I’m hosting a picnic on Memorial Day, and I’m going to make two dishes. Everyone else is bringing the booze and the side dishes.
The first dish is I am making is a bunch of Hungarian wax peppers, and I’m washing them and cleaning them out first. I’ll take a couple pounds of sausage I get from a local Italian specialty store, cut it out of the casing, add a little chipotle powder (best spice company in the world, I think), some ricotta, put it all in the processor and make a nice filling. I’ll fill the peppers, put them all in a corningware baking dish. Then I make a sauce out of crushed tomatoes, diced onions, a couple anchovies, some garlic, olive oil, salt and pepper, and some seasonings and bay leaves, and cook that down for a bit. Once it is the right texture, I will pour it over the peppers and top with mozzarella, bake it at 350 for 35 mins, and then as it comes out hit it with some fresh mozz, some basil, and a little parm.
The second thing I was planning was chicken, and I just intend to grill it. But rather than just do a regular bbq sauce, I wanted to do something different. It will be legs and thighs, mostly (BECAUSE THOSE ARE THE CUTS THAT TASTE GOOD YOU BREAST EATING WANKERS), so I’m looking for something interesting to do. Any suggestions? Any ideas for something different? What would go with the stuffed peppers? I thought about doing a curried chicken, but was unsure how that would fit with the pepper dish.
So fill me in…
SFAW
Tire rims and anthrax, maybe?
SiubhanDuinne
I can’t make any useful suggestions, but I don’t think the curry spices would go very well with the pepper dish (which sounds really fantastic). I’d look for something that doesn’t fight with an already pretty interesting and complex flavor combination.
But don’t ask me. Ask TaMara and jeffreyw and folks like that.
Villago Delenda Est
Dip the chicken in chocolate and fricassee it over a gasoline ignited grill at 5000 degrees kelvin for 2 centuries, then coat with a demiglaze of Jack Daniel’s and Mountain Dew.
Then collect your kickback from the stomach pump manufacturer’s association.
Yutsano
Make pesto, marinade the chicken in it. Et voila.
@BGinCHI: Ooh. Souvlaki. That definitely works!
BGinCHI
If I was doing that with the peppers, I’d do teriyaki or something with a lot of zing/acid. You could do lemon and yogurt as a sauce, or that plus mint. Maybe a whole Greek thing with the chicken would be a nice contrast. Not curry though.
Yutsano
@BGinCHI:
Souvlaki:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
This is for 1/2lb chicken. Should be really easy to scale up though.
Just Some Fuckhead
Frank’s RedHot.
BGinCHI
@Yutsano: Winner winner chicken dinner.
How u feeling?
Indylib
@Yutsano: όπου είναι το γιαούρτι?
BGinCHI
@Just Some Fuckhead: That’s your answer for everything, and it is a damn good answer.
Steeplejack
@Cole:
Fail! I have been reliably informed that if it isn’t pig it isn’t
BBQbarbecue, so if you’re putting it on chicken it can’t really be aBBQbarbecue sauce, can it?In answer to your question, how about doing Nadia G.’s Thai peanut dipping sauce and just serving that over the grilled chicken? It’s very spicy. I just watched the rerun a while ago and was thinking about doing that myself.
(The show will be on the Cooking Channel again at 2:30 a.m. EDT if you want to get the Bitchin’ Kitchen experience, which I recommend.)
Just Some Fuckhead
@BGinCHI: I put that shit on everything.
BGinCHI
@Just Some Fuckhead: I draw the line at lady parts. But otherwise, yeah.
Frank’s is what blue cheese dreams about when it’s horny.
mac
Stuffed peppers ammnd curry don’t go together, nohow. That doesn’t mean they can’t be served in series. Although: why bother? All your ingredients ate fantastic when marinated and put on a charcoal grill. Keep it simple.
Also too: no idea about your favorite spice store, but mine is World Spice, Seattle*. Even though I start sneezing when I’m there for more than 20 minutes, nothing can beat the enjoyment of sniffing samples of Berbere. And varoues curries. And ancho, New Mexico Chiles, and lapsang tea. Mmmm, Lapsang…
* http://www.worldspice.com
Steeplejack
@BGinCHI:
Oddly enough, champagne is another thing that does not go well on lady parts. Do not ask me how I know this.
the Conster
Himalayan marinade for 4 servings of chicken (dark meat – 2 pcs per person) :
2 ripe tomatoes
4 cloves garlic
2 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1 tsp pepper
3 tbsp coarsely chopped ginger
Put all in food processor, puree until paste. Add 1/4 cup olive oil, and marinade overnight.
