Several weeks ago there was a post regarding my recipe as posted on the
Naked Whiz's site. I haven't checked the newsgroups in a while and
missed it, but thought I would clear up any questions now. The recipe
was written for cooking on a BGE, and recommends a dome temp of 350 and
90 minute cooking time. Dome temp is where the thermometer is, actual
grid temp is less. When I cook the recipe in the oven, the chicken is
done in a little less than an hour. Also, I cook dark meat pieces to an
internal temp of 195-205, something I learned from America's Test
Kitchen. The meat is juicy and falling of the bone, kind of like pork
butt is done at 170, but is considerably more moist and tender at 195.
I cooked it at a festival in Denver this last weekend and it vanished
very quickly. Sorry about not answering sooner. -RP

Randy wrote:
> Several weeks ago there was a post regarding my recipe as posted on the
> Naked Whiz's site. I haven't checked the newsgroups in a while and
> missed it,
<snip>

Care to repost the recipe or include a link? It's not on my feed server
any longer and I have no idea what you're referring to as we just got
back from a week in the "sticks"

--
Steve

Sure, http://www.nakedwhiz.com/thechicken.htm -RP

Randy wrote:
> Sure, http://www.nakedwhiz.com/thechicken.htm -RP

Thanks, cooking method looks "normal". I'd probably pass on your sauce
mixture as it seems like it'd be pretty dang "warm", but that's personal
pref...

Thanks again for the re-post

--
Steve

Nunya Bidnits wrote:
> Steve Calvin wrote:
>> Randy wrote:
>>> Sure, http://www.nakedwhiz.com/thechicken.htm -RP
>> Thanks, cooking method looks "normal". I'd probably pass on your sauce
>> mixture as it seems like it'd be pretty dang "warm", but that's
>> personal pref...
>>
>> Thanks again for the re-post
>
> Hot is the word and yes it is, fine with me, but scary to some. If you use
> good fresh cayenne and don't like fiery food you might want to cut it back a
> bit. I would also cut back some on the vinegar as it was a little more on
> the sour side than I would like. But the idea of cooking it good and crispy,
> aided by the flour dusting, and then letting it steep in a good hot sauce is
> a nice extension of the Buffalo Wings concept.
>
> I served mine with homemade creamy blue cheese dressing, anticipating the BW
> effect. It overcame the excess tartness nicely.
>
> I was the one who posted asking about the temps recommended. What you said
> sounds right. I tried it indoors and went 70 minutes at 325F and it was
> overcooked. Going by internal temp is a much better idea. Randy, what do you
> think the temp is at the food level in the BGE? I am going to try it on a
> WSM or Weber Kettle next time... any suggestions?
>
> Do you use any particular brand of Dijon in the sauce recipe?
>
> MartyB in KC
>
The grid level temp is probably 320 at the beginning of the cook and
maybe 340 at the end. The mustard is in there just to help emulsify the
oil, I don't think it matters what kind of mustard is used, in fact, you
could probably use an egg yolk. -RP

"Nunya Bidnits" > wrote in
:

> I served mine with homemade creamy blue cheese dressing, anticipating
> the BW effect. It overcame the excess tartness nicely.
>

Got a recipie for that dressing?

--
Tommy Lee

"Nunya Bidnits" > wrote in
:

>
> "motley me" > wrote in message
> . ..
>> "Nunya Bidnits" > wrote in
>> :
>>
>> > I served mine with homemade creamy blue cheese dressing,
>> > anticipating the BW effect. It overcame the excess tartness nicely.
>> >
>>
>> Got a recipie for that dressing?
>>
>> --
>> Tommy Lee
>
> Here ya go.....
>
> First off, if you like the sweet kind of creamy blue cheese sold in
> bottles you won't like this. It's nothing like the store bought stuff.
> It tastes like... well... blue cheese!
>
> I kinda throw stuff in but this is pretty close, I tried to take
> measurements when I made some last night:
> ;-)~
>
> -1 cup Mayo (NO cheap mayo, use Kraft or Hellmans, the cheap stuff is
> sweet and will ruin dressing)
> -1/2 - 2/3 cup sour cream
> -3-5 fat cloves garlic
> -fresh parsley (maybe 1/3 cup if chopped ahead and measured, maybe a
> little less)
> -1 1/2 - 2 tbsp lemon juice, red wine vinegar, or combination
> -1/4 - 1/2 tsp salt
> -1 - 2 tsp fresh ground black pepper
> -6-7 dashes of Worcestershire sauce
> -approx 6 oz crumbled blue cheese
> -----
> -You can make it with just the lemon juice, but it has a nicer
> tartness with the RWV
>
> -I use a stick blender to process it, but you can process it in a
> regular blender, or just hand mince the solid ingredients and blend by
> hand
>
> -You can reduce garlic if you like, I am a garlic freak
> -----
> -Combine all ingredients but blue cheese and process until well pureed
> -add most of the blue cheese, reserving some crumbles for texture
> -process again
> -fold in remaining blue cheese crumbles
>
> Best if allowed to meld in the fridge for an hour or two, keeps in the
> fridge about 1 wk to 10 days max
> -----
> Great with buffalo wings, or on any salad.
> GF has been caughting eating it straight out of the jar with a spoon.
>
> MartyB in KC
>
>

That sounds great. I don't like the "sweet stuff" in the bottle so this
will be a wonderful change. Thought it might make my Lipotor work
overtime.


--
Tommy Lee

"Nunya Bidnits" > wrote in
:

> Seriously I have never tried making it with "safer" ingredients, but
> it might work out ok as long as you avoid any sweet stuff. But then,
> none of us are here for the health food recipes. <g>
>

Amen to that. if we were it might be alt.beansprouts.dieanyway

I am not worried to much. my last lipid test came back great so a little
blue cheese won't kill me.

--
Tommy Lee