Butter and Bread and Sandwiches Oh My! (II)

Poppy

Flashaholic
Joined
Dec 20, 2012
Messages
8,504
Location
Northern New Jersey
brine ya poulttry
Ah yeah, but that takes planning.
I've read that you should allow your chicken to reach room temperature before cooking.
Mine usually goes from the refrigerator to the fryer.

Brining, or marinating takes time. I'm usually already hungry when I decide what I want to cook for dinner. I have read that brining is the way to go.
 

Buff

Enlightened
Joined
Dec 21, 2023
Messages
392
Location
North Carolina Mountains
Keep it simple….
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raggie33

*the raggedier*
Joined
Aug 11, 2003
Messages
14,075
I love egg foo young omg back when I had money id order it all the time omg I make a decent foo young but I never tried to make the gravy soon as I can I'll be so happy
 

bykfixer

Flashaholic
Joined
Aug 9, 2015
Messages
20,850
Location
Dust in the Wind
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Clearance priced new york strips with onion salt and seasoning salt rub cooked on a kettle grill with about 20 charcoal briquetes allowed to be completely gray before placing the steaks on. The steaks had been out of the refrigerator about 15 minutes before cooking.

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Cooked oven style at about 450 degrees

Meanwhile russet potato's were microwaved for 5 minutes then set on the grill to roast the skin.

Steaks were cooked 10 minutes per side.

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Lid removed and fatty areas along the edges were allowed to catch fire.

Steaks and potatoes were removed, butter added to the potato's while the steaks rested for 10 minutes.

Georgia corn in the shuck was microwaved for 3 minutes. Once cooled shuck was removed.

Served with Dr Pepper for me and sweet tea for Mrs Fixer.
 
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