Grill over high heat for 8 minutes/side, or until internal temp = 165.
Everybody then has a happy.
Steve in DC
Fuck breast meat, the legs are the best.
I’d go with mushrooms, garlic, cream, and butter. Real simple, goes well with peppers. Don’t know how close you are to what stores. But you don’t want the standard button peppers.
Basic idea is make a blonde roux (to get thickness and because corn starch sucks) and toss the cream into that. Garlic and butter go with the chicken, fry mushrooms in butter and then mix them into the roux and add that to the chicken.
The best part is you can mix just about anything into the basic cream sauce to tweak the flavor to match what you want. It’s a “covers all” style dish.
Ruckus
@Yutsano:
I was going to suggest using tangerines, basil and mint for the marinade, in about the same proportions. And don’t forget the oil salt and garlic.
Grilled chicken the other night like this and skirt steak tonight. MMMMMMMM good.
Cassidy
Smoke with pecan wood.
SFAW
That line is just too weird for words.
Yutsano
@Indylib: Gesundheit. :)
That particular recipe also had a tzatziki to go along with it. So that may answer your question.
@BGinCHI: I woke up really hurting this morning, but fortunately it wasn’t anything two Percocet couldn’t solve. I just wandered to the kitchen for a bit, walking is improving but I can’t do it for very long before the back starts protesting. And Jack the border collie is passed out right next to me. All in all not much to complain about.
schrodinger's cat
Tandoori chicken, yes thighs and drumsticks work the best.
First skin the thighs, then make deep gashes in them rub in kosher salt and lime juice. Keep in the fridge for about 30 min. Then marinade the chicken with a tandoori marinade.
Yogurt, preferably with live cultures
Cayenne
Turmeric
Ginger and garlic paste ( 1 inch piece ginger grated + 4 to 6 cloves of finely minced garlic)
Oregano.
If you have cilantro you can add it to the ginger garlic paste, mince it.
You could also get a ready made spice mix for chicken tikka masala (not the kitteh) or tandoori paste.
For best results marinade overnight.
Xenos
Barbecuecharcoal-grilled chicken does quite well with a dry rub based on salt, curry powder, and extra cumin. You can also consider using a Tandoori marinade, but you need a seriously hot oven for best results, not a grill as such. Maybe you could finish off the chicken on the grill.For chicken it is a very smart idea to go with legs/thighs or breasts, but not both at the same time. I usually under or over cook one or the other.
Dyzo Bandit
Holy cow, Julia Child, you really think people will be able to improve on that?
Once you’ve gone fancy, there ain’t no coming back. I’d have said “take some lime juice for people to drizzle on the chicken” but that was if you were taking chicken wings and dip.
JordanRules
@BGinCHI: Franks is my preferred base for a good Wang sauce. Indeed, mmm.
I think the idea of skewing Greek with the grilled yardbird is great. Or perhaps go with another type of citrus glaze.
Yogurt marinade and herby crust too; that sounds yummy next to your peppers.
I should start marinating now my damn self.
JasonF
I used to work at a place that cooked barbecue chicken (anybody else know of Smokey Glen Farm?) and our recipe was 3 parts vegetable oil and 1 part apple cider vinegar sprayed periodically over the chicken to keep it nice and moist. We used CO2 pressurized canisters, but you can use a regular spray bottle. Season with salt and pepper as it’s cooking and you should wind up with moist, delicious chicken.
(The other secret is to cook it for about 4 and a half hours over hot but not flaming charcoal, with the chicken packed tight over Tyne entire grill so as not to let any heat escape. Flip every half hour or so, and shoot the coals with water any time you see an open flame flare up).
schrodinger's cat
@Xenos: Actually cooking chicken with a tandoori marinade on the grill gives much better results than the oven, the chicken turns out more moist the oven tends to be drying.
the Conster
@the Conster:
Field tested and it’s a big hit, plus, this is shared with you while listening to Grayfolded. Yeah, this recipe is that good.
