I'm cooking some'en: PG-13 chicken?

JLOCKHART29

WARNING: CONTAINS PICS OF NAKED TOES AND CHICKEN!!!
Ok I'm posting this on the new/new forum or is it the old new foru....? (Need another Porter to figure it all out) Anyway .com with new format. OK enough about that, anyway a little spatchcock yardbird with my yardbird rub of equal parts(for the most part) salt, pepriccia,ginger,cummin,chillie powder,garlic pepper. Rub bird down with EVOO and pull skin away from breast and thigh, shove some of the rub under skin and squeeze lime under skin and on top of skin. Indirect at 275 to 300 to 160-170 breast temp. with a chunk each of oak,pressimon, and hickory wood.
Next scallops, small, but all I could find. Coat in EVOO, cracked black pepper, Old Bay seasoning, lime juice, fresh garlic (4 cloves). Going to toss them in in a few after bird gets going good. Suggestions on how long to cook them at 275ish welcomed. Just made up this scallop recipe so we'll see. Never done them b4. bill enjoy the toes but not to much!! :laugh:

BamaBackdraft

Looking good JL! Love scallops and haven't tried them yet.

FlaPoolman

Looks great JL. These bacon wrapped scallops went about 25 min. at 250 indirect. When pan searing at higher heat it's 5 to 10 min. tops. Thats country ribs in the front.

Pat

JLOCKHART29

Most folks wrap them in bacon but these were to small so I did them like shown. Haven't put them on yet. Figure in the Le Creuset indirect like they are around 30 to 45 min. But really have no idea.

FlaPoolman

My guess would be less but depends how you like them. With liquid longer. The chicken looks alot better than the leftover ham I'm having tonight.
Good luck

Pat

JLOCKHART29

How you tell when done?

FlaPoolman

Like fish they will flake just a little firmer. It's easy to just pull one out with a toothpick to test. I like them when they become a little less translucent. They are more forgiving that shrimp so you'll love them. I marinate with a little butter, garlic & lemon juice about 5 min. before I cook them. Old Bay adds a nice touch.

Pat

JLOCKHART29

Thanks Pat. The bird is at 145 so will put them on soon.

JLOCKHART29

Birds at 148 and scallops are on.

lowercasebill

i can see i am going to regret the toes and the chicken posts .
hope that is not mona hilton, rodney dangerbirds love interest? rodney is a trained professional and he will cluck you up. he is a master of egg fu yung.
them are some ugly toes, chief, the second toe on the right foot looks likes stikes linguica. :laugh:
scallops depend on how long the pottery takes to heat up . i would stir them for more even heating and when they look opaque take one out and cut it .
glad to see you eggin i was starting to worry.
bill

FlaPoolman

I agree with bill but my best guess with that many & amount of liquid is at least 45 min. If you get hungry just toss a few in a hot cast iron pan for a couple of min. Looking good and I'm on my way over JL. :woohoo: :woohoo: .

Pat

JLOCKHART29

Doing the graveyard thing last two nights. Company picknick tomorrow. All I can shove down my gut bugs (thats crawfish for you up north)!!! :woohoo: :woohoo: Only thing is no brew. :( Take care of that when I get home). Come on buddy, you know you like the toes. :woohoo: Never live it down!!

JLOCKHART29

Come on!! Welcome in the "Shack" ANY TIME!!. If not done toss on coals caveman style!

stike

learn to use the macro function; and toe-issue is solved.

btw. have you noticed that all the people that gave you grief about using the word 'sacrifice' in yer posts said they stayed away because of it, but they aren't exactly posting replies to you now that you switch yer syntax? i say 'scroom'. go back to yer 'sacrificing', and let them get to proselytizing elsewhere.

JLOCKHART29

Just wanted to give bill something to think about tonight with the toes. It is Friday! :P Yea I agree about the "sacrifice" comment. Thank I'll stick with "I cooked some'en" headline. Sort of a small jab each time I do it. Call me a young "stike" in training! :laugh:

FlaPoolman

I Love It

Pat

JLOCKHART29

45 Min. at 275 with liquid in crematic cookwear on scallops. Pulled and wraped. Yard bird 155 breast temp. Cleaning Hog and enjoying a nice Porter while bird finnishes.

Sundown

The third picture is obscene!! It looks like some gynecological experiment gone wrong. Must you continue to post this filth! I'm a sensitive kinda guy and I feel violated looking at such stuff.

BTW, get a pedicure or stop posting your toes.

Hehehehe

TomM24

The toes are just too funny sorry bill. They will soon be forgotten or could be the next TREX.

JLOCKHART29

THATS IT!!!!

JLOCKHART29

PG-13 IF not old enough don't look!! :laugh:

stike

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JLOCKHART29

Alittle Romaine salid, fresh zuccini and strawberrys out of my beds.