What probe are you using to monitor the temp?Honey glazed turkey breasts for dinner.
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Used apple pellets.
Brined, basted with butter every 30 minutes finished with a honey/brown sugar/apple jelly glaze.
The one that comes with the grill. There are 2 ports on my grill for temp probes.What probe are you using to monitor the temp?
My favorite local restaurant has "Ritz Chicken" Tuesdays. Same as what you've posted above but its on top of pasta with alfredo sauce.I fired up my deep fryer yesterday. I bought "chicken tenderloins" because they were $1.50 a pound. I also picked up Ritz Cracker coating mix because they were on clearance. I have to say... I'm headed back to the store to buy all the rest of the packets:
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I was very impressed with the crust I got on the tenderloins.
I marinated the chicken for a half-hour in two tablespoons of a baked chicken rub and a splash of vinegar. It gives tons of flavor to the meat, you just can't marinate it too long or else you have pickled chicken.
Then a flour dredge, egg wash, and the Ritz coating. Spectacular fried chicken.
I finished with deep frying plantains and red yams with a few dipping sauces. Called it "fried-cuterie" finger food.
I got a nice steak/wild rice salad recipe if you want it.I made a flat iron steak for the first time last week. I highly recommend flat iron steaks. I was not expecting it to be that tender. Like nearly filet tender. Not sure why it isn't a more popular cut, or maybe it is and I'm just naïve. Served it with a probably not authentic/Latin-esque chimichurri with cilantro, lime, and habanero.
Now I am intrigued.I fired up my deep fryer yesterday. I bought "chicken tenderloins" because they were $1.50 a pound. I also picked up Ritz Cracker coating mix because they were on clearance. I have to say... I'm headed back to the store to buy all the rest of the packets:
View attachment 6302
I was very impressed with the crust I got on the tenderloins.
I marinated the chicken for a half-hour in two tablespoons of a baked chicken rub and a splash of vinegar. It gives tons of flavor to the meat, you just can't marinate it too long or else you have pickled chicken.
Then a flour dredge, egg wash, and the Ritz coating. Spectacular fried chicken.
I finished with deep frying plantains and red yams with a few dipping sauces. Called it "fried-cuterie" finger food.
I wouldn’t mind taking a look at that one.I got a nice steak/wild rice salad recipe if you want it.
Makes a nice lunch.
Kavana Social Kitchen closed two weeks ago. Too bad.Kavana's awesome. Just down the street from me too They were one of the places in the area I routinely supported during quarantine-
Apparently one of the owners passed away suddenly last October. Think that, along with the labor shortage, caused the other sister to call it quits. Very tough situation.Kavana Social Kitchen closed two weeks ago. Too bad.