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Started By
Message
re: Carson's Uppity Chicken
Posted on 12/4/12 at 5:38 am to Rohan2Reed
Posted on 12/4/12 at 5:38 am to Rohan2Reed
Tough crowd. 
Looks good to me.
Looks good to me.
1
Posted on 12/4/12 at 7:11 am to Carson123987
Looks good to me! 
I like to make something similar, but with Louisiana hot sauce instead of worchestershire, and put it on a bed of rice.
I like to make something similar, but with Louisiana hot sauce instead of worchestershire, and put it on a bed of rice.
Posted on 12/4/12 at 7:27 am to John McClane
quote:
that is too much chicken for the skillet.
exactly; with that much chicken and liquid in the pan, you are steaming/boiling the chicken rather than grilling. you get a nice brown after the liquid is gone but that doesn't change what you are initially doing.
with that said, it looks fine. not how i would cook it but if you and your friends like it, no worries...
Posted on 12/4/12 at 11:16 am to Degas
Got that perforation tool, and was trying to remember where I got it. Use it often, love it. Helps get the seasonings/olive oil into the meat, especially for an overnight marinade.
Posted on 12/4/12 at 11:33 am to TigerMyth36
quote:
Tough crowd
For real
This might be my last guide 
Posted on 12/4/12 at 11:35 am to Carson123987
By the way, I meant to say Cuisinart Griddler, not griddles. Damn iPhone.
Posted on 12/4/12 at 11:42 am to Rohan2Reed
quote:
Rohan2Reed. Isnt allowed in my kitchen.
Posted on 12/4/12 at 3:11 pm to Carson123987
quote:
Carson123987
looks awesome. One question. Why does everyone use Slap instead of Tony's. I'm more of a Tony's fan
Posted on 12/4/12 at 3:26 pm to CP3LSU25
Call me a hater, but this looks like something I tried to make in college after many bong rips.
Posted on 12/4/12 at 3:27 pm to CP3LSU25
quote:
CP3LSU25
Thanks bro.
quote:
One question. Why does everyone use Slap instead of Tony's. I'm more of a Tony's fan
I prefer Tony's as well. Couldn't find mine (I think I ran out) so I just grabbed the Slap instead
Posted on 12/4/12 at 3:28 pm to CP3LSU25
quote:
Why does everyone use Slap instead of Tony's. I'm more of a Tony's fan
I've been a Tony's man, but bought Slap to compare. Wound up blending the two.
To the OP: Thanks for the effort and sharing. Don't give up, don't ever give up.
This post was edited on 12/4/12 at 3:30 pm
Posted on 12/4/12 at 3:28 pm to Carson123987
quote:Dont let em get to you Carson. Laffy boys gotta stick together here.
This might be my last guide
Posted on 12/4/12 at 3:29 pm to Good Times
quote:
I've been a Tony's man, but bought Slap to compare. Wound up blending the two.
I'm more of a salt person so I prefer Tony's
Posted on 12/4/12 at 3:39 pm to Carson123987
Looks good.
Okay Gordon Ramsey.
quote:
Rohan2Reed
Okay Gordon Ramsey.
Posted on 12/4/12 at 3:46 pm to Rohan2Reed
quote:
Frozen chicken, Italian dressing.. These things aren't allowed in my kitchen. Glad everyone enjoyed it though. Definitely not "grilled" by any stretch of the imagination. Also, where's the ketchup?!
Crunchy veggies, light colored roux.. These things aren't allowed in my gumbo. Glad everyone told you the pics looked good though. Definitely not a "foodie" by any stretch of the imagination. Also, where's the file'?!
This post was edited on 12/4/12 at 3:50 pm
Posted on 12/4/12 at 4:17 pm to Carson123987
quote:
Carson123987
This actually looks pretty good. How much chicken did you use?
This post was edited on 12/4/12 at 4:19 pm
Posted on 12/4/12 at 4:29 pm to LSU Piston
quote:
How much chicken did you use
A bunch.
Posted on 12/4/12 at 4:30 pm to LSU Piston
quote:
To the OP: Thanks for the effort and sharing. Don't give up, don't ever give up.
quote:
Dont let em get to you Carson. Laffy boys gotta stick together here.
quote:
Looks good.
quote:
Glad everyone told you the pics looked good though. Definitely not a "foodie" by any stretch of the imagination.
quote:
This actually looks pretty good
Thanks fellas
quote:
Crunchy veggies, light colored roux.. These things aren't allowed in my gumbo.
quote:
How much chicken did you use?
When I'm cooking for myself, I just buy a few boneless skinless chicken breasts at the store and cut them into smaller pieces. For this thread, I was cooking for people for a football game so I bought a 2.25lb bag of the Tyson Boneless Skinless Chicken Breast Strips, just for ease with such a large volume. The whole bag was cooked in the pics.
Posted on 12/4/12 at 4:33 pm to Carson123987
I bookmarked. I will make this the next time I have some chicken breasts lying around. I'll be sure to give a review.
Posted on 12/4/12 at 4:37 pm to LSU Piston
Thanks! Means a lot
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