|
Honestly, a perfect rotisserie-style or roasted chicken is second only to one of my filets.
I'm not really a fan of other meats, but I must say that I make a mean angus filet... 1" thick at a minimum (I prefer 1 1/4" to 1 1/2") rubbed with toasted sesame oil, EVOO, and sriracha sauce, then with kosher salt and a little organic garlic powder, and crusted with cracked black pepper. Grilled over very hot natural wood charcoal (no lighter fluid) 4 minutes on each side, then topped with a pat of butter and seared 1 - 2 more minutes with the flared flame. Rest for 2 minutes and serve. That's my favorite. Or a pepper-Pitt style filet at a really good steak house.
I do love a good, moist roasted chicken though.
Seasoned right and falling apart, it's delicious.
__________________
Here's how life works: you either get to ask for an apology or you get to shoot people. Not both. House
Quote:
|
Originally Posted by Plan9
Just realize that you're armed with smart but heavily outnumbered.
|
The question isn’t who is going to let me; it’s who is going to stop me. Ayn Rand
|