Also, too.
BGinCHI
@Yutsano: Good to hear. You get off the percocet, I think you should get a bike and start cycling, unless you’re a swimmer. You need some serious exercise that is hard cardio without the impact.
I can’t boss you around in person, but I’m willing to push you from afar.
Steve in DC
@Xenos
Not true on needing the oven. Take a clay pot and stuff it in there, place that in the grill and create a fire. I use charcoal grills and works fine for me.
TaMara (BHF)
This is my mom’s favorite recipe and the best way to eat thighs and legs IMHO. I don’t know how the flavors will mix with your other recipe.
It’s a sticky mess and I can never get enough.
EDIT: It should be easy to adapt to a gas grill.
AZ drifter
Evening everyone. Just finished dinner with my infamous baby back ribs, and I used a coffee-bourbon BBQ sauce I found at foodnetwork.com years ago. I made them for a block party last year, and the neighbor firemen were invited and could not stop raving about the great flavor. I only use the sauce portion of the recipe, I prefer to slow cook the ribs then apply the sauce during the last hour. It is really more of a glaze than actual sauce, I really prefer my ribs without a sauce bath. Good luck and report in afterwards, I alway enjoy your cooking exploits..
Yutsano
@BGinCHI: Heh. The Fratboy Sadist PT already has plans somewhere along those lines. And I get a feeling the Amazon isn’t going to object much. I could very well be doomed here, the plan is 12 weeks of PT three times a week. HALP!! :)
Zach
I spatchcocked two chickens and threw them in the cooler for camping a few weeks ago — one marinated in oil+salt+lemon and the other in a jerkesque sauce with a ton of roasted habaneros. Grills up about as fast as a leg quarter, is somewhat more impressive looking and provides white meat for people who I don’t understand.
Steve in DC
@Yutsano:
Try a rowing machine. You can get them fairly cheap, good stuff as well.
John Cole
@the Conster: I think we have a winner, here.
BTW- I only had a couple drinks tonight, but I had to edit this post four times. Holy loads of spelling and grammatical errors, batman. This original post was a train wreck.
the Conster
@the Conster:
Now listening to The Wheel, Boston Garden, May 1977. A very auspicious place and time.
:D
TaMara (BHF)
@Just Some Fuckhead: This is why I like you – you go for the good stuff. Love Frank’s.
Also, too, Cole, the peppers sound amazing.
Steeplejack
@the Conster:
That can’t be real Himalayan marmalade, since you didn’t specify pink Himalayan salt. Poseur.
BGinCHI
@Yutsano: It’s the toughest job you’ll ever love. If you’re ever going to ride the mechanical bull again, you are going to need to train.
Seriously, get a bike or find a pool.
BGinCHI
@Zach: If you spatchcocked and jerked in South Carolina you’re legally married.
John Cole
@TaMara (BHF): The peppers are amazing. It’s the only thing, every time I make them, there are never any leftovers, no matter how many I make. And I made it up!
BGinCHI
Not sure all here will be interested in this wine-related site, but for Cole, who lives in a wine-deprived state (WV), and others like him, you need to know about this:
http://wtso.com
Big bargains and great juice.
TaMara (BHF)
@John Cole: Those are my favorite kind of recipes. It’s so cool to say to people, yeah, I just came up with that. Alton Brown who?
I made two loaves of strawberry bread today to give away as gifts tomorrow. I’m wishing I’d made one for the house, too.
EDIT: I’d like to request photos of these wonderful peppers before they are gobbled up by your ungrateful guest. That is all.
Bette Davis Thighs
I could happily eat only Cook’s Illustrated recipes for the rest of my life.
Here’s one I haven’t tried myself yet, but I think it maybe a simple solution to your question:
MAHOGANY GRILLED CHICKEN THIGHS
Published July 1, 1996.
WHY THIS RECIPE WORKS:
The winning approach to a grilled chicken parts recipe was to sear the chicken over a medium-hot fire and then move it to a medium-low fire to finish cooking. While the chicken took a couple of minutes longer to cook this way than with covered cooking, it ended up just as we liked it, the interior evenly cooked, moist, and tender, and the skin dark and crisp. Rubbing the chicken with a spice rub or paste prior to grilling proved far more satisfactory than marinating. We also found that quick-brining the chicken for our grilled chicken parts recipe in a high concentration of salt and sugar seasoned and slightly firmed up the texture of the meat in little time.
