GearHead Kitchen Forum

**Zapper2003** · 05-27-2009, 05:57 PM

Originally Posted by 0rion

I tell you what I like to do with chicken breasts. I do a bunch of stuff but these are a couple of my favorites.
I'll cut them into 1"x1" cubes and put a spoon full of olive oil in a skillet. I'll add the chicken breasts and a bag of frozen mixed veggies. Then near the end I'll dose it all with terriyaki sauce and serve it over rice or noodles. I get fancy every now and then and I'll add water chestnuts ( because I love those things) and baby corns ( kids love 'em) and some nuts of some kind....usually pecans because we always have pecans in the freezer.

I did this very same thing, however, I got the idea from buying one of those "TGIFridays" meal in a bag dinners. Did just what you said, did up the chicken in oil, added some mixed veggies (snap peas, baby corns, and somethin else) and then threw a little Caribbean Jerk marinade on for flavor, then put it over spaghetti (only noodles in the house). I got a little carried away with the sauce, but it was still pretty good.

**Nhra Firebird** · 05-27-2009, 06:04 PM

got deer steaks, loin and deer sausage out to take to work tomorrow to cook on the grill.

**grouch0jr** · 05-28-2009, 05:46 AM

Originally Posted by Nhra Firebird

got deer steaks, loin and deer sausage out to take to work tomorrow to cook on the grill.

delicious, take pictures!

**Hi-Po** · 05-28-2009, 11:39 AM

Anyone ever heard of Jamican Jerk Sauce?

I know it sounds kinda gay, but it is an amazing spicey rub/spread. SOrry about the pictures, they are off my phone.

I just Jerked 3 thighs and Im going to let them sit for abour 5 hours. This is my favorite rub.

***doberman 152*** · 05-28-2009, 11:45 AM

Originally Posted by 0rion

I've done it without the rack. Just jam the chicken down onto the beer can. It'll stand up.

That's all i do make sure it will stay standing and that's it MMMMMMM-GOOD

Originally Posted by KahanaReef

I thought about that too

Don't think about it do it you're going to love how tender the meat is

**KahanaReef** · 05-28-2009, 12:27 PM

Originally Posted by doberman 152

That's all i do make sure it will stay standing and that's it MMMMMMM-GOOD

Don't think about it do it you're going to love how tender the meat is

I'll do it this weekend

**Zapper2003** · 05-28-2009, 12:36 PM

Originally Posted by Hi-Po

Anyone ever heard of Jamican Jerk Sauce?

I know it sounds kinda gay, but it is an amazing spicey rub/spread. SOrry about the pictures, they are off my phone.

I'm gonna go out on a limb and say Caribbean and Jamaican are close to the same thing. However, from what you say, its more spicy than sweet. The stuff I get is sweeter than spicy.

***doberman 152*** · 05-28-2009, 12:38 PM

Originally Posted by KahanaReef

I'll do it this weekend

Pics. or it never happened

**Hi-Po** · 05-28-2009, 01:04 PM

Originally Posted by Zapper2003

I'm gonna go out on a limb and say Caribbean and Jamaican are close to the same thing. However, from what you say, its more spicy than sweet. The stuff I get is sweeter than spicy.

Yea, thats completely different. Doesnt compare, this is a thick rub. Ive tried that, its compleely different. The only place I have found this stuff for sale is... In Jamaica(where I found it orginally) and finally found it on line.

***doberman 152*** · 05-28-2009, 01:05 PM

Anybody got a badass straight from the fridge sandwich idea?

**Hi-Po** · 05-28-2009, 01:08 PM

Originally Posted by doberman 152

Anybody got a badass straight from the fridge sandwich idea?

Ham,salomi(or turkey or both), swiss cheese, Chopped up green pepper, lettuce, maybe tomato, mayo and a dash of Italion dressing.

**Hi-Po** · 05-28-2009, 01:09 PM

I usally always put it in the over and melt he cheese and get everything warm. Toast the bread or buy those Wheat non-cut fresh sub buns.

***doberman 152*** · 05-28-2009, 01:14 PM

Originally Posted by Hi-Po

Ham,salomi(or turkey or both), swiss cheese, Chopped up green pepper, lettuce, maybe tomato, mayo and a dash of Italion dressing.

That sounds good on a big roll with soup for dipping.

**KahanaReef** · 05-28-2009, 01:16 PM

Originally Posted by doberman 152

Pics. or it never happened

Yeah, already figured that

Already took one out of the freezer.

Here is a before

**Hi-Po** · 05-28-2009, 01:18 PM

Originally Posted by doberman 152

That sounds good on a big roll with soup for dipping.

I make that exact combo 3 times a week probably. The oven roasted wheat fresh bun with warm ham/turkey/salomi makes the sammich IMO. I have a hard time making a non toasted/warm sammich.

**KahanaReef** · 05-28-2009, 01:18 PM

Originally Posted by Hi-Po

Yea, thats completely different. Doesnt compare, this is a thick rub. Ive tried that, its compleely different. The only place I have found this stuff for sale is... In Jamaica(where I found it orginally) and finally found it on line.

Rubs are getting more popular. My local Grocery store carries several these days.

I prefer most rubs over marinades for the most part.

***doberman 152*** · 05-28-2009, 01:18 PM

Originally Posted by Hi-Po

I make that exact combo 3 times a week probably. The oven roasted wheat fresh bun with warm ham/turkey/salomi makes the sammich IMO. I have a hard time making a non toasted/warm sammich.

Toasted FTW

***doberman 152*** · 05-28-2009, 01:19 PM

Originally Posted by KahanaReef

Rubs are getting more popular. My local Grocery store carries several these days.

I prefer most rubs over marinades for the most part.

So i could put rub on my rib-eyes?

**Hi-Po** · 05-28-2009, 01:19 PM

I cant wait to BBQ my Jerked Chicken thighs tonight. They should be very spicey. They tell you to leave it on overnight, my neighbor(who goes to Jamiaca 2 times a year) said he left it on some chicken for 24 hours and it was un -bearable hot.

I think hes just a pussy.