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jenscats5
Guest
So, how did it turn out??
need help with dinner
- Thread starter Buddy_Christ
- Start date
Buddy_Christ
New member
definetly different. the taste of the lime was interesting. the chicken got a good soaking in it's own fat and the mix while cooking. i dipped a few pieces in extra sauce that i had. didn't really need it though. all it needed was some salt after it was done and it was pretty good.
potatoes i coated in olive oil, garlic salt, salt, pepper, and parsley. they were fine on their own.
lessons learned for next time -
don't use a lot of lime juice. makes the mix too runny. 1/2 lime would've worked just fine and added plenty of taste.
don't use as much garlic. i added a bit too much. wasn't too much for me, but might be plenty for someone else. isn't overpowering though.
same with the cilantro. (i've got a big bunch of it to use up now too)
need to work with the potato wedges a bit more. boiled them too long and after 1/2 hour in the oven, they were still soft. i put them back in for 15 minutes at 450 degrees and they crisped up a bit. not bad.
don't feed this to a 3 year old. he tried the chicken, didn't seem to think it was too bad, and eventually spit it out. he tried again though. same thing. good thing i had some leftovers availible that i know he'll eat. can't blame him too much, guess this isn't a "kid" food.
4lbs of chicken left to eat. hope cutiepie likes it.
overall, i give it a 3 out of a 5. broke the dullness of BBQ chicken over and over again. with the proper tweaking, i could get this one up to a 4 out of 5, but probably still couldn't get a 3 year old to eat it.
thanks Tuc.
potatoes i coated in olive oil, garlic salt, salt, pepper, and parsley. they were fine on their own.
lessons learned for next time -
don't use a lot of lime juice. makes the mix too runny. 1/2 lime would've worked just fine and added plenty of taste.
don't use as much garlic. i added a bit too much. wasn't too much for me, but might be plenty for someone else. isn't overpowering though.
same with the cilantro. (i've got a big bunch of it to use up now too)
need to work with the potato wedges a bit more. boiled them too long and after 1/2 hour in the oven, they were still soft. i put them back in for 15 minutes at 450 degrees and they crisped up a bit. not bad.
don't feed this to a 3 year old. he tried the chicken, didn't seem to think it was too bad, and eventually spit it out. he tried again though. same thing. good thing i had some leftovers availible that i know he'll eat. can't blame him too much, guess this isn't a "kid" food.
4lbs of chicken left to eat. hope cutiepie likes it.
overall, i give it a 3 out of a 5. broke the dullness of BBQ chicken over and over again. with the proper tweaking, i could get this one up to a 4 out of 5, but probably still couldn't get a 3 year old to eat it.
thanks Tuc.
tuc biscuit
New member
lol, so it was average, nevermind, calories are calories
J
jenscats5
Guest
Excluding the kids -- to liven up BBQ sauce, add some hot sauce....yum city.
I found a bunch of seasonings too at the dollar store for chicken -- lemon pepper, garlic, stir fry, jambalaya, etc and they are all very good and fresh...something different....
I always liked the combo of honey & frozen OJ concentrate (what's in the container b4 you add water) Makes a very nice glaze....
I found a bunch of seasonings too at the dollar store for chicken -- lemon pepper, garlic, stir fry, jambalaya, etc and they are all very good and fresh...something different....
I always liked the combo of honey & frozen OJ concentrate (what's in the container b4 you add water) Makes a very nice glaze....
Buddy_Christ
New member
Tuc - it was good, i only rated it the way i did because i have to tweak the way i make it. my rating was based on how i made it, not the recipie itself. i'm gonna do this one again and fix MY mistakes. again, thanks 
Jen - i've had some spicy BBQ sauces....good stuff. i need to make a honey burbon BBQ sauce one of these days. resterant i worked at many years ago had that sauce. i always liked making it, because i'd get an extra 1/2 cup of jim beam from the bartender and chug it down while making the sauce. nothin like getting sauced while making sauce. i used to do the same thing for the coctail sauce we made, which had vodka in it. hey, i was 17 when i started that job and 19 when i left, so that excuses my drinking
i try to spice things up. sometimes it's 3pm and i've got to figure out dinner and have it made no later than 6 and everything is frozen. makes it difficult. need to get more spices though. and more marinades. i've marinated chicken in a variety of ways that we've enjoyed. i do the same with fish when i buy it, as i don't like my fish plain.
btw - jerk seasoning makes for an awesome chicken. i havn't found the actual seasoning itself, which you need to mix in oil anyway and marinate. i have found marinades though. good stuff. always liked that one. you HAVE to let the chicken soak for 2 days though, otherwise you won't get good flavor.
honey and frozen OJ...that sounds good. brush it on while cooking or marinate in it or do both?
forget who on here told me to do this one - soak a london broil in cheap french dressing. i still have to try that. i usually soak mine in italian dressing then grill it to about medium rare. good stuff
FYI - (i'm sure there's some that don't know this) if you have problems with chicken burning on the grill, brush it with vinegar. sounds bad, but it works. somehow it keeps the chicken fat from flaming up. this, however, is only a problem if you've got fatty chicken or chicken with the skin on (i buy the cheap stuff, deskin it myself, can't always get it all off). it works quite well and leaves NO vinegar taste on the chicken.
long post....but one last thing to say....
sublime - i'm gonna bitch slap you out of puberty.
