I promise to take pics and post them y'all. They won't be the best but pics none the less. I've already warned my family and friends. LOL! Some in my group just don't get the whole pic thing yet, but they love the food! Ann, I agree, it was great talking to you! Sherry, if you ever want some more HC just let me know. Linda, I will try to post that recipe in the next couple of days. This will be one of our new ones to try this year. I hope to fool BIL with the spinach. It is still on page 63 Karen. Thanks again Karen for a super swap box! It will go down in history with me and my family and friends! BTW, the Mayhaw Jelly is fantastic! David

“-----Thanks for that link, although I had trouble understanding the parts!!---“ Lars, I don’t have a BGE, but based on what I know about this kind of things, the following is my analysis: All grills, gas, wood, charcoal or electric, have issues with temperature control. That is just the physics of how things work. It makes no difference how much money you paid for the appliance. The gadget Jessyf linked, IMHO, is a very useful device. It seems to me that it incorporates a computer type of cooling blower, which is driven by a brushless DC motor. This type of motors run very efficiently and is practically noiseless. They are normally rated with service life of 50,000 hours. However, those types of motors are mostly 12VDC or 5VDC motors. The Party Q model uses 4 AA batteries, that makes it 6VDC. Also, brushless motors are somewhat sensitive to heat. In my experience, if the operating environment is near 130F, and voltage at 6VDC, the motor life can be much shorter. But I don’t think this will be too much of a problem. The blower is controlled by digital electronics controller using a typical Type K thermocouple temperature sensor. The controller should have no problem to keep temperature to within one degree range. I will not go into PID controllers at this point, which is capable of figuring out the characteristics of the combustion and the thermal insulating quality of your appliance. The controller determines how much air to feed the fire to keep the accurate temperature setting and that allows you to grill at a significantly lower temperature, if that is what you prefer. You will also save fuel because there will be less wasted heat. You will be able to reach higher grilling temperature much quicker. However, it will not be able to give you a much better temperature distribution within the appliance. The will remain more or less the same. dcarch

I don't care for cast iron. I use the stainless steel fryer my mother bought at a home party when I was about 4 years old (that means that the pan is about 56 years old). I love chicken any which way, but I'm in heaven when it's fried. I use vegetable shortening. My go to recipe is a combination of two recipes from "Cooking With the Chicken Man", by Leonard Thomas. In my opinion, his "method" was a game changer for me. Spicy Buttermilk Fried Chicken: 1 (3-pound) chicken, cut into serving pieces 1 cup buttermilk 1/2 tsp salt 1/2 tsp coarse black pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 cup all-purpose flour 1/4 cup Old Bay Seasoning 1 tsp. cayenne 2 cups vegetable shortening Wash the chicken and pat it dry. In a bag or bowl, combine the chicken, buttermilk, salt and pepper. Marinate in the refrigerator for at least an hour. In a large paper or plastic bag, mix the onion powder, garlic powder, flour, Old Bay Seasoning and cayenne. Put a few pieces of chicken in the bag and shake to coat. Repeat with the remaining chicken. Shake off any excess flour. Place the chicken on a baking rack until time to cook. In a 12-inch skillet, heat 1/2 inch shortening to 350 degrees. Add the chicken, skin side down, and cover. After 5 minutes, uncover; the pan should remain uncovered for the remaining time. After 5 more minutes, turn all the pieces over. Continue cooking about 10 minutes, or until well browned and crisp and the juices run clear. Remove the chicken to paper towels. Let sit for 5 minutes and serve.

Here are a few of my favourite recipes using boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken or Veal Piccata ============ 4 veal scallopini, pounded thin flour seasoned with salt and pepper olive oil garlic 1 cup chicken broth lemon zest juice of one lemon Capers or Green Peppercorns 1/4 cup fresh chopped parsley Note: Substitute Chicken or Pork tenderloin for for the Veal . Bring Chicken broth to a boil and add peppercorns if using. Allow to sit for 10 or 15 minutes to soften. Heat oil in Skillet. Dip veal into seasoned flour and saute one or two at a time, quickly on each side. Remove from pan. If the drippings in the pan are too brown, clean out pan before continuing. Heat tablespoon butter and add minced garlic, saute for 30 seconds, do not brown. Add chicken broth with peppercorns and simmer until reduced. Add lemon zest and lemon juice. Place the meat back into pan and simmer until reheated. If using capers instead of peppercorns, add now. Sprinkle with fresh chopped parsley Serve with either a side of pasta or with potatoes and vegetables Home Cookin Chapter: Recipes From Thibeault's Table Chicken Souvlaki ================ Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper . Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb Home Cookin Chapter: Recipes From Thibeault's Table Spicy Chicken Cakes with Horseradish Aioli ========================================== Spicy Chicken Cakes with Horseradish Aioli ========================================== * Posted by doucanoe (My Page) on Tue, Jul 31, 07 at 8:38 Spicy Chicken Cakes with Horseradish Aioli CAKES 2 (1 1/2-ounce) slices whole wheat bread 1 pound skinless, boneless chicken breast 1/4 cup chopped fresh chives 3 tablespoons low-fat mayonnaise 1 teaspoon Cajun seasoning 1/4 teaspoon salt 2 large egg whites 2 teaspoons canola oil NOTE: I used real Helmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning. NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil. AIOLI: 2 tablespoons low-fat mayonnaise 2 teaspoons prepared horseradish 1 teaspoon bottled minced garlic 1/8 teaspoon salt To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.