[JJ 911SC]

Chicken Tenders wrap with Prosciutto and brushed with Bourbon Sauce

[TXSTYLE]

Linguini with Clam Sauce

[Joekerr]

Originally Posted by cmyx6go

You’re grilling outside in sub zero temps? You’re better than me. I can’t wait until it warms up a bit so I can grill a steak.

Yeah, I've decided screw that, I'm not doing chicken (or anything else) that has skin or significant fatty deposits on it on the BBQ in sub zero temps anymore.

To keep the temps down low enough that there are no flare ups and the skin doesn't suddenly become charcoal, I wasn't able to maintain enough heat to actually cook the chicken, kept losing too much heat to the -16C temps outside. So then I'd up the gas a little, go inside to warm up for 2-3 min, and bingo, FIRE...blackened chicken everywhere...and the temps weren't even that warm, maybe sitting around 350 degrees F. So I turn it down a little, and start losing heat again. So frustrating.

Anyways, it turned out ok, but it was piss poor cooking on my part - I rescued enough of them such that we weren't eating charcoal, but wish I had saved it till a warmer time.

[stein_325i]

Poke tastes even better when its free

[Dpc2u]

Originally Posted by stein_325i

Poke tastes even better when its free

Cue the free poke jokes... 🤪

[JJ 911SC]

My last piece of brothers Pepperoni

[UncleWede]

Originally Posted by Joekerr

To keep the temps down low enough that there are no flare ups and the skin doesn't suddenly become charcoal,

Sounds like what my uncle always referred to as "Atomic Chicken" Burn the shite out of the outside, and the inside was perfect. But, this was in Oregon, so not battling polar vortices

[JJ 911SC]

Pizza Night, Leftover from the Better Half Bonus...

[2one3E90]

Healthy but i have chapped lips

[M5Rick]

aye aye mine's a pint .. no seriously something special cooking in the kitchen, stay tuned.

[M5Rick]

We have home made creamy vegetable soup starter followed by chicken fillets Ninja pressure cooked in their own juices, roast potatoes and cauliflower pieces joined by some red wine.

[stein_325i]

Creamy Chicken Marsala

[hubbahubba]

Turkey marinated in red pepper and onion sauce, Twice baked spicy potatoes, and green bean and corn casserole. Angel's Envy with a big cube.

[JJ 911SC]

Chicken (Air-fried), Rib and Mash

[UncleWede]

Took the wife out to The Palace Grill in Santa Barbara Saturday night. It was her sister's anniversary.

I had the stuffed filet, medium rare. Shit just fell apart. There was some sort of dipping sauce that seemed to be balsamic vinegar based. That tart on the meat made it fantastic. Paired with the SAZERAC as a beverage, it was great.

Sunday afternoon, and then again for dinner Sunday night I had a pesto chicken. Niece's baby-daddy's mom is a caterer in the Bay area, but came to the 'Nard for a combined birthday (niece and her daughter on the same day). That was the bomb! I put it on everything!!!

Sorry, too busy grubbing to snap pics

[M5Rick]

Early dinner of home made chicken curry and salad made with Romaine Hearts lettuce.

[ryan stewart]

Originally Posted by Joekerr

Yeah, I've decided screw that, I'm not doing chicken (or anything else) that has skin or significant fatty deposits on it on the BBQ in sub zero temps anymore.

To keep the temps down low enough that there are no flare ups and the skin doesn't suddenly become charcoal, I wasn't able to maintain enough heat to actually cook the chicken, kept losing too much heat to the -16C temps outside. So then I'd up the gas a little, go inside to warm up for 2-3 min, and bingo, FIRE...blackened chicken everywhere...and the temps weren't even that warm, maybe sitting around 350 degrees F. So I turn it down a little, and start losing heat again. So frustrating.

Anyways, it turned out ok, but it was piss poor cooking on my part - I rescued enough of them such that we weren't eating charcoal, but wish I had saved it till a warmer time.

Gas right? Do you have charcoal as an option?

Its been a decade since I owned a gas grill but found chicken on charcoal to be easy because you just build up heat with a big fire, then nearly choke it out. The CO builds up and it cant maintain a flame, no flare ups (well, not until you open the grill, which is why you have to burp it).

Its easier with a kamado but a quality kettle should still be able to do it. another thing that helps is a deflector.

[Joekerr]

Originally Posted by ryan stewart

Gas right? Do you have charcoal as an option?

Its been a decade since I owned a gas grill but found chicken on charcoal to be easy because you just build up heat with a big fire, then nearly choke it out. The CO builds up and it cant maintain a flame, no flare ups (well, not until you open the grill, which is why you have to burp it).

Its easier with a kamado but a quality kettle should still be able to do it. another thing that helps is a deflector.

Yeah, propane. I have a deflector, and in spring/summer temps it is perfectly fine, can control flare ups fairly well (plus, I'm usually near the BBQ as well since its nice out). No option for charcoal on mine.

I have a smoker for when I want to go charcoal.

[JJ 911SC]

Seasoned Tilapia in Butter Sauce with Riced Cauliflower, Wilted Spinach and Avocado Slices.

[UncleWede]

Here's that pesto chicken

[Alfisti]

Is that cheddar?

[M5Rick]

Slumming it today somewhat with beans and mini pork sausages.