need help with dinner

[Buddy_Christ]

i've got 4 1/2 lbs of drumsticks and theighs sitting in my sink defrosting.

i think i'm going to get complaints if i slather them in BBQ sauce again. but cooking them on the grill is definetly acceptable.

need something a 3 year old will eat (IF he decides to eat).

any suggestions?

 

[presguy]

3 year olds generally like french fries. my nephew does.

 

[Raptorex]

rump roast?

 

[cutiepie04]

I want rack of lamb.

 

[SoreArms]

cover your ass, all problems solved

 

[jerkbox]

go get some kind of marinade

 

[Buddy_Christ]

presguy - yeah, he'll eat fries....and nothing else.

rump roast? how in the hell do i do that with chicken?!

none of you are any fuckin help.

 

[Buddy_Christ]

hit reply before i knew chickenbox had replied.

any suggestions bor?

 

[jerkbox]

teriyaki is always good

or maybe some kind of honey glaze or something fruity....kids like sweet stuff

 

[Muddawg]

Try this out....
Get a large pyrex baking dish big enough to fit all of the chicken in or two if necessary. Remove all the skin and fat from the pieces and put them in a freezer bag. Crush about 10-15 cloves of garlic and put them in the bottom of the pan then the chicken on top. Lightly salt,pepper the chicken and thro in some oregano as well. Cut up 1.5 tablespoons of butter and spread them out over the pieces. Spinkle some olive oil over the top of the chicken. Take OJ and fill the pan so that most of the chicken is covered with it. Cook on 350 degrees for about 2.5-3 hours. The chicken should easily fall off the bone and most of the oj will cook off as well. It is a great recipe. Butter is optional, I usually just use the olive oil. Save all the bones fat, and leftovers in the freezer bag for later.. it makes a great soup stock.
If the little one doesn't like this recipe buy him some hot dogs and send me his portion.
Let me know what you think of the recipe.

 

[mountain muscle]

Try this out....
Get a large pyrex baking dish big enough to fit all of the chicken in or two if necessary. Remove all the skin and fat from the pieces and put them in a freezer bag. Crush about 10-15 cloves of garlic and put them in the bottom of the pan then the chicken on top. Lightly salt,pepper the chicken and thro in some oregano as well. Cut up 1.5 tablespoons of butter and spread them out over the pieces. Spinkle some olive oil over the top of the chicken. Take OJ and fill the pan so that most of the chicken is covered with it. Cook on 350 degrees for about 2.5-3 hours. The chicken should easily fall off the bone and most of the oj will cook off as well. It is a great recipe. Butter is optional, I usually just use the olive oil. Save all the bones fat, and leftovers in the freezer bag for later.. it makes a great soup stock.
If the little one doesn't like this recipe buy him some hot dogs and send me his portion.
Let me know what you think of the recipe.

I forgot to mention you can add celery and onions to the mix if you want as well adds a nice little touch of flavor.

Sorry didn't realize I was signed in under my alt...Had to use it until they straightened out my account. good luck bro.

 

[tuc biscuit]

yogurt, lime, coriander, garlic (small amount finely chopped), chilli (however much you like), cover the chicken and cook, save some sauce for pourng over the chicken or dipping potato wedges in (do you want a recipie for these)

 

[Buddy_Christ]

tuc - hell yeah i'll take the recipie for the potato wedges. that sounds pretty good actually.

how much yogurt and lime are we talking? fresh coriander? (i can't even remember what it looks like.....)

gonna have to run to the store shortly to get everything. cook for an hour at 350 i imagine?

 

[SoreArms]

fresh coriander? (i can't even remember what it looks like.....)

In California, we call it cilantro. Maybe that'll help you.

 

[Buddy_Christ]

i know what cilantro is!

MM - your recipie sounds pretty good as well. gonna have to save that one and give it a whirl next weekend. don't have time to do that one now because it's already 230 here. sounds good though, and chicken is always cheap (and good). i'm gonna utillerize that recipie.

 

[tuc biscuit]

just a bit of yogurt (a container) few squeezes of lime (2 limes maybe) and some fresh coriander


I do my potato wedges like; first cut them into wedge shapes, boil for about 15 minutes so they go softish, then you can either cover with olive oil and bake on a tray on a medium heat for about 30 minutes or until cooked, or deep fry them.......you can add one of those sachets of spices if you like.


for the chicken just enough to cover the chicken generously, bake on a medium heat for like 30-40 minutes or until cooked, save some sauce for pouring over them or dipping lol


hope you enjoy

 

[Buddy_Christ]

16oz container of plain yogurt sound about right for 4 1/2 lbs of chicken?

i might deep fry those potato wedges after boiling them. i have a deep fryer and i know how to use it

 

[Buddy_Christ]

ok, it's in the oven. (Tuc's recipie)

put a bit too much cilantro in it. forgot how powerful that stuff was. ended up using all 32oz of yogurt to help dull it down. also, only used one whole lime as it added more than enough punch to it and the mixture was getting kind of runny. needed some salt and pepper in the mix too, and can't taste the garlic (although i know the flavor will spread while it's cooking).

gonna opt for the "healthy" potatoes and bake 'em. don't feel like adding another source of heat to the kitchen with the fryer. that and my son will get excited thinking we're gonna have fries then be disappointed when we have potato wedges.

hope this turns out good. i'm hungry.

 

[Sub-Zero]

coat it in sugar and chocolate and hell bite

 

[Buddy_Christ]

eh, sometimes he eats it when it's coated in BBQ sauce just right. depends on his mood really.

still cookin. 15 minutes was WAY too long for the potatoes to boil...i only did them for about 10 and they were still soft as hell. got them in the oven coated with some spices and olive oil.

chicken smells pretty good. peeled the skin off and fed it to one of my dogs. male will eat it, raw or cooked, female won't touch it, yet she wants the skins just cause i'm giving them to my male.

lots of fat floating around in that casserole dish. shouldn't of used so much lime so the mix would stay thicker and sit on the chicken longer. oh well. should all be done in about 20 minutes.

i'm hungry!

 

[jenscats5]

So, how did it turn out??

 

[Buddy_Christ]

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.

 

[Sub-Zero]

i bet it sucks.

you make a good woman, but not all women can cook.

 

[tuc biscuit]

lol, so it was average, nevermind, calories are calories

 

[jenscats5]

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....

 

[Buddy_Christ]

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.

 

[Sub-Zero]

dont, i hear the test is good this time of year

 

[Buddy_Christ]

we'll see.

 

[jenscats5]

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]

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

 

[jenscats5]

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 poaching is an extra step but I think it saves time grilling and guarantees cooked chicken.....I hate when it's raw in the middle.

Mmmmmmmm, ribs......I get mine at Costco I think their price is reasonable and their boneless pork chops are awesome!! that's cool you got them cheaper that time, wish that would happen more often!