REOville After Dark

[Kh888]

On vacation in Door Co, WI. So it's ok to start with a 9% beer @ 2pm, right?

Yes. Yes. Yes. As long as you are in Door County, you can start at noon! Have a great time...one of my very favorite places!

 

[Kh888]

Slummin it tonight

Great looking REO duo...Also, love the butcher block top!

 

[Henry Etta]

Thanks, Kh888! Went to Door Co. for my partner's family reunion. We go every summer. It's quite charming, though wouldn't be my personal first choice for a vacation spot (I'm more into wilderness/backcountry camping, etc) but thankfully there is Peninsula State Park, where we camped for 2 nights before the family arrived, so I was able to get some nature time in. Very nice vacation, for sure!

 

[Kh888]

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[jifjifjif]

Hey, we're having Tito's tonight too. I'll show you how in a few hours.

 

[RuDawg7890]

ACB in the Woodvil, spatchcocked chicken over apple wood & stubb's briquettes in the weber, and a 90 minute. Life is good.


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[jifjifjif]

That looks amazing. Nice work. Nice mod.

 

[jifjifjif]

My wife wants to play. She's not on ECF, but runs one mod only.....a custom purple mini. She loves it.

 

[RuDawg7890]

That looks amazing. Nice work. Nice mod.

Thanks jif! It's the only way I cook whole birds anymore. And the IPA pairs perfectly with it.


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[RuDawg7890]

My wife wants to play. She's not on ECF, but runs one mod only.....a custom purple mini. She loves it. View attachment 467396

Are those hot chilies I see? Scotch bonnets?


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[Papa_Lazarou]

spatchcocked chicken

Say what, now?

 

[RuDawg7890]

Say what, now?

I suggest googling it, but basically, you cut out the spine, flip the bird over, spread open the breasts, then push on the breast bone until all is flat. It's an old renaissance technique. Keeps all the bones down and meat up. White and dark meat cook perfectly. Comes out so tender and juicy, that if you're not careful taking it off of the grill, it will fall apart!!


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[Papa_Lazarou]

I suggest googling it, but basically, you cut out the spine, flip the bird over, spread open the breasts, then push on the breast bone until all is flat. It's an old renaissance technique. Keeps all the bones down and meat up. White and dark meat cook perfectly. Comes out so tender and juicy, that if you're not careful taking it off of the grill, it will fall apart!!


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Wow! Soooo... basically it's a blood eagle, like the viking torture.

You blow away my grilling skills, sir. I salute you

 

[RuDawg7890]

Wow! Soooo... basically it's a blood eagle, like the viking torture.

You blow away my grilling skills, sir. I salute you

Ha yeah something like that!

Thanks, and in all fairness, I'm the son of an accomplished chef! Plus, I've been working on my grilling techniques for a couple decades. And, nothing like sitting by the grill with a good beer and a REO!


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[Henry Etta]

The whole family with a beer you should try if you ever get a chance.

 

[Robfisher]

SA Bass Angling annual Prize Giving... things are going to go downhill fast! ;-)

 

[Papa_Lazarou]

SA Bass Angling annual Prize Giving... things are going to go downhill fast! ;-)

Wait a sec... I'm pretty sure those three liquids combine in your stomach to form an explosive. Get everybody out of that room! It's a trap!!

 

[Robfisher]

Wait a sec... I'm pretty sure those three liquids combine in your stomach to form an explosive. Get everybody out of that room! It's a trap!!

No explosion last night... not so sure about this morning thou! ;-)

 

[Robfisher]

And I had a special REO Button made for a fellow Reonaut who made the Natal Coastals Team... the same chap you made me sell him my Gold REO (Goldie)!

 

[jifjifjif]

Are those hot chilies I see? Scotch bonnets?

Hot chiles indeed. I grow them outside in pots.
Trinidad 7 pot douglah, Trinidad scorpion, moruga scorpion, devils tongue, bhut jolokia, Dorset naga.

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