Joel Kiess
TVWBB All-Star
Fantastic! Looks delicious from here.
Late SD VIII from Prague
- Thread starter Mildo
- Start date
Stuart: ,,Generally European Butchers split the leg just below the meat part and leave it attached to the thigh,,
There is no rule here. Here are selling chicken thighs the same as you. I regulate it solely because of limited space on the grill (because i cook for the Army
)
Wayne: ,,Rewrap the skin?,,
Yes, I rewrap skin and closes it whit wooden toothpick.
Russ: ,,I would love for you to post the exact recipe for your chicken marinade,,
Used only that what you see here
about 3/4 cup Evoo, 2 tsp salt and 1tsp smoked Spanish paprika
There is no reading from a cookbook. Only my fantasy in this summer day.
There is no rule here. Here are selling chicken thighs the same as you. I regulate it solely because of limited space on the grill (because i cook for the Army
Wayne: ,,Rewrap the skin?,,
Yes, I rewrap skin and closes it whit wooden toothpick.
Russ: ,,I would love for you to post the exact recipe for your chicken marinade,,
Used only that what you see here
about 3/4 cup Evoo, 2 tsp salt and 1tsp smoked Spanish paprika
There is no reading from a cookbook. Only my fantasy in this summer day.
Russ Harris
TVWBB Super Fan
Mr. Mildo - I appreciate the help with the marinade recipe. But I am not the culinary genius that you and others on this board are. With that being said, I need a little help reverse-engineering your recipe. I see a small onion, about 10 cloves of garlic and I'm guessing the juice from that lemon. But the green leafy stuff you got going on there is beyond me. What is it and how much do I use? And I'm assuming EVOO is extra virgin olive oil. OK - I lied. I had to look up "evoo" on Google. But I still need some help on those fresh herbs you got there. Again, what is it, and how much. Thank you sir.
Jeremy Calow
TVWBB Super Fan
Heck ya!
That looks spectacular! Feelin like some pulled pork again!
That looks spectacular! Feelin like some pulled pork again!
Joel Kiess
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russ Harris:
But the green leafy stuff you got going on there is beyond me. What is it and how much do I use? And I'm assuming EVOO is extra virgin olive oil. OK - I lied. I had to look up "evoo" on Google. But I still need some help on those fresh herbs you got there. Again, what is it, and how much. Thank you sir. </div></BLOCKQUOTE>
Mildo will have to confirm, but I see mostly basil (big leaves) and a couple of sprigs of thyme (little leaves just above and underneath the basil) Oregano too?
But the green leafy stuff you got going on there is beyond me. What is it and how much do I use? And I'm assuming EVOO is extra virgin olive oil. OK - I lied. I had to look up "evoo" on Google. But I still need some help on those fresh herbs you got there. Again, what is it, and how much. Thank you sir. </div></BLOCKQUOTE>
Mildo will have to confirm, but I see mostly basil (big leaves) and a couple of sprigs of thyme (little leaves just above and underneath the basil) Oregano too?
Scott Dace
TVWBB Super Fan
Nice Mildo and thanks for the tributes! I vaguely remember the smell of pulled pork while in Deggendorf across the Border in the late '70s...was that you?
Well, a lot of questions for a guy what does not speak English ...
O.K.
Russ: ,,But I am not the culinary genius that you and others on this board are,,
Russ, I'm zero on this forum. You do not be absurd
.
This was really not googled. Outside the sun is shining, you get a taste of something, the butcher near you. So I just picked what is growing now (basil - about 10 leaves, three thyme sprigs, oregano about 10 leaves) and that was it. The combination of these ingredients will not disappoint. If I used cayenne pepper, the exact amount is important but here really not.
Joel, Oregano too.
Scott: ,,in Deggendorf across the Border in the late '70s...was that you?,,
Unfortunately, no. I was on the other side of the border at 87-89. As a soldier (commander tank T-55 M) who patrolled the border from attack by the imperialists of the West during the Cold War. Today, fortunately it here all for laugh. It was a strange time.
Stuart: ,,you are buying the thighs with the leg attached and then cutting the end of the leg off?
Stuart yes that's right. Here in the Czech and Slovak case of cutting the chicken for sale as well as for you.
And thanks all again.
Russ: ,,But I am not the culinary genius that you and others on this board are,,
Russ, I'm zero on this forum. You do not be absurd
This was really not googled. Outside the sun is shining, you get a taste of something, the butcher near you. So I just picked what is growing now (basil - about 10 leaves, three thyme sprigs, oregano about 10 leaves) and that was it. The combination of these ingredients will not disappoint. If I used cayenne pepper, the exact amount is important but here really not.
Joel, Oregano too.
Scott: ,,in Deggendorf across the Border in the late '70s...was that you?,,
Unfortunately, no. I was on the other side of the border at 87-89. As a soldier (commander tank T-55 M) who patrolled the border from attack by the imperialists of the West during the Cold War. Today, fortunately it here all for laugh. It was a strange time.
Stuart: ,,you are buying the thighs with the leg attached and then cutting the end of the leg off?
Stuart yes that's right. Here in the Czech and Slovak case of cutting the chicken for sale as well as for you.
And thanks all again.
Andy Beers
TVWBB Diamond Member
It all looks grand
Scott Dace
TVWBB Super Fan
I was an NBC (Nuclear, Biological, Chemical) Scout Running up and down the border in an M151 Jeep. Fun times. LOL!