This is what progress looks like http://fortressamerica.gawker.com/montanans-not-sure-about-this-plan-for-a-racially-diver-1655478108
I just texted him to see what he has to say about that. He's either going to actually try to do something with the chicken in the fridge or he'll pick up a pizza. Who's got a coin?!
"All the guys working the grill at [name of where I work] are men, does that count?" Man, talk about a bullshit response to a bullshit "holiday." Touche.
give me one treason to love you Does Arnold Bread make English muffins? You could substitute in chipped steak, and make Eggs Benedict Arnold.
Re: give me one treason to love you One time my kids were watching Wizards of Waverly Place and I was doing something and it was just kind of background noise for me. So the scene was the kids were talking and one of them asked, "What's dad favorite thing in the world?" The other kid: "Breakfast for dinner!" I laughed quite a bit at that.
I'm getting better at cooking chicken, but I'm still burning the outside. I think I may need to either beat or cut the breasts into thinner pieces so the outside doesn't burn while I'm waiting for the insides to fully cook.
Yeah, slice those babies in half and then pound the shit out of them. Chicken breasts are too damn big.
Consider lowering the temperature and keep them covered when you cook. Also, if you are marinating them in a sauce that has sugar in it, that stuff burns pretty easily. If you are grilling, avoid direct heat if you can. Another method to prevent burning is to dredge them in egg and flour, and then some bread crumbs. Fry them, and then bake with tomato sauce and mozzarella cheese. This method helps to keep the outside from burning while the inside cooks thoroughly. Also chicken breast sucks.
Somehow I didn't learn this until about 3 years ago when we started buying bone-in, skin-on thighs. It was life changing.
I think this is funny... [youtube]http://youtu.be/Px7Uc2GrnhE[/youtube] Fuck it. I can't get the mobile link to work.
Try cooking the breasts at a bit lower temp initially, with the intent of cooking the inside slowly and not worrying about the outside char/grill marks. To start, you're more baking than you are grilling. I also find it helps to lightly spray the surface with non-stick cooking spray (usually aerosolized canola oil or similar). Try to get a high-temp oil so it won't burn. Olive oil bad, avacado oil great, canola oil works pretty well. This will keep the exterior moist and let things cook, while helping to sear the outside a bit. As mentioned, if you're using a sugar-based sauce, like most bbq sauces, etc., wait until near the end to add it. The sugar burns really, really easily, especially near flame, so get the breasts almost cooked (5 mins until done or so), then put your sauce on and move to the top rack, away from direct flame. Sometimes when cooking something with skin on it (like thighs), I'll turn up the temp a fair bit right at the end to crisp everything up. (It also helps to salt the skin before cooking so that it retains the oil from the skin and helps fry it nice and crispy). Be sure to watch like a hawk as you finish, because the time between "crispy and awesome" to "black coal" is around 15 seconds.
I use teriyaki sauce as a marinade, which does have sugar in it, but I'm not sure how much. Good call on the oil; I'll switch from using olive oil to peanut oil, since that's my go to frying oil anyway.
The other thing I've found is that if you want to use a Cajun rub, or any kind of rub for that matter, make an oily paste of it and treat it like bbq sauce (add near the end on high heat to char/crisp it up). Don't be afraid to make it a bit drippy/oily rather than pasty. It's kind of like blackening something but instead of frying it in oil with a pan it's all done on the BBQ.
Speaking of BBQ, anyone have a Traeger? I'm thinking of getting a smoker for my old man for Christmas, but I don't know jack about smoking aside from the snake-method on charcoal grills.