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Chicken on the Mini


 
Rich G

Rich G

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Hey, all. Haven't been in the mode of taking pictures of my food for a bit, but had a lazy Sunday with the mini, and figured it was time to "unlurk". :)

Made some bread (Saturday White from FWSY):

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Halved a chicken, seasoned one with DP Fajita-ish, the other with DP Dizzy Dust:

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Onto the mini at whatever temp it felt was appropriate (275'ish):

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Cut/sliced up for various uses throughout the week:

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Grill on, folks, and keep all those awesome pics coming!!

Rich
 
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:( I'm pretty much giving up on sharing photos from Google Photos.....it doesn't seem to play nicely. I miss Picasa!

I'll try to update later if I can find some time. Thanks for letting me know, Barb!

Rich
 
Were the pics from your cell phone Rich?
My cell pics auto download to Goggle photos and to my Picasa web albums, but they don't show up here unless I download them to Picasa on my computer, then upload them back up to an album.

Picasa's editing software, on my computer, works the way it always did, so far, thankfully.
 
Let me know if anyone can see the pics now...... Moved them to Flickr.

R

PS: Bob, they were from my cell, uploaded originally from the Google Photos app on my iPhone. When they didn't work, I uploaded them manually from iPhoto on my MacBook, also a no go...... Hopefully working now.
 
See the pictures fine now. It's funny a couple of days ago I did the same cook but made Saturday 75% Whole Wheat and some chicken for salads during the week. Too hot to cook much here.
 
Don't worry, Cliff, still cooking up a storm and rooting on our Giants.....just got tired of wiping grease off the iPhone!! :)

Rich
 
Rich G said:
Don't worry, Cliff, still cooking up a storm and rooting on our Giants.....just got tired of wiping grease off the iPhone!! :) Rich
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Good to see you Rich. It's been a great first-half huh? Go Giants. BTW, real nice chicken
 
Gary, it took a bit of trial and error to get the various techniques down on the bread. That particular recipe uses commercial yeast, I don't get that good of a rise with my sourdough. The most challenging part for me (after shaping) has been determining when the dough is ready for the oven (oh, and how to keep the dough from sticking to the proofing baskets.....and proper slashing technique, etc, etc.)

Like BBQ, read a lot, pick a process, tweak one thing at a time until you have it repeatable the way you like it. Lots of great reading material out there, like "Flour, Water, Salt, Yeast".

R
 
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