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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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03-26-2011, 11:56 PM
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#1 |
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Full Fledged Farker
Join Date: 11-30-09
Location: Raymond, Wisconsin
Name/Nickname : Jim
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Rosemary Roasted Chicken (w/photos)
Weber's Recipe of the Week... Jamie's looks much better than mine.
Shé-cone on the grill with a skillet of quartered new reds seasoned with EVOO, Maldon Salt and FGpepper.     after the taters were taken off the grill, a mixture of melted butter and Dijon with more chopped rosemary coated them.  Asparagus on... Voilà!!    Great tasting chicken! Keepin' this recipe. Thanks for swingin' by, Enjoy the rest of the weekend!  "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf 1882 - 1941 |
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03-27-2011, 12:01 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Looks great. I've been addicted to Malden for a while now. Nice work!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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03-27-2011, 12:11 AM
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#4 |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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yeah his photos always look way better than my food to. i swears he doesnt cook it all the way. he just cooks till it has color then takes a dang pic of it
anyway, your food looks dang good. Im growin some rosemary and i need an excuse to use it! tahnks
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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03-27-2011, 09:28 AM
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#5 |
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Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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Looks great!
 Love the way you do the potatos- how much time do you give 'em?
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Tom |
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03-27-2011, 10:14 AM
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#7 | |
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Full Fledged Farker
Join Date: 11-30-09
Location: Raymond, Wisconsin
Name/Nickname : Jim
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Quote:
 I think the potatoes were done in a half-hour... they were pretty small. |
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03-27-2011, 12:10 PM
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#8 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks like an original JazzCat meal to me!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-27-2011, 02:27 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Outstanding!
 That looks SO good...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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