ROTISSERIE CHICKEN

It's football time, and today we are preparing a ROAST CHICKEN on our gas grill rotisserie.

This is probably the easiest recipe I have ever done, so it's perfect for a football Saturday.

If you want this for halftime you need to get it on the grill about 30 minutes before the game starts.

So let's get started

First of all you need a 4-5 lb ROASTER chicken. Now this depends on your grill and how much room you need. In my case, the chicken was too big to use a drip pan. So I just threw some foil underneath the chicken. So look at your grill carefully.

Or you can use a smaller chicken if you so desire. Just adjust the cooking time accordingly.

Blot chicken with paper towels

Remove the innards from the cavities.

Reminds me of the time my ex mother in law made a huge turkey and forgot to take the innards out of the bird. Funny thing was, the next year the innards were in the other end and she cooked it that way as well. Funny story, but I digress.

Save these for making broth

Cut a half lemon in half. Put in cavity along with a slab of butter (seasoned butter 3 TBL)

Cut off the wing tips. Other wise they will burn

Put in fridge for 1 hour

Tie up the wings and legs

Baste with chicken broth and salt & pepper

Place on your Rotisserie, according to the directions that came with your grill

Try get your grill temp to 350. NO HIGHER

I turned gas to low and cooked for 2 hours

Baste with chicken broth after every touchdown. If the game goes flaky, baste every 15 to 20 minutes.

When internal temp hits 170 take off and remove from Rotisserie.

Cover with foil and placed in oven, while you get the rest of your feast set up. 

Internal Temp should rise on it's own to 180

This could not have been any easier. Great meal for any weekend. You can also good this in the oven as well. More on that later.

Cut it up and eat it.

My timing worked out just fine, far better than the Gators.

Goes with the Potato Salad we made this morning, as well as some Lima beans.

Great dinner but lousy games. Florida, Ball State and F.S.U. All lost.

But the beer was good

POTATO SALAD

You say POTATOE, I SAY POTATO... Who cares, let's eat !!!!

It's college football season. It's my favorite time of year because it leads into BASKETBALL season. (GO GATORS !!!)

So we are featuring some foods that go well during half time. Or while watching the Indy 500.

I love Potato Salad. It's a great summer time picnic treat, and is EASY to make.

Today we are making Chicken on the rotisserie , and Potato Salad. First up is the Tater Salad as this needs to be made ahead of time.

We have plenty of time as Florida, Ball State, and Florida State all play the late afternoon game.

Let's get it going. 

Here are your ingredients...

3 LBS RED SMALL POTATOES

¼ CUP DILL PICKLE JUICE

¼ CUP SWEET PICKLES (CUT UP SMALL)

1 CUP MAYONNAISE TO START

½ CUP OF CELERY CUT UP

2 TSP YELLOW MUSTARD

½ TSP SALT & ½ TSP OF PEPPER

9-12 HARD BOILED EGGS CUT IN BITE SIZE – ¼ OR ½)

½ TSP CELERY SEED

½ TSP CELERY SEED (GROUND UP)

Here we go. It's easy !!!!

Boil potatoes whole until done. Have a beer while you wait. (DO NOT OVER COOK THESE BABIES) When you can insert a fork into one and get no resistance, they are ready.

Drain and put on cookie sheet on top of paper towels

After they cool for a bit. Cut into desired size. Size is a personal matter. (OK, get your dirty mind out of the gutter)

I cut these in half. You might like yours a bit smaller. It's up to you.

Did we talk about knife safety? Guess not.

Mix Mustard and Pickle Juice in a glass container

Sprinkle the potatoes with pickle juice, and mustard and add some pepper

Place potatoes in bowl with eggs, celery & pickles

Add Mayo & Mustard

Add ½ TSP Celery Seed

Add ½TSP Ground up Celery Seed

STIR GENTLY (very gently)

Salt & Pepper to taste.

You can also add more Mayo if needed. I had to add more.

REFRIGERATE … Have another beer

You can add more MAYO to taste...

Goes great with burgers, hot dogs, or any kind of samwitch.

And we are ready for kick off !!!

Next up, we'll fire up the gas grill and do in a big ass chicken.

Enjoy

LOOSE MEAT SANDWICH with GROUND BEEF AND CREAM OF CHICKEN SOUP

It was a noon kick off for the Gators this past weekend. It was a busy weekend as we were also packing for a few days R & R over in St. Augustine. 

So it's a quick half time lunch for us this week, and one of my favorites.

It's yet another Loose Meat Sandwich and is so damn easy, you'll wonder why you never made it before today.

Here is all you need

1 POUND GROUND CHUCK

1/4 CUP ONION

1/4 CUP GREEN PEPPER

8 oz MUSHROOMS

1 can Cream of Chicken condensed soup

and of course a cold beer

Its game time, and I am ready !!!!

 

OK, it's halftime, so lets get to cooking !!!

 

SAUTE MUSHROOMS THEN SET ASIDE IN A BOWL

SAUTE BEEF UNTIL BROWN THEN DRAIN GREASE

ADD ONIONS AND PEPPERS IN PAN CONTINUE TO SAUTE

Don't see the onions and green peppers ? That's cause dum dum forgot them.

WHEN BEEF IS BROWNED, SIMMER FOR JUST A MINUTE.

ADD MUSHROOMS AND  CREAM OF CHICKEN SOUP AND STIR.

HEAT TO DESIRED TEMPERATURE

SALT AND PEPPER TO TASTE

SERVE ON BUNS WITH CHIPS

We served ours with our standard baked Bean recipe. And a beer.

Really dude, you can't get it any easier. Give it a shot. You'll thank me later.

Now back to the game

GATORS WIN !!!  38-24  Bring on L.S.U.