barney's Cheap Eatin' Thread

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.

  1. Dark Cloud

    Dark Cloud 12 pointer

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    Lawrence Co.
    Great looking meal
     
  2. HeadedWest

    HeadedWest 8 pointer

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    Agreed...sale or not, legs and thighs are getting added to the list this week.
     
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  3. barney

    barney 12 pointer

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    Brine em if you can. 1/4 C salt in a quart of water for chicken pieces. 5 or 6 hours soak makes a BIG, juicy difference. Probably 12 hours max for perfection.
     
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  4. Nock

    Nock 12 pointer

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    Butler co
    B516F450-B909-405F-BDBE-45D47FD1146E.jpeg
    Got brownies in oven for dessert.
     
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  5. Yep, makes huge difference. I like to brine pork chops/steaks too.
     
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  6. carnivore

    carnivore 12 pointer

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    5000th response to this thread!!! Congrats!
     
  7. barney

    barney 12 pointer

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    I'm definitely gonna try some brined pork very soon. I just wish I had understood what my grandma meant by "soaking chicken in salt water", earlier in life.
     
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  8. If you’ve never brined a pork chop you’re in for a treat. You can power fry the toughest chop and it will still be crazy tender.
     
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  9. carnivore

    carnivore 12 pointer

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    Man was i tempted to pull a barney today... it was left completely unattended. Wanted to show off pics of my $.99 filets.
    Lol!
    5FA1D781-6909-4B30-ABB0-F974EADCFA30.jpeg
     
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  10. HeadedWest

    HeadedWest 8 pointer

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    Would ya just look at it.
    2B5B7843-5AE9-4542-AEB0-A083D4A46157.jpeg
    I had already poured the marinade before I saw the brining recommendation. Will definitely keep that in mind.
     
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  11. barney

    barney 12 pointer

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  12. Nock

    Nock 12 pointer

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    Butler co
    Better than buttermilk?
     
  13. barney

    barney 12 pointer

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    Yes!
    I brined some lightly pounded boneless skinless chicken breast yesterday for 4 or so hours while I did chores.
    [​IMG]
    Around noon, I mixed some buttermilk and Frank's for a wash to dip em in..
    [​IMG]
    ..then dredged em into lightly seasoned flour, and fried @ 325° for around 8 minutes each side.
    [​IMG]
    While the chicken breast was frying I crinkle cut some Adirondack red taters into fries.
    [​IMG]
    After resting the chicken breast a few minutes, I dipped em in buffalo sauce, and served on a toasted bun slathered with mayo/horseradish sauce top and bottom, shredded lettuce and mater.

    I swear, there was a 1/4 cup of juice on the bottom of the plate after I got done!
    [​IMG]
     
  14. Luther's Feist

    Luther's Feist 8 pointer

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    That's some food looking chicken. I've never cared for Frank's but after seeing several different post on here with people using it I may have to give it another shot
     
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