With the present weather conditions,
nobody wants to get stuck inside cooking.
This receipe puts the grill to work.
Enjoy
Lew
-----------------------------------------
From The Warped Mind And Inclined Galley Of Lew Hodgett
INGREDIENTS:
12, Chicken thighs (Family pack complete with skin and fat)
2 Cups, Teriyaki sauce
2 Cups, Water
DIRECTIONS:
Mix Teriyaki sauce and water together for marinade.
Marindae chicken thighs and refrigerate overnight in
a covered container.
Place chicken thighs, skin side down, on a hot grill, 350F,
about 6"-8" above coals or gas burners.
Keep an eye on chicken.
(When chicken begins to heat up, melting chicken fat can cause
flare-up.)
(Keep a water spray bottle handy)
Turn chicken chicken thighs after about 10 minutes.
Continue grilling until fat quits running, then remove to a wire rack.
Allow to rest 10-20 minutes before serving.
The grilling process has consumed all the chicken fat.
Optional:
Remove skin before serving.
On Thu, 21 Jul 2011 06:01:57 -0400, "Ed Pawlowski"
<[email protected]> wrote:
>
>"Lew Hodgett" <[email protected]> wrote in message
>news:[email protected]...
>> With the present weather conditions,
>> nobody wants to get stuck inside cooking.
>>
>> This receipe puts the grill to work.
>>
>> Enjoy
>>
>> Lew
>> -----------------------------------------
>>
>> From The Warped Mind And Inclined Galley Of Lew Hodgett
>>
>> INGREDIENTS:
>>
>> 12, Chicken thighs (Family pack complete with skin and fat)
>> 2 Cups, Teriyaki sauce
>> 2 Cups, Water
>
>Ya left out that GARLIC.
Another menu:
The Hillary Meal @ Colonel Cluck's
2 Left Wings
2 Small Breasts
2 Large Thighs
--
Always bear in mind that your own resolution to
succeed is more important than any one thing.
-- Abraham Lincoln
"Swingman" wrote:
> Being a coonass I'd rather die from the fat than live without it.
>
> That said, great recipe, and thanks for posting it! And Han, your
> modification also, and yep Ed ... garlic will magically make it "low
> fat"/coonass certified. That's my story and I'm sticking to it.
-------------------------------------
Alternate marinades:
1) Soy sauce and water 50/50.
2) Wishbone Italian salad dressing
NO SUBSTITUTIONS.
This one has some garlic.
Lew
"Han" wrote:
> Modified marinade - from the Amana microwave cookbook anno 1978:
> (for 3 lb broiler fryer, cut up)
> 1/2 cup soy sauce
> 1/4 cup dry white wine
> 1 garlic clove, minced
> 2 tbsp sugar/honey/maple or pancake syrup
> 1/2 tsp ginger
> Modified by adding generous sprinklings of thyme and rosemary
>
> Marinade (fridge it says, but ...) 1-2 hrs
> cook Amana says microwave 12-15 min, turning halfway through, and it
> does
> turn out well, but grilling as Lew said goes wonderful as well.
-------------------------------------
Fresh grated ginger goes well with Teriyaki or Soy.
Thanks for reminding me.
Lew
"willshak" <[email protected]> wrote in message
news:[email protected]...
> Lew Hodgett wrote the following:
>> With the present weather conditions,
>> nobody wants to get stuck inside cooking.
>>
> Yeah. With an outside heat index here of 107º F currently, I don't want to
> stay inside where it is 72º F.
> I want to go outside and lite up my barbeque and stand next to it.
>
> --
>
> Bill
That is why we had pizza tonight. No cooking in either place.
On 7/20/2011 11:58 PM, Lew Hodgett wrote:
> The grilling process has consumed all the chicken fat.
>
> Optional:
>
> Remove skin before serving.
Being a coonass I'd rather die from the fat than live without it.
That said, great recipe, and thanks for posting it! And Han, your
modification also, and yep Ed ... garlic will magically make it "low
fat"/coonass certified. That's my story and I'm sticking to it.
--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> With the present weather conditions,
> nobody wants to get stuck inside cooking.
>
> This receipe puts the grill to work.
>
> Enjoy
>
> Lew
> -----------------------------------------
>
> From The Warped Mind And Inclined Galley Of Lew Hodgett
>
> INGREDIENTS:
>
> 12, Chicken thighs (Family pack complete with skin and fat)
> 2 Cups, Teriyaki sauce
> 2 Cups, Water
Ya left out that GARLIC.