SERVES 4
Because no two live fires are exactly the same, the cooking time remains an estimate. To check the fire temperature for this recipe, hold your hand about five inches above the grill grid. If you can hold it there for two to three seconds, you have a medium-hot fire; if for four to five seconds, you have a medium-low fire. To check for doneness, cut into one piece at the thickest point; it should show no redness.
INGREDIENTS
Chicken
3/4cup granulated sugar
3/4cup kosher salt
4 chicken leg quarters or 8 chicken thighs
Ground black pepper
Spice Rub
4medium cloves garlic
2tablespoons grated lemon zest
1/4cup fresh parsley leaves
1/4cup olive oil
1tablespoon fresh thyme
1tablespoon fresh rosemary
1tablespoon fresh sage leaves
INSTRUCTIONS
1. In gallon-size zipper-lock plastic bag, dissolve sugar and salt in 1 quart water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 1/2 hours.
2. Light 5 quarts charcoal (one chimney starter heaped full) and allow to burn until flames have died down and all charcoal is covered with a layer of fine gray ash. Build two-level fire by stacking half of the hot coals on one side of grill to within 3 inches or so of grill rack for medium-hot fire. Arrange remaining coals in single layer on other side of grill for medium-low fire. Return grill rack to position; cover grill and let rack heat 5 minutes.
3. Meanwhile, remove chicken from brine, dry thoroughly with paper towels, and season with pepper. Place spice rub ingredients in food processor or blender and puree. Rub paste generously under chicken skin.
4. Cook chicken, uncovered, over medium-hot fire, extinguishing any flames with squirt bottle, until seared, about 1 to 2 minutes on each side. Move chicken to medium-low fire; continue to grill uncovered, turning occasionally, until chicken is dark and fully cooked, 12 to 16 minutes for thighs, 16 to 20 minutes for whole legs. Transfer to serving platter. Serve warm or at room temperature.
the Conster
@John Cole:
You will be the beautiful winner too.
Now listening to Terrapin Station, 5-12-79, UMass Alumni Stadium, where my ex-boyfriend lit his stadium blanket on fire that he borrowed from me with his hash pipe. Hilarity ensued after extinguishment. Good times.
Ash Can
I’d carry the Italian theme over into the chicken marinade — oil, vinegar, salt, pepper, garlic, oregano, that sort of thing. Pretty much an Italian-dressing marinade.
Yutsano
@TaMara (BHF): Second the request for photos. And now I’m suddenly craving Greek food.
PS: I’m bookmarking this thread. Lots of awesome ideas in here. BBQ for the next open recipe thread BHF? It’s the time of year for it.
freelancer
dizzybat horseshoes.
TaMara (BHF)
@Ash Can: You know I was thinking about that, what would go good with those peppers, but then I remembered it was a picnic. One of the best things about a picnic is you can have a wild variety of flavors that you might not get away with at a sit-down dinner. Just ask any Lutheran in NE – how else do you explain green jello with shredded carrots (just the thought makes me a little queasy).
Wag
For the chicken a simple Italian style rub of equal parts kosher salt, fresh rosemary, fresh thyme and fresh fennel. Coat the chicken with the rub for a minimum of 2 hours. Place the thighs skin side down on a cool, well oiled grill then ignite. Letting the skin come up to temp with the grill allows the fat to render and the skin to become unbelievably crisp
Flip the thighs after 25 minutes and cook to 168 by an instant read thermometer.
Rest the chicken for 20-30 minutes before serving.
TaMara (BHF)
@Yutsano: What did we do this week? Oh yeah, strawberries (I can’t believe I forgot that). yeah, let’s do grilling/picnic stuff. Chicken? Fish? or salads? to start us off…you choose.
Wag
And I forgot to mention, liberally slather the chicken with olive oil before throwing on the grill
maven
Chicken dipped in seasoned flour/buttermilk/flour. Then deep fried in hot Crisco.
Better than luvvin ur cussin……
Yutsano
@TaMara (BHF): Let’s start with the meat this week then next week picnic sides. I got a good traditional family recipe for both!
the Conster
Now listening to He’s Gone, Highgate 6-15-95.
