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  • #61
    Originally posted by jfrow2 View Post

    Any more goodies like that?
    Ohh Jim he is full of it, oppps I mean full of them! Yeah yeah thats the ticket! :stickpoke:
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    • #62
      Originally posted by WAFLHTIRider View Post
      Ohh Jim he is full of it, oppps I mean full of them! Yeah yeah thats the ticket! :stickpoke:
      Originally posted by jfrow2 View Post
      We tried Jim's Huli Huli chicken thingamabob for the first time tonight and loved it. DW is looking forward to serving it to friends next week.

      Thanks, Jim.

      Any more goodies like that?
      challenge accepted :cheers: ... give me a few and I'll post a similar but very different recipe

      Jim
      Jim
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      • #63
        Originally posted by JEBar View Post
        challenge accepted :cheers: ... give me a few and I'll post a similar but very different recipe

        Jim
        Jim, we had some Huli Huli chicken left over from dinner last night. Today, we cut the chicken into small pieces and made a great chef's salad.
        Good judgment comes from experience, and a lotta that comes from bad judgment.

        Judy and Joel,=Jfrow2

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        • #64
          Originally posted by jfrow2 View Post
          Jim, we had some Huli Huli chicken left over from dinner last night. Today, we cut the chicken into small pieces and made a great chef's salad.
          not surprised in the least ..:nope:. chicken/pork cooked with in this matter are great hot off the grill and some say even better the next day :thewave:

          Jim
          Jim
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          • #65
            Originally posted by WAFLHTIRider View Post
            Ohh Jim he is full of it, oppps I mean full of them! Yeah yeah thats the ticket! :stickpoke:
            Hopefully Jim will repost his bacon wrapped, cream cheese stuffed chicken breast recipe. That's been a big hit with everyone that I've fixed it for.

            I even extrapolated the recipe and tried bacon wrapped turkey breast, sans the cream cheese.
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            • #66
              update

              we will be fixing Huli Huli Chicken tomorrow .... really a great recipe .... thought I'd bump it back up for any folks who many not have seen it and might be interested .... works best grilled over indirect heat at a low temp

              Jim
              Jim
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              • #67
                Originally posted by JEBar View Post
                we will be fixing Huli Huli Chicken tomorrow .... really a great recipe .... thought I'd bump it back up for any folks who many not have seen it and might be interested .... works best grilled over indirect heat at a low temp

                Jim
                In lieu of cream cheese , have you ever tried goats milk cheese?
                I bought a tube of it and cut a small piece of it for taste.
                It started off dry side , but after it warmed in the mouth it just melted.
                I am going to try it on baked taters.
                I bet its going to be good.
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                • #68
                  Originally posted by drfife View Post
                  Hopefully Jim will repost his bacon wrapped, cream cheese stuffed chicken breast recipe. That's been a big hit with everyone that I've fixed it for.

                  I even extrapolated the recipe and tried bacon wrapped turkey breast, sans the cream cheese.

                  .... looks like I'm only about 3 years slow in seeing this .... just posted a recipe in a separate thread .... hope it is the one you were wanting

                  Jim
                  Jim
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                  • #69
                    after spending a week camping at Chesapeake during which we made an effort to schedule cooking old favorites which we haven't fixed in a while, our last evening meal will center around Huli-Huli Chicken .... folks who haven't tried this recipe might want to take a look at it .... as covered in the early post in this thread, it is an authentic Hawaiian recipe that smells wonderful when cooking and taste even better ... on remainder, this is a recipe which responds best to slow cooking

                    Jim
                    Jim
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                    • #70
                      7-6-12 .... once again tomorrow night we will be fixing Huli Huli Chicken for one of Maureen's brothers and his wife .... this recipe remains one of our favorites and will no doubt have the neighborhood smelling good once again ..

                      Jim
                      Jim
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                      • #71
                        Thanks for recipe

                        We are "out" and I'm trying this chicken thing tonight. I really like simple but delicious recipes. If I can find my camera ("lost" in the packing up to go blurr) I'll take some pix and post and then eat them. Thanks again. We may be using this recipe at our community dinner soon. Our activities director is a Hawaii native!
                        Tom & Fay Makin

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                        • #72
                          Originally posted by thmakin View Post
                          We are "out" and I'm trying this chicken thing tonight.

                          just cook it as slow as possible, high heat will burn it .... I do like to make extra marinade and baste the chicken each time it is turned .... looking forward to your comments and pictures

                          Jim
                          Jim
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                          • #73
                            Cook extra because the cooking odors will attract everyone.
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                            • #74
                              Pictures....what pictures?

                              Yeah, yeah, yeah I have the camera sitting right here and didn't think once about pictures. This is an excellent reason to make this chix again. Anyway, I did not use a blender or my peewee food processor on the garlic or the ginger and now I know I should have....nevertheless, there is nothing left of the four thighs and 2 boneless skinless breasts except a few bones. It was excellent!! I also only had an afternoon to marinade the chix, still it was very good. I cooked it Monday evening on our el cheapo gas grill that attaches to the fiver and uses a propane qd provided by Sunnybrook. This grill gets down to a very low flame which made the cooking worry free. I use it all the time to cook bacon on another el cheapo flat top griddle that fits over the heating surface perfectly. Bacon also cooked at low flame and cooking is easy and controllable....maybe a little slow, but that early in the morning, who isn't? We are out for another week and half and I plan to do this again very, very soon. Guess what the leftovers make quite nicely......chicken salad which we had over a bed of lettuce last night for dinner. Watch out.....boneless skinless breasts cook faster than bone in with skin thighs. I'm putting this recipe into my recipe software when I get home so that it'll be there whenever I need it. Thanks!
                              Tom & Fay Makin

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                              • #75
                                Originally posted by JEBar View Post
                                just cook it as slow as possible, high heat will burn it .... I do like to make extra marinade and baste the chicken each time it is turned .... looking forward to your comments and pictures

                                Jim
                                I have tried this recipe a couple of times without much success. I guess my grill just doesn't cook cool enough as my result is always too burnt. What do you think about marinating the chicken sans the brown sugar and just adding it to the basting sauce towards the end of the cooking?
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