KB, 110 views)
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Old 01-27-2008, 05:43 PM   #2
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A man can't go wrong with corn bread. Looks great
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Old 01-27-2008, 05:43 PM   #3
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Looking dang good Plowboy. Can you enlighten a non egg owner.......is that tagine like an eggcessory for the egg?
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Old 01-27-2008, 05:45 PM   #4
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Quote:
Originally Posted by BobBrisket View Post
Looking dang good Plowboy. Can you enlighten a non egg owner.......is that tagine like an eggcessory for the egg?
Pampered Chef stoneware
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Old 01-27-2008, 05:50 PM   #5
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I see...........what is that part that's holding everything up? Is that a part of the egg?
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Old 01-27-2008, 05:54 PM   #6
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Dang that all looks good. You are an eggstrordinary cook!
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Old 01-27-2008, 05:57 PM   #7
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And how was that Tag-in-nay? Another of those French dishes? Cornbread can not go wrong...esp covered with butter!!!!
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Old 01-27-2008, 06:01 PM   #8
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Covered with butter? I like the part about substituting J.D. for the milk!
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Old 01-27-2008, 06:11 PM   #9
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The money shot.
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Old 01-27-2008, 06:13 PM   #10
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Quote:
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I see...........what is that part that's holding everything up? Is that a part of the egg?
Its called a Plate Setter. Its a ceramic Eggcessory for indirect cooking.
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Old 01-27-2008, 06:17 PM   #11
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Quote:
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Its called a Plate Setter. Its a ceramic Eggcessory for indirect cooking.
it's made for making plates of great food, like you just did!
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Old 01-27-2008, 06:23 PM   #12
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That looks nice Todd! I used to use my Rommertopf Claypot in the oven all the time and the chicken and veggies turned out moist like your money shot. I had asked the BGE forum about using claypots and was surprised at the response, folks posted some nice looking Moroccan Tangine pots with incredible pron. Keep it comin'!
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Old 01-27-2008, 06:35 PM   #13
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Quote:
Originally Posted by swamprb View Post
That looks nice Todd! I used to use my Rommertopf Claypot in the oven all the time and the chicken and veggies turned out moist like your money shot. I had asked the BGE forum about using claypots and was surprised at the response, folks posted some nice looking Moroccan Tangine pots with incredible pron. Keep it comin'!
I'd love a real Tagine pot. My stoneware will do.
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Old 01-27-2008, 06:40 PM   #14
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Hot Jack Cornbread - OMG, Becky!!!! The Jack Daniels corn mash pulled through and was amazing. More jalapeno would have been better.

The tagine was unreal. Probably one of my top 5 all time creations for sure. It was perfectly spiced for my taste.
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Old 01-27-2008, 08:13 PM   #15
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Looks killer.... Man, I need some of that!!!
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