and a lot more forgiving to finding a cold one and getting distracted:-):-):-)
Originally Posted by Easy 6:
Boneless, skinless chicken thighs have become my GO TO grilling meat... you still get that same tender, flavorful chicken meat, but they cook up in minutes lime a breast
So leftover chicken thighs from sunday
Fresh sweet corn sprinkled with Goya Adobo
Moms classic cucumber and onion pickles, a summer staple
Maybe a slice of buttered bread or two, we’ll see
An easy peasy, minimal effort or cleanup work night din din
Originally Posted by Pablo:
The best thing I've ever done for any pork or chicken I put on the grill is to start brining it all. Gives you some leeway.
You are 100% correct. I’m just usually too pressed for time. [Reply]
Happy to report I found our new chicken al carbon joint yesterday. No surprise its right next door to a Boost Mobile. Anyway, full chicken w/ 2 sides combo. I could tell straight away by the aroma when I walked in that they were doing it right. Beans and rice were just serviceable but the chicken was tender smoky perfection.
Do yourself a favor and getcha a styrofoam container of chicken al carbon.
I have an El polo loco marinade and looking for something more savory.
Maybe this will do?
Originally Posted by KCUnited:
Happy to report I found our new chicken al carbon joint yesterday. No surprise its right next door to a Boost Mobile. Anyway, full chicken w/ 2 sides combo. I could tell straight away by the aroma when I walked in that they were doing it right. Beans and rice were just serviceable but the chicken was tender smoky perfection.
Do yourself a favor and getcha a styrofoam container of chicken al carbon.
Feel it’s always marinade. Good stands in MX bring them out in plastic buckets and throw them on dripping. Seasonings can vary, more about that char/smoke/grill flavor. [Reply]
but yes. You won't see them toweling them dry. Most are cooked high above wood never smoked. they get to be "blackened" when supply is low.
Originally Posted by KCUnited:
Feel it’s always marinade. Good stands in MX bring them out in plastic buckets and throw them on dripping. Seasonings can vary, more about that char/smoke/grill flavor.
Go to a Sunfresh Market in Kansas City, in the produce department, and find yourself a 20oz bag of these. Oh my damn, so addictive. This is my go-to take-in snack for Royals games. FYI, you can bring this unopened bag of nuts into a Royals game no questions asked. Along with an unopened bottle of water. [Reply]
Originally Posted by RubberSponge:
Honey-soy-garlic-ginger-ketchup sauced chicken thighs on white rice.
No recipe. Just threw in roundabouts of stuff till I was happy with it.
Originally Posted by Fish:
You like hot salty nuts? Of course you do...
Go to a Sunfresh Market in Kansas City, in the produce department, and find yourself a 20oz bag of these. Oh my damn, so addictive. This is my go-to take-in snack for Royals games. FYI, you can bring this unopened bag of nuts into a Royals game no questions asked. Along with an unopened bottle of water.
Originally Posted by KCTea:
Wagyu Steak, sauteed green beans, and white rice
How fucking cool are these 4 posts, all great stuff and all very different but great. :-)
The drying off of Sous Vide is the key! Tasted great this time. Still deciding what temperature produces the right steak for me. This was a boneless NY strip cooked for 2 hours at 135 degrees, dried off and 1 minute per side in hot cast iron. Based on taste and texture, I'm not sure I'll ever be cooking a steak another way again.
