I cooked some'en: Fresh vegs & basil breast

JLOCKHART29

With temps close to 100 degrees the old garden is about to burn up 'cept for peppers, egg plant and okra to come off soon. Egged up the rest of the zuccinie, squash and tomatoes. Sliced thin and coat with EVOO, some sea salt and cracked pepper.


Made tray out of foil and cooked at 325-350 untill tinder.




Next up boneless chicken breast coated with fresh basil,EVOO,sea salt and cracked pepper with a little fresh parmashion cheese on top.






On the Egg at 325-350 indirect till internal temp of 165 degrees.




Alittle fresh pasmashion again after cooking.


And were done. Jake approved!!

Marc from IL

Very nice

Eggtucky

Quite a spread JL!...nice job!

Frank from Houma

Very Nice J-Lo. Tony's in the background. :laugh:

JLOCKHART29

Yea I live on Tony's! Even keep a small bottle in my back pack I take to work every time "just in case"!! :laugh:

crawdad

Can't beat a healthy meal that tastes good too. Looks great!

Unknown

Looks great!

I'm curious about the timing. Did you keep the veggies warm while the chicken was cooking or did you eat them at room temperature?

lowercasebill

basil is about the only thing that is growing good for me this year and i have a ton of it... chicken looks good , i will do that this week.

i hope you have good air conditioning and the farm critters have some decent shade and lots to drink. 100 degrees in the shade. that's hot.
bill

JLOCKHART29

With outside temps at 100 degrees, I just covered the "tray" with more foil and set it on the fender of my black smoke wood trailer. It was probabbly 130 degrees so acted just like a warmmer plate till the bird was done, about 30 min.

JLOCKHART29

I have always been able to tolorate the high temps and humidity well. Guess because been around it almost all my life and am pretty thin. Cold is what I can't take. Lived in N. Ark. one winter and almost froze. Couldn't take another one so back to the Sunny South!!
To hot to grow basil now or would plant one. Wally World is 3 bucks for 1/2OZ of so called fresh basol leaf and half of them are brown and wilted.

BENTE

that is some good looking bird...... jake too :laugh:


i really like the squase tomato combo looked like it was tastey