Another try at posting a pic! Salmon and Scallops

QBabe

<p />OK...lets see if it worked. Thanks for your patience...![p]QBabe
:-)

Unknown

QBabe,[p]Mmmmmmmmmmmmmmm.[p]Thank you for that.
bc

The Naked Whiz

QBabe,
I don't think it worked. I see shrimp too! :-) Yumm![p]TNW

QBabe

The Naked Whiz,[p]Hee Hee! Yep, had a few so I just skewered them too! Not as good as either the scallops or the salmon, but I think I cooked them too long. I put the salmon on first, then later added the scallops and shrimp at the same time. They were a little rubbery. Next time, shorter cook time for 'em![p]Glad the pic FINALLY worked![p]QBabe
:-)[p]I pulled a chicken out of the freezer...gonna try my first spatchcocked bird tomorrow. Originally was just gonna rub him good, inside, under the skin, and outside, but heard something about buttermilk and mustard gloop...does that work like a marinade? Do you soak it in that for some period of time and then it goes on the grid just like that with no other seasoning, or do you put it in ghe gloop and then season as normal before putting on the fire?

char buddy

QBabe,[p]You soak for some period of time, then just put it on the grid just like that. [p]CB

DavidR

QBabe,[p]Clear up some confusion on my my part. Did you say that you wanted to try the buttermilk and mustard goop on spatchcocked chicken?

QBabe

DavidR,[p]That's what I was wondering. Don't know much about the gloop, or what it does for meat, but am trying all kinds of new things these days! So, in a nutshell, I'm looking for suggestions......[p]QBabe
:-)

DavidR

QBabe,[p]I use the buttermilk/mustard goop on ribs. I've never tried it on spatchcocked chicken. When doing a chicken, if you use TNW's method, you can't go wrong. A juicier, tastier chicken, you never get.

char buddy

QBabe,[p]Like you, I got in an experimental mood and did try the goop with a spatchcocked chicken at low temps. If you ever try a butterflied chicken treated to the goop, let us know how it turned out. [p]CB