I never marinade, only brine turkey and pork...typically overnight for large cuts. I also cook damned near everything in cast iron, which provides it's own flavonoids for lack of a better word. I tend to sear or reverse sear most proteins, and an often forgotten but very crucial part is to allow protein to adequately rest.ohmilax34 wrote: ↑Tue Oct 05, 2021 10:13 amFarfromgeneva wrote: ↑Mon Oct 04, 2021 7:36 pmAfter cooking is fine then? Last time I struggled but it had a vinegar based bbq sauce bruised on and I nearly took one of my own knuckles off.youthathletics wrote: ↑Mon Oct 04, 2021 7:32 pmShould be a quite easy cut if you search for that knuckle...ain't much there. flip it over skin side down and slowly swing them apart.....just enough to find that knuckle even a cheap steak knife should ease through it.Farfromgeneva wrote: ↑Mon Oct 04, 2021 7:12 pm Mayo is gross unless in tuna so I’ll let you guys have that one all day.
Question for the cooks here. Marinating the heck out of a couple of whole chicken leg quarters. Don’t have a butchers knife and frankly all my knives suck. Should I try to cut before or after cooking between the leg and thigh?
Trying spieidie sauce on a 4.5 day marinade. Should be able to burn the heck out of it and still have it be moist and juicy
Good video about marinades. Not a big fan of them myself. I'd rather drizzle something on at the last second, like a vinaigrette or pesto or something with a lot of flavor. Marinades' flavors are muted by the cooking. Also, if you're cooking anything besides boneless skinless chicken breasts, your chicken should stay moist while grilling/cooking.
Chicken is often over cooked if you follow what the meat thermometer says which is often 180, I pull chicken out @165 if cooking fast...but if you can hold it at 145-150 for about 8 minutes, it does the same thing as 165...talk about juicy.
This is my current favorite dish.....and so very easy to make. https://jandatri.com/recipe/one-skillet-chicken/
I often do not use the green onions (just don't keep them as a staple), I also only use one large breast and beat it down to about 1/2....great portion for just the wife and I. I also like Havarti Cheese in place of the mozz...but both are still yummy. I have also substituted pork for chicken.
Enjoy.