http://email.kraftfoods.com/cgi-bin2...kW0Pvg0CXep0EM

Not a bad method on a hot afternoon.

Dimitri

Works in the winter, too. Try doing a whole turkey that way, with mesquite
chips on the coals. Amazing.

"Dimitri" > wrote in message
.. .
> http://email.kraftfoods.com/cgi-bin2...kW0Pvg0CXep0EM
>
> Not a bad method on a hot afternoon.
>
> Dimitri
>

But the circular reference leaves me dizzier than the heat. Make
barbeque sauce from lemon juice, barbeque sauce and garlic?

Dan Masi

> wrote in message
oups.com...
> But the circular reference leaves me dizzier than the heat. Make
> barbeque sauce from lemon juice, barbeque sauce and garlic?
>
> Dan Masi
>

Yeah...it's just modified bbq sauce - modified by you. You should feel
empowered!!!

wrote:

> But the circular reference leaves me dizzier than the heat. Make
> barbeque sauce from lemon juice, barbeque sauce and garlic?

Ain' that a kicker. They give you a recipe that calls for their BBQ
sauce, but their sauce is so inadequate that you have to add
something to it.

I do a lot of chickens on the BBQ. I like to use small birds and cut
them in half and marinade them. I do them offset and they turn out
great.

Dave Smith wrote:
>
> I do a lot of chickens on the BBQ. I like to use small birds and cut
> them in half and marinade them. I do them offset and they turn out
> great.

Me, too. I cut out the back and save it and the wingtips for stock.
Then marinate it in any of a lot variations. Then, flattened, on the
fire half of the grill, dealing with the flare-ups and turning several
times for about ten minutes. Then over to the flameless side of the
grill, cover down and roast. When nearly done, I usually put it back
onto the flame side and tend it for a few more minutes. The challenge
is to get it well flavored but not charred. -aem

aem wrote:
> Dave Smith wrote:
>>
>> I do a lot of chickens on the BBQ. I like to use small birds and cut
>> them in half and marinade them. I do them offset and they turn out
>> great.
>
> Me, too. I cut out the back and save it and the wingtips for stock.

aka spatchcocked

> Then marinate it in any of a lot variations. Then, flattened, on the
> fire half of the grill, dealing with the flare-ups and turning several
> times for about ten minutes. Then over to the flameless side of the
> grill, cover down and roast. When nearly done, I usually put it back
> onto the flame side and tend it for a few more minutes. The challenge
> is to get it well flavored but not charred. -aem

I like to do this with cornish game hens. Don't care for the prior
suggestion of mesquite but that's just me. If I'm adding any "smoking" wood
it will normally be hickory, but not for hens.

Jill

aem wrote:
> Dave Smith wrote:
> >
> > I do a lot of chickens on the BBQ. I like to use small birds and cut
> > them in half and marinade them. I do them offset and they turn out
> > great.
>
> I cut out the back and save it and the wingtips for stock.

Would you like the clingers from my garbage cans too?

Sheldon

On 27 Jul 2005 11:31:09 -0700, wrote:

>But the circular reference leaves me dizzier than the heat. Make
>barbeque sauce from lemon juice, barbeque sauce and garlic?
>
>Dan Masi
>

Only the "Italian" seasoning and lemon juice go in the sauce, the
squeezed out lemons and garlic go into the cavity of each chicken.
The font is so hard to read for some reaon (insufficient line
spacing?) I had to read it twice to find out what happened to the
garlic. although once I found it, it's right there

I've seen companies sell 5 different versions of whatever sauce. This
way (by doctoring their basic sauce), you only have to have one on
hand and can get variety by adding the extra herbs. Or not!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 29 Jul 2005 13:33:15 GMT, Curly Sue wrote:

> The font is so hard to read for some reaon (insufficient line
> spacing?) I had to read it twice to find out what happened to the
> garlic. although once I found it, it's right there

Not sure what font you mean. To change/correct in Free Agent...
Options > Genereal Preferences > Display > Font

HTH

On Sat, 30 Jul 2005 11:38:54 -0700, sf > wrote:

>On Fri, 29 Jul 2005 13:33:15 GMT, Curly Sue wrote:
>
>> The font is so hard to read for some reaon (insufficient line
>> spacing?) I had to read it twice to find out what happened to the
>> garlic. although once I found it, it's right there
>
>Not sure what font you mean. To change/correct in Free Agent...
>Options > Genereal Preferences > Display > Font
>

I meant the font for the chicken recipe on the website.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat, 30 Jul 2005 20:14:50 GMT, Curly Sue wrote:

> On Sat, 30 Jul 2005 11:38:54 -0700, sf > wrote:
>
> >On Fri, 29 Jul 2005 13:33:15 GMT, Curly Sue wrote:
> >
> >> The font is so hard to read for some reaon (insufficient line
> >> spacing?) I had to read it twice to find out what happened to the
> >> garlic. although once I found it, it's right there
> >
> >Not sure what font you mean. To change/correct in Free Agent...
> >Options > Genereal Preferences > Display > Font
> >
>
> I meant the font for the chicken recipe on the website.
>
Did you try increasing the font size? View > Text Size
That usually works for me.

