Hasselback chicken

Biloxidman · 07-13-2019, 06:04 PM

What!? I never heard of it before either but I saw a recipe and decided to try it. We have a break in the feeder bands in Biloxi so I pulled Joe Classic under the overhang on the back patio and fired it up.

Thin sliced bell peppers and onions in slits in skinless breasts. Calls for taco seasoning but you go with what ya got. Garlic infused olive oil and some rosemary sage garlic seasoning and in the fridge to chill.

Libations for the cook and let Joe get happy.
[emoji481]

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Stingerhook · 07-13-2019, 06:06 PM

Interesting, waiting for the finish.

Biloxidman · 07-13-2019, 06:10 PM

Always fun waiting for the grill to get up to temp!

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Nuco59 · 07-13-2019, 06:11 PM

Give the Hasselback potatoes a whirl.

TravelingJ · 07-13-2019, 06:19 PM

I think I found the same recipe. She had an amusing site, like 4 ideas that she just tweaks over and over. We enjoyed the dish, it was a nice changeup.

Biloxidman · 07-13-2019, 06:19 PM

We’ve got a shrimp artichoke garlic sauce to go with on some rice. Maybe try the taters next time.

Biloxidman · 07-13-2019, 06:40 PM

But easts at 140 adding the cheese....everything goes better with cheese!

Chef’s getting parched!

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Big George's BBQ · 07-13-2019, 06:41 PM

I like the idea

Biloxidman · 07-13-2019, 06:45 PM

Almost there! 160.

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Biloxidman · 07-13-2019, 07:04 PM

Really nice!

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zippy12 · 07-13-2019, 07:46 PM

heck yea!

ShadowDriver · 07-13-2019, 08:02 PM

Wow. That looks delicious.

Never thought of transferring the Hassle of 'tater lore to chicken. I'll have to tweak mine a bit due to the Boss' dislike of cooked bell peppers, but I'm right with you!

You folks ate well tonight!

Titch · 07-13-2019, 08:10 PM

Great idea and it looks very good
Drunk yet?

Biloxidman · 07-13-2019, 08:15 PM

Quote:

Originally Posted by ShadowDriver

Wow. That looks delicious.

Never thought of transferring the Hassle of 'tater lore to chicken. I'll have to tweak mine a bit due to the Boss' dislike of cooked bell peppers, but I'm right with you!

You folks ate well tonight!

Yes we did!

Biloxidman · 07-13-2019, 08:16 PM

Quote:

Originally Posted by Titch

Great idea and it looks very good
Drunk yet?

Not yet! A couple more of those 8.5% era will do the trick though.

07-13-2019, 06:04 PM	#1
Biloxidman is Blowin Smoke! Join Date: 11-01-13 Location: Biloxi, MS	Hasselback chicken What!? I never heard of it before either but I saw a recipe and decided to try it. We have a break in the feeder bands in Biloxi so I pulled Joe Classic under the overhang on the back patio and fired it up. Thin sliced bell peppers and onions in slits in skinless breasts. Calls for taco seasoning but you go with what ya got. Garlic infused olive oil and some rosemary sage garlic seasoning and in the fridge to chill. Libations for the cook and let Joe get happy. [emoji481] Sent from my iPhone using Tapatalk

07-13-2019, 06:06 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Interesting, waiting for the finish. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

07-13-2019, 06:11 PM	#4
Nuco59 Babbling Farker Join Date: 08-18-13 Location: Texas	Give the Hasselback potatoes a whirl. __________________ I started out with nothing and I got most of it left.

07-13-2019, 06:41 PM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I like the idea __________________ 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

07-13-2019, 07:46 PM	#11
zippy12 is One Chatty Farker Join Date: 01-24-17 Location: Virginia Beach, VA	heck yea! __________________ Stainless Steel 30gal UDS, 22.5 Webber, Lang 36

07-13-2019, 06:10 PM	#3
Biloxidman is Blowin Smoke! Join Date: 11-01-13 Location: Biloxi, MS	Always fun waiting for the grill to get up to temp! Sent from my iPhone using Tapatalk

07-13-2019, 06:19 PM	#5
TravelingJ is Blowin Smoke! Join Date: 09-07-12 Location: Independence, MO Name/Nickname : Justin	I think I found the same recipe. She had an amusing site, like 4 ideas that she just tweaks over and over. We enjoyed the dish, it was a nice changeup.

07-13-2019, 06:40 PM	#7
Biloxidman is Blowin Smoke! Join Date: 11-01-13 Location: Biloxi, MS	But easts at 140 adding the cheese....everything goes better with cheese! Chef’s getting parched! Sent from my iPhone using Tapatalk

07-13-2019, 06:45 PM	#9
Biloxidman is Blowin Smoke! Join Date: 11-01-13 Location: Biloxi, MS	Almost there! 160. Sent from my iPhone using Tapatalk

07-13-2019, 07:04 PM	#10
Biloxidman is Blowin Smoke! Join Date: 11-01-13 Location: Biloxi, MS	Really nice! Sent from my iPhone using Tapatalk

07-13-2019, 08:02 PM	#12
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Wow. That looks delicious. Never thought of transferring the Hassle of 'tater lore to chicken. I'll have to tweak mine a bit due to the Boss' dislike of cooked bell peppers, but I'm right with you! You folks ate well tonight! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

07-13-2019, 08:10 PM	#13
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Great idea and it looks very good Drunk yet? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: