Stuffed chicken and grilled artichokes

nysportsfan · January 2011

Welp, second time grilling, and I was able to get and keep the temperature at 400*, which was a feat itself!

I decided to make some chicken stuffed with spinach, garlic, roasted red peppers, and pine nuts. It was very good, but aesthetically it could use some work :laugh:

I then cooked some artichokes following the NilsHansen (using the photobucket slideshow) method posted on these forums. It was good, my artichokes were small, but were very tasty nonetheless.

All in all, a pretty good meal. Not great, but I'll get there. At the very least, we aren't eating the same thing every night!

Some pics

Ready to be pulled off:

Chicken:

Artichokes:

Success, but plenty to improve!

nysportsfan · January 2011

Also realized that I put the grate on upside down

Also forgot to mention that the chicken also had some cheddar cheese stuffed inside.

WWSis · January 2011

Everyone has to start somewhere

I think that looks great! Love artichokes and have yet to grill'em. Note to self...

2Fategghead · January 2011

Hey looking good there. Your controlling your egg and cooking food you like. So that's great.

Tim

I will say one thing about your first pic. Just a suggestion when using your plate setter if you put one of the feet at the 3 o'clock position you will protect those probe cables. I say this because I have ruined several Maverick ET-73 probes allowing the wash from the fire box to reach them. I think you said you got the ET-732 and it should have better probe cables but, I would protect them if I could.

Desert Oasis Woman · January 2011

LOVE those baby chokes but they are SO hard to find in my little part of the universe :(
They roast up so nicely!
Nice chicky, too!

smbishop · January 2011

Looks fantastic! I just finished cook # 10.

I am using the Living Cookbook to record my cooks: http://www.livingcookbook.com/

I also downloaded way too many recipies here: http://www.nakedwhiz.com/lcookbook.htm

nysportsfan · January 2011

Great advice, thanks a lot. I would hate to ruin something that quickly.

Thanks for all of the positive comments. Tomorrow is salmon of some sort, maybe with Raging River rub. I also just got MacGourmet, so I can keep track of everything.