Quote:
Originally Posted by ian c2
I just get whatever’s on offer at Ralph’s , or in the priced-down bit of the steak section .
It doesn’t really matter what it looks like , as I just burn the **** out of it on the barbecue !! 
I’m getting sick of rib-eyes , and this week it’s boneless skinless chicken breasts on offer .
So I’m burning them .
A pack of 5 for $5.00 .
Salt , pepper , cajon , aand a rub of oil and burn way !!
It might be bleached with a chlorine jet-wash , but I’ve never tasted bleach yet !!
Just tastes like burnt chicken to me ...
I read an interesting article a few weeks ago about food .
I’ll go look for it and post the link |
We have freinds that "BURN" everything they grill, or even fix in the oven. I almost can't stand to go there for dinner anymore. I would much rather have a quality cut of meat grilled/cooked to perfection, that is barely above the rare rating for the best possible taste with the fewest seasonings. This requires better cuts of meat than discount clearence poundage.
I would rather eat less meat, than have to stomache anything burnt.