Recent content by Day-licious BBQ

My favorite is simply, butter and Old Bay! Disclaimer: I am from Maryland, we put Old Bay on everything!

Like others have said, cook the meat, ditch the skin. It never gets as good as you hope and will just drive you crazy trying to achieve the impossible.

Ok..ok...i am googling curry spices. Next time I will make my own! Just kidding, I will still use powder.

OK...busted! My version of "curry spices" is curry powder, cayenne, and ginger. I know nothing about curry. It was pretty good, but I am sure it would be better with legit curry. In the past, I spent quite a bit of time in London, and ate curry all the time. I love the stuff, but I do not make it.

I always leave the skin on. But, once cooked, the skin gets pulled off. I figure it just keeps the bird from drying out.

Wanted to do some quick grilled chicken tacos for dinner the other night. At the last minute, I decided to try and spice things up by creating Curry Chicken Tacos! Grilled up some chicken breast with some nice char Chopped it up, added curry spices, and finished it in a cast iron pan Served...

Currently 5. Weber kettle Another Weber kettle Gas grill (mainly use the side burner to light charcoal chimneys) UDS (everyone should have one) Humphreys Half Pint Looking at another insulated cabinet now......

Thank you all for the warm welcome.

Towson. Just north of Baltimore.

Hi all, Stumbled across this forum and it seems there is a lot here to learn. New to this forum, but I have been smoking meats for around 7 years, and competing in KCBS for the last 4. Thanks for reading, Rick

Thanks for the recipe. I made these yesterday. I added a sea salt and caramel sauce. They were fantastic! Edit: i fixed the photo