CB+Rratatouille=Naan pizza


 
M

Mildo

TVWBB Guru
I had today off from work, the weather was nice, so I lit chimney of briquettes and:

Two double chicken breast with bone and skin tied against each other

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marinated in my favorite best marinade (RSC)

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for basting, I added a tablespoon of honey in the marinade

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The first 30 minutes without brushed at high temperature 420-450f
then brushed several times

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Done

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untied

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boneless and sliced

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Ratatouille.

I always cook it inside, now for the first time at Weber

peppers first

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garlic and EVOO in a wok, add the onion on the cigs

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sliced ​​peppers to the wok, add the zucchini

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sliced ​​onions to the wok, add the eggplant on the grill

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sliced zucchini and eggplant into the wok, add peeled tomatoes on the grill

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add chopped tomatoes to the wok

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covered and left for a few minutes

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Naan:

ratatouille, sliced ​​chicken breast and Raclette cheese

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After only a few minutes

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to perfection

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Thank you Mr. Bob Correll, it was great food
 
Mildo said:
Sorry Jeff. In the name of thread i can not do the repair.
I'm sorry that you have a problem with that.:rolleyes:
Click to expand...

No problem, I use the same picture for my username on the gun forums and you should hear the comments I get about it there! But I love this picture, it is sort of "who took my cheese"

Mildo you do some great cooks, do you have a WSM yet?
 
Jeff Padell said:
No problem, I use the same picture for my username on the gun forums and you should hear the comments I get about it there! But I love this picture, it is sort of "who took my cheese"

Mildo you do some great cooks, do you have a WSM yet?
Click to expand...

Jeff, I had the impression that you're referring to the double r, in the name of the thread.
I did not see a picture, I'm sorry.
I have only OTG and I have the impression that this cook everything you need. But if the space and money ...:confused:
 
Mildo
I also started with a OTG, yes they can do everything and are a great tool. One thing I had thought about for my OTG before getting the WSM's was a Stacker, that is a 10 inch or so high (I think) middle section that can have a heat diffuser (for an extra $20) and a grate the in effect turns the OTG into a squat WSM! I don't have one but the picture below using the rib-o-lator on my OTG shows how it would look. It doesn't have the capacity of the WSM but it should be close.
In fact I am still thinking about getting one, why I don't know! But mainly because it would be neat and IF I ever cooked for a crowd I could get 4 racks of ribs on it in a rack (or more). With the stacker you could do minon method, not be restricted to coals on one side etc.
Another option that I actually use more now than my 22.5 is the 14.5, I can do 4 racks of ribs on it or a 8 pound or more chicken, a 10 pound or more turkey and a ton of food. It is well worth examining
BUT - you might want to look into the stacker they sell them at www.cajunbandit.com for $139. I am really considering even though I don't need it.
 
Beautiful Photos Mildo!
Outstanding Cookin' too!!
You, Sir, are in midseason form so early this spring...

Another Wonderful Post!
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