that shit sounds good. how long do you let it marinate? this moore's is the best as far as short marinades go, but i feel i'm letting life pass me by
i tried italian seasoning (dressing) on a sirloin and it was all right, but it was like playing poker and knowing you're leaving too much on the side....
eggs?
when i was in the army, the cooks used to have some awsome breakfast steak to go with the powdered eggs shit out in the field. i asked more than a couple cooks "what kinda steak is that"....they didn't even fucking know, they just cooked it outta the box. they said it was the same as prison steak.
but i'd join the army again just to get a taste of that steak every so often...hell, a couple times a year i'd volunteer to go to jail for a week to get a piece of it:smoker2:
when i was in the army, the cooks used to have some awsome breakfast steak to go with the powdered eggs shit out in the field. i asked more than a couple cooks "what kinda steak is that"....they didn't even fucking know, they just cooked it outta the box. they said it was the same as prison steak.
but i'd join the army again just to get a taste of that steak every so often...hell, a couple times a year i'd volunteer to go to jail for a week to get a piece of it:smoker2:
wow...almost a 40 minute odyssey...Went 10 minutes east to the one all night grocery and NO GROUND MEAT (I decided I wanted to do homemade cheeseburgers and eggs)
Had to then drive about 20 minutes the other direction (and back) to score at a different place
Gotta admit it's a pretty great world....4am and I can just get in my rig and go score fresh meat and then cook great breakfast/lunch leading me into Week One of NFL
Had to then drive about 20 minutes the other direction (and back) to score at a different place
Gotta admit it's a pretty great world....4am and I can just get in my rig and go score fresh meat and then cook great breakfast/lunch leading me into Week One of NFL
Do yourself a favor and buy yourself a 48 blade Jaccard. [$20-30]. Stab the hell out of your chicken breasts and let them soak in a dish covered with Wishbone Italian dressing. Grill/char them up like that and then brush them with some Open Pit before pulling them off the grill. Tenderest, tastiest chicken breast you ever ate if done right. I use mine for almost any meat I cook.
Do yourself a favor and buy yourself a 48 blade Jaccard. [$20-30]. Stab the hell out of your chicken breasts and let them soak in a dish covered with Wishbone Italian dressing. Grill/char them up like that and then brush them with some Open Pit before pulling them off the grill. Tenderest, tastiest chicken breast you ever ate if done right. I use mine for almost any meat I cook.
Thanks Bushay!
