Outstanding Good Chicken on Mini Max

Mickey

First time overnight in a third bottle of this Franks and lemon pepper. Nothing other. Not to hot but warm.

theyolksonyou

That sounds good and looks better.

NPHuskerFL

You're killing me with the MM WOO pics! )
The yard bird (spatchcock next?) looks fantastic! Raised grid-n-all. [-O< Hoping the WOO becomes available soon.

tarheelmatt

Looking good @Mickey! 

AlbertaEgger

Looks GREAT, i'll have to try that in the Franks soon. Question on the MM, (that I am still trying to taslk the wife into letting me get one). How long does the lump last on a typical cook, say roughly at ~300? Or a low and slow ~225?

thetrim

Way to go, @Mickey.

DMW

Looks like a winner lunch there.

@NPHuskerFL, the MM Woo is available.

http://shop.ceramicgrillstore.com/mini-max/

Mickey

AlbertaEgger said:

Looks GREAT, i'll have to try that in the Franks soon. Question on the MM, (that I am still trying to taslk the wife into letting me get one). How long does the lump last on a typical cook, say roughly at ~300? Or a low and slow ~225?

I never cook less than 325 so can't help you. Plenty for any cook I have done.

tulocay

Looks good

fishlessman

looks good to me, anything with franks is yankee food
ive got some boneless thighs for the weekend for a yankee fried chicken sandwich

NPHuskerFL

@DMW‌ thanks for the heads up.

Mickey

NPHuskerFL said:

You're killing me with the MM WOO pics! ) The yard bird (spatchcock next?) looks fantastic! Raised grid-n-all. [-O< Hoping the WOO becomes available soon.

It's ready. Call Tom.

sodigthisbigcrux

yep, I just ordered the MM Woo...my MiniMax should be here next week!

Taking off to a cabin in Mt. Hood and the MiniMax will be a great companion.

Spring Chicken

Looks great Mickey.

It has been a long time since I had some Franks Red Hot.  I like it but we don't eat enough wings around here to make me buy another bottle.  You went and made me want some just like you made it, except for the Chile 'n Lime...!  I've never had it.  In fact, I don't recall ever seeing that on the shelf.  Sounds good though.

But what got my attention first was the way Franks spelled Chile: with an 'e.'  And I recalled reading about the different spellings some years ago and decided to look it up.  Here's what I found:

Chili or Chile? Dispute Never Seems to Cool Off

November 19, 2000|From Associated Press

LAS CRUCES, N.M. — Chili vs. chile.

The war over how to spell New Mexico's most valuable vegetable crop continues to rage for the head of the Chile Pepper Institute at New Mexico State University.

Paul Bosland, director of the institute and the school's chief chile breeder, has been trying for years to get everyone to spell chile--the hot peppers or the plant from which the peppers come--with an "e." He says chili--the spicy dish of meat and sometimes beans--should be spelled with an "i."

"A lot of people argue about it," he said.

The professor reasons that when people ask for the powdered pod, they get chile powder. If they want a bowl of chili, they get a chili powder--a packet of dried spices, including garlic and chile.

The word chile originated from the Aztec word "chil," meaning pepper. Bosland said the Spanish added an "e" to the end of the word to make it a noun in their language.

Advertisements lining the back roads in the lower Rio Grande Valley, where most of New Mexico's peppers are grown, spell it chile. Just across the border in Texas, restaurants advertise their state dish as "chili."

Bosland has heard quite a few arguments against the New Mexico way of spelling chile.

"One person said you can't use c-h-i-l-e because that's the name of a country. That's true, but Turkey seems to have done quite well," he said. "Some say the English spell it c-h-i-l-l-i. Well, they also spell color with a "u."

Webster's Dictionary helps to complicate the matter. It provides three spellings--chili, chile and chilli--that are all defined as either hot peppers or a dish of meat and spices.

The Associated Press uses chili. Norman Goldstein, AP Stylebook editor, says the "i" spelling is more commonly used in most other parts of the nation.

