Getting back on topic, I hope, by reminding that I'm looking for thoughts on the original post.
If you think you're finished, you! really! are! finished!! -----Original Message----- From: Sugar via Cookinginthedark Sent: Monday, September 26, 2016 2:10 PM To: cookinginthedark@acbradio.org Cc: Sugar Subject: Re: [CnD] chicken thoughts We have one of those restaurants here in Fresno. I love their honey mustard sauce. They have contest on who can eat a dozen of their hottest sauces dipped wings in just 3 minutes, it's crazy. ‘I had rather stand with God and be judged by the world, than to stand with the world and be judged by God.’ -Truly Blessed, Sugar -----Original Message----- From: juliette via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, September 26, 2016 9:37 AM To: cookinginthedark@acbradio.org Cc: juliette Subject: Re: [CnD] chicken thoughts Hey Charles, Where I'm from, Minneapolis, you can purchase buffalo sauce (any degree of hotness) from Buffalo Wild Wings. If interested, you might try this on a thigh or two. We'll need all the help and hope we can get tonight to listen to those debates!! Juliette Silvers ----- Original Message ----- From: Charles Rivard via Cookinginthedark <cookinginthedark@acbradio.org> To: cooking in the dark list <Cookinginthedark@acbradio.org> Date: 09/26/2016 6:19 am Subject: [CnD] chicken thoughts
I'm not sure what I am going to do with a 5 pound package of chicken thighs that have the bones and skin intact. I do want the bone and skin to remain intact. I'm considering to either bake them in the oven covered with either barbecue sauce or with Shake 'not Bake, but I want to add another taste and texture, just for fun. I'm thinking of rubbing them very heavily with some lemon pepper seasoning and then grilling them on a George Formann grill before sticking them into the preheated oven. These are very large thighs. In the 5 pound package, I think there might be 10 of them. The grill has a temperature knob with no tactual temperature indications such as a click or detent that can be felt, although I do have a stick-on dot to locate settings of "low" and "medium". Of course, "off" is all the way counter clockwise and "high" is all the way clockwise. The question is this: I will be grilling them in batches. How long and at what temperature setting? After all thighs have
been grilled and cooled, the Shake 'not Bake or barbecue sauce will be added, then the final cooking will be done. The purposes that I want to do this are to give a different taste and to hopefully eliminate some of the greasiness. Main reason is the taste experiment, though. This should result in a feast during donight's Presidential debate!! Any thoughts are appreciated.
If you think you're finished, you! really! are! finished!! _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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