Cuzin Homer's Chicken Delights - BBQ Central

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Old 07-19-2005, 01:54 PM   #1
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Cuzin Homer's Chicken Delights

http://www.texascooking.com/features/ju ... ooking.htm

I've been making these things for years, and I love em. Making them tonight for poker night. Never have found the perfect stuffing though.
Some suggest frozen cheese, jalapeno pepps, but it's still not perfect.
Thinking about coating the insde with Texas Pepper Jelly just for kicks, hope it doesn't run out during cooking.

Any ideas?
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Old 07-19-2005, 03:13 PM   #2
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howzabout some small diced apple and onions with some fresh tyme and rosemary?
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Old 07-19-2005, 04:24 PM   #3
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pork sausage meat?

mincemeat (pie filling)?

ABT filling (very thick with fine chopped pulled pork)?

just a few pickled banana pepper slices?
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Old 07-19-2005, 08:32 PM   #4
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about the cheese Cap'n, I'll suggest a bit of asiago or romano cut into say 1/4" - 1/2" cubes might work real well ... they are bot bold and very firm like brick parmesean so they shouldn't ooze all over the place on you ...
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Old 07-19-2005, 10:24 PM   #5
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I think the chorizo is a good idea....the cheeses may work, but I'm not real familiar with that flavor.

I think the abt filling may run out, but it sounds great! I may try that soon,.
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Old 07-20-2005, 12:12 AM   #6
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Saw that Gazpacho recipe there also Cappie...
You coming round to my way of thinking?
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Old 07-20-2005, 06:39 AM   #7
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Quote:
Originally Posted by Finney
Saw that Gazpacho recipe there also Cappie...
You coming round to my way of thinking?
Please say no Cappy!
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Old 07-20-2005, 07:46 AM   #8
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no.
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Old 07-20-2005, 01:12 PM   #9
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Great... #-o
Now I don't know whether he said "NO" because he meant "NO", or just because Nick told him to. #-o

:-X :-X :-X
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Old 07-20-2005, 02:33 PM   #10
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do you really think cold vegetable soup is gonna win an anything but contest in South Carolina? Serving that down here could get you strung up from the nearest tree! It's way too French!
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Old 07-20-2005, 04:55 PM   #11
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:taunt: Finney :taunt: Finney :taunt:
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Old 07-20-2005, 05:05 PM   #12
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That's "Grilled Vegetable Gazpacho with Grilled Gourmet Cheese Toast Points". Okay, okay... cold 'Grilled' vegetable soup. 8-[

Minion thought it was a good idea.
He said:
"The 'anything butt' sounds very good, would love to try it." Jim


For Myrtle Beach... I guess we could heat it up and serve it with saltines.

If we are going to cook down for the crowd, I guess I better start practicing making butts to a lesser level of excellence. #-o
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Old 07-20-2005, 05:15 PM   #13
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Quote:
Originally Posted by Finney
That's "Grilled Vegetable Gazpacho with Grilled Gourmet Cheese Toast Points". Okay, okay... cold 'Grilled' vegetable soup. 8-[

Minion thought it was a good idea.
He said:
"The 'anything butt' sounds very good, would love to try it." Jim


For Myrtle Beach... I guess we could heat it up and serve it with saltines.

If we are going to cook down for the crowd, I guess I better start practicing making butts to a lesser level of excellence. #-o

ROFL!!!!

You're going to cook?
I thought you were coming to learn from me, an award winning bbqer.
By the way, Minion called to say he was just humoring you. He doesn't want to "upset the subject."
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Old 07-20-2005, 08:34 PM   #14
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As Nick said... :taunt: :taunt: :taunt:
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Old 07-24-2005, 09:34 PM   #15
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Thanks Kpig, I just drooled all over my keyboard.
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Old 07-24-2005, 10:23 PM   #16
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Did you freeze the cheese?
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Old 07-25-2005, 03:57 PM   #17
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I did sorta the same thing last night. I used pepper jack cheese in 1/2 and sundried tomato in the other 1/2. They were out of this world. Dusted them also with a little of my own rub.
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Old 07-25-2005, 04:03 PM   #18
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did the tomato get good and moist?
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Old 07-25-2005, 08:15 PM   #19
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Quote:
Originally Posted by Captain Morgan
did the tomato get good and moist?
It was a spread, and yes it was moist.
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