Lew Hodgett wrote the following:
> With the present weather conditions,
> nobody wants to get stuck inside cooking.
>
Yeah. With an outside heat index here of 107º F currently, I don't want
to stay inside where it is 72º F.
I want to go outside and lite up my barbeque and stand next to it.
--
Bill
In Hamptonburgh, NY
In the original Orange County. Est. 1683
To email, remove the double zeroes after @
"Lew Hodgett" <[email protected]> wrote in news:4e27b1f8$0$2227
[email protected]:
> With the present weather conditions,
> nobody wants to get stuck inside cooking.
>
> This receipe puts the grill to work.
>
> Enjoy
>
> Lew
> -----------------------------------------
>
> From The Warped Mind And Inclined Galley Of Lew Hodgett
>
> INGREDIENTS:
>
> 12, Chicken thighs (Family pack complete with skin and fat)
> 2 Cups, Teriyaki sauce
> 2 Cups, Water
>
> DIRECTIONS:
>
> Mix Teriyaki sauce and water together for marinade.
>
> Marindae chicken thighs and refrigerate overnight in
> a covered container.
>
> Place chicken thighs, skin side down, on a hot grill, 350F,
> about 6"-8" above coals or gas burners.
>
> Keep an eye on chicken.
>
> (When chicken begins to heat up, melting chicken fat can cause
> flare-up.)
>
> (Keep a water spray bottle handy)
>
> Turn chicken chicken thighs after about 10 minutes.
>
> Continue grilling until fat quits running, then remove to a wire rack.
>
> Allow to rest 10-20 minutes before serving.
>
> The grilling process has consumed all the chicken fat.
>
> Optional:
>
> Remove skin before serving.
Modified marinade - from the Amana microwave cookbook anno 1978:
(for 3 lb broiler fryer, cut up)
1/2 cup soy sauce
1/4 cup dry white wine
1 garlic clove, minced
2 tbsp sugar/honey/maple or pancake syrup
1/2 tsp ginger
Modified by adding generous sprinklings of thyme and rosemary
Marinade (fridge it says, but ...) 1-2 hrs
cook Amana says microwave 12-15 min, turning halfway through, and it does
turn out well, but grilling as Lew said goes wonderful as well.
--
Best regards
Han
email address is invalid
Swingman <[email protected]> wrote in news:E-
[email protected]:
> Being a coonass I'd rather die from the fat than live without it.
>
> That said, great recipe, and thanks for posting it! And Han, your
> modification also, and yep Ed ... garlic will magically make it "low
> fat"/coonass certified. That's my story and I'm sticking to it.
>
Thanks, Karl!!
--
Best regards
Han
email address is invalid
"Lew Hodgett" <[email protected]> wrote in news:4e28697f$0$10692
[email protected]:
>
> "Han" wrote:
>
>> Modified marinade - from the Amana microwave cookbook anno 1978:
>> (for 3 lb broiler fryer, cut up)
>> 1/2 cup soy sauce
>> 1/4 cup dry white wine
>> 1 garlic clove, minced
>> 2 tbsp sugar/honey/maple or pancake syrup
>> 1/2 tsp ginger
>> Modified by adding generous sprinklings of thyme and rosemary
>>
>> Marinade (fridge it says, but ...) 1-2 hrs
>> cook Amana says microwave 12-15 min, turning halfway through, and it
>> does
>> turn out well, but grilling as Lew said goes wonderful as well.
> -------------------------------------
> Fresh grated ginger goes well with Teriyaki or Soy.
>
> Thanks for reminding me.
>
> Lew
Of course, ginger ...
--
Best regards
Han
email address is invalid
willshak <[email protected]> wrote in
news:[email protected]:
> Lew Hodgett wrote the following:
>> With the present weather conditions,
>> nobody wants to get stuck inside cooking.
>>
> Yeah. With an outside heat index here of 107º F currently, I don't want
> to stay inside where it is 72º F.
> I want to go outside and lite up my barbeque and stand next to it.
I did evening before last. Now we have chicken for a few days. I left out
the pork, but that is just as good. It's easy!!
<http://www.epicurious.com/recipes/food/views/Grilled-Chicken-and-Pork-
with-Orange-Cumin-Glaze-109699>
or
<http://tinyurl.com/3tbq866>
--
Best regards
Han
email address is invalid