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Barbecue (alt.food.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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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. -- ---Nonnymus--- 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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