Jen - i've had some spicy BBQ sauces....good stuff. i need to make a honey burbon BBQ sauce one of these days. resterant i worked at many years ago had that sauce. i always liked making it, because i'd get an extra 1/2 cup of jim beam from the bartender and chug it down while making the sauce. nothin like getting sauced while making sauce. i used to do the same thing for the coctail sauce we made, which had vodka in it. hey, i was 17 when i started that job and 19 when i left, so that excuses my drinking
i try to spice things up. sometimes it's 3pm and i've got to figure out dinner and have it made no later than 6 and everything is frozen. makes it difficult. need to get more spices though. and more marinades. i've marinated chicken in a variety of ways that we've enjoyed. i do the same with fish when i buy it, as i don't like my fish plain.
btw - jerk seasoning makes for an awesome chicken. i havn't found the actual seasoning itself, which you need to mix in oil anyway and marinate. i have found marinades though. good stuff. always liked that one. you HAVE to let the chicken soak for 2 days though, otherwise you won't get good flavor.
honey and frozen OJ...that sounds good. brush it on while cooking or marinate in it or do both?
forget who on here told me to do this one - soak a london broil in cheap french dressing. i still have to try that. i usually soak mine in italian dressing then grill it to about medium rare. good stuff
FYI - (i'm sure there's some that don't know this) if you have problems with chicken burning on the grill, brush it with vinegar. sounds bad, but it works. somehow it keeps the chicken fat from flaming up. this, however, is only a problem if you've got fatty chicken or chicken with the skin on (i buy the cheap stuff, deskin it myself, can't always get it all off). it works quite well and leaves NO vinegar taste on the chicken.
long post....but one last thing to say....
sublime - i'm gonna bitch slap you out of puberty.
Buddy_Christ
New member
we'll see.
J
jenscats5
Guest
crak600 said:Tuc - it was good, i only rated it the way i did because i have to tweak the way i make it. my rating was based on how i made it, not the recipie itself. i'm gonna do this one again and fix MY mistakes. again, thanks
Jen - i've had some spicy BBQ sauces....good stuff. i need to make a honey burbon BBQ sauce one of these days. resterant i worked at many years ago had that sauce. i always liked making it, because i'd get an extra 1/2 cup of jim beam from the bartender and chug it down while making the sauce. nothin like getting sauced while making sauce. i used to do the same thing for the coctail sauce we made, which had vodka in it. hey, i was 17 when i started that job and 19 when i left, so that excuses my drinking
i try to spice things up. sometimes it's 3pm and i've got to figure out dinner and have it made no later than 6 and everything is frozen. makes it difficult. need to get more spices though. and more marinades. i've marinated chicken in a variety of ways that we've enjoyed. i do the same with fish when i buy it, as i don't like my fish plain.
btw - jerk seasoning makes for an awesome chicken. i havn't found the actual seasoning itself, which you need to mix in oil anyway and marinate. i have found marinades though. good stuff. always liked that one. you HAVE to let the chicken soak for 2 days though, otherwise you won't get good flavor.
honey and frozen OJ...that sounds good. brush it on while cooking or marinate in it or do both?
forget who on here told me to do this one - soak a london broil in cheap french dressing. i still have to try that. i usually soak mine in italian dressing then grill it to about medium rare. good stuff
FYI - (i'm sure there's some that don't know this) if you have problems with chicken burning on the grill, brush it with vinegar. sounds bad, but it works. somehow it keeps the chicken fat from flaming up. this, however, is only a problem if you've got fatty chicken or chicken with the skin on (i buy the cheap stuff, deskin it myself, can't always get it all off). it works quite well and leaves NO vinegar taste on the chicken.
long post....but one last thing to say....
sublime - i'm gonna bitch slap you out of puberty.
It was me who suggested the French dressing -- make sure you use the orange stuff, not Catalina. Awesome!!
I use the honey & frozen OJ as a brush on during cooking.
To prevent the burnt on the outside, raw on the inside grilled chicken I will poach the chicken in water for a little bit (beer for ribs) then grill sauceless. Add the sauce at the end of cooking or it will burn. If you don't want to poach the chicken 1st, grill sauceless, not too high heat and brush on sauce last.
Buddy_Christ
New member
poaching the chicken....interesting.
the vinegar does work though. and one less step over poaching it. no residual taste either. trust me on this.
cheap french...not catalina....got it. thanks
i do my ribs in a different manner. i season them, then put them on the grill and cook until they're good and seared shut. then i put them in a pan, fill with water, cover with tinfoil, and put them in a 450 degree oven for an hour and a half to two hours. pull them out, throw on a cookie sheet, coat with BBQ sauce, and put them in the broiler until the sauce is bubbling. they're the meat will be extremely tender and practically fall off the bone.
damn, hope ribs go on sale soon.....it's nice when they run a buy one get one free on $14 racks of ribs....or screw up like they did once and forget to remove the sign that had the ribs $1/lb cheaper than normal...i called their mistake on that and had them reprice the biggest rack they had for me...and then they ran off with the sign
the vinegar does work though. and one less step over poaching it. no residual taste either. trust me on this.
cheap french...not catalina....got it. thanks
i do my ribs in a different manner. i season them, then put them on the grill and cook until they're good and seared shut. then i put them in a pan, fill with water, cover with tinfoil, and put them in a 450 degree oven for an hour and a half to two hours. pull them out, throw on a cookie sheet, coat with BBQ sauce, and put them in the broiler until the sauce is bubbling. they're
the meat will be extremely tender and practically fall off the bone. damn, hope ribs go on sale soon.....it's nice when they run a buy one get one free on $14 racks of ribs....or screw up like they did once and forget to remove the sign that had the ribs $1/lb cheaper than normal...i called their mistake on that and had them reprice the biggest rack they had for me...and then they ran off with the sign
