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When I was in Boy Scouts, the scout (not me) who was in charge of meals one night several cans of Manwich for supper. Unfortunately he forgot to read the label and didn't realize you are supposed to add meat to the sauce. So we all ate Manwich sauce on buns. No meat.
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If your Doctor is a tree, you're on acid.
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[IMG:https://lh3.googleusercontent.com/-MW1IjBO6X8U/TlGJWu5DLfI/AAAAAAAAEH4/et_YwA1Mz9oOrRalgTmsELuuL1HF5-d4QCCo/s640/IMG00174-20110821-1836.jpg]
[IMG:https://lh3.googleusercontent.com/-8zJZ-oA1t5s/Td3EAr3mEmI/AAAAAAAADl4/lq-hRWpFaYgY41CREYQJYKy-I7TvhNiCgCCo/s640/IMG00003-20110525-2302.jpg]
[IMG:https://lh3.googleusercontent.com/-rqNgIvqata8/Td3SBAgJfSI/AAAAAAAADmI/MqGX832ceqE9npqhp5HzBNGKyltoSTNKQCCo/s640/IMG00004-20110525-2358.jpg]If your Doctor is a tree, you're on acid. -
This is a little something I created that I call "chicken carotene", lol. It's chicken, butternut squash, carrots and onion soup...
[IMG:https://lh3.googleusercontent.com/-5hqIi5f2iFA/T11by-yM0zI/AAAAAAAAEk8/f_dOsu6pxWAOWSfZrQ3SrPEn8o0Mw06EQCCo/s640/IMG-20120311-00045.jpg]If your Doctor is a tree, you're on acid. -
Mmmmmm, sweet and simple......
[IMG:https://lh3.googleusercontent.com/-uJceuFpIcHk/VkDOILdEuMI/AAAAAAAAGPQ/78scI6KyJpYWuMD7Z6oPhK3GVwSREK6hwCCo/s640/FullSizeRender.jpg]If your Doctor is a tree, you're on acid. -
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I did a fine set of baby back's today in 4 hours and apple wood... Forgot to take a pic...Drove down to Wilmington DE and picked up another offset smoker for free.
I do have a pic from last Thanksgiving... here is a Turkey traditionally smoked 15 pounds 3 hours than switched to the oven for more even heating. Part of the problem is too much smoke renders the meat too bitter.
[IMG:http://i250.photobucket.com/albums/gg275/MarkSwarbrick/2008_0804Image0006.jpg]Be wise enough to walk away from the nonsense around you! -
I did take a pic! here is last weeks Spare ribs, Every night I got the opportunity to Smoke down at the shore on a Webber Grill and offset smoke. Applewood is my favorite, just picked up some Alder for fish, trout etc... Anyway found a tip in an old book that one can make a wonderful glaze from Apple Jelly after the smoke process. You melt it down on the side burner and brush it on after taking the meat off the grill. It sweetens - without messing with the flavor.
[IMG:http://i250.photobucket.com/albums/gg275/MarkSwarbrick/DSCN0081_zpsbvsrhhiz.jpg]Be wise enough to walk away from the nonsense around you! -
I'm marinating chicken to roast over a wood fire tomorrow. We were walking down the main street of Selcuck Turkey when a restaurant owner insisted we eat at his place because he made the world's best chicken kebabs. My wife had the sea bass which was the best fish she ever ate and I had the chicken. It really was great. The owner then gives me a tour of the "kitchen", which is just a wood fire grill, and gives me the recipe. Amazingly, the restaurant next door serves the world's best babaganuche (so says that owner). I do love Turkey - the world capital of meat on a stick.
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- Here are the kebabs. Two shelf brackets hold up skewers. Having two pronged or flat skewers is key. I only have three and have not found a source to buy more. Cut boneless chicken into golf ball sized chunks and marinade overnight in yoghurt, gatlic, lemon juice, tomato paste, and salt. Use a whole milk creamy (not greek) yoghurt. Be fairly aggressive with the garlic and salt. Not too much lemon or tomato past. Use only enough tomato to make it pink. So good.
- Here are the kebabs. Two shelf brackets hold up skewers. Having two pronged or flat skewers is key. I only have three and have not found a source to buy more. Cut boneless chicken into golf ball sized chunks and marinade overnight in yoghurt, gatlic, lemon juice, tomato paste, and salt. Use a whole milk creamy (not greek) yoghurt. Be fairly aggressive with the garlic and salt. Not too much lemon or tomato past. Use only enough tomato to make it pink. So good.
