MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 04-10-2021, 12:45 AM   #1
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default MSU Chicken Sammich

Marinated a pack of boneless, skinless thighs using a bottle of Italian dressing



After a few hours of getting happy they went on the sizzling hot grill grates



Shredded cheddar, Monterey jack as first layer then topped with white American slices



Romaine and tomatoes



Homemade spread, pickled peppers and onions



Double stacked



And fully assembled



Going for the kill



All I can say is forget about a hot chicken sammich. I found my new love



Thanks for looking!!
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is online now   Reply With Quote




Old 04-10-2021, 01:18 AM   #2
sudsandswine
Babbling Farker

 
sudsandswine's Avatar
 
Join Date: 06-23-12
Location: Kansas City
Default

Ugh....I could so use one of those right now. Guess I'll just go to bed hungrier instead

Those are some particularly nice looking tomaters. Looking forward to when those are readily available out here again.

Looks great
__________________
Mak 2 Star | Primo XL kamado | Red Weber Limited Edition kettle | Weber Ranch kettle | Clonesaker PDS
sudsandswine is offline   Reply With Quote


Thanks from:--->
Old 04-10-2021, 01:42 AM   #3
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by sudsandswine View Post
Ugh....I could so use one of those right now. Guess I'll just go to bed hungrier instead

Those are some particularly nice looking tomaters. Looking forward to when those are readily available out here again.

Looks great
Thanks brotha!

Def one of my best MSU series. My bro was over and told me to write down whatever I did. Nephew said it was "bussin'" Gotta love kids these days.

I love the boneless/skinless thighs from Sprouts and happened to see the tomatoes there so I grabbed some. Good stuff but we're a bit blessed here with produce.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 03:34 AM   #4
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Works for me Sako.
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 04:31 AM   #5
ronbrad62
Babbling Farker

 
ronbrad62's Avatar
 
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
Default

You do chicken right! Italian dressing is a favorite for chicken for us, so I can somewhat imagine how good those were, but l'm going to need one to confirm it. Nice job, brother!
__________________
Ron
ronbrad62 is offline   Reply With Quote


Thanks from:--->
Old 04-10-2021, 09:06 AM   #6
Moose
somebody shut me the fark up.


 
Moose's Avatar
 
Join Date: 10-12-08
Location: Nashville, TN
Name/Nickname : Richard
Default

Sako, as soon as I saw your thread title, I wondered which dressing you picked, as I was going to suggest Newman's yesterday, but forgot. But, no need to, you got it!


Best MSU chicken sammiches EVER!


__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
The 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 09:09 AM   #7
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Name/Nickname : George
Default

That looks and sounds fantastic
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 11:18 AM   #8
KevinJ
somebody shut me the fark up.

 
KevinJ's Avatar
 
Join Date: 07-09-15
Location: Pensacola, FL
Default

Delicious looking sandwiches Sako.

Been marinating thighs in Ken's Vinaigrette Greek, then hitting with some Cavender's on the grill, Ken's has nice tang to it.

Grilled Thighs >>>> Grilled Breasts and it's not close.
__________________
MAK Grills ★
Gateway 30gal
Weber Performer w/SnS & Vortex
WGA

All American Moinkballer 🇺🇸
KevinJ is online now   Reply With Quote


Thanks from: --->
Old 04-10-2021, 11:50 AM   #9
HogGrog
is One Chatty Farker

 
HogGrog's Avatar
 
Join Date: 07-18-17
Location: Fenario
Name/Nickname : Greg
Default

Super duper MSU!
__________________
Money for nothing and your chicks rotisserie…
Everybody must get “Blackstoned”…
Don’t bogart that point, my friend...
HogGrog is offline   Reply With Quote


Thanks from:--->
Old 04-10-2021, 12:07 PM   #10
Cat797
is one Smokin' Farker
 
Cat797's Avatar
 
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
Default

Looks killer.......care to share what you do for the pickled onions and peppers? I might need to shamelessly steal! LOL.
__________________
Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg
Cat797 is offline   Reply With Quote


Thanks from:--->
Old 04-10-2021, 12:26 PM   #11
tom b
somebody shut me the fark up.

 
tom b's Avatar
 
Join Date: 10-12-15
Location: Temecula, CA
Default

brother that is a fine looking sammich
__________________
MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC and A26'er
tom b is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 01:06 PM   #12
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

That's art right there! I used to marinate chix in Italian dressing every so often, but for no good reason kinda fell out of the habit. It's a great way to go!

Those sammiches are insane - I'd happily hurt myself on those!
__________________
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
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 01:10 PM   #13
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by Stingerhook View Post
Works for me Sako.
Thanks Marty!

Quote:
Originally Posted by ronbrad62 View Post
You do chicken right! Italian dressing is a favorite for chicken for us, so I can somewhat imagine how good those were, but l'm going to need one to confirm it. Nice job, brother!
Thanks Ron!

My first time trying and won't be last Ron. Love the simple dump the dressing and chicken in a bag, let it sit a few hours and it's ready to grill.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is online now   Reply With Quote


Old 04-10-2021, 01:14 PM   #14
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by Moose View Post
Sako, as soon as I saw your thread title, I wondered which dressing you picked, as I was going to suggest Newman's yesterday, but forgot. But, no need to, you got it!


Best MSU chicken sammiches EVER!


Thanks Richard! I agree. It was rich and robust but mild unlike some Italian dressing that taste like a bottle of vinegar.

Quote:
Originally Posted by Big George's BBQ View Post
That looks and sounds fantastic
Thanks George!

Quote:
Originally Posted by KevinJ View Post
Delicious looking sandwiches Sako.

Been marinating thighs in Ken's Vinaigrette Greek, then hitting with some Cavender's on the grill, Ken's has nice tang to it.

Grilled Thighs >>>> Grilled Breasts and it's not close.
Thanks Kev!

That actually sounds really good. Those ingredients could be also good for some cheat chicken souvlakis. I'll give it a ****.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is online now   Reply With Quote


Thanks from:--->
Old 04-10-2021, 01:18 PM   #15
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by HogGrog View Post
Super duper MSU!
Thanks Greg!

Quote:
Originally Posted by Cat797 View Post
Looks killer.......care to share what you do for the pickled onions and peppers? I might need to shamelessly steal! LOL.
Thank you!

I checked the pantry and had rice vinegar, ponzu, and grapeseed oil. Put those in but rice vinegar is very mild so I added a touch of apple cider vinegar and a dash of sugar for a little fermentation. Eyeballed everything and just enough liquid to soak everything up lightly. In the fridge for about an hour to chill and that's it.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is online now   Reply With Quote


Thanks from:--->
Reply

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:26 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, 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.
no new posts