Originally posted by SMOKE FREAK
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Still workin on my "Chicken Bryan"...
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Becky
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Originally posted by SMOKE FREAK View PostSuch simple flavors and textures yet so complex and complete...Perfect...
adds no flavors but still adds all the moist wonderfulness that you would expect from a Hunky Brine...This way we can let all the flavors of the recipe come through uncomplicated...
That looks simply stupendous Craig, i bet the taste of the sauce is exquisite.
A very fine rendition of a classical entree which I am sure tantalized the taste buds.
Ok, enuff screwing around, on the list manCharbroil SFB
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MES
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Originally posted by erain View PostHoly crapola, is this our Craiger the bowtieman typing here or did he have Lena put this into words for him???
That looks simply stupendous Craig, i bet the taste of the sauce is exquisite.
A very fine rendition of a classical entree which I am sure tantalized the taste buds.
Ok, enuff screwing around, on the list man
Yeah E I thought that sounded a bit over the top when Lena told me to say it...
A more accurate SMOKE FREAK response would be "The chicken didn't suck...Y'all oughta try it...It was purty good......Craig
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Originally posted by SMOKE FREAK View PostI think I sense some mockery here...I dunno...
Yeah E I thought that sounded a bit over the top when Lena told me to say it...
A more accurate SMOKE FREAK response would be "The chicken didn't suck...Y'all oughta try it...It was purty good......
Say hi to Lena and tell her she needs to come up with more of this "The New Smoke Freak would you please pass the grey poupon blurbageCharbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Originally posted by erain View Post
Say hi to Lena and tell her she needs to come up with more of this "The New Smoke Freak would you please pass the grey poupon blurbageIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by barkonbutts View PostYeah no kidding.. Maybe I should have been more specific..... is there a brand or a certain type (name) of goat cheese... I would think that there are many forms of goat cheese, just like cow cheese...
And at the other end of the spectrum there are very subtly flavoured goats cheese that I actually quite like.
I'm assuming you used a fairly mild goat cream cheese as it's not that easy smearing a hard cheese.
You're not going to talk me into ever using chicken breast - but I might give it a go with some thighMade In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by curious aardvark View Post
You're not going to talk me into ever using chicken breast - but I might give it a go with some thighIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Looks and sound great!
Did a Google...does this help?
Original Carrabba's Chicken Bryan (Not Copycat!)
2 servings
2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)
Directions:
1 Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2 Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
3 Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
4 Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5 Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6 Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7 Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8 To serve, spoon lemon butter sauce over chicken breasts.
Read more: <a href="http://www.food.com/recipe/original-carrabbas-chicken-bryan-not-copycat-361631?oc=linkback">http://www.food.com/recipe/original-carrabbas-chicken-bryan-not-copycat-361631?oc=linkback</a>Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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Yeah Mark Thats where I started...And believe me that sauce is nothing like the sauce from Carrabbas...So the quest continues...Ill probably bore y"all some more when I get it where I want it to be...The key is starting with a juice piece-o-bird...Thanks to Mad Hunky Nekkid Brine...Craig
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chicken breast is the least flavourful part of the chicken.
Texture isn't great and it's about twice the price of thigh - which is infinitely better flavoured, better texture and better colour.
I just don't see the point of cooking with chicken breast when there are cheaper, better alternatives from the same animal.
Not a cooking issue.
I doubt I'll ever understand modern societies obsession with chicken breast. It does seem to be that it's popular because it's particularly flavourless. I suppose it's good for carrying other flavours.
I'd just rather eat something that has flavour to start with and work from there :-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by curious aardvark View Post
I doubt I'll ever understand modern societies obsession with chicken breast. It does seem to be that it's popular because it's particularly flavourless. I suppose it's good for carrying other flavours.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by SMOKE FREAK View PostYeah Mark Thats where I started...And believe me that sauce is nothing like the sauce from Carrabbas...So the quest continues...Ill probably bore y"all some more when I get it where I want it to be...The key is starting with a juice piece-o-bird...Thanks to Mad Hunky Nekkid Brine...Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Originally posted by SMOKE FREAK View PostMuch to my surprise....When Lena was doing the weight watchers thing, thighs were far less points than breast...Everyone thinks that breast is the diet friendly choice but maybe not....
But the chicken didn't suckIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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