The Texas BBQ Forum

Boneless skinless chicken breasts, two, chunked into three pieces each.

This started similar to Russ Dusted chicken, with a soak in orange juice, then yogurt, and spices (Sailor's All-Purpose Q-Leftovers Mix). What was different this time: perforating the chunks all over with a fork. A lot. As suggested by CaptJack's marinated strip steak!

( And temping each piece, so they came off the grill at different times.)

Wow. Amazingly tender chicken, even the smaller chunks. Sides are 'magic grits' and lemon pepper spinach.



We will be trying this fork/yogurt thing with a strip steak later.

I'd gladly have swapped you the two shoe leather beef Fajitas that I had to work at just to manage a texture I could swallow for half that plate - - - - Sailor, Y'all make those green veggie sides ROCK and I need to start introducing more of that onto my plates HEB, is still giving me that little lost puppy look when I mention Chard

And it was as good as it looks!

All hail Instant Read Thermometers!

and we get down to good ole high school chemistry
lactic acid = buttermilk, yogurt
papain = pineapple, papaya

CaptJack wrote:and we get down to good ole high school chemistry
lactic acid = buttermilk, yogurt
papain = pineapple, papaya

Hmmmm....pineapple...wheels spinnin'.....

Thanks, one 'n' all. PB got his degree in Chemistry.

Great plate sailor, I too love my chards aka silver beet here. Steamed with a knob of butter to serve????

Russ

Russ wrote:Great plate sailor, I too love my chards aka silver beet here. Steamed with a knob of butter to serve????

Russ

That'll do it, too!

Usually I sautee onion, garlic and ginger, then add the chard and steam it. Last, a dash of soy sauce. I can hurt myself on this.

Thanks, Russ.

Sailor Kenshin wrote:

Russ wrote:Great plate sailor, I too love my chards aka silver beet here. Steamed with a knob of butter to serve????

Russ

That'll do it, too!

Usually I sautee onion, garlic and ginger, then add the chard and steam it. Last, a dash of soy sauce. I can hurt myself on this.

Thanks, Russ.

Point taken, we've got good crops ready now, definitely trying the soy sauce, although I'm using Kecup manis ATM. Slightly sweeter.

Russ

Great looking plate! I'm a fan of both the sides too, so it's a total win for me!!

Me likey !

CaptJack wrote:and we get down to good ole high school chemistry
lactic acid = buttermilk, yogurt
papain = pineapple, papaya

Anyone else notice how many have claimed to have a background in chemistry? Perhaps I need to explore a paper on the relationship between the scientific mind, and those who strive to do the prefect Q.

"well, Doctor, it all started when I decided to mix vinegar and baking soda on Mom's new sofa"

OldUsedParts wrote:"well, Doctor, it all started when I decided to mix vinegar and baking soda on Mom's new sofa"

Yes, but do that in the proper ratios and you will have a super clean couch.

chemistry
I spent 40 years in a darkroom - Master Printer
EVERYTHING in the darkroom is a recipe = chemistry
I still have my darkroom. I haven't had the heart to take it apart
I kept it after I went digital. I kept two of my medium format cameras &the glass
I had planned on continuing doing fine art B&W
but I'm just TOO spoiled doing digital
and running my prints through the photo department at Costco
all films processing but K-14 Kodachrome
all print processes to 20x24