ckreef Posted July 11, 2016 Report Share Posted July 11, 2016 A few nights ago we did a Chipotle Mango sizzle corn. Tonight we're going to try Zesty Lime. Brush on the marinade. Grill as desired. I like a fair amount of char. When you pull the corn put on a foil pan. Cut the kernels off the Cobb. Add some butter some more marinade. Dump that into your hot foil pan and allow to sizzle for a couple of minutes stirring occasionally. . Of course we couldn't have just corn for dinner so we made a rotisserie chicken to go with it. . The Zesty Lime was OK but needed a heat component. The Chipotle Mango from the other night was better. Reef's Bistro 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 11, 2016 Report Share Posted July 11, 2016 That's a good lookin bird. Was it brined? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2016 Report Share Posted July 11, 2016 CK, that is a beautiful looking chicken, absolutely gorgeous. Quote Link to comment Share on other sites More sharing options...
bosco Posted July 11, 2016 Report Share Posted July 11, 2016 Very nice cook. CKreef you just earned a gift from a Canuck!! PM me your address I am about to send you some chicken goodies that I sent Tony and Robert last year. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 11, 2016 Author Report Share Posted July 11, 2016 That's a good lookin bird. Was it brined? CK, that is a beautiful looking chicken, absolutely gorgeous. Not brined. I made a dry rub mixture of 1/2 Montreal chicken and 1/2 kickin chicken. I mixed them and ground down to a fine powder. Took some of the dry rub and mixed it with OO. Basted that on the bird. Once installed in the basket I took the rest of the dry rub and sprinkled on it. . Both me and Mrs skreef thought it was the best rotisserie chicken to date. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 11, 2016 Author Report Share Posted July 11, 2016 Very nice cook. CKreef you just earned a gift from a Canuck!! PM me your address I am about to send you some chicken goodies that I sent Tony and Robert last year. Very awesome - pm on it's way. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 11, 2016 Report Share Posted July 11, 2016 Charles - there are few things that beat fresh corn done on the KK. This is high season for corn and I'm loving it. That is great looking corn and that chicken is beyond words. Very nicely done. Kudos to ya! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 11, 2016 Author Report Share Posted July 11, 2016 Charles - there are few things that beat fresh corn done on the KK. This is high season for corn and I'm loving it. That is great looking corn and that chicken is beyond words. Very nicely done. Kudos to ya! TY CC - we are loving the fresh corn. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 11, 2016 Author Report Share Posted July 11, 2016 @bosco The idea to grind up rubs to make a finer powder I got from you. I do it all the time now. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
bosco Posted July 11, 2016 Report Share Posted July 11, 2016 I am nota huge fan of course rubs. I love using the vitamix to get a more powder like finish. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 11, 2016 Report Share Posted July 11, 2016 Delicious looking meal. I will have to try that with some corn. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2016 Report Share Posted July 12, 2016 @ckreef You are in for a treat from Bosco. I just did some chicken leg quarters on Sunday, injected with the marinade he's sending you. YUMMY! And, if you ask nicely, he might toss in a packet or two of Poutine gravy mix! Which I put on my mashed potatoes and roasted chuck roast on Saturday! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 12, 2016 Author Report Share Posted July 12, 2016 @ckreef You are in for a treat from Bosco. I just did some chicken leg quarters on Sunday, injected with the marinade he's sending you. YUMMY! And, if you ask nicely, he might toss in a packet or two of Poutine gravy mix! Which I put on my mashed potatoes and roasted chuck roast on Saturday! I've never had poutine but I love gravy on fries. . Not to start the ketchup war again but I hate ketchup on fries. . Moma tomato, Papa tomato and baby tomato were walking down the street. Baby tomato was lagging behind. Papa tomato ran back to baby tomato and stomped him, "ketchup" . OK I like Quentin Tarantino movies - had to throw out the Pulp Fiction reference. Reef's Bistro 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2016 Report Share Posted July 12, 2016 You are missing out, no Poutine. Quote Link to comment Share on other sites More sharing options...
skreef Posted July 12, 2016 Report Share Posted July 12, 2016 This def was the best RC to date.. So good, we ate it in Tacos last night. Very good my Love. Mrs. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
tony b Posted July 13, 2016 Report Share Posted July 13, 2016 @ckreef - about the ketchup joke! Gotta hit that Poutine gravy. I know it's mostly artificial flavors (hydrolized vegetable protein, etc.), but that sh!t is still tasty on spuds - fries, mashed, whatever! 1 Quote Link to comment Share on other sites More sharing options...
