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Whatever's in the Cabinet Chicken

CornfedCornfed Posts: 1,324
edited 5:49AM in EggHead Forum
Tonight, ST and I will be using the World's Best Grill AND Smoker only as a grill. On the menu will be some "Whatever's in the Cabinet Chicken" and some Cheddar Cheese Burgers with the cheese on the inside of the burger. The chicken breasts are currently being brought to room temperature after having been rubbed with some Frenches yellow mustard and whatever I found in my kitchen spice cabinet (many things, including salt, black pepper, cayenne, all spice, garlic, and others). The design considerations this time were not to assemble the ultimate mix of flavors but rather to simply grab whatever was in there that seemed tasty at the time I spotted them. Said breasts will then be grilled at around 300 for around 30 minutes or until cooked.[p]The burgers will be salted and peppered and filled with a chunk-o-cheddar cheese then either grilled at 500 or seared at 1000 steak-style.[p]Creating simple pleasures with the BGE,


  • MACMAC Posts: 442
    Now I'm going to date my self, BUT, about 25 years ago in Lansing a restaurant used to serve a pocket burger. Cooked onion, mushrooms, shredded cheese inside a burger. To make it they used two thin patties of beef and put the fillings in the middle and seal the edges. They were absolutely righteous. You are recreating an old tradition. Keep up the good work.[p]MAC[p]

  • mollysharkmollyshark Posts: 1,519
    Yow. Wasn't that called a "patty melt?" Speaking of dating ones' self! :-O

  • Nu-GuyNu-Guy Posts: 136
    We will need a report later as to how this menu turns out. Did you keep a record as to what you put that chicken thru? You guys appear to be pioneers in eggland. Those burgers sound like something I want to try.

  • Lee2Lee2 Posts: 38
    We had whatever's-in-the-cabinet & fridge vegetables that would be good with your Chunk'O'Cheddar burgers and chicken. I choped a couple of stalks of broccoli, roasted red pepper, water chestnuts and sweet onion. Then I poured over 1/4 c. balsamic vinegar mixed with 1/2 c. safflower oil, Greek herbs and lots of lemon pepper and Egged the mixture for about 20 minutes. Good veggies.

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