It's been a while since I've been on the forum, pretty much the entire month of January. I haven't even been grilling all that much. Why? OK, so it has a little bit to do with grilling, but home improvements have kept me busy.
In December I built a new pantry for the kitchen, 36 x 24, which stores all my cast iron, Dutch ovens, cookbooks, stand mixer, etc. This was all out in the open on two metal racks but that trend has come and gone and it made the kitchen look cluttered.
We contracted with a painter who was going to grain fill, sand and paint our dated oak cabinets but Dom had different ideas, mainly because I wanted all the cabinets to match the pantry which is a Shaker raised panel style. So on Jan 1st I put together some prototype replacement door fronts. I ran the idea past the Mrs who said go for it. Here's the before photo with those two doors -
Initially thinking this might take months, I cranked it into high gear and two weeks later I'd built 28 cabinet doors and 16 drawer fronts. Not all are complete in this photo and I updated the island ends to match the cabinets as well -
The painter took the doors and drawer fronts to his shop, then was back at our house for prep work and spraying the cabinet cases. Friday we were done -
Being without a kitchen for a week while the area was sealed in plastic, the extreme cold weather, plus being in the shop for two straight weeks kept me from the grills.
But not today! Super Bowl Sunday and a recent video from Nagi (recipetineats.com) had me excited to make this appetizer, which turned into dinner.
Buffalo Shredded Chicken Dip
Boneless breasts on the Weber w/ Plowboys Yardbird -
Shredded -
The dip. Homemade Ranch dressing, mixed and heated with cream cheese, Frank's Red Hot, and shredded Colby Jack and Cheddar -
Add the shredded chicken, top with more cheese and bake at 350F -
Good enough to be dinner today!
Thanks for following along with today's cook and my month long hiatus in the woodshop. Yeah, it's good to be posting again.
Regards,
-lunchman
In December I built a new pantry for the kitchen, 36 x 24, which stores all my cast iron, Dutch ovens, cookbooks, stand mixer, etc. This was all out in the open on two metal racks but that trend has come and gone and it made the kitchen look cluttered.
We contracted with a painter who was going to grain fill, sand and paint our dated oak cabinets but Dom had different ideas, mainly because I wanted all the cabinets to match the pantry which is a Shaker raised panel style. So on Jan 1st I put together some prototype replacement door fronts. I ran the idea past the Mrs who said go for it. Here's the before photo with those two doors -
Initially thinking this might take months, I cranked it into high gear and two weeks later I'd built 28 cabinet doors and 16 drawer fronts. Not all are complete in this photo and I updated the island ends to match the cabinets as well -
The painter took the doors and drawer fronts to his shop, then was back at our house for prep work and spraying the cabinet cases. Friday we were done -
Being without a kitchen for a week while the area was sealed in plastic, the extreme cold weather, plus being in the shop for two straight weeks kept me from the grills.
But not today! Super Bowl Sunday and a recent video from Nagi (recipetineats.com) had me excited to make this appetizer, which turned into dinner.
Buffalo Shredded Chicken Dip
Boneless breasts on the Weber w/ Plowboys Yardbird -
Shredded -
The dip. Homemade Ranch dressing, mixed and heated with cream cheese, Frank's Red Hot, and shredded Colby Jack and Cheddar -
Add the shredded chicken, top with more cheese and bake at 350F -
Good enough to be dinner today!
Thanks for following along with today's cook and my month long hiatus in the woodshop. Yeah, it's good to be posting again.
Regards,
-lunchman
