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post #136 of 384 Old 09-25-2012, 09:29 AM
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....I love this thread so much, ha ha.


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post #137 of 384 Old 09-25-2012, 10:40 AM
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I tried my hand at cooking a whole chicken. Never done it before. However it wasn't on the grill, but I'll share the recipe anyways.
You need:
1 large whole chicken
1/4 cup of soy sauce
1/4cup water
1/4 cup brown sugar
~10 cloves of garlic (that's what I used, I love garlic)
2 lemons,
2 shallots
Dill
Black pepper

Mix the water, soy, and brown sugar together, dissolving the brown sugar. The water was strictly to dilute the soy. I didn't want it too salty.
Cut up a shallot, and about 5 cloves of garlic, and put it in the bottom of the baking pan. Holding the chicken over the pan, I covered it inside and out with the brown sugar/ soy mix, allowing the excess to go in the pan. Take 1 whole lemon, skin and all, and roll it on the cutting board, pressing enough force to soften it up a bit. Stab it with a fork, about 10 times, all around it, and put it inside the cavity of the chicken. Throw in the remaining garlic, and chopped shallot. Place the chicken in the pan, breast side DOWN, and cut the other lemon in half, and throw it in the pan with the chicken. Sprinkle some dill and black pepper on the chicken. Pre heat oven to 325, and throw the chicken in there, covered. The purpose of cooking breast side down is so that all the juices from the chicken flow towards the breast meat, instead of away, and so they also soak in your liquid at the bottom of the pan... I cooked it til internal temp was about 155, then took the lid off and let it cook longer til it was a nice golden brown color.

When removing from the oven, I let it stand for about 5 minutes, then flipped it to its back, quartered it, and ate it...

7/10 if you ask me... Coulda used more sugar/soy mix with less water. Other than that, delicious. Would have grilled it, but it wouldn't fit on my tiny grill.
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You had me at bacon wrapped. :drool:
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post #138 of 384 Old 09-25-2012, 03:07 PM Thread Starter
ChrisHager
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Quote:
Originally Posted by CrawlingForward View Post
....I love this thread so much, ha ha.


Quote:
Originally Posted by jfinlaw View Post
I tried my hand at cooking a whole chicken. Never done it before. However it wasn't on the grill, but I'll share the recipe anyways.
Looks good. I need to try this out. Clever idea with the breast facing downward and in the marinade!

~Chris
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ChrisHager's 'Grilled' Thread

Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #139 of 384 Old 10-01-2012, 01:59 PM
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I might try one of these recipes tonight! Grilling for me and the girlfriend for the Bears game. Making my mouth water just looking at these pictures.

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post #140 of 384 Old 10-09-2012, 10:07 AM Thread Starter
ChrisHager
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Chili Dogs

I've been craving chili lately but haven't had an opportunity to make a big pot. Instead, I whipped up some chili dogs. I almost don't feel it's necessary to write a recipe considering everyone should know how to build a good chili dog but where's the fun in that?!

Items:
Chili
Hot Dogs
Buns
Cheese

Not necessary but good extras:
Pepper
Season Salt
Spicy Garlic

First of all, we coated the dogs in a nice dusting of Season Salt, Spicy Garlic, and Pepper.



Next, throw 'em on the grill along side of a can of chili - label removed and lid partially open. I used hot chili. I had my little charcoal/smoke box filled up and directly below the dogs for a little added flavor.



When they are about done, throw the buns on to heat/crisp them up.



Dog in bun, chili, then cheese (dogs were plenty done but very good):



And that's it. 10/10 - It's a chili dog. Of course it's 10/10. I ate these for lunch and dinner yesterday and I want more now! Haha.

~Chris
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ChrisHager's 'Grilled' Thread

Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #141 of 384 Old 10-09-2012, 11:42 AM
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We do these like once a week during the summer. We usually do chilli, and coleslaw on top. It's really good.
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post #142 of 384 Old 10-09-2012, 03:10 PM Thread Starter
ChrisHager
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Coleslaw... Interesting...

It dawned on me I have a new recipe to introduce to the forum. Not sure when I'll get around to it but it's on the top of the list, is simple, and may blow some minds.

In other news, my brother's girlfriend is out of town this weekend and my other brother is coming in for the weekend. We are going to chill all day Saturday and cook/eat Buffalo Chicken Dip, Smoked Fatties (similar to the recipe above), and maybe a Smoked Pork Butt/Shoulder or Brisket (one or the other). I should have my UDS finished by Saturday which would be a great break in!

~Chris
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ChrisHager's 'Grilled' Thread

Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #143 of 384 Old 10-12-2012, 05:46 PM
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So, Chris, I found a nifty little tool for fixin the brats.... It cuts the perfect groove!

EDIT: I forget to mention, I had to go to a craft store to find it, it the modeling clay section...
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You had me at bacon wrapped. :drool:
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post #144 of 384 Old 10-13-2012, 01:32 PM
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Hot dogs already contain a ridiculous amount of sodium and you are adding salt to them?

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post #145 of 384 Old 10-13-2012, 02:42 PM
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Quote:
Originally Posted by Prot
Hot dogs already contain a ridiculous amount of sodium and you are adding salt to them?
No offense, but it doesn't exactly say ChrisHagers HEALTHY BBQ and Grilling thread lol

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You had me at bacon wrapped. :drool:
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post #146 of 384 Old 10-13-2012, 08:00 PM
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This is my favorite jeepforum thread. Haha

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post #147 of 384 Old 10-13-2012, 08:10 PM
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Quote:
Originally Posted by jfinlaw

No offense, but it doesn't exactly say ChrisHagers HEALTHY BBQ and Grilling thread lol
I know, but when something is notoriously salty then additional salt is added on top of that, it makes me wonder what the hell. Health considerations aside, it seems like it would be too salty in terms of taste.

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post #148 of 384 Old 10-13-2012, 10:24 PM
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Quote:
Originally Posted by Prot

I know, but when something is notoriously salty then additional salt is added on top of that, it makes me wonder what the hell. Health considerations aside, it seems like it would be too salty in terms of taste.
Actually, IMHO grilling gets rid of a lot of the saltiness. Replaces it with that... Well... Grilled flavor instead! But, everyone is different. I say, don't knock it til you try it at least!

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You had me at bacon wrapped. :drool:
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post #149 of 384 Old 10-15-2012, 07:10 AM Thread Starter
ChrisHager
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I usually don't add a ton of salt to things unless it's pizza... In that case, I load on the garlic salt. I kind of follow the above though. Try what sounds good and adjust for future cookings. I think that's the first time I've ever seasoned hot dogs honestly. Much of the reason the salt was added was because of the garlic. I'm kind of addicted to garlic. The salt happened to come along with it in this instance.

~Chris
His: 2004 WJ - OME HD 'Kolak' Lift - Build Thread
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ChrisHager's 'Grilled' Thread

Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #150 of 384 Old 10-15-2012, 07:13 AM Thread Starter
ChrisHager
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Quote:
Originally Posted by jfinlaw View Post
So, Chris, I found a nifty little tool for fixin the brats.... It cuts the perfect groove!

EDIT: I forget to mention, I had to go to a craft store to find it, it the modeling clay section...
Now that's a neat idea!! I 'butterfly' mine right now but I bet that makes the job a lot easier.

~Chris
His: 2004 WJ - OME HD 'Kolak' Lift - Build Thread
His: 1979 J-10 - 3" on 33s - Build Thread
His: 2009 Expedition
His: 1978 F250 Custom - Build Thread
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ChrisHager's 'Grilled' Thread

Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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