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odd man out wrote:
- Here are the kebabs. Two shelf brackets hold up skewers. Having two pronged or flat skewers is key. I only have three and have not found a source to buy more. Cut boneless chicken into golf ball sized chunks and marinade overnight in yoghurt, gatlic, lemon juice, tomato paste, and salt. Use a whole milk creamy (not greek) yoghurt. Be fairly aggressive with the garlic and salt. Not too much lemon or tomato past. Use only enough tomato to make it pink. So good.
- 1 teaspoon chopped garlic
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt (preferably whole-milk)
- 1 tablespoon fresh lemon juice
- Preparation
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice
- Cooks' note:
- Sauce may be made 1 day ahead and chilled, covered.
- 1 teaspoon chopped garlic
Be wise enough to walk away from the nonsense around you! - Here are the kebabs. Two shelf brackets hold up skewers. Having two pronged or flat skewers is key. I only have three and have not found a source to buy more. Cut boneless chicken into golf ball sized chunks and marinade overnight in yoghurt, gatlic, lemon juice, tomato paste, and salt. Use a whole milk creamy (not greek) yoghurt. Be fairly aggressive with the garlic and salt. Not too much lemon or tomato past. Use only enough tomato to make it pink. So good.
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That' s OK much of it is experiment or "mom's" notes...I was looking if you knew a little more direction.... America's attitudes and acceptance to Kebobs goes back to 1953 where it appeared in a mag or book as people from Muslim places and Egypt would bring back recipes that they wanted to share with other friends.Be wise enough to walk away from the nonsense around you!
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Wise Old Owl wrote:
odd man out wrote:
- Here are the kebabs. Two shelf brackets hold up skewers. Having two pronged or flat skewers is key. I only have three and have not found a source to buy more. Cut boneless chicken into golf ball sized chunks and marinade overnight in yoghurt, gatlic, lemon juice, tomato paste, and salt. Use a whole milk creamy (not greek) yoghurt. Be fairly aggressive with the garlic and salt. Not too much lemon or tomato past. Use only enough tomato to make it pink. So good.
TURKISH CHICKEN KEBABS
- 2 teaspoon chopped garlic
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt (preferably whole-milk)
- 1 tablespoon fresh lemon juice
- 1 tablespoon tomato paste
- 2 lbs boneless chicken breast
- Preparation
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, tomato paste and lemon juice
- Cooks' note: Marinade may be made 1 day ahead and chilled, covered.
- Cut chicken into golf ball sized chunks. Toss with aromatherapy and let set refrigerated several hours to overnight.
- Thread chicken onto steel skewers and grill over very hot coals of a wood fire. Turn often until all sides are browned.
- 2 teaspoon chopped garlic
- Here are the kebabs. Two shelf brackets hold up skewers. Having two pronged or flat skewers is key. I only have three and have not found a source to buy more. Cut boneless chicken into golf ball sized chunks and marinade overnight in yoghurt, gatlic, lemon juice, tomato paste, and salt. Use a whole milk creamy (not greek) yoghurt. Be fairly aggressive with the garlic and salt. Not too much lemon or tomato past. Use only enough tomato to make it pink. So good.
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I have my grandmother's Swedish rye bread recipe. The flour is measured in "hands full" and the directions say "mix as usual"
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odd man out wrote:
I'm marinating chicken to roast over a wood fire tomorrow. We were walking down the main street of Selcuck Turkey when a restaurant owner insisted we eat at his place because he made the world's best chicken kebabs. My wife had the sea bass which was the best fish she ever ate and I had the chicken. It really was great. The owner then gives me a tour of the "kitchen", which is just a wood fire grill, and gives me the recipe. Amazingly, the restaurant next door serves the world's best babaganuche (so says that owner). I do love Turkey - the world capital of meat on a stick.
The first time I had lamb kabobs was in Izmir Turkey. Prepared over coals in a grill on the patio with fresh vegetable kabobs, the taste was memorable. We returned to the place the next day and enjoyed grilled fish.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
Dan76 wrote:
odd man out wrote:
I'm marinating chicken to roast over a wood fire tomorrow. We were walking down the main street of Selcuck Turkey when a restaurant owner insisted we eat at his place because he made the world's best chicken kebabs. My wife had the sea bass which was the best fish she ever ate and I had the chicken. It really was great. The owner then gives me a tour of the "kitchen", which is just a wood fire grill, and gives me the recipe. Amazingly, the restaurant next door serves the world's best babaganuche (so says that owner). I do love Turkey - the world capital of meat on a stick.
The first time I had lamb kabobs was in Izmir Turkey. Prepared over coals in a grill on the patio with fresh vegetable kabobs, the taste was memorable. We returned to the place the next day and enjoyed grilled fish.
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odd man out wrote:
I have my grandmother's Swedish rye bread recipe. The flour is measured in "hands full" and the directions say "mix as usual"
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss
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