Which was premonitionly weird. It was the kids last day of school and we booked it up to North Hero, VT where we camped, and got up and left so early for the venue at Franklin Co. airport that they parked us at Breakdown Street and we got to watch the whole thing unfold. The 8 year old was told not to buy anything to eat, and she said everyone smelled funny. The portapotties were all at the back against the chain link fence which all tipped over on their fronts when the place got crashed by 50,000 crazies who all ran to the front and things then got way weirder then they already were.
Really good times.
TaMara (BHF)
@Yutsano: Ok, you got it. I’ve got some great grilling marinades so we’ll start with chicken. I have endless sides, so we’ll gear up to the 4th with a bunch of ideas.
Off to bed. My last riding lesson is tomorrow and I have to rest up. I’ve had fun, but I’ll be glad to have my Sundays back.
And did I see IndyLib up-thread. Come back lady, we miss you at W4DS. Honest, we do.
Steeplejack
@freelancer:
Great band name.
JaneE
I like Herb and Honey basting sauce for chicken. Originally from Better Homes & Gardens in the 60’s. I like to get the chicken half done and lightly baste and turn the pieces continually from then on. It chars really easily, but if you keep basting and turning you get a nice crisp skin and lots of flavor.
3/4 cup finely chopped onion
1 clove garlic, minced
1/4 cup oil
1 12 oz. can pear nectar
1/2 cup white wine vinegar
1/4 cup honey
2 tbsp Worcestershire
1 tsp prepared horseradish
1 tsp dry mustard
1 tsp salt
1/2 tsp thyme
1/4 tsp rosemary
1/4 tsp pepper
Cook onion and garlic in hot oil till tender but not brown. Add remaining ingredients; simmer uncovered 5
minutes. Makes 3 1/4 cups sauce.
Steeplejack
Gonna go watch Psych reruns until Cole weighs in with his late-night “I am trippin’!” post.
Kirk Spencer
Since it’s a picnic, I’d fry them the day before.
Buttermilk soak, then follow Maven‘s routine. Play a bit with the spices to complement the peppers.
You can serve some cold, and give the rest a quick turn over the grill to heat them. Either way the coating has time to set and will stay for every bite.
asiangrrlMN
@John Cole: I can see why, Cole. I was drooling just reading the description!
@Yutsano: How you feeling now, hon? Glad you’re taking your pain meds and not trying to tough it out.
@Steeplejack: Steepman! What’s shakin’?
freelancer
@Steeplejack:
“I’m Shawn Spencer, and this is my partner, Fellatio Del Toro.”
Peter
Escabeche would work with the peppers. Flour the chicken and brown it well all over. Remove chicken and drain extra fat. Soften red peppers and onions in the same pan, shake in some smoked paprika, return the chicken, and pour in a goodly amount of cider or sherry vinegar plus salt, garlic, and maybe a pinch of saffron. Add a little chicken stock and simmer low and slow until tender. For best results, do it a day ahead and let it sit in the fridge overnight to marry all the flavors. Reheat and serve.
Yutsano
@asiangrrlMN: Nope. Not doing the macho strong tough guy thing here. A back surgery you do NOT mess around with when it comes to pain control. I take my happy pills on time since blood level makes them work better. Plus Jack is passed out right next to me. I r a happy duck.
MoZeu
I think a tangy S. Carolina style mustard based barbecue – rather than a sweet ketchup-based one – might work rather nicely.
The peppers sound fabulous!
freelancer
@Yutsano:
Glad you’re not doing the macho routine. Glad things are progressing. Glad Glad Glad Glad GLAD!
asiangrrlMN
@Yutsano: Good boy! ::pats you approvingly on the head:: And, yay for blissed-out border collies!
I just woke up. My sleep is a MESS right now – even more than usual. ::yawn::
Brother Shotgun of Sweet Reason
@BGinCHI:
Rowing? Dunno if there are any clubs around you, but it’s a three-fer:
1 Exercise
2 Social activity
3 You’re on the water
Yutsano
@asiangrrlMN: Heh. Pill making me sweepy. Puppeh snoozing next to me is making an impression as well. I’m gonna nod off here in a bit.
@Brother Shotgun of Sweet Reason: I live near Lake Washington. Lots of good rowing opportunities there. Except right now I’m nowhere near it. It could be a possibility when I get home though.
