Brett-EDH
TVWBB Hall of Fame
Wanted a light and healthy dinner. Dry rub roast chicken, indirect at 400°. With some crisped sprouts and a local red zin. Life is good. And the lime tree is looking good too.
Bbq roast chicken 400° cook
- Thread starter Brett-EDH
- Start date
Michael Richards
TVWBB Emerald Member
Everything looks great. I love the sprouts right on the grill and the color you got on them. I love chicken pieces, halves, and wholes on the kettle (or in this case the Kamado). I have wings for tonight and prepping for some thighs, thigh/leg quarters and breast (all bone in skin on) for Monday.
What do you do with all the limes you get?
What do you do with all the limes you get?
Jeff Boudman
TVWBB Wizard
It all looks good!
Brett-EDH
TVWBB Hall of Fame
Thank you, Michael. We use a lot of limes in cooking and eating.
A lot of our Mexican recipes have lime juice and zest, chicken with lime zest and juice with fresh orange juice and zest and spices. This is a take on the roasted, grilled chicken found in Mexico.
My chicken taco recipe has lime juice in the marinade and we serve fresh lime slices with the taco meat for extra acid and freshness on tacos.
Lime juice in our fire roasted salsa roja, pico de gallo and in salsa habanero verde. Lime to squeeze onto fish tacos or shrimp tacos with cabbage, hot salsa chili de arbol and crema.
And of course fresh lime juice and zest in margaritas which are a staple in our house. Try the Costco branded tequila anejo, around $22, as your mixin tequila with frozen mango, sugar and a splash of water and some ice cubes in the blender.
And fresh lime juice and zest in fruit smoothies. I prefer a slightly sour to sweet smoothie versus all sweet and lime juice is perfect.
We consume around 5# of fresh limes every 2-3 weeks. The tree helps but we still buy fresh 5# lime sacks at Costco. We can never keep enough limes and lemons on hand. These acids are used in my cooking more than vinegars. They just taste better.
Brett-EDH
TVWBB Hall of Fame
Try some huli huli style chicken. It tastes great over coals.
Brett-EDH
TVWBB Hall of Fame
Predator Zin is one of our faves. We live near Zin country (Amador County wineries) and collect a lot of Zins. This one is fruity and not jammy. It’s also from Lodi, CA which is know for hot summer days and a cool delta breeze at night which helps this fruit set and develop well. Low acidity with a nice balanced finish. We first had it in Napa at Rutherford Ranch as they were sampling it. And we wound up picking up a case (2014 was this case) at Total Wine & Spirits a few years back.
Brett-EDH
TVWBB Hall of Fame
Thank you very much. Cooking is my sanity. It’s less expensive than a shrink and I get a few meals out of each cook. Looking forward to hopefully inspiring others and learning from many here.