Thank you .... having chicken gumbo tonight...... all the new andouille and sausage from last week and the smoked chicken bones. Sure wish I had a blizzard to make it perfect gumbo weather.
Foam , nice looking chicken and veggies!
Thank you .... having chicken gumbo tonight...... all the new andouille and sausage from last week and the smoked chicken bones. Sure wish I had a blizzard to make it perfect gumbo weather.
Foam , nice looking chicken and veggies!
Just a suggestion, use real carrots snot those short ground down ones they call baby carrots.
Thanks. Might try this next week. Have to use store bought carrots though.
First I have to give credit to another, Its Alton Brown's recipe and its has been copied alot! I really like most of his stuff because he explains why instead of just add this and stir that. AND when he makes amistake, he fesses up to it on the air.... he's made a couple.
http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe.html
Its a pound iof carrots, I figure those above to be 2 pounds.
2 T butter
Chopped parsley
Chili powder
Cup of ginger ale.
What I do is chop the carrots, into a pan, cover with ginger ale, add butter and cook till its the tenderness I like (You make have to add more ginger ale) the add some hot ground chili pepper and then the parsley to serve.
Even kids like these carrots. Ocassionally I will slip in a little squeeze of honey with it.
Thank you. The chicken was perfect, and even my sister can't mess up fresh veggies!
Nice, very nice..
Richard
You know its how we all feel here, I don't think I ever sign off this site without some new knowledge. Its just a great place to cruise around if you enjoy cooking. And the inspiration...... you'll never finish the list you start....LOLEvery tme I go on to this site, I learn something new and end up treating the better half to some good eating. I'll be trying the store bought soon like but one the garden is in, I know those carrots will be a real treat. Thanks again for the info and the fast reply,
John
Thank you. You just make me think of something else. Fresh green onion and garlic sausage! I have a butt in the reefer! ZOMG!!
You do a beautiful job!!! I love green onions myself [many uses as you say]. Have to try the carrots your way. Reinhard
Thanks Disco, Its hard not enjoy just plain ol'smoked chicken.
Great looking meal, Foamheart! I love smoked chicken.
so you won't sick your friend on me if I ever make it down that way!
Disco
Don't think luck has much to do with it, I'll bet lots of experience !!
Thanks Gary, for some reson I am lucky with color.
<Chuckles> well I do like to eat, and I currently have three fryers in the reefer and made chicken noodle soup last night with another one.
Don't think luck has much to do with it, I'll bet lots of experience !!
Gary
It all depends upon your smoking temp. These are approx 220/230 - 4 - 5 hours, Then we have the fast and hot smokers probably do it in 2 or 3. Probably about 3 to 4 at 250 degrees.
Nice looking Buzzard there, Foam. How long was the smoke to get it to 163 degrees? May have to do one of those today.
I'd rather chicken than beef or pork, I just can't understand the huge price inflation. There has been no massive chicken flu or die off, chickens eat little compared to the pigs and beef, they only have a 24 week growing cycle, they are easier to dress..... I guess that expensive gasoline must have been a good excuse when it was twice what it is today.
Hey Foam, we always keep extra yard bird as well, I'll catch them on sale and load up.
Gary
Thanks Foamheart. Kinda what I figured. Had this one in brine for a few hours and now in the smoker to get all happy. In at 240, hoping to be done in 4 hours or less. Gotta keep Mrs. Chew happy.
It all depends upon your smoking temp. These are approx 220/230 - 4 - 5 hours, Then we have the fast and hot smokers probably do it in 2 or 3. Probably about 3 to 4 at 250 degrees.
Yeah, what he said. I'm cryin' fowl.
Kevin that just looks great. No fair posting pics of fresh veggies to us up north though.