[quote]PonceDeLeon wrote:
Oh, and the absolute best vodka ever created? Fuck Grey Goose, Belvedere or Chopin or anything else.
Go with Hangar One. California crafted, baby. OG, I know you will feel me (up) on this.[/quote]
I don’t think I’ve ever had Hangar One but I will definitely give it a try now.
although I’ve never really done a vodka tasting to see if I’ve tasted a difference.
Red wine Bangers(sausage)
Get some cheep ass red wine. Yes it needs to have alcohol.
Chop up some garlic. A clove or 2. Make sure its nice and fine.
Next take your thawed bangers and commit a mortal Banger sin. Perforate the skin on the outside.
Next drop those suckers into the red wine.
Let them sit for a few hours. And when you want them; grill them.
Yum Yum
Just had that last night.
OG, have you ever tried split breasts with the ribs left on? Much more flavor and juicier, I like to douse them in Frank’s red hot, sear on the grill and then remove to the side without coals.
For boneless breast, marinate in Italian dressing (I like Newmans own) sear then wrap in foil. Or you can cheat and boil them first.
But try the split breast.
[quote]OctoberGirl wrote:
I really like fruity sauces with chicken, that seems to go really well
I’ve never tried the wine bath trick, I do enjoy drinking wine though![/quote]
Most of my recipes begin with me standing in the middle of the kitchen with all the cabinets open taking inventory of the available ingredients.
Then I start mixing and matching, thus all my measurement are the likes of dashes, splashes, handfuls, etc… The Sauce worked out pretty good. Hope you enjoy it.
Another option for chicken breast, especially if you grill several days worth of meat at one time, is to just throw it on the grill get it cooked then stow it for later. When later rolls around follow my recipe for a quick and effective panty dropper meal.
Needed:
1 sauce pan
Pre-grilled chicken breast
spinach
Tomato/s
Olive oil
Balsimic vinegar
Cheese (I prefer a white cheese for presentation, MontyJack, PepperJack, Swiss, Provolone have all worked well)
Pour equal parts olive oil and balsimic vinegar into the sauce pan, then give it a good stir. Make a thin bed of spinach across the bottom of the pan. Then set your chicken breasts on top of the spinach. Place one slice of cheese on each chicken breast.
Turn on stove, low to medium heat. Slice the Tomato. The more flavorful the tomato the better. Place one slice of tomato on each chicken breast, then add one more slice of cheese.
Dice the rest of the tomato and add to the sauce pan filling in the gaps between the chicken. Cover and simmer. When the top piece of cheese has melted in a presentable fashion it is done.
The goal is to get the chicken hot, melt the cheese and just wilt the spinach. 10 minutes usually works. 20 minutes top. 30 minutes and you have killed the spinach.
You want to leave some life in the spinach for both flavor/texture quality and visual appeal. Remember you’re trying to charm her out of her pants.
I would serve a medium dark beer with this meal. An amber bock of some sort, or something fun like Pete’s Strawberry Blonde or Abita’s Strawberry Harvest. Wine also works well, but my knowledge of the subject is limited. White russians for desert to seal the deal.
This one sounds pretty good
Prep Time: 15 minutes
Cook Time: 8 minutes
Ingredients:
4 boneless, skinless chicken breasts
3 cups water
3/4 cup strong coffee
1/4 cup kosher salt
1/4 cup brown sugar
1 lemon cut into slices
1 tablespoon black peppercorns
1 tablespoon mustard seed
1 tablespoon coriander seeds
Preparation:
Bring one cup of water to a boil and pour into a bowl. Add salt and sugar and stir until dissolved. Add coffee, lemon slices, peppercorns, mustard and coriander seeds.
Pour into a shallow baking dish or resealable bag. Add chicken breasts, making sure they are covered in the brine.
Refrigerate for about 2 hours.
Preheat grill.
Remove chicken breasts from brine and place on hot grill.
Grill for 2 to 3 minutes per side or until done.
Hi October Girl
To make Moist chicken Pork,Ribs, And Fish you need to research a process called brining. It does not work well with beef. I smoke stuff all the time ,and this is the way we prepare it. It works just as well with regular grilling.
In a sauce pan add 1.25 cups of Kosher salt,and 1 cup of brown sugar. A couple of tablespoons of Molasses. Anything else that you want the meat you are preparing to taste like.Garlic,Onion Anything.
Fill your pan with water and bring to a boil and then let cool If I am in a hurry I put ice cubes in a gallon pitcher pour the mixture in and then top off to the gallon mark.
Place your meat in a suitable container preferably not metal and let it brine times vary get with a web site for brining,and use their chart.
It causes a chemical reaction that at first draws moisture out of the meat,But then the protein molecules are changed,and moisture is drawn back into the meat. when my ribs are done you can pull the bones right out and the meat is very moist.
Fine restaurants,and chefs all over the world use this process everyday they just don’t tell you about it.
Grandpabutch
[quote]GrandpaButch wrote:
Hi October Girl
To make Moist chicken Pork,Ribs, And Fish you need to research a process called brining. It does not work well with beef. I smoke stuff all the time ,and this is the way we prepare it. It works just as well with regular grilling.
In a sauce pan add 1.25 cups of Kosher salt,and 1 cup of brown sugar. A couple of tablespoons of Molasses. Anything else that you want the meat you are preparing to taste like.Garlic,Onion Anything.
Fill your pan with water and bring to a boil and then let cool If I am in a hurry I put ice cubes in a gallon pitcher pour the mixture in and then top off to the gallon mark.
Place your meat in a suitable container preferably not metal and let it brine times vary get with a web site for brining,and use their chart.
It causes a chemical reaction that at first draws moisture out of the meat,But then the protein molecules are changed,and moisture is drawn back into the meat. when my ribs are done you can pull the bones right out and the meat is very moist.
Fine restaurants,and chefs all over the world use this process everyday they just don’t tell you about it.
Grandpabutch
[/quote]
I am a huge fan of brown sugar and someone on an earlier post mentioned the brining.
I will most definitely give this a try.
I would be afraid of pork chops on the grill but how would you do a whole pork roast or is that just not done?
I do whole pork loins all the time Smoked in my smokehouse ,or on my gas grill ,and they get excellent times vary though . chicken parts maybe three hours,and a whole chicken maybe twelve hours.
Boston butt ,or pork shoulder has more collagen on the muscle fibers ,and is moister already than a loin after brining,and grilling it will fall apart like you made it in a crock pot.Bear in mind this is what it takes to smoke a turkey ,and the brining process for that is three days.
GrandpaButch