The Texas BBQ Forum

So we had some Breasts that needed to be cooked so in the Big Easy they went.
Montreal Chicken Seasoning, in the Fryer for 15 minutes with the Crisper Lid on, then some Meat Marinara Sauce and Shredded Whole Milk Mozzarella :):)
Gonna be good over some good Linguini and Reggiano Parmigiano :)

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Ok so I caved in and ate this while waiting on the Parm..
The Italian Bakery reeled me in AGAIN !!

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Man that looks so inviting. Great colour too.

Russ

Russ wrote:Man that looks so inviting. Great colour too.

Russ

Took the word's right out of my mouth.




.

Russ & Willie,

Thx gents, believe it or not these are imho actually better down the road when heated up after being vacuum packed and frozen.
The trick is to cook them complete with the cheese and sauce and then vacuum seal them right away before cooling off and sticking them right in the freezer.
I've found that doing it this way it doesn't allow any of the moisture to escape and dry out. A month or two down the road just stick the bag in hot water for a bit, cut the bag and its almost like they were just cooked, Minus the crunch unfortunately.
In this case, they go under the broiler for 3 or 4 minutes.

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Once again - Pocono Perfection

Looks amazing,

It’s really getting harder to loose weight around here. Looking at great pics knowing they are two of my favorite things to eat. Looks great my friend!!

OldUsedParts wrote:Once again - Pocono Perfection

Thx buddy..

Ill make you into an Eye Tal Yin yet :)

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Thx Two Guys,
Forgot the finished pic so here ya go.
Lotsa Cheese :)

TwoGuysBBQ wrote:Looks amazing,

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Thanks C.A.P,
I know what you mean about the weight thing, I've been working on that myself lately, not easy.

Copasspupil wrote:It’s really getting harder to loose weight around here. Looking at great pics knowing they are two of my favorite things to eat. Looks great my friend!!

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Serving pics

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Man I could hurt myself on those


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Ummm Ummm Ummm

That's beautiful