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New guy, chicken dinner

garcia77garcia77 Posts: 26
edited 5:38AM in EggHead Forum
OK so I got my table done, got the feet, have gotten used to the temp control. We had some chickie breasts, corn and broccoli..

Chick pounded, then brined for about 45mins:
chick.jpg
Got some corn from the stand, I soak a paper towel with water and some sugar and wrap in foil:
corn.jpg
My wife requested a strawberry daiquiri:
marg.jpg
My new table and not-so-new guard-dog:
egg.jpg
Chicks on my new CI grate:
cooked.jpg
Ready:
plate.jpg

Had the broccoli and corn on for awhile ahead of the chicken, wonderful stuff. Finished the breasts with some Maurice's... Thanks again for all the info supplied here!

Comments

  • elzbthelzbth Posts: 2,075
    Great pics! I think you've got the chicken down pat - good looking meal. :)

    PS - unfortunately, you are right - there is no dumbass vaccine. :laugh: :silly:
  • Austin  EggheadAustin Egghead Posts: 3,696
    Welcome to the motley group. ;) This is the first among many good cooks. Keep up the good work.
    Large, small and mini SW Austin
  • 2Fategghead2Fategghead Posts: 9,623
    Nice table and great eats. I know Cindy would love a strawberry daiquiri. ;) Gotta love a good guard dog. :)
  • transversaltransversal Posts: 719
    Looks good to me. Nice job with the table, too.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Tim great set up ya got there including the security system! ;) Really nice cook. Next time try the corn in the shuck. Really easy just peal the shuck down and remove silk, soak whole thing about 30 min. then dry corn, rub with EVOO and seasoning (I prefer Tony's) & pull the shuck back around the corn and tie end with cotton string or ifs ya want to be fancy with husk strips tyed togeather. I cook indirect at like 325 for an hour. Don't get hung up on time and temps I give as I don't pay that much attention to them so this is estimated ;) Really nice roasted flavor.
  • garcia77garcia77 Posts: 26
    Thanks- I've done a modified version of that corn program you suggest but the family always wants at it no-fuss/no muss hadn't thought about getting rid of the silk at that step. I've just soaked and thrown the whole ear on which makes for some heartache come plate time. Might just have to give that a try Sunday. :)
  • Congrat's & Welcome!
    Great cook and nice set up, looking forward to more.
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • NibbleMeThisNibbleMeThis Posts: 2,278
    Great looking meal. I really liked the "employees only" sticker, too funny :laugh:
    Knoxville, TN
    Nibble Me This
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Welcome. Looks like your off to a great start. The meal and drinks looked great.
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