James Lake
TVWBB Emerald Member
I hope everyone is enjoying the fall weather and Football. I did two cooks this weekend, Saturday was chicken nachos using the chicken "paste" recipe on the weber website.
Chicken breasts, red jalapeño and Anaheim peppers going on to the grill.
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Some of the chicken will also be used for chicken taco salads later this week.
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Close up....I love cooking on fire, added two chunks of hickory to get some smoke flavor.
Peppers are almost done
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Chicken close to done.
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Chopped up the peppers, pulled the chicken and added everything in a CI using tostada scoops added some cotija cheese and put back on the performer.
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Nachos garnished and platted, very good.
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Sunday I was really hungry for some chicken wings, but I went to the store and they wanted $2.59 per pound for chicken wings. I was able to purchase some chicken legs for less than a $1.00 per pound.
I made a baste of butter, lemon juice, cayenne pepper and S&P. Basted the wings every 10 minutes. The two breasts on the grill are for another chicken dinner later this week, I guess we will be eating a lot of chicken this week.
Chicken going on.
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Forgotten to mention that the baste also had minced garlic, that is what you see on the legs.
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After 40 minutes of indirect, the chicken went direct.
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The butter really helped the skin crisp up and I was really happy with the flavor.
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I hope that everyone had a happy and safe weekend.
Chicken breasts, red jalapeño and Anaheim peppers going on to the grill.
Some of the chicken will also be used for chicken taco salads later this week.
Close up....I love cooking on fire, added two chunks of hickory to get some smoke flavor.
Peppers are almost done
Chicken close to done.
Chopped up the peppers, pulled the chicken and added everything in a CI using tostada scoops added some cotija cheese and put back on the performer.
Nachos garnished and platted, very good.
Sunday I was really hungry for some chicken wings, but I went to the store and they wanted $2.59 per pound for chicken wings. I was able to purchase some chicken legs for less than a $1.00 per pound.
I made a baste of butter, lemon juice, cayenne pepper and S&P. Basted the wings every 10 minutes. The two breasts on the grill are for another chicken dinner later this week, I guess we will be eating a lot of chicken this week.
Chicken going on.
Forgotten to mention that the baste also had minced garlic, that is what you see on the legs.
After 40 minutes of indirect, the chicken went direct.
The butter really helped the skin crisp up and I was really happy with the flavor.
I hope that everyone had a happy and safe weekend.