On Sat, 30 Jul 2005 14:53:11 -0700, sf > wrote:

>On Sat, 30 Jul 2005 20:14:50 GMT, Curly Sue wrote:
>
>> On Sat, 30 Jul 2005 11:38:54 -0700, sf > wrote:
>>
>> >On Fri, 29 Jul 2005 13:33:15 GMT, Curly Sue wrote:
>> >
>> >> The font is so hard to read for some reaon (insufficient line
>> >> spacing?) I had to read it twice to find out what happened to the
>> >> garlic. although once I found it, it's right there
>> >
>> >Not sure what font you mean. To change/correct in Free Agent...
>> >Options > Genereal Preferences > Display > Font
>> >
>>
>> I meant the font for the chicken recipe on the website.
>>
>Did you try increasing the font size? View > Text Size
>That usually works for me.

No, I didn't. I'll give it a try- thanks!

Sue(tm)
Lead me not into temptation... I can find it myself!

I couldn't be bothered to wait for the video to load up. can you
summarize in text?

Just saw a Sur la Table variation of the old beer can chicken roaster -
looks like a wok with holes in the base, and a central spindle that
works like the beer can. It's for use on the grill, and you are
encouraged to roast potatoes around the spindle in the base of the
unit.

Here it is:
http://surlatable.com/common/product...?PRRFNBR=15206

I was going to make fun of this item (I've never forgotten SLT's pizza
stone with chased copper serving tray, 90 bucks) - but at $19.95 it's
merely an amusing space-hog, not a grotesque way to spend money. $19.95
is a fair price for whatever it is. I still wouldn't buy it but at the
price, I may get it for somebody I know who likes to grill. Then again,
he may think it's a waste of metal. (Yoo hoo, Peter! I've already got
your b'day present so never mind about the grill tchatchke)

Leila

Found the print version, never mind. Got it.

Leila

"Curly Sue" > wrote in message
...
> On Sat, 30 Jul 2005 11:38:54 -0700, sf > wrote:
>
>>On Fri, 29 Jul 2005 13:33:15 GMT, Curly Sue wrote:
>>
>>> The font is so hard to read for some reaon (insufficient line
>>> spacing?) I had to read it twice to find out what happened to the
>>> garlic. although once I found it, it's right there
>>
>>Not sure what font you mean. To change/correct in Free Agent...
>>Options > Genereal Preferences > Display > Font
>>
>
> I meant the font for the chicken recipe on the website.

Copy the text to Notepad, or MS Word. But, if copying to word, do NOT click
on "paste" to drop the text into the document. Click on "paste special", and
you'll see one or two better choices. I don't have Word running at the
moment, but IIRC, you want to paste "Unformatted Text".

"Curly Sue" > wrote in message
...
> On Sat, 30 Jul 2005 14:53:11 -0700, sf > wrote:
>
>>On Sat, 30 Jul 2005 20:14:50 GMT, Curly Sue wrote:
>>
>>> On Sat, 30 Jul 2005 11:38:54 -0700, sf > wrote:
>>>
>>> >On Fri, 29 Jul 2005 13:33:15 GMT, Curly Sue wrote:
>>> >
>>> >> The font is so hard to read for some reaon (insufficient line
>>> >> spacing?) I had to read it twice to find out what happened to the
>>> >> garlic. although once I found it, it's right there
>>> >
>>> >Not sure what font you mean. To change/correct in Free Agent...
>>> >Options > Genereal Preferences > Display > Font
>>> >
>>>
>>> I meant the font for the chicken recipe on the website.
>>>
>>Did you try increasing the font size? View > Text Size
>>That usually works for me.
>
> No, I didn't. I'll give it a try- thanks!

***Sometimes***, adjusting your browser's font size will wreak havoc with
sites that have no leeway in their design for anything but the font size the
author used. And, sometimes, it doesn't matter. Ya never know.