last minute dinner quest good thing I had just gone shopping for the week

mlc2013

my wife just told that 3 couples are going to join us for dinner tonight, then started to hint at ordering out. I said perfect I just got some flank steaks and chicken ill make that knowing she really wanted sushi, and shockingly she said ok sounds good. I fillet the flank steaks and stuffed 2 of them with peppers/mushroom/spinach and smeared cream cheese on them. The second 2 I stuffed with provolone/prosciutto/roaster peppers and smeared habanero jelly on them. I rolled them and tied them, and seared them 5 minutes each side at 350, then ID 375 till IT 130. I also did 2 spatchcock chickens rubbed with melted butter/garlic/scallions/tyme/oragano/basil/parsley/fresh squeezed lemons put them raised direct 375

Sea2Ski

Come on, where are the pics? 

Edit : sneaky.  You put the pics in another thread. 

mlc2013

mlc2013

sorry I forgot to attach more to come after the slicing and platting happens

CTMike

Do you have a separator between the chicken and beef, or is the chicken dripping directly on the beef? If so, next time you might want to put the beef on top. Not trying to tell you what to do, but when I was getting my license from the Health Dept to sling food to the public, they were very adamant that chicken had to be on the bottom so it didn’t drip on any other foods. The concern is the transmission of salmonella. 

Just some food for thought, your mileage may vary. 

GregW

CTMike said:

Do you have a separator between the chicken and beef, or is the chicken dripping directly on the beef? If so, next time you might want to put the beef on top. Not trying to tell you what to do, but when I was getting my license from the Health Dept to sling food to the public, they were very adamant that chicken had to be on the bottom so it didn’t drip on any other foods. The concern is the transmission of salmonella. 

Just some food for thought, your mileage may vary. 

I agree 100%. I'm into large smokers that have a vertical rotisserie rack system inside. They have 4 or 5 racks on the front and the same on the rear. I've seen youtube videos of a bbq restaurant out in Vegas the was cooking a mixed load if chicken halves and ribs. I cringed when I saw that video. Different people have different fears. Some are afraid of clowns, for me my fear of nightmares is chicken. Every time I have it in the kitchen raw I feel like I need a full hazmat decon cleanup. 
The danger of cross contamination is a real concern. Chicken dripping on another type of meat is a real problem.

mlc2013

CTMike said:

Do you have a separator between the chicken and beef, or is the chicken dripping directly on the beef? If so, next time you might want to put the beef on top. Not trying to tell you what to do, but when I was getting my license from the Health Dept to sling food to the public, they were very adamant that chicken had to be on the bottom so it didn’t drip on any other foods. The concern is the transmission of salmonella. 

Just some food for thought, your mileage may vary. 

had the beef in the rear over the platesetter and had the chicken in the front of the grill dripping on the lump no chicken on the beef

mlc2013

GregW I made sure to keep the chicken in the front of the rack and the beef in the rear but in the future ill switch the and beef up high and chicken down low thanks for the heads up as i only kept separate because I didnt want the chicken to drip on the steak as to not affect the taste didnt think of cross contamination

mlc2013

and apparently we ate before I took plate pictures but I can tell you it was delicous

pgprescott

I’m sure we will excuse this gross oversight this one time. Don’t make a habit of this kind of reckless disregard for the groups needs. Got it? 

Looks like you you will be hosting again soon. Those friends will invite themselves. 

mlc2013

I apologize for my selfishness. I will punish my self today by going to a Parade and drink until I cant remember what I did wrong!!