Thinking about tossing a chicken into some brine tonight and grilling it tomorrow night. I want to spatchcock it and grill the whole thing. I'm wondering about what temperature to have the grill and how long to cook it? Anyone have any experience they would like to share? I don't want to burn it up but I'm hoping to get the right amount of crispiness to the skin. Medium heat finished with high heat? or high heat first? Brick'd chicken maybe? sorry to ramble, any suggestions are welcome
They bought domino's for us yesterday at work. Normally I wouldn't eat domino's since I won't buy domino's but I also never turn down free pizza. I may need to rethink my willingness to always eat free pizza. The crust was damp with whatever seasoning they brush all over it, dense and saturated. The sauce tasted like pure tomato paste with some salt and garlic powder added to it. The cheese was plastic-like and not the least bit gooey or stringy (might have more to do with the length of time between when it came out of the oven and when it hit my plate). And the pepperoni tasted like pepperoni from a frozen pizza. Boo. For as much as they are ballyhooing their 'new and improved' pizza I think they need to go back to the drawing board with this one. Mass-produced pizza that is edible is possible, there are a few chains that can mange it, but honestly I know that I am always willing to trade consistency for flavor.
I heard about these a couple of days ago and decided I had to try them. So I gathered up a few co-workers yesterday and went to BK. They come in a 6 piece value meal for about $6 or an 8 piece meal for about $8. You can also get a 3 piece add-on to your whopper value meal. Which is what I did because I'm not willing to drop $6 on BK food unless it's a triple whopper with cheese but I digress... My first bite made me think of cheap beef jerky. Tough, salty, chemically smoked to meat ambiguity. Subsequent bites (there are about 1.5 bites to each rib) came on a little less strong but I'm not sure if this was due to being desensitized to the flavor or actual product improvement. They were all right for BK fare. I would probably order them again if I find myself at BK and craving ribs, as they appear to be actual rib segments (bone and all) but I wouldn't go out specifically for them. They beat applebees riblets (which is not saying much). I give them about 5 out of 10. They're food.
Anyone else brave enough to try these?
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