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What's for dinner?

Discussion in 'The Homestead Kitchen - Recipes Etc' started by Hinotori, Aug 28, 2017.

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  1. Mar 22, 2018
    Farmer Connie

    Farmer Connie Almost Self-Reliant

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  2. Mar 24, 2018
    Farmer Connie

    Farmer Connie Almost Self-Reliant

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  3. Mar 25, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    Oh my - looks delicious!
     
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  4. Mar 25, 2018
    Wannabefree

    Wannabefree Little Miss Sunshine

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    I had chocolate chip cookies, a chocolate chip brownie cookie, and a handful of chips...and then a piece of barbecue chicken and a biscuit. I should weigh as much as my hog...smh
     
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  5. Mar 25, 2018
    Britesea

    Britesea Sustainability Master

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    The guys had spaghetti that hubby made- he put in a bit too much chilis in it and I couldn't face it right now; so I made a quesadilla instead. Probably a bad idea since I know dairy makes your sinuses worse.
     
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  6. Mar 25, 2018
    sumi

    sumi Sustainability Master Administrator

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    Looking at that BBQ pics reminded me of something I used to do years ago, with chicken. Loosen the skin here and there, along the edges of the bird, just enough to get your fingers in there, rub on the seasoning, directly onto the meat, before replacing the skin, then BBQ. It allows the seasoning to really get into the meat when you cook it. Delicious!
     
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  7. Mar 25, 2018
    Farmer Connie

    Farmer Connie Almost Self-Reliant

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    chickn emoji.gif We do that with chicken thighs. After de-boning them, peel the skin like opening a book, rub spices and tooth pick the skin back on and brush w/olive oil. Excellent method, same principle. Thanks for replying Sumi. rofl.gif
     
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  8. Mar 25, 2018
    NH Homesteader

    NH Homesteader Super Self-Sufficient

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    Ok every time to try to BBQ chicken it gets horribly dried out. What am I doing wrong?
     
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  9. Mar 25, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    It's so easy to overcook chicken..sigh. We've finally learned to use a meat thermometer. And generally we'll take it off the heat when it's still a little underdone, wrap it in foil and it keeps cooking in the foil for a little bit which almost always brings it up to the correct temp without drying it out.

    Are you doing a whole bird, or parts? Dark meat can take a bit longer than white meat.

    I'm not a professional cook - but I ... I try, lol
     
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  10. Mar 26, 2018
    Britesea

    Britesea Sustainability Master

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    DS is gonna fix dinner tonight as DH has come down with my bug and neither of us is up to it. I managed to stumble out to the freezer to grab some chicken thighs- that seemed fairly easy for him to do. I hope he gives us some kind of side dishes; he's apt to just plop an unseasoned baked chicken thigh on the plate and say there it is.
     

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