Inflight Entertainment > Chicken Wings recipies
cooking with plthijnx
Plthijnx:
i LOVE to cook so i'm going to post at least one good chow down a week. here's the first one, enjoy!
ok, here's a good one:
one whole chicken
pour a little of your favorite beer on the bird then:
3 lemons - quartered and squeezed on the chicken and leave leftovers in the pan
fresh ground pepper the outside and inside of the chicken
*fresh* basil, oregano and thyme-rub it on the outside and throw some on the inside as well (this is critical, has to be fresh!!!)
then you'll need tony's as well (or equal see above, mcCormick make a "season-all" if you don't have tony's where you live or PM me and i'll take care of it, i'll take paypal!)
1 coarsly chopped onion put this inside and outside the bird and do the same with:
1 red bell pepper
2 cloves of fresh garlic
1 diced jalapenio, if you like them, personally i don't cook without them
prepare chicken and preheat either the grill, smoker or oven to 200.
cooking time will depend on the size of the yard bird but usually around 4 to 5 hours
the key here is to SLOW cook!!!! juicy tender and tastes awesome! give it a try!!
keep in mind that when you put the bird on the grill, it's going to absorb the heat so if the smoker or whatever is at 250 or so when you put it on, the temp is going to fall so be ready with either more wood or know how to throttle your exhaust vent....preferably both...
if you have any questions PM me and i'll be more than happy to help!
edit: forgot to mention salt and pepper to taste!
Plthijnx:
whole red snapper, beheaded and scaled:
i copied and pasted this from the other thread and added a little too:
i have a 24x16x16 smoker with a 16x16x16 firebox and i maintain a temp of 200 degrees and cook it until you can peel the skin back easily (usually about an hour and a half to two hours). as far as a marinade goes i use 1 whole onion coarsely chopped, red bell pepper, chopped tomato if i'm in the mood for them, tony chachere's creole seasoning, pepper, lots and lots of butter and half to a whole heineken (depending on how many i'm putting in the foil pan) oh and a splash of lea & perrins worstechire then:
minced fresh garlic, oregano, and thyme
LOTS of butter, oh i metioned that before! and lemons!
happylanding:
wow, maybe you could prepare a BBQ for everybody in the forum someday!!!! ;D ;D ;D
anyhow, being from different part around the world, everybody could post a recipe and we would taste something different from time to time...don't you think?
fireflyr:
GREAT IDEA!! |:)\
A great way to discover some different ethnic foods, let's start thinking of some unusal but favorite regional recipes and post them----no derisive comments about tastes-OK?
Roland:
Ahm, I wanted to put in a recipe for Wiener Schnitzel, but that does not count any more.... :-\
Navigation
[0] Message Index
[#] Next page
Go to full version