Spring RTS Engine

take some chicken peices, wings, thighs etc

wash them


now put them in a bowl and add salt

k next, you going to mix together cumin, chili powder, and paprika,

part cumin, 2 parts paprika, 2 parts chili powder

then in that bowl with the chicken you're going to pour some honey

and add some wine vinegar, then you're going to add the spice mix you

made to this bowl with the chicken and hopefully your chicken will be

covered with this "sauce" completely.

it's ready to grill, if you're using a gas grill (shame on you) proceed to

gril as normal. if you're using a charcoal grill ( as you should be) start

your charcoal, wait till it burns off and starts to smoulder. take this

charcoal and arrange it in your grill so that there 2 piles of it on each side

of the grates so that there is no charcoal directly underneath your

chicken. this is called (indirect grilling) so if fat or juice drips from the

chicken it will not catch on fire. grill as normal, untill there is no pink in

the meat, take off grill let cool, and eat.

Ill be sure to try this sometime.

You should add a ingredients list at the top, so I for example wont miss anything.

EDIT: is this hot?

why indirect heating? i love the sound of sizzling fat :D

Because you definitely don't want flames chasing up the fat globules up to a marinade that has honey in it. The entire thing will burn up and be all charred.

Ooh, Constructive...

Comp1337 wrote:Ill be sure to try this sometime.

You should add a ingredients list at the top, so I for example wont miss anything.

EDIT: is this hot?

no it's not hot/spicy.

This sounds like a really good recipe, I'll try it next time I make chicken breast.

The thought of honey flavored chicken makes my mouth water ;p

Also, you might attempt to add garlic powder and italian seasoning. Italian seasoning has the odd quality of being a sleaper ingredient, as in you don't really see waht it does for the meat until you use it then don't use it. Suprisingly it's a pretty big difference.

Garlic powder has the quality of adding a slight tang to the meat which I generally find quite appealing.

Yer, garlic works for everything.

ee wrote:

Comp1337 wrote:Ill be sure to try this sometime.

You should add a ingredients list at the top, so I for example wont miss anything.

EDIT: is this hot?

no it's not hot/spicy.

That can be fixed with a few minor additions....

Das Bruce wrote:

ee wrote:

Comp1337 wrote:Ill be sure to try this sometime.

You should add a ingredients list at the top, so I for example wont miss anything.

EDIT: is this hot?

no it's not hot/spicy.

That can be fixed with a few minor additions....

hehehehe

I love spicy food :)

Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?

Drone_Fragger wrote:Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?

Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.

Felix The Cat Wrote:

Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.

Alternatively, just add a teaspoon of Who Dares Burns to it ^^

Felix the Cat wrote:

Drone_Fragger wrote:Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?

Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.

i use dat for seafood dip

ee wrote:

Felix the Cat wrote:

Drone_Fragger wrote:Lemme guess. Raw chilli, Finely diced, Large amounts of Chilli powder and Then dipped in hot sauce for 25 minutes?

Raw habanero chiles, finely diced, large amounts of cayenne pepper powder, soaked in Tabasco sauce for 2 days and then marinated in Datil pepper sauce for 2 hours, and finally braised in a mixture of chili oil, fresh jalapeno chile paste, and crushed habanero chile seeds. That'll add a nice tang to it.

i use dat for seafood dip

no seriously, fresh habarnero dipping sauce is good stuff. teh mexicans make it sometimes and it's hot like fire.

That cant have alot of habanero in i.. isnt habanero the chili you need gloves for?

the sauce is naturally orange, it looks as if some one put a pepper through a food processor lol