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Chef Young Dave at it again

Lanier Jim
Lanier Jim Posts: 505
edited November -1 in EggHead Forum
First - I lied and want to come clean. Chef YD said we would do pizza but the two women in the house - and yes, both are Da Boss - said "no" to pizza and yes to chicken. So - me and YD headed up to the local market and picked up some yard bird. On the menu were thighs, 1/4's, and a few wings...with a side of the best slaw you will ever throw down your throat...home fries...and a nice mini french roll.

Yard bird was rubbed with some Slap Ya Mama out of Louisiana and the 1/4's with garlic pepper
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Chef Young Dave helped get the Eggs going...both Scooby and Scrappy were on the case tonight. Dave got the eggs up to 400 and stablized - and used a drip pan in both. It took a while on the mini but the little redneck got it to stick...Dang - that's hard to do on the mini too but he got it to stick right on it!
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YD loaded up both eggs - boy, the thighs were yard bird on steriods! Those suckers were huge!
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Check out these honker thighs on Scrappy!
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While the yard bird cooked - we made some slaw. Great recipe...slaw mix from the company - diced sweet onions and celery - celery seed - a little Marzetti's slaw dressing - and salt/pepper - dang good stuff

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After about 45 minutes - Dave removed the drip pans and brushed on a honey/vinegar mix he made. Then let them go another 30 minutes at 400 before we pulled. Talk about looking great!

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The finished product (on our finest china again) - we added some home fries and mini french rolls to round out the meal. Notice the glaze just baked on the bird. A little blurry from my drool
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The kid is pretty good. Talk about an awesome flavor...the Slap Ya Mama and Garlic Pepper rubs...mixed with the sweet and "twang" from the honey/vinegar glaze was something special! We'll be doing this again on a flat bird thingy soon.

Hope you enjoyed the second cook from Iron Chef Dave

LJ

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