Happy Summer - Hot Days are here

my favorite marinade for chicken is fat free Italian dressing, put it in a
Ziploc bag, put in dressing, take out the air, squish it around until it is
all covered, wait 24 hours and grill, bake or nuc, Lee
ahmward wrote in message
...

"Gary G" wrote in message
...
It won't be that hot in Prunedale but will be in the 80's...We also
barbecue year round and have chicken quite often...I like using the
cold chicken in chopped salads..Using apples,...small sweet
peppers,..scallions,..hot peppers,...carrots,...Celery and any other
crunchy vegetables we have...I also add some type of nuts and a non
fat cheese...Top that with some chopped up cold barbecued chicken and
it's a real feast...In the past I would have eaten a salad and 3 or 4
pieces of chicken with bread and potatoes...Now one thigh and a salad
and I'm happy and satiated...Funny how the brain can adjust...I'm also
aware and sometimes worried how easily I could slip back into some
lifelong habits...For now life is grand...GG

One of the best new cooking trends is to use rubs for chicken. In
former times it seams like everyone was dousing chicken in heavy
marinades but rubs are so flavorful and you add no extra calories. A
good resource is The Barbecue Bible.

Your chicken salad is the kind I love to eat.

Audrey

I really only use it for chicken now though I used to use it for other
things. I think it is so much harder to clean than throwing a chicken
in a pan for the oven, but my husband cleans it and it's just too hot to
use the oven now. The chicken cook very evenly on it.
Audrey
"Stormmee" wrote in message
...
do you like that Showtime? which one do you have, tips ideas and
drawbacks?
Lee, nosy
ahmward wrote in message
...
Last night I made my own recipe for Greek chicken breasts basically
using seasoned bread crumbs, lots of lemon, garlic, fresh oregano and
a
spray of olive oil. I baked them 30 minutes in the oven.

Tonight my son is grilling pork chops he has brined since Sunday.
Tomorrow I have an evening knitting class so I will make a soup in
the
morning. That way we can eat at different times.

We use a barbecue throughout the year since we live in California. I
have a crockpot, George Foreman and if I want to roast a chicken in
the
summer, I'll use the Showtime rotisserie.

I have been looking at more recipes for cold chicken and shrimp
salads.
The temp will be 101 today and we may reach 110 by the weekend.

Audrey

thanks, Lee
ahmward wrote in message
...
I really only use it for chicken now though I used to use it for other
things. I think it is so much harder to clean than throwing a chicken
in a pan for the oven, but my husband cleans it and it's just too hot to
use the oven now. The chicken cook very evenly on it.
Audrey
"Stormmee" wrote in message
...
do you like that Showtime? which one do you have, tips ideas and
drawbacks?
Lee, nosy
ahmward wrote in message
...
Last night I made my own recipe for Greek chicken breasts basically
using seasoned bread crumbs, lots of lemon, garlic, fresh oregano and
a
spray of olive oil. I baked them 30 minutes in the oven.

Tonight my son is grilling pork chops he has brined since Sunday.
Tomorrow I have an evening knitting class so I will make a soup in
the
morning. That way we can eat at different times.

We use a barbecue throughout the year since we live in California. I
have a crockpot, George Foreman and if I want to roast a chicken in
the
summer, I'll use the Showtime rotisserie.

I have been looking at more recipes for cold chicken and shrimp
salads.
The temp will be 101 today and we may reach 110 by the weekend.

Audrey

I've always been a charcoal type of person, buying a new $30 round - 3
legged barbeque each year and throwing out the previous one - but this year
after a 6 year lapse, we decided to buy a huge natural gas, stainless steel,
barbecue so that we will be able to use it all year round......1024 sq.
inches of cooking surface and side burner! yo baby!!! LOL!

We use it as an oven almost everyday instead of using our oven in the house.

I still miss the charcoal taste though ...........I have a new barbeque
sitting there waiting to be assembled and I think I may just give in this
weekend and put it together.......hehehe


Eddie
Weight June05-359lbs
Current Weight-282.2lbs
Loss to date=76.8lbs
Goal Weight-180lbs

"John" not wrote in message
...
I know when it's real hot out that we don't like to fire up the oven. So it
takes some planning.

What do you guys do?

We use the outdoor gril, the Foreman gril or a crockpot.

good for you, Lee
Eddie-Type2 wrote in message
...
I've always been a charcoal type of person, buying a new $30 round - 3
legged barbeque each year and throwing out the previous one - but this
year
after a 6 year lapse, we decided to buy a huge natural gas, stainless
steel,
barbecue so that we will be able to use it all year round......1024 sq.
inches of cooking surface and side burner! yo baby!!! LOL!

We use it as an oven almost everyday instead of using our oven in the
house.

I still miss the charcoal taste though ...........I have a new barbeque
sitting there waiting to be assembled and I think I may just give in this
weekend and put it together.......hehehe


Eddie
Weight June05-359lbs
Current Weight-282.2lbs
Loss to date=76.8lbs
Goal Weight-180lbs

"John" not wrote in message
...
I know when it's real hot out that we don't like to fire up the oven. So
it
takes some planning.

What do you guys do?

We use the outdoor gril, the Foreman gril or a crockpot.

"ahmward" wrote in message
...



One of the best new cooking trends is to use rubs for chicken. In former
times it seams like everyone was dousing chicken in heavy marinades but
rubs are so flavorful and you add no extra calories. A good resource is
The Barbecue Bible.


Audrey


I noticed the rubs in the spice section at the market. Bought some for
chicken and pork. Same points as when my wife would make it. (and less
dishes for me to wash)

No, no, no There is nothing like the basic Weber
Audrey

"Eddie-Type2" wrote in message
...
I've always been a charcoal type of person, buying a new $30 round - 3
legged barbeque each year and throwing out the previous one - but this
year
after a 6 year lapse, we decided to buy a huge natural gas, stainless
steel,
barbecue so that we will be able to use it all year round......1024
sq.
inches of cooking surface and side burner! yo baby!!! LOL!

We use it as an oven almost everyday instead of using our oven in the
house.

I still miss the charcoal taste though ...........I have a new
barbeque
sitting there waiting to be assembled and I think I may just give in
this
weekend and put it together.......hehehe


Eddie
Weight June05-359lbs
Current Weight-282.2lbs
Loss to date=76.8lbs
Goal Weight-180lbs

"John" not wrote in message
...
I know when it's real hot out that we don't like to fire up the oven.
So it
takes some planning.

What do you guys do?

We use the outdoor gril, the Foreman gril or a crockpot.