Food/Cooking

[RANOVRU]

Been a while...


Tonight's dinner, BBQ chicken thigh fillets, garlic/cheddar/bacon/cracked peppercorn mashed taters and steamed broccoli.








They were marinated about 8hrs in the bottle on the left and basted the last half hour on the grill with the bottle on the right.











I was introduced to boneless skinless thigh fillets about 6mths ago. I haven't bought a breast since.

 

[EeePee]

Nice looking. Dark meat convert eh?

 

[RANOVRU]

I've always liked legs/thighs but usually limited my spectrum to fried.

Any dish where you can use a breast you can use a thigh fillet. And it's soooooo much better.

 

[gooba]

If you buy whole leg quarters and cut them up your self you can save some decent money over already prepped thighs same with bone in skin on thighs it only takes a second to pull the bone out and skin off. Then you can save those bits for stock

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[gooba]

my dinner wasn't anything special but it was damn tasty. Homemade ruebens and fries. Didn't have any Rye bread but everything else was there

 

[rupps5]

Freakn love ruebens

 

[RANOVRU]

If you buy whole leg quarters and cut them up your self you can save some decent money over already prepped thighs same with bone in skin on thighs it only takes a second to pull the bone out and skin off. Then you can save those bits for stock

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Yup. BUT thigh fillets are so cheap here it just makes more sense to buy them.

2+lbs (~9 fillets) are regularly $3-4. A pkg of leg quarters are a couple dollars more. You're not getting a whole lot extra and you have to do all the work. Plus, LB for LB after you take the skin off and de-bone you're not getting the same amount of meat for the money.


That being said I do love a few bone in thighs for soups and such.

 

[EeePee]

I really do think ruebens are the best. Clubs are proper sandwiches too, but a sloppy, fat ass rueben is so good.

 

[gooba]

A coworker of my dad's turned us on to rueben chicken. Chicken breast or thighs (my preference) baked at 350 till almost done then topped with kraut and cheese till nice and bubbly then douse in Russian dressing. That's my way his way was to combine the chicken,kraut and dressing, bake and top with cheese last 10 minutes. This way makes the sauerkraut almost dissolve but it also breaks the dressing down into kind of a greasy mess. It doesn't look good but its not bad. I just prefer my dressing more intact

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[RANOVRU]

I absolutely despise kraut so ruebens are out for me.


Although when I worked at a local deli years ago we used to sling those b1tches out like miller lights at a frat party.

 

[gooba]

I only like it on Reubens

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[EeePee]

Sauerkraut and pork New Years whatever.

 

[Hunter711]

Sauerkraut and pork New Years whatever.

My New Years Day dinner since forever:

Bone-in pork loin roast (cooking process varies)
Sauerkraut w/a little fennel seed and brown sugar
Fresh black eye peas slow simmered with a couple chunks of ham
Collards greens w/smoked ham hock (cook the piss out of them till tender)
Corn bread

"thumbsup"

 

[EeePee]

I met a girl, Thea was her name, who took me to her mom's house right around the new year and that's what she made and I had no idea. Besides that relationship not lasting long I came to find out that the dish was a thing. That was ten years ago. I felt embarrassed. Thea's sister had a butt that was so awesome she could have been in porn or a hit on Instagram. Mmmmm, butt.

 

[gooba]

Ok this dish is completely new to me. New years for us was always oyster stew, chili, meat and cheese tray and a relish tray.

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[EeePee]

It's a German thing and is supposed to bring good luck.

And what's a relish tray?

 

[gooba]

My family is German and I've never heard of this. A relish or pickle tray is usually sweet pickles, olives, pickled herring, and other such foods

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[EeePee]

I was picturing a pile or two of Vlasic's pickle relish on a platter.

 

[Hunter711]

i was picturing a pile or two of vlasic's pickle relish on a platter.

lmao!!!

 

[EeePee]

Very close to flipping tables with this one. Omaha Steaks. Thanks Aunt Nancy for the gift package. In rare form I covered it in Montreal seasoning. Gave it an hour to gel and finished it in a butter baste bath. And took the hugest picture sideways I possibly could.