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June 19, 2018, 09:34:24 AM *
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 on: June 18, 2018, 05:59:58 AM 
Started by thedietz - Last post by thedietz
Anyone personal friends with Uncle?  Just curious if he is OK.   He was on fire on the board for a while but haven't seen anything from him lately and saw his last active time was June 2nd.  not sure if he is just taking some time off or what. 

I hope all is well.

 on: June 15, 2018, 06:57:15 PM 
Started by Cajunate - Last post by bamabob
Im not going to lie i drooled a little!

LOL you're not the only one.  I've watched Nate cook and I've tasted the incredible results.  He made it all look so easy.  I sure would like to sink my teeth into what I see in those photos!!

 on: June 15, 2018, 04:53:38 AM 
Started by Cajunate - Last post by bel4_20
Im not going to lie i drooled a little!

 on: June 14, 2018, 09:47:46 AM 
Started by bamabob - Last post by bamabob

How's that Basil Hayden's? I think the Costco here sells it. They have a good variety of whiskeys and bourbons here.
Your wurst looks quite tasty!!!!

Thanks Nate.  The Basil Hayden is a good bourbon.  Give it a try sometime. 

 on: June 14, 2018, 06:01:04 AM 
Started by Cajunate - Last post by Cajunate

Yesterday I cooked a nice pot of chicken fricassee. This was well overdue and everyone here loves this.

I like to start seasoning and lightly browning the chicken which I more often than not like using boneless/skinless thighs. The onions you see on the chicken in the picture are from the pot getting a bit too hot so I tossed in some of the onions to cool it down quickly.

Then after the chicken is cooked a bit I remove it and throw in the onions to deglaze the bottom of the pot and cook them down til clear. Sorry, no pictures of the onions.

Usually I make my own roux but the other day I picked up a jar of Roux Garoux as it looked exactly how I like my roux for fricassee. This is some really good pre-made roux!

So once the onions get to how I like them I add some the water and chicken base (or stock if I have some)and slowly add the roux while stirring to mix and blend it well.

Then in goes the chicken to simmer until it done. There's no set time really, I simmer it until the chicken begins to fall apart.

While the chicken was stewing I made a little salad from a nice cucumber and tomato from my garden with a couple of fresh from the garden too chopped basil leaves and a white balsamic dressing, salt and pepper.

A while later the friccasse was done and it was time to eat.

Served with petite green peas and some of that refreshing delicious salad. This was an awesome meal that always reminds me of my mom and for my kids it always reminds them of their grandmother.
Man! This was a delicious pot of fricassee and since I had almost two gallons of it with the ten pounds of chicken thighs I used I'll drop off some for my oldest daughter and her family and some for our Pastor to enjoy.

This one was from this past Monday. Chicken Parmesan with angel hair pasta.

The pan of the chicken Parmesan coming out of the oven.

This was my plate and it looks like a lot but something about angel hair pasta of which this was lightly seasoned with butter that was melted (about one and a half sticks) and about five toes of garlic added and braised over a low simmer until the garlic basically melted. The butter ended up clarified and was used on garlic bread and in the broccoli with Italian bread crumbs and Parmesan cheese. Back to the angel hair pasta...... Done right it just seems to melt in your mouth.

The chicken Parmesan itself

The broccoli

Garlic bread made with St. Joseph bread. Mmmmmmm...............!

And of course the angel hair pasta!

 on: June 14, 2018, 05:37:35 AM 
Started by thedietz - Last post by Dirtch
A couple years ago my keg got multiple spots of rust and they couldn't get the matching gold-ish color for the one I had so I was sent a complete 5000 body minus the stand, grates, fire bowl...etc.  Need to buy those accessories or take them off my old one to complete it (before they discontinue the pieces) but everyone seem to complain about the 5000 so much I am hesitant....  Still using my rusty ugly old one....

 on: June 13, 2018, 06:24:21 PM 
Started by Cajunate - Last post by Sonny
What time is it?  It‘s time to eat!

 on: June 13, 2018, 06:23:58 PM 
Started by thedietz - Last post by Walrus
Oops my bad, I just went to the basement and checked, it did come with the bottom vent. My top however didn't come with the top cast iron vent.

 on: June 13, 2018, 03:10:51 PM 
Started by thedietz - Last post by beefeater
Mine came today and has a bottom vent already installed but does not have the sliding inside screen like my original.

 on: June 13, 2018, 05:41:58 AM 
Started by Cajunate - Last post by Cajunate

Thanks! it was sooooo..... darn good!!!!!!

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