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#1681 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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#1682 |
Cast Iron Jedi
Join Date: Nov 2004
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#1683 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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#1684 |
Cast Iron Jedi
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#1685 |
Supporter
Join Date: Aug 2000
Casino cash: $8038275
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The Hawaiian aspect sounds tasty, maybe try it on a whole bird and beer can that shit next time.
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#1686 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Next time I'll have to either go Baby Lee's route (the whole thing), indirect (then char for color), or wrap it up.
I'm wondering if the Hawaiian marinade, somehow, aided in it drying out? I'm not even sure what's in Hawaiian marinade, but it's depressing... |
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#1687 |
Supporter
Join Date: Aug 2000
Casino cash: $8038275
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Yesterday, I got all ambitious and spiced up my own sweet Italian meatballs, lean ground beef and ground pork 50/50. Spices turned out real good, but I think I overestimated the amount of panko, as though they kept their form real well, there was a noticeably bready consistency to them.
Another application where I wholeheartedly recommend convection cooking though. Perfectly browned outside and cooked through inside, without charring or breaking down the meatball by fiddling with it on a grill or in a skillet. No sitting in their own grease in a conventional oven either.
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#1688 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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#1689 |
Cast Iron Jedi
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#1690 |
Supporter
Join Date: Aug 2000
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How thick is the marinade? I'd work on thickening it up a bit, maybe boil it down, cook in a little corn starch, or mix with some pineapple preserves [pick one only]. One [unaltered] set to marinade the meat, another set to use as a glaze.
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#1691 | |
Cast Iron Jedi
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Couldn't agree more. I only do meatballs in the oven, with the meatballs themselves on a rack in a cookie sheet. |
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#1692 |
Supporter
Join Date: Aug 2000
Casino cash: $8038275
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Oh sure, go with the succinct reply, claim jumper!!
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#1693 |
Cast Iron Jedi
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#1694 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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#1695 |
www.nfl-forecast.com
Join Date: Sep 2000
Casino cash: $-438231
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Marinade I use for chicken:
Pineapple juice, soy sauce, oil, brown sugar, and ginger. I also marinate and grill some pineapple, bell peppers, and scallions while I'm at it -- grill them all. After the stuff is removed, for grilling, I thicken up the marinade on the stove and add a bit of cornstarch to make a thick sweet sauce as suggested by BL. |
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