Steeplejack
@freelancer:
That was a good one.
I like the episode titles. “Meat Is Murder, but Murder Is Also Murder.” Or “Woman Seeking Dead Husband: Smokers Okay, No Pets.”
Steeplejack
@asiangrrlMN:
Up late but feeling unusually energetic. I might go the distance tonight.
Bago
@schrodinger’s cat: You are my evolved tongue. The curried thighs with CILANTRO have answered the question: what’s for dinner.
Brother Shotgun of Sweet Reason
@Yutsano: It’s been close to 30 years since I was in a rowing club. Loved the mixed 8s. Girls and guys, all swinging an 11 foot oar in perfect rhythm. One of our coxswains likened it to a Buddhist term: “Itai doshen: many bodies, one mind”
asiangrrlMN
@Yutsano: Sweet dreams, Yutsy. ::mwah::
@Steeplejack: Woooot! Good for you. And, you mean early, right?
TheMightyTrowel
@Brother Shotgun of Sweet Reason: a four-fer:
4. Hot dudes in spandex grunting.
Brother Shotgun of Sweet Reason
@TheMightyTrowel: Heh. I meant that with the “Social” but it included sports bras.
Walker
Cornell Chicken. All other BBQ chicken is crap.
freelancer
@Steeplejack:
One of my favorite moments was the football ep where they figure shit out and just play with it. And the many other stupid, yet genius asides. That’s what makes the show for me. Between that and homage episodes, it’s my fav guilty pleasure TV show.
TheMightyTrowel
@Brother Shotgun of Sweet Reason: word to the wise: never date a serious rower. Just look and drool. This has been a psa brought to you by me and far too many of my friends.
Bago
@Bago: Ok, the innuendo part took a second reading. I apologize in advance for any offense this Internet comment may cause. But seriously, I have the curry, I have the chicken, and I have the CILANTRO. There Will Be Food.
asiangrrlMN
@Bago: Bow chick bow wow! Sounds good except for the cilantro. Yes, I’m one of those people.
Brother Shotgun of Sweet Reason
@TheMightyTrowel: Hmm. Sounds about right. Fortunately, I got married before the rowing episode, and since I’m a slacker my wife had no fear of dealing with a “serious” rower. As for me, I could see a church by daylight as it were.
Still. Lots of fun, great exercise, and I’d like to find a way to get back to it.
Steeplejack
@asiangrrlMN:
Late for me, early for you.
Cain
John – for some reason, I keep thinking of something cool instead of another meat dish. I don’t know of another meat dish, but something with sour cream to eat with that stuffed peppers.
I suppose if you’re going to do something chicken, you could do something mexican style or maybe a morrocan chicken dish.
asiangrrlMN
@Steeplejack: Tomato, Toe-mah-to, let’s call the whole thing off!
Steeplejack
@freelancer:
It is a guilty pleasure. I mostly like the byplay between Shawn and Gus. And I like the repeating characters: Cary Elwes as Despereaux, Ally Sheedy as Yang, the doo-wop guys, etc.
Think they might have mishandled the “consummation” of Shawn’s relationship with Jules. Always a tough situation in a series. But it’s not worse than they way they had Shawn mooning around in the run-up to it.
Joey Maloney
Chutney sauce. Get some spicy mango chutney and blend with garlic cloves, chicken stock, a bit of mustard powder (as an emulsifer) and a little olive oil until it’s approximately ketchup consistency.
You have to be careful, though, because it’ll have so much sugar in it – if the grill is too hot it’ll just carbonize.
Alison
@Steeplejack: Love that show. Dule Hill deserves way more recognition as a hilarious actor, IMO – his inflections and facial expressions crack me the fuck up :)
taylormattd
Yum.
JordanRules
@Alison: They’re both hilarious to me and the interplay is just brilliant. Not my idea, forget where I saw it, but yeah they need to co-host SNL.
It’s not a guilty pleasure of mine…I’ve surely got those. This show is just a pure pleasure for me. Enjoying reruns now as I always do. Maybe I can catch another insanely silly reference.
freelancer
@Steeplejack:
Eh, I didn’t mind the mooning around. James Roday and Maggie Lawson have been an item IRL since like season 2, but I get easily smitten by Rachael Leigh Cook who played Shawn’s love interest Abigail for a few seasons. I mean, how can you say no this?
