Arizona Chickens

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City Farm, How did you make that silky chicken picture turn out that way? I want to know how so I can make better Sand Paintings from pictures.
That is one cute miniature horse!
 
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LadyKotaDoria said:
Montreal seasoning? What is that? French, Native American, English, Spanish influence, maybe Cajun (Arcadian more Quebec and sea coastal area). Must be interesting. Dose it have sumac in it? What I inversion is a slightly spicy, not very sweet but a sweet counter note, a little more complex combination. Vinegar, soy sauce less, can't in vision the acid note in the balance. Montreal is very much butcher shop country and wonderful meats. Not our washed out corn feed beef and pork. But grass, alfalfa, and sweet grass feed. When I was ever in Canada I tried to get to a butchers. Montreal was always a place I avoided (I was in a semi) I did not like the cave like feeling driving thru town if I missed my exit I had to go out of town and turn around. After saying that, Montreal a very, very old fascinating city. Wish to go back and visit in a car in the summer, not Nov. - Feb. when the company always sent me to Canada. I had a perfect record and know how to on drive on ice and snow...... Bummer.
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Grill mates makes it.. It is by mcCormick.. Montreal steak seasoning... I put it in our crock pot with all kind of fix-ins..
I also live Trader Joes south African smoke.. Amazing!! Go outb& get you some..
 
Oops, Try again!
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Mama Hen Chris how did you get the chicken photo to look like that?
 
City farm said:
Well in that case if I can get our westfalia checked out for a camping trip, we will make it to Tucson.. We will bring you some babies...
We love to mountain biking at fantacy island.. My DH just ordered a new bike rack... So it might be soon...
We stayed close to Chiva falls last time.. It was the trail head if I remember correctly.. I will PM you if we make it down that way..
So wait for our chicks??? I will PM you with what we are getting!!
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Let me know when you come down. I still haven't ridden at Fantasy Island. I've only lived here 30+ years.
 
Gallo del Cielo said:
One summer back when I lived in New Orleans I had student working with me in the field and I would pick her up at her house on the way to work. One morning she didn't immediately come out as I drove up. After waiting for awhile I went up and knocked on the door. She finally came to the door and invited me in, having just woken and all apologetic for being late. She said she'd been up all night partying. Then she introduced me to George Clinton, who was sitting on her couch in his tightie-whities. They were such incredibly unlikely friends, but every time the band came to town, he'd stay with her instead of with the rest of the band and their entourage at the hotel.
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Sweet. I friend of mine mixes music in LA. He told me that George Clinton was a pretty cool kat but that Bootsy Collins was way out there.
 
City farm said:
Of course they would...
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That is in my opion the best way to cook chicken.. Skin on bone in!! Delish...
I am hoping to have one last BON fire out front next weekend...
Last nights fire was a bit warm... However after dinner we all enjoyed ourselves by the fire..
Dinner menu is as followed:
Prime rib cooked to perfection, with a Montreal seasoning rub, red potatoes.
Garlic mash potatoes & home made gravy.
Green bean casserole, stuffing, corn on the cob, asparagus, & a few other fix-ins..
Wine, beer & tea...
We spent the evening with long time family friends, the greatest neighbors & a few new friends..
Hope that ya all will be able to pop on over for a drink...
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Actually, it was skin off. I brine it for at least a few hours if not overnight. Then I marinate in a special sauce for an hour before it hits the grill. Then every time I turn them, I brush on more sauce.

The brine:
1gal water
1cup sugar
1/2cup Kosher salt
1/2cup apple cider vinegar
spices and herbs of your choice ( I used chives, garlic, black pepper, thyme and coriander)

The sauce:
Sweet Baby Rays BBQ sauce
a few shots of Makers Mark bourbon
a couple spoons of brown sugar
a couple spoons of honey
lots of black pepper
bunch of garlic

The grill;
I only use lump charcoal and pieces of real wood. This batch had some Mesquite and Hickory.
 
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