My husband and I have been eating at El Charro since 1982. It is our "go to" place for many occasions. And yes, we too, have been going with our son since he was 2 (he's now 22)!
Thanks all for your suggestions! I did a short, dry salt brine, grilled it and then brushed it with barbeque sauce. True, it was a bit tougher than a pork chop, but I served it with a Bobby Flay cole slaw recipe and we were happy :)! Thanks, again!
I highly recommend a knife skills workshop - you will never regret it!
Quattro's for the best chicken I've ever had!
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