The Los Angeles Times spells the vegetable "chile" and the spicy soup "chili." The sauce made of chile, onion and tomato? Chile sauce.

So, Frank's spelling is correct.  And no amount of arguing will change that fact.

Now I want some wings even more.

Spring "Life Is Too Short To Not Do It Right" Chicken

Spring Texas USA

SGH

@Mickey‌
The grub looks awesome as always. You are putting that new MM & Woo to good use sir. Just a friendly reminder, have one of those MM's & Woo's boxed up for me at Salado

theyolksonyou

"Turkey has done quite well" )

Mickey

SGH said:

@Mickey‌ The grub looks awesome as always. You are putting that new MM & Woo to good use sir. Just a friendly reminder, have one of those MM's & Woo's boxed up for me at Salado

My friend if your luck is as outstanding as your cooking you will be headed East Sunday with one. But if you luck is at all related to your looks on Sunday morning I am sure I will be arranging bail.

SGH

Mickey said:

SGH said:

@Mickey‌ The grub looks awesome as always. You are putting that new MM & Woo to good use sir. Just a friendly reminder, have one of those MM's & Woo's boxed up for me at Salado

My friend if your luck is as outstanding as your cooking you will be headed East Sunday with one. But if you luck is at all related to your looks on Sunday morning I am sure I will be arranging bail.

That's a good one!! )

CANMAN1976

Looks mighty tasty, I'm always open to new chicken ideas.You musta got some smokiness from the flaring chicken fat??? You always go direct raised right? The wife is so damn picky with smokiness so ill try it.. but indirect. 

Mickey

CANMAN1976 said:

Looks mighty tasty, I'm always open to new chicken ideas.You musta got some smokiness from the flaring chicken fat??? You always go direct raised right? The wife is so damn picky with smokiness so ill try it.. but indirect. 

The smoke you see is no way related to direct (I always do direct raised). I had just added about 6/8 chips of cherry.

Little Steven

Nice cook Mick. Your chicken appears to be cut in half or split. Could you describe the method please?
)

shtgunal3

Looks good Mickey, I'm gonna have to try a bottle of the Chile Lime

Mickey

Little Steven said:

Nice cook Mick. Your chicken appears to be cut in half or split. Could you describe the method please?
)

Wife not into a Egged chicken. Wife bought a whole fresh chicken. I spatched the bird, cut off the entire breast (gave to wife) and cooked the balance for me. Would that be the "keep everyone happy" method? One of the best tasteing parts was the gizzard. Seems to soak up the sauce more overnight.

NPHuskerFL

^^^^^ MaMa Happy=Everybody Happy

EggObsessed

We have been using the Frank's Chile Lime for several years now, and absolutely LOVE it!  It got hard to find for about a year, and, ironically, the only place on the internet I could find it was in England, of all places.  I ordered four bottles and three of them were totally shattered.  The smell was overwhelming when I opened the front door to get the package!  Now, it seems it is readily available at HEB.  We enjoy it on blackened fish tacos with cole slaw.  Will have to try your idea of marinating chicken in it, for sure.  Looks great!

Mickey

EggObsessed said:

We have been using the Frank's Chile Lime for several years now, and absolutely LOVE it!  It got hard to find for about a year, and, ironically, the only place on the internet I could find it was in England, of all places.  I ordered four bottles and three of them were totally shattered.  The smell was overwhelming when I opened the front door to get the package!  Now, it seems it is readily available at HEB.  We enjoy it on blackened fish tacos with cole slaw.  Will have to try your idea of marinating chicken in it, for sure.  Looks great!

Kelly I went overnight. After I got it ready I was thinking is this just to much. I called @PhotoEgg and ask what he thought of that much pure sauce. His thinking was to cut it some as he had never went that strong. We talked a decided I would only be out $4 if not eatable and we would know. Hay, it worked.

henapple

When I'm in Salado why do you drag me to a restaurant? I'm not feeling the love.

caliking

That makes me want to come over now instead of waiting for March...