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8 minutes ago, Daryk Campbell Sr said:

It was very good. For some reason, my phone was not allowing me to type a comment. I wasn't sure that would even post.  

Easy, very easy way to cook a whole chicken. My only issue, is the breast meat.  While very juicy,  almost flavor less.  Definitely needs sauce, or the renderings.  I used the "Little Potatoes", baby carrots tossed in lemon flavored olive oil.  Tossed in Herbs de Province.  Both the olive oil and seasoning were from past recipes.   

          Good job Daryk it looked really yummy.  I agree about chicken breast meat it is pretty bland. Commercial chickens I think flavor has been bread out of them or maybe it is what feed they are fed. Thier thighs still retain some flavor though. Commercial chicken breasts are like tasteless crappie fillets. Need a flavorful coating for help. Good post buddy!

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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1 hour ago, Daryk Campbell Sr said:

It was very good. For some reason, my phone was not allowing me to type a comment. I wasn't sure that would even post.  

Easy, very easy way to cook a whole chicken. My only issue, is the breast meat.  While very juicy,  almost flavor less.  Definitely needs sauce, or the renderings.  I used the "Little Potatoes", baby carrots tossed in lemon flavored olive oil.  Tossed in Herbs de Province.  Both the olive oil and seasoning were from past recipes.   

Get an injector and mix up some "stuff" and shoot that breast full a few hours before roasting.

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Just now, Johnsfolly said:

We do the same. I prefer the thighs. More flavorful, tastier, quicker to cook are all bonuses for me.

My favorite is on the top rack grill after seasoning and then at the end I brush on a wet sauce. Delicious! The other is in a baking pan  with tiny taters, carrots and onions.

lol

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10 minutes ago, Gavin said:

Upgraded my griddled egg sandwiches in the blind this AM, Muenster cheese! Takes it up a notch or five, from processed American goo.

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             Nice Gavin,

   I am always tweaking grilled cheese sammiches. My smoked pepper dust from various peppers from our garden does wonderful things!

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

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I'm a big fan of Muenster cheese. I prefer it to be room temperature, not cold. I actually prefer mostly all of my cheese room temperature.  

 

Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me)

I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)

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