Need some help with a recipe for tonight.  Here's the thought I have... 

boneless, skinless chicken thighs.
stuffed with sun-dried tomatoes, mozz & prov cheese, minced garlic, a bit of fresh basil and some parsley.
wrapped in bacon.

This will smoke for about 2 hours at 275-300 degrees...

 

Here's what I need some help with:

I am looking for a spice rub to really give it an extra kick of flavor and a glaze of some sort to finish it and raise it to the next level.

I am thinking about a bit of a honey garlic rub I have, but the glaze continues to elude me.  Suggestions?

3 minutes ago, LeanMeanGM said:

 

54 minutes ago, 4for4EaglesNest said:

 

https://www.ballparksofbaseball.com/ballparks/shibe-park/

 

Interesting thing about the safeties, Epps, Wallace and Chachere all test like top CBs (SS and cone drills, as well as leg explosion), and Mayden is pretty athletic.

The fact they brought them all back suggests they think they have upside, so assuming one of the young CBs is going to switch over and beat them out is premature.

The only CB who tests out as impressively is McPhearson.

Doesn't mean they can play, but when you start with guys who are 5'11/6'0 and 200 lbs, who test like top athletes, at least your DB coach has some clay to mold.

Jessie Bates will be an Eagle by the end of June

9 minutes ago, Iggles_Phan said:

 

Need some help with a recipe for tonight.  Here's the thought I have... 

boneless, skinless chicken thighs.
stuffed with sun-dried tomatoes, mozz & prov cheese, minced garlic, a bit of fresh basil and some parsley.
wrapped in bacon.

This will smoke for about 2 hours at 275-300 degrees...

 

Here's what I need some help with:

I am looking for a spice rub to really give it an extra kick of flavor and a glaze of some sort to finish it and raise it to the next level.

I am thinking about a bit of a honey garlic rub I have, but the glaze continues to elude me.  Suggestions?

 

1 minute ago, Connecticut Eagle said:

I can't read this. ^

15 minutes ago, LeanMeanGM said:

 

Shocking!

There was a stretch over the last 10 years where it seemed like Donovan McNabb was not on a great path in terms of where he stood in Philly sports history.  Part of it IMO, was his attitude where another was some of the mistakes he was making in life.  I admittedly got sick of him before they traded him and was glad he was gone and then washed my hands of McNabb and what he did for this team.

I think the further removed we get from the AR teams the more we will, or at least I will appreciate how successful and fun they were to watch, albeit just as frustrating and disappointing as well.  The game has changed so much since then all the way from the rules and the way it's played to the way the games are broadcast.  The pre-social media NFL I'll call it.  The AR teams were the heyday of NFL football for me and the height of my fandom.  Donovan was a top QB even with the worm burners.  If you put him on this team with AJ Brown, DeVonta Smith, Quez Watkins and Dallas Goedert you better believe this would be a top offense in the NFL.

Glad to see Donovan and a lot of his teammates back in town having fun and reminiscing of great times.  

 

 

5 minutes ago, bpac55 said:

Donovan was a top QB even with the worm burners.  If you put him on this team with AJ Brown, DeVonta Smith, Quez Watkins and Dallas Goedert you better believe this would be a top offense in the NFL.

As long as you find another QB to play the NFCCG for him, then you're good to go.

7 minutes ago, bpac55 said:

There was a stretch over the last 10 years where it seemed like Donovan McNabb was not on a great path in terms of where he stood in Philly sports history.  Part of it IMO, was his attitude where another was some of the mistakes he was making in life.  I admittedly got sick of him before they traded him and was glad he was gone and then washed my hands of McNabb and what he did for this team.

I think the further removed we get from the AR teams the more we will, or at least I will appreciate how successful and fun they were to watch, albeit just as frustrating and disappointing as well.  The game has changed so much since then all the way from the rules and the way it's played to the way the games are broadcast.  The pre-social media NFL I'll call it.  The AR teams were the heyday of NFL football for me and the height of my fandom.  Donovan was a top QB even with the worm burners.  If you put him on this team with AJ Brown, DeVonta Smith, Quez Watkins and Dallas Goedert you better believe this would be a top offense in the NFL.

