Tonight it looks like chicken.

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Mike: Chicken can be bla and not so good, spice it up. tonight try some Ragin/Cajun Chicken. Take a hole chicken, cut him in 1/2 right down the back bone wash him out real good, coat him with a little canola oil and give him a good rub/down with a good cajun dry rub make your own or buy ready made, its all good. Get out your 9x12x2 baking pan with the rack and put a little water in the pan place your Chicken 1/2's flat side down on the rack and bake in a preheated oven at 350* for 1hr. 15min. check the last 30min. for proper browning. You may choose to cover it with foil. serve it up with some good corn and a Green Salad and YUM/YUM GOOD.
----Danny,

I just made up a 17 x 12 4 layer Lasagna using almost 12 lbs of cheese!!

AND

I also made up some Shredded Beef for Burritos.

Choices...........

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I didn't Lose my mind, I traded it for this guitar.

Now you shold invite the entire forum over for Dinner cook on Mr. Feathers.
----Danny,

Now for the corn bread, this is easy. get out your favorite bake mix measure out 1 1/2cups in a bole add 1 1/2cups yellow or white corn meal 1level tsp. baking powder and 2 eggs I use butter milk if i have it but regular milk or Evan water is fine add 1/2 stick of butter or an equal amount of oil. Start mixing together with an electric mixer and adding milk or liquid as you mix make it thick like cake doe. Poor into a 12x9x2 Greased and flowered cake pan and bake in a preheated oven at 425* for about 45min or until golden brown. Test with a tooth pick by sticking it in the center of your cake if it comes out dry its done. if not let it bake a fue minutes longer. Take it out and let it cool a little before you try to cut it.
----Danny,

No one else saw the irony of the guy calling OP out for spelling "dinner" as "diner" misspelled "desserts" as "deserts?"

I pick my honey up at the hospital at 3pm, she wants chicken quesadillas with black beans 'n rice.

I'll use a couple of the chicken breasts I grilled, dusted with Penzey's Southwest seasoning http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssouthwest.html

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Tony Houston

Have you ever done a beer /pop can Chicken
Get your grill set up with a level smooth surface. open 2 cans of Beer/Pop drain 1/2 mt. take two nice chickens and season them with what ever you like, insert the can into the chicken and stand them up on the grill. make sure the fat has a place to drain other than on the fire or you'll have a mes. Bake in a hot grill/oven with the lid closed for about an hour I usually place a little hickory in the oven for that smoker taste, again watch for browning you may want to cover them with a little foil. The theory is that the steam from the beer Cooke's the bird from the inside. What ever it is it works great

You can buy a special rack that holds the can and gives the hole thing Moore stability. I've had them tip over and that's not good.
----Danny,

Cheese Burgers and home made potato salad!
ABS

Is it Corn on the cob to go with that BEER can Chicken We eat Corn darn near every day all Summer.
----Danny,

Breakfast food again.

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Today it's big slabs of beef ribs: get out your big pot again, fill 1/2 full of beer one cup of left over breakfast coffee yes COFEE not the grounds but the COFFEE. and water, about 50/50 beer and water. Add, salt / pepper / a big hand full of Garlic don't bother skinning it / A fue celery stalks / and a couple of onions. Get it to boiling. now take out your ribs and lay them out on a cutting surface and remove the excess fat. Then take a Sharpe knife and score / cut X's into the fat that clings to the bone. The idea is to render all the fat off that you can. Now put them in the boiling pot and let them go till the meat starts to pull away from the bone. Now take them out, set them aside and cool for a bit. Then get out your favorite dry rub or BBQ Sauce and finish them on the Grill Watch them so they don't burn. I'm still not tired of "CORN ON THE COB" and a salad.
----Danny,

Wha? You mean like this..



two beer can chickens!



I love beef ribs

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Tony Houston

Today is my Mom's birthday, so I'm doing pulled pork, BBQ Chicken drumsticks, and Hot Links...and sides galore! I'm hungry already.

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Thouston: You are a good cook. I love the looks of your Beer-Can Chicken and Ribs. What kind of a rub do you use? And do you use the same one for most everything?
----Danny,