My second passion - FOOD

[alane67]

Chuck, You HAVE to try the mushrooms. Do youu know how many mushrooms my husband had to eat, but I liked that one. We had eaten at restaraunt. I had them for an appetizer, but they wouldn't tell me how to make them, so I had to figure it out to the best of my ability. They still ar not as good as the others, but DANG good.
Alane

[ChuckG]

If I have time, I might try them today.

[ChuckG]

OK - so here's one you HAVE to try. No, I didn't type all this out. Copy and paste is a beautiful thing.

Chuckie’s World Famous Chicken

If you want to be the HIT of every barbecue from now till eternity – you MUST try this recipe.

First of all I guess the story of the “Famous Chicken” must be told.

It all started about 25 years ago when I took a trip down to Texas to visit some old Army buddies of mine. We went to a barbecue on the beach one day and someone grilled some chicken. It was the absolute BEST chicken I have had in my life. And so I ask the chef what was in the marinade. He quickly listed the ingredients (without any measurements) for me and I took notes. When I got back home I started experimenting with the ingredients. It was GREAT. Over the years I have even added an ingredient or two myself. Of course I’m a bit biased but I would have to say that the marinade I make myself today is even better than the day at the barbecue in Texas.

I’ve been making this marinade for about 25 years now and up until this point I have NEVER attempted to measure any of the ingredients. Yes – it turned out just slightly different on occasions but it has never been bad.

SHORT STORY: Once we lived in a downstairs apartment building. And of course I would grill this chicken on occasion. Well, one day the person that lived above us (who we didn’t really even know too well) came downstairs while I was grilling and said, “ I don’t care WHAT it is that you are cooking but I will PAY you to make it for me.”
TRUST ME: The aroma that this chicken gives off as it cooks is absolutely heavenly !!

AND SO – without further ado, here is the recipe.

I generally make this for big parties but I have attempted to scale down the recipe into a family size meal.
(If you multiply the ingredients by 6, you can marinate a whole case of leg quarters)

5-6 Leg Quarters If you have a sharp knife, you can cut these into thirds.
I used to do wingettes, then leg quarters - now, I prefer thighs
1 Cup Soy Sauce
3/4 Cup Red Wine Vinegar
3 Tbsp Liquid Smoke (Hickory Flavor)
8 - 10 oz Beer (This leaves you 2-4 oz to drink while you are making it J)
3 Lemons Juiced - I only use fresh squeezed
1 Lemon Sliced
1 Med Onion (even non onion eaters will eat these – trust me, I am one)
2 Heaping Tbsp Sliced Jalapeno Peppers (this will not make it hot so just do it)
2 Tbsp Juice from the Jalapeno jar

That’s it – Just a few ingredients but WHAT A MEAL.

Simply Add all Liquid ingredients in a bowl and then place the marinade and chicken into a Ziploc freezer bag. 5-6 leg quarters can fit into one gallon size bag.

REFRIGERATE: Put in fridge for THREE days. YES, you heard me right. The chicken WON’T go bad on you (the vinegar prevents this).
MIX: Squish the mixture once a day just to get the top pieces of meat down into the mixture.

GRILL: Grill chicken using liquid from the marinade to baste and put out fires.

Garnish finished dish with onions, lemon slices, jalapeno peppers from the marinade. These are just as delicious as the chicken is.

HOPE YOU ENJOY !!
-------------------------------------------------------

The first thing you might say is, "I'm not about to eat an onion that has been marinaded with raw chicken". I've been eating them for years and no one has ever gotten sick yet. Maybe the vinegar acting as a preservatant or something kills any bad bacterias? I don't know.

BUT - If you are concerned about this then simply make extra marinade and put some in a second bag (minus the chicken) to use as garnishment.

[ChuckG]

Another TWO THUMBS UP for Alane

Her rub on chicken, grilled with hardwood charcoal and red oak planks.



I'M IN HEAVEN..................

I would also recommend anyone else that makes this rub to go ahead and try it "as the recipe states" first. The chicken ended up not as "hot" as the shrimp did. Longer cooking times apparently will take the level of heat down. This ended up being just a nice subtle amount to heat. Personally, cooked this way, I might add a bit more pepper.

Alane - next time you do chicken, try it with some smoke. The red oak added another nice layer of subtle flavor to the mix.

[alane67]

I am glad you liked it
It is awesome on smoked ribs. (not the other way) rub it on, marinate in beer, rub some more and slow cook with hickory on the grill. I don't use sauce then, who needs it? Just make sure to rub and not sprinkle it on. Seems like Chuck and I have a craving for beer and food, so we just mix it together...lol
I am sure you do ribs great anyway. I love the way you grill! Everything looks wonderful
I have had a lot of fun with this thread. There are some wonderful recipes to try! I can't wait
I still haven't had a chance to make that chicken! I am going to make it for sure this week. Hubby wanted stuffed KC Strips today. I think he was hoping KC strips would bring luck to the Chiefs. It didn't.
chow~

[alane67]

I am sure Chuck will round something up for her. I don't have anything on that.
Vegetatarian?? Now, I need recipes for that! My husbands friend comes over for BBQ sometimes, his boyfriend is vegetarian. I would like to be able to cook something nice for him.
stacey
"Dang... all these great sounding recipes makes me ponder trying meat again. I am a vegetarian so a lot of this is new to me. I could probably try some of these with the fake meat stuff, I can make some good fake meat recipes but I hear it's just never the same as the real stuff.
Anyone do anything with Salmon? My wife loves fresh salmon if it's cooked right so was wondering of any recipes I could toss her way...
-geoff

[ChuckG]

We are sort of in a weird situation here at my household. My wife has decided to go on a meatless diet so she isn't getting to eat any of this stuff that I make. We are basically cooking our own meals. I can not live without meat.

So most of the time I don't want to make up a big batch of anything since it's only me eating it. Most of the time now I'm eating a nasty TV dinner but every once in awhile I just have to get in the kitchen and cook. I've done all the cooking all my life. None of my 3 wives cooked. (No - I didn't have the 3 wives at one time).

And now my meatless wife usually just eats a bowl of cereal or one of those veggie patties for her dinner. Hope she gives up on this diet quickly.

Oh - so boring..........

[jwilson]

Those pics look great - I'll have to try the rub this week. This thread inspired me to make some lamb and a rib roast this weekend. Here is a pic of the lamb.

Here is an easy salmon recipe for alane67

butter a pie pan, add skinned salmon filet, squeeze 1/2 lemon over, salt, some fresh tarragon, basil or dill, about a 1/4 total of clam juice and white wine (warm in microwave to remove alcohol first) or just water - you don't want to soak the fish, just have enough liquid to stay there while it's in the oven, loose cover, into 350f oven, about 10 minutes

remove and let rest, reduce juices, swirl with a bit of butter

[ChuckG]

WHERE'S THE BEEF? (I mean Lamb)

I field tested Alane's stuffed mushrooms yesterday. They were very good and I would make it again but I wouldn't give it a 10. (sorry)

And it's not all the recipes fault. I overcooked them. I ate one when it wasn't quite done and it was good. I figured they needed a couple more minutes. Then I came back to the computer (big mistake). When I opened the oven door, all I saw were meatballs. The shrooms had completely lost their moisture and shriveled up to nothing. I still ate them and actually they were still good - just a bit on the tough side.

My wife was also a bit disappointed because she told me to make some of them meatless and I told her that I couldn't because the main ingredient of the stuffing was meat.

The really good news is that a new recipe has evolved as a result of this. I had some leftover stuffing mixture. I happened to have today off of work so I have some time to cook again even though I should be working on my tank cabinetry.

I came up with the following idea:

Use Alane's stuffed mushroom recipe and add a package of thawed, well drained (as in squeeze it through cheese cloth) and use it to make stuffed manicotti.

I made a simple sauce of tomatoe puree and crushed tomatoes, fresh garlic (Pampered Chef's garlic press is the best invention in the world), oregano and basil. I covered the stuffed shells with the sauce, topped with fresh grated parmesan cheese. I'll cook this for awhile and then add mozarella on top and finish baking. I'm gonna be eating good tonight.

VEGGIE LOVERS:
Since my wife complained yesterday, I picked up a package of the crumbled tofu hamburger substitute today. I remade a smaller portion of Alane's recipe using this instead of the sausage. Added spinach to it as well and now my wife will have a veggie stuffed manicotti tonight as well.

I hate to admit it but I had both mixtures sitting side by side and I actually preferred the one made with the ummmm gag barf - tofu.

Can't tell you how the final taste test is since it's too early to do the final heating for dinner.

Update at 7:00 PM

[ChuckG]

Manicotti was great. The wife loved her veggie version as well.