Glad to see Donovan and a lot of his teammates back in town having fun and reminiscing of great times.  

 

 

I've always like McNabb. He pissed me off sometimes, but it's OK to criticize players. (Except on a Tuesday, or something. I'm not sure about the new rules)

29 minutes ago, UndyTaker said:

Jessie Bates will be an Eagle by the end of June

I noticed you didn't mention what year here

 

13 minutes ago, dawkdaballhawk said:

I've always like McNabb. He pissed me off sometimes, but it's OK to criticize players. (Except on a Tuesday, or something. I'm not sure about the new rules)

Just not June Cleaver

10 minutes ago, 4for4EaglesNest said:

That's cool as ish.  Imagine being a CF and having the ball hit over you head?  That throw into the cutoff man from the corner of that wall would have been a heave.  Was that a fun place to go see a game?

 

My sister did a research project on "Things that aren't there anymore".  She chose Shibe Park.  She wrote to Richie Ashburn, and he wrote her a beautiful letter back about what it was like to play CF there.  Was a really nice gesture from him.

42 minutes ago, Iggles_Phan said:

 

Need some help with a recipe for tonight.  Here's the thought I have... 

boneless, skinless chicken thighs.
stuffed with sun-dried tomatoes, mozz & prov cheese, minced garlic, a bit of fresh basil and some parsley.
wrapped in bacon.

This will smoke for about 2 hours at 275-300 degrees...

 

Here's what I need some help with:

I am looking for a spice rub to really give it an extra kick of flavor and a glaze of some sort to finish it and raise it to the next level.

I am thinking about a bit of a honey garlic rub I have, but the glaze continues to elude me.  Suggestions?

I'm a big fan of adobo...I put that ish on everything.

Just now, Outlaw said:

I'm a big fan of adobo...I put that ish on everything.

Seems adobo would be pushing me to a very different flavor profile... I am going in a much more Italian direction.

45 minutes ago, LeanMeanGM said:

 

It‘s a crazy we got it down to 2.3M cap charge. Guess we can still get a top tier safety..

Just now, Iggles_Phan said:

Seems adobo would be pushing me to a very different flavor profile... I am going in a much more Italian direction.

Mexitalian Fusion Chicken.

12 minutes ago, 4for4EaglesNest said:

That's cool as ish.  Imagine being a CF and having the ball hit over you head?  That throw into the cutoff man from the corner of that wall would have been a heave.  Was that a fun place to go see a game?

 

Before my time.  Fascinated by the legacies of the original parks, though.

8 hours ago, LeanMeanGM said:

Intangibles, intangibles, intangibles. 
 

The only traits you can fluff up Hurts.

Not true. He's an above average NFL RB.

3 minutes ago, Connecticut Eagle said:

Before my time.  Fascinated by the legacies of the original parks, though.

Baker Bowl was the original stadium.

6 minutes ago, Iggles_Phan said:

Seems adobo would be pushing me to a very different flavor profile... I am going in a much more Italian direction.

There‘s an italian chili-type called: ‚Peperoncino‘. Has it‘s very own wonderful flavor but it‘s hard to come by with it‘s original taste in Germany and I guess in the states too..

Spaghetti Aglio olio e pepperoncino is one of my favorite dishes even though it‘s spicy hot which isn‘t my usual preference. 

No idea if that would work for a rub, but it‘s really a super tasty spice.

1 minute ago, Infam said:

There‘s an italian chili-type called: ‚Peperoncino‘. Has it‘s very own wonderful flavor but it‘s hard to come by with it‘s original taste (in Germany bit I guess in the states too).

Spaghetti Aglio olio e pepperoncino is one of my favorite dishes even though it‘s spicy hot which isn‘t my usual preference. 

No idea if that would work for a rub, but it‘s really a super tasty spice.

Well acquainted with pepperoncini.  BUT, the folks I'm cooking for don't appreciate much in the way of heat, and those would be too much for them.

I do appreciate the recommendation though.  

6 minutes ago, Iggles_Phan said:

Seems adobo would be pushing me to a very different flavor profile... I am going in a much more Italian direction.

Just now, Connecticut Eagle said: