Jul 30, 2006 #1 T The Missing Link Sous Chef Joined Apr 10, 2005 Messages 673 Location Texas I had work all weekend. I wanted to grill something so I grilled some chicken and Sausage for dinner.
I had work all weekend. I wanted to grill something so I grilled some chicken and Sausage for dinner.
Jul 30, 2006 #2 Finney Master Chef Joined Jan 4, 2005 Messages 8,563 Location Savannah, GA and Somewhere near Lexington, NC Great supper Link. =D> =D> =D> I love the chicken under a brick thing. Do you let your bricks pre-heat while the charcoal is getting ready?
Great supper Link. =D> =D> =D> I love the chicken under a brick thing. Do you let your bricks pre-heat while the charcoal is getting ready?
Jul 30, 2006 #3 OP OP T The Missing Link Sous Chef Joined Apr 10, 2005 Messages 673 Location Texas No! I wanted to see what if any grill mark would come from them.
Jul 30, 2006 #4 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton Hey Chris, what kind of sausage were they??? Man they looked good!!! =D>
Jul 30, 2006 #5 Finney Master Chef Joined Jan 4, 2005 Messages 8,563 Location Savannah, GA and Somewhere near Lexington, NC The Missing Link said: No! I wanted to see what if any grill mark would come from them. Click to expand... Well it sure did look good. :!:
The Missing Link said: No! I wanted to see what if any grill mark would come from them. Click to expand... Well it sure did look good. :!:
Jul 30, 2006 #6 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Looks good Link =P~
Jul 30, 2006 #7 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. Great supper bud :!: =D>
Jul 30, 2006 #8 OP OP T The Missing Link Sous Chef Joined Apr 10, 2005 Messages 673 Location Texas the sausage was blue ribbon original.
Jul 31, 2006 #9 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. Yuuuuum !!!! =P~ =P~ =P~
Jul 31, 2006 #10 Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 Its 6:30 in the morning and you have me thinking about dinner. Nice job.
Jul 31, 2006 #11 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach well you can tell he's from Texas....look at the size of those bricks!
Jul 31, 2006 #12 OP OP T The Missing Link Sous Chef Joined Apr 10, 2005 Messages 673 Location Texas You know it everything is bigger in taxes.
Jul 31, 2006 #13 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Nice looking dinner, link!
Aug 1, 2006 #14 Green Hornet Head Chef Joined Jan 20, 2006 Messages 1,811 Location Port st. Lucie, Florida That looks great. I saw the brick thingy used on a duck breast to get rid of the fat.. Did it dry out your chicken at all?
That looks great. I saw the brick thingy used on a duck breast to get rid of the fat.. Did it dry out your chicken at all?
Aug 1, 2006 #15 OP OP T The Missing Link Sous Chef Joined Apr 10, 2005 Messages 673 Location Texas A little bit but I think that it was more of me leveing it on to long.