wilburpan Posted September 3, 2015 Report Share Posted September 3, 2015 We made a quick dinner last night. I was in charge of the chicken. I took a couple of chicken breasts, drizzled them with olive oil, made a quick mix of equal parts salt, pepper, basil, and oregano, and sprinkled it on. Into Smaug they went. 0-600ºF in 12 minutes last night. Finished product. I brought the chicken inside, and sliced it into pieces, making sure I sliced against the grain. In the meantime, my wife had cooked some farfalle and spinach. We tossed it all together in a bowl with some pesto. And plated. Or bowled, as the case may be. Here’s the KK geek moment for this cook. There’s been some talk as to the utility of the back draft door. Although it’s designed to accept the gas burner accessory, and most of us probably won’t be using that particular add-on, I found it useful for bringing up the grill to temp faster. For the first part, I lit the grill as I normally would, with the bottom vent open as much as possible. When the temperature hit 300ºF, I opened up the back draft door. The temperature rise was significantly faster after I did that. Quote Link to comment Share on other sites More sharing options...
bosco Posted September 3, 2015 Report Share Posted September 3, 2015 Wow really cool... I think my 32 has the rear door !! Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2015 Report Share Posted September 3, 2015 Nice simple chicken cook. Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 3, 2015 Report Share Posted September 3, 2015 I love pesto, yum, this inspires me to go harvests that basil! Thanks! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 3, 2015 Report Share Posted September 3, 2015 Looks delicious. Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 3, 2015 Report Share Posted September 3, 2015 Nice tasty looking dish, Wilbur. Just the right amount of color and texture. That had to taste great with that mug of beer in photo 4! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 3, 2015 Report Share Posted September 3, 2015 Wilbur, that is a very tasty dinner, simple and delicious. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 3, 2015 Report Share Posted September 3, 2015 Yummy! Love pesto. Unfortunately my basil plants aren't doing so hot this year, so my harvest won't produce a lot to make pesto with. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted September 4, 2015 Report Share Posted September 4, 2015 Yet another beautiful cook, Wilbur! But hey, only 2 chicken breasts? What did you do with the Munchkins? Grandma and Grandpa's house? Quote Link to comment Share on other sites More sharing options...
kjs Posted September 4, 2015 Report Share Posted September 4, 2015 I am going to have to make this.. it looks delicious (nice job). My wife and daughter love chicken pasta and pesto. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted September 5, 2015 Author Report Share Posted September 5, 2015 Yet another beautiful cook, Wilbur! But hey, only 2 chicken breasts? What did you do with the Munchkins? Grandma and Grandpa's house? There was plenty of pasta, pesto, and spinach to take up the slack. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 5, 2015 Report Share Posted September 5, 2015 A favorite of mine.. great cook. I really like farfalle and pesto but I always forget to look for it in the market, it's a bit hard to find here. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 6, 2015 Report Share Posted September 6, 2015 I really like farfalle and pesto but I always forget to look for it in the market, it's a bit hard to find here. Which one is hard to find, the farfalle or the pesto?? LOL!! Pesto is super easy to make. Even if you had to substitute Thai Basil, it would still be good, or you can use spinach, too. Sub just about any other nut of choice for the pine nuts, I've used both walnuts and cashews before. OK, maybe not peanuts! I'm assuming that you can get good cheese - parm/regg or pecorino-romano. Pesto freezes well. I put up several containers every year from my basil plants. I haven't bought pesto is ages. Used some just tonight from the freezer, as this post had me craving it. Bumped it up with some fresh garlic and basil off the plants, a splash of vodka and half-n-half and viola - vodka cream pesto sauce! Penne, not farfalle tonight! Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 6, 2015 Report Share Posted September 6, 2015 Oh tonyb, that sounds awesome! New inspiration, thank you! Quote Link to comment Share on other sites More sharing options...
