Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Dragon on September 12, 2012, 05:39:25 PM
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Started with a 3X batch of this:
2 tablespoons salt
2 teaspoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground allspice
1 teaspoon crushed dried hot pepper
1 teaspoon dried chives
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Heavily covered and rubbed the legs and let sit in refrigerator for 24 hours, grabbed supplies and headed out to the grill:
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCA.jpg)
The best part of having a gas grill next to the charcoal grill is that it provides a nice work area.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCB.jpg)
Checking for correct temps and even heating is a must!
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCC.jpg)
Fill the grill
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCD.jpg)
Close the lid to avoid fires, temps stayed at 300 even with small adjustments to intake and stack dampers.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCE.jpg)
Perfectly cooked pork and fowl.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCF.jpg)
Served with rice cooked with lime juice in the water and seasoned with fresh herbs from the garden added after cooking, Tarragon, Rosemary, and Pineapple Sage.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCG.jpg)
The super fragrant rice with the hint of acidity really paired well with the strong flavors of the chicken.
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You are my hero!!!
I bow before your greatness :aok
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Started with a 3X batch of this:
Heavily covered and rubbed the legs and let sit in refrigerator for 24 hours, grabbed supplies and headed out to the grill:
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCA.jpg)
The best part of having a gas grill next to the charcoal grill is that it provides a nice work area.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCB.jpg)
Checking for correct temps and even heating is a must!
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCC.jpg)
Fill the grill
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCD.jpg)
Close the lid to avoid fires, temps stayed at 300 even with small adjustments to intake and stack dampers.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCE.jpg)
Perfectly cooked pork and fowl.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCF.jpg)
Served with rice cooked with lime juice in the water and seasoned with fresh herbs from the garden added after cooking, Tarragon, Rosemary, and Pineapple Sage.
(http://i364.photobucket.com/albums/oo82/bzavasnik/DCG.jpg)
The super fragrant rice with the hint of acidity really paired well with the strong flavors of the chicken.
this made me very hungry Curse you :rofl :cry
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you are a dic for posting this.
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Hey Chef,
Wanna move to sunny florida? I got a house in mind, its right next to mine!
:)
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Wow, that looks awesome! Thanks for posting!
I'm gonna have to steal this one...
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you are a dic for posting this.
I fart in your general direction. :lol
Oh, I said wing cuz it was wednesday but the recipe uses legs and the only day that works with legs is Spread-em Saturday.
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:aok :aok
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Nicely done. Thanks for including the ingredients for the rub. :aok
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Thanks for including the ingredients for the rub. :aok
+1.....definately gonna give that rub a whirl, it sounds amazing
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blah blah, you had me at bacon.
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blah blah, you had me at bacon.
:lol
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blah blah, you had me at bacon.
:rofl
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(http://www.reactiongifs.com/wp-content/uploads/2012/08/well_done_sir.gif)
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I fart in your general direction. :lol
Oh, I said wing cuz it was wednesday but the recipe uses legs and the only day that works with legs is Spread-em Saturday.
Weel on Saturday when they are spread I hope it is infested with the fleas of a thousand camels. :P