Alison
@JordanRules: Oh, totally – the pair of them work so well together. This will forever be my absolute favorite promo for a TV show EVAR.
http://www.youtube.com/watch?v=ZvM3RHLyzOo
I am LOLing right now even though I’ve watched that like 27837 times.
Steeplejack
@Alison:
He’s a great, underrated straight man, although straight is relative in the zany context of the show.
Steeplejack
@Alison:
I liked the “Suck it” promo.
Also forgot that I like the crazy pathologist.
Gretchen
@Steve in DC:
I’ve been thinking of a rowing machine. What kind do you recommend?
JordanRules
@Alison: LMAO for real, for real!
WaterGirl
@SFAW: @BGinCHI: Funny, I thought that comment was too awesome for words.
WaterGirl
@freelancer: I’m pretty sure it’s you I have to thank for my awesome Weber Q320 grill. My brother-in-law and best friend are both experiencing grill envy. Great recommendation! (It was you, wasn’t it, who recommended this grill over easter weekend?)
Montarvillois
The peppers are well seasoned and sauced. I wouldn’t introduce another sauce with the bbq chicken, just serve as is off the grill.
Vince
Your sausage and peppers sounds really good and you’re not going to want another bold dish to compete with that. My suggestion would be to marinade the chicken in white wine or beer, your choice but I think I would pick white wine, with honey, garlic, and salt. If you wanted to make a rub also I would go with salt, pepper, garlic powder, dry mustard, and a little bit of curry powder.
noodler
JC,
Legs and thigh quarters and a bottle of kikomain soy. add a little orange juice, zest, maybe ginger and garlic. Marinate 2+ hours until ready to grill.
hoi polloi
Greek-style grilled lemon chicken is easy and delicious.
Lemon, oregano (dried is best for this), olive oil, salt and pepper. Marinate for a few hours. I skewer and grill it. So cut up the chicken first for that. If you’re just going to grill the legs and thighs then you’re ready to go just with the marinade.
Serve with lemon wedges. It is awesomely simple and delicious.
Jennifer
I use this marinade for pork tenderloin, but it’s good for chicken too:
1 c orange juice (juice of 3-4 oranges)
1/2 c lime juice (4 – 6 limes)
1/2 lemon, juiced
2 tblsp ground cumin
1 tblsp coarse salt
1 tblsp coarse ground pepper
1-1/2 tblsp oregano
6 – 8 cloves garlic, minced
Marinate overnight (a full day works even better)
I make this glaze for the tenderloin, but again, it’s great with chicken:
1/3 c orange juice (juice of one orange)
3 tblsp lime juice (2 limes)
2 tblsp peeled & minced or grated gingerroot
1 c brown sugar
pinch of salt
Usually I make all the above with jasmine rice. Yummy.
Jonathan
Might I suggest a brine?
2 – 3 lemons quartered
6 Bay Leaves
1/4 cup peppercorn
1/8 cup honey
1/2 bunch parsley
1/2 bunch thyme
…I add some rosemary and/or juniper berries as well, depends what you’re doing.
1 cup kosher salt
1 gallon water.
Bring to a boil for about a minute and stir to dissolve honey and salt, and let cool. If you don’t have the time to let it cool, add all the ingredients, but only use half the water. then when you’re done boiling, add half the water back in the form of ice water, and stir until the cubes melt.
Throw the chicken in the brine, and brine for 8 – 10 hours, then take it out and rinse it off, dry chicken.
To cook:
Rub some sea salt, pepper to the cavity and body, with whatever spices or herbs you’d like, and let it warm up a bit.
Cut the top off a beer can, preferably a hefeweissen, add a few cloves of garlic (crushed), some cilantro and some lemon wedges to the beer, and shove it in the cavity. Cook the chicken low and slow for a couple hours on a charcoal grill, with the beer can holding the chicken upright as it cooks. Keep the lid down and vented slightly
…guaranteed the most flavorful and moist chicken you’ll ever eat
Sanjuro
BBQ Marinade/Baste for Pork or Chicken
1/3 cup Lime juice (Kroger sells Nellie & Joe’s Double Concentrated Key Lime Juice). This is what I use.
