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Rotis Shé~cone & Mega Chops & S+T


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
a few days ago, marinated chicken thighs in a mixture of this:

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then rigged up the spit with potato skewers...

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the silicone bands did not work well enough, so I found some wine bottle corks...

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and they did not do the job either....

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butt the bird thighs were getting cooked nicely...

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once they reached a eatable temp, I brushed on some RUFUS TEAGUE BBQ SAUCE

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soon after, that dinner was served and enjoyed by everyone!

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by the way, the potatoes were excellent! must have been the chicken drippings on them with the heat...
the next day... a large sweet potato was quartered rather weirdly....

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1½ inch thick pork rib chops were seasoned with Galena Street after an overnight marinade in WICKERS

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the yams nearly done...

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and are.

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the chops on...

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soon after, they too are cooked.

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and served with garden fresh patty pan squash with the sweet potatoes.

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then, tonight...
started with fresh, from the neighbor farmer's garden, sweet corn

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tossed on two chuck eyes and leftover from New Year's Eve, four small lobster tails

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served up with more garden fresh veggies and iron skillet potatoes.

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as old as the lobster was, it wasn't too bad....
but really, don't vacuum seal them for 8 months, they're much better fresh ;)
Thanks for pullin' up a seat, next time, grab a fork'n let's eet!
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I'm sorry, but here comes the broken' record: nice - tic' - nice - tic' nice - tic' - nice - tic'... I was surprised to see whatever kinda bands on your taters, I like the corks. Too bad they didn't work. Still sounds like they till turned out OK! - tic' -nice -
 
I love this mega post Jim..
Those monster chops look good...
You know what everything looks delicious...:)
 
You definitely gave me some great ideas for some cooks in the future. They do look great. Too bad I have to drive to Missouri early Sunday morning and don't back til Monday afternoon. Although I did take Tuesday and Wednesday off. Do some grillin and smokin when I get back. Also put me back on the fence about getting a 22.5" OTG with rotisseire attachment. Or wish the made one for the 26.75 I already have.
 
As always your cooking and choices is awesome Jim! Though I have noticed
that we can actually see what your plate looks like nowadays.. ;)
 
A whole bunch of good eats Jim!
I just finished a McBob, and I hungry again!

I tied taters on a string once, hung over the roti rod, that didn't work so well.
 
Like Scott, I'm getting a lot of ideas from this post/s. Thanks! BTW, I like the idea of the chicken drippings on the taters. intentionally or not. :)
 
thanks folks:)
John, Teague sauce isn't sweet, a Touch'oHeat has a kick that's just right
Bob, I remember your hangin' taters and I thought of copying that...
 
I sometimes wonder whether I should post at all when everyone before me has said it all. But I DO want you to know that I agree with all of the posts here! Beautiful meals Jim!
 
Scott Waller said:
You definitely gave me some great ideas for some cooks in the future. They do look great. Too bad I have to drive to Missouri early Sunday morning and don't back til Monday afternoon. Although I did take Tuesday and Wednesday off. Do some grillin and smokin when I get back. Also put me back on the fence about getting a 22.5" OTG with rotisseire attachment. Or wish the made one for the 26.75 I already have.
Click to expand...
Cajun Bandit makes one for a 26.75", there's a post about it.
 
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