tony b

Dennis makes KK covers out of sunbrella, if you're interested, PRippley. I have one of the older "Johnnyboy" covers, which is also sunbrella. I call it a "burqa"

I've used these bags for years now and they really do work! I think I have about 3 hunks of cheese in the fridge in them as I type this! Which reminds me, I think I'm out of them? http://www.amazon.com/Formaticum-Cheese-Storage-Bags-Count/dp/B00BEDW76W/ref=sr_1_1?ie=UTF8&qid=1447181453&sr=8-1&keywords=cheese+bags

Yeah, I know, but this was a great dry white (semillion and sauv blanc) that goes super well with roasted chicken. We did have some beers beforehand and a nice scotch afterwards, too.

Money shot is nothing to be ashamed of, dude!

I did a quick look and you can get the marinade and dipping sauce mixes on Amazon for anyone else that wants to try it. http://www.amazon.com/s/ref=nb_sb_ss_i_1_13?url=search-alias%3Daps&field-keywords=swiss+chalet+sauce&sprefix=swiss+chalet+%2Caps%2C157 Thanks for the tip, Bosco. I'll do that next time. When I mixed up the dipping sauce, it has a Worcestershire sauce aroma, so there might be some of that in the mix.

Marie Callender, eat your heart out!!

Home run, dude! Doesn't get any better than that!

And this is how you'd look if you did!

Thanks! Never having had the original, was on a blind taste test/experiment, but it really was tasty. The sauce was a definitely surprise, but worked well with the marinated chicken, the white meat in particular.

Absolute Heaven!

Thanks to a kind and anonymous benefactor, I received some packets of Swiss Chalet chicken marinade and dipping sauce. So, last night's dinner was the first sampling. A definite winner, winner, chicken dinner! (Sorry, couldn't resisit!) I mixed up the marinade and injected it into the whole chicken and let is rest in the fridge, uncovered overnight. Rubbed with oil and dusted with a mix of Yardbird and SPG. Onto the KK, indirect, @ 325F to start, over hickory and peach woods. After an hour, ramped up to 375F for the last 20 minutes to crisp up the skin. Plated with smashed potatoes and roasted brussel sprouts. Don't forget the special dipping sauce! Money Shot!

Nicely done, Poochie!

Yes, which style of chili is he planning to make with the pork - green sauce or red sauce?? For pork, my go-to would be green.

If Doc says it, I hit the "I believe" button and move on!!

$64,000 question, MadMedik - green or red??

Nice set up, MacKenzie. But that blizzard pic is depressing me, as I know what coming soon!

She's got my vote!

Killin' me, MacKenzie. Now I'm off to make breakfast, but my store-bought bacon won't be nearly as good as yours!

You sure you haven't been hitting that blunt, Poochie?? (paybacks, son! )

Me, too.

Very nice, indeed!

Spoken like a true mathematician!!!

OK, Doc, now I'm going to have to start calling you a Malcolm Forbes wanna-be for washing down chili with a 2nd growth Bordeaux!!! Note to those that don't get this reference, Malcolm was notorious for drinking 1st growth Bordeaux wine (Mouton-Rothchild), worth thousands of dollars a bottle, with his Big Mac! Why, because he could!

Will remember that tip. Thanks, Doc!!