1/4 cup oil (Olive oil might be worth trying)
1/2 tsp. minced garlic (I use dried but fresh is good also)
1 tsp. salt
1/4 tsp. cayenne pepper OR 1/2 tsp Cajohn’s Fire Dust.
1/4 tsp. ground coriander
1/2 tsp. dried sweet basil
1/4 cup ketchup
Mix dry spices in a bowl. Add oil, lime juice and ketchup and mix until blended thoroughly.
may
lemon juice
white wine
paprika (goes with the peppers)
salt
marinade overnight
grill
Looks like lots of other good citrus based suggestions above.
I would keep it simple alongside the peppers.
IrishGirl
I would go some place different than most have mentioned except for Joey Maloney, like he said, do a nice chutney sauce. Your pepper dish sounds very heavy (but yummy) so I would pair it with something fruity for the chicken. I don’t recommend anything too spicy mind you, but I am a wimp when it comes to spicy hot stuff.
SFAW
Concept 2. You can probably pick up a Model C in good condition for under $500. Might have to troll Craigslist for a little while, but they’re out there. You should also check the classifieds at http://www.row2k.com.
Models A and B will still do the job, but a C is significantly nicer. If you can get one with a PM3 installed (that’s the monitor that tells you how you’re doing), even better. If you can get one with under 500,000 meters on it (translates to around 40 hours of use), you’ll be set for a number of years. Even 1,000,000 is not too bad, if the machine has been maintained well. And, no, it won’t break down at 1.5M meters. I have something like 2M or 3M on mine, it’s still running fine. Might need to oil the bearing in a little while, but outside of that it runs like a champ.
I’ve never used a Model D/E, so I don’t know if they’re worth the extra $X00 that they’d cost.
I realize that they might be more expensive than your “price point.” If so, apologies for the long dissertation. But if you can afford one, it would be worth it. (My opinion, of course; might not be shared by others.)
What part of the country are you in?
bemused senior
Favorite marinade,in my recipe box with a title “Molly’s Pakistani Marinade”. I got it many years ago from a woman from Pakistan, newly married to a friend of mine. Never had anyone dislike it, and I think it would taste fine with your peppers.
6 cloves garlic
2 cubic inches fresh ginger
2 onions
3 tsp salt
2 jalapenos
8 oz. fresh yoghurt
2 tomatoes
1 t. black pepper
Blend. Marinate chicken or lamb for several hours. (ETA: I usually omit the tomatoes unless I have extra good ones.)
W. Kiernan
…(BECAUSE THOSE ARE THE CUTS THAT TASTE GOOD YOU BREAST EATING WANKERS)
Shhh! You hush! If everybody figures it out the grocers will raise the price!
Phoebe
Dust those thighs with cinnamon powder.
SteveLS
This recipe for Spicy Grilled Chicken from from Madhur Jaffrey’s Quick & Easy Indian cooking is awesome:
1 tbsp coarsely crushed black pepper
1 tbsp paprika — bright red if possible
1/2 tsp cayenne pepper — or to taste
1 tbsp garam masala
2 tsps ground cumin
2 tsps dried oregano
1 clove garlic — peeled and crushed
1 1/4 tsps salt
3 tbsps vegetable oil
2 tbsps lemon juice
2 tbsps plain yogurt
2 3/4 lbs chicken pieces
Preheat grill and arrange grilling tray at least 5-6″ for source of heat (medium-high). Combine all ingredients for the spice paste in bowl and mix well. Rub paste over chicken as evenly as possible. Arrange chicken on grilling tray in single layer with fleshier parts up and skin down. Grill for 10-12 minutes or until brown. You may need to rearrange some of pieces so that brown evenly. Turn and cook in the same way.
I use olive oil instead of vegetable oil and I always try to make the paste the day before and let the chicken marinate overnight. The oregeno is kind of a substitute for the Indian ajwain seeds, so if by chance you have access to those you use 1 tsp of them instead of the orgeno.
Ruckus
@SFAW:
Second on the concept2. IMNSHO they are one of the best designed pieces of gym equipment around(I was an industrial designer/engineer for quite a number of years) and have used a number of rowers.
tjmn
Y’all need to compile a BJ cookbook with all the fantastic recipes on here.
Cole’s recipes alone would be worth more than Tunch’s merchandise.