Barbecue ( Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 28-10-2007, 12:36 AM posted to
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Default almost too simple, part 2

I did a couple more chicken breasts with the dry ranch mix and fired up
the Foodsaver to pull the flavors more into the meat. As I shook the
cannister to distribute the mix onto the chicken, I looked closely and
saw that the mix, combined with moisture on the chicken, made a little
"gravy." That got me to thinking.

I cut up a big Russet potato, some zucchini, squash and yellow onion,
put them into my second container and dumped in another packet of
dressing. After shaking, it looked pretty skimpy, so I added a second
one. This seemed to make a difference and I could see a similar "gravy"
on the sides of the container as well as on the veggies.

Both are vacuumed and in the refrigerator. Mrs. Nonny loves a zucchini,
squash and onion casserole, so I'm planning to let it marinate for a
couple days and then dump the veggies into a Cornihg dish and bake it on
the grill. I'll report back on the results.
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son

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