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IM STARVING....WHO'S COOKIN DINNER? by Timmay on 24 Apr, 2008 14:55
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Hey all, im sitting here getting ready to go home and my stomach is acting like a thunderstorm inside....Im Starving! So who is cookin dinner tonight? Looks like Im gonna be the one doing the cooking tonight ...AGAIN!...oh well I like cooking. Think Im gonna put Chicken on the grill....boneless breast of chicken...
What are some of your secret grill toppins for chicken?? -
#1 by Tyler on 24 Apr, 2008 14:58
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Shoot, it's lunch time here!
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#2 by jusbnme on 24 Apr, 2008 15:01
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I usually do the cooking most of the time but my wife surprises me every now and then. Like today. She just got in from work and wants to make a homemade pizza. Yummm.
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#3 by PBurke on 24 Apr, 2008 15:06
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ribeyes
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#4 by schro on 24 Apr, 2008 15:07
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Hey TIMMAY,
One thing we do often is use italian dressing as a marinade. We'll take pieces of chicken and put it in a big ziplock baggie and pour some italian dressing in the bag, and let it sit in the fridge for a few hours. Besides adding a nice taste to your bbq chicken, it helps prevent it from burning on the grill. -
#5 by buddha on 24 Apr, 2008 16:24
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Mrs. Dash, the salt-free lady, makes some great marinades that have 0 sodium for those who have concerns. My favorites for chicken are Spicy Teriyaki and Mesquite Grill. We do the Zip-Lock thing like Schro.
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#6 by Paul on 24 Apr, 2008 19:03
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You were that darn hungry Timay, you should have called Nomad and gotten some weiners.
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#7 by Timmay on 24 Apr, 2008 19:05
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Thanks guys...but here is what i ended up doing.
I probably should have posted this in the recipe page,,and I will ....
1/2 cup dark brown sugar
1 cup ketchup
1/4 cup vinegar
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp diced chopped whatever...garlic
1 tsp dry mustard ( ground mustard)
1 tsp lemon juice
1/2 or 1 cup of Jim Beam Bourbon whiskey ( use however much you want...take a few shots from the bottle...pour the rest in the sauce or pour one shot in sauce and drink the bottle...LOL)
Mix all ingredients together and place chicken on grill, low heat. Baste chicken with sauce repeatedly. I did something a little different though, I put my chicken on the grill and got them about 1/2 cooked thru. Place aluminum foil on the grill and put chicken ontop of foil...then put the sauce on...heavy. Let cook on each side for about 3-4 minutes. As you are turning them push them around in teh sauce. The sauce seems to thicken a little as it cooks and wants to "cling" to the chicken more. After that then...place them on the grill without the foil and baste again. This method seems to keep the flares up down being that you are using a sugar based sauce...it will tend toflare up. This made a great Bourbon Street Chicken. -
#8 by Tyler on 24 Apr, 2008 20:15
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Tonight I made panfried catfish with a parmesan and italian bread crumb crust. We had salad and french bread with it. Yummy!
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#9 by SLYinKC on 24 Apr, 2008 20:22
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Hearing all this good food, I feel cheated. We had our first baseball game for my 9 year-old's team. So it was McDonalds (
).
On a side note....We won...19 - 0 !!!!!! Go Giants!!!!! -
#10 by JDog on 25 Apr, 2008 07:22
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I adhere to the Schromans dressing marinade. Sometimes I will chop up a habanero and throw that in with the dressing.
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#11 by schro on 25 Apr, 2008 07:28
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I adhere to the Schromans dressing marinade. Sometimes I will chop up a habanero and throw that in with the dressing.
Never thought of that. Then again, I'm usually bbq-ing for the family and the kids probably wouldn't appreciate the peppers.
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#12 by JDog on 25 Apr, 2008 08:16
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I adhere to the Schromans dressing marinade. Sometimes I will chop up a habanero and throw that in with the dressing.
Never thought of that. Then again, I'm usually bbq-ing for the family and the kids probably wouldn't appreciate the peppers.
Yeah little kids arent usually keen on hot peppers. -
#13 by tomgallagher on 25 Apr, 2008 12:17
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I'm going over to M/M Tylers for dinner.
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#14 by Tyler on 25 Apr, 2008 17:15
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I'm going over to M/M Tylers for dinner.
C'mon over Tom!