Post a random thought

[TJordan]

Originally Posted by melliedee

So how long on each side before the bbq sauce? They say "grill cut boneless chops" on the butcher sticker. They are cut kind of thin, maybe 4 oz each.

Cook them on the top rack, if you have one.

[Rissask]

Originally Posted by Mogley

Whats up stinky butt??

You tawkin' to ME?

I will have you know i am back to daily showers, dry skin season is over.

[SunKneeMarie]

I had a roommate that would have this exchange with me all the time:

Me: You know what?

Her: Chicken butt.

[Uno]

Originally Posted by katmumn

Isn't that right where you step in every time?

Speaking of which, how are the girls today?

[Uno]

OH DAMN! I just ate an altoid and then took a drink of burnt coffee! YYYYYUCK!

[katmumn]

Originally Posted by UnoMasMezcal

Speaking of which, how are the girls today?

They're real and they're fabulous.

[Uno]

Originally Posted by katmumn

They're real and they're fabulous.

[PlayaGroom]

Originally Posted by SunKneeMarie

I had a roommate that would have this exchange with me all the time:

Me: You know what?

Her: Chicken butt.

You know where?

[Rissask]

Originally Posted by SunKneeMarie

I had a roommate that would have this exchange with me all the time:

Me: You know what?

Her: Chicken butt.

I have heard that too...it's from somewhere, obviously.... A movie or maybe The Simpsons? Sounds like Bart!

[melliedee]

Originally Posted by TJordan

Cook them on the top rack, if you have one.

I thought that was for corn on the cob?

Originally Posted by SunKneeMarie

I had a roommate that would have this exchange with me all the time:

Me: You know what?

Her: Chicken butt.

You know why?

Chicken thigh!

[Brent & Kim]

Originally Posted by Babaloo

Pork tenderloin? Two days in an acidic marinade?
No need to grill it. You've got pork ceviche!!
45 minutes is a long time for a tenderloin -
I'd kick up the heat to medium and grill 10-15 minutes
That's what I'd do

Thats what I would do too. Or at the very least, brine it overnite, sear it all the way around quickly, then cook it over medium until about 158-160.

[Friday]

Here we go again.....Maggie's bum and Kat's ta taaa's.

[SunKneeMarie]

Originally Posted by PlayaGroom

You know where?

Chicken hair?

Originally Posted by melliedee

I thought that was for corn on the cob?



You know why?

Chicken thigh!

but i start a thousand conversations a week with "You know what?" and then as I'm about to launch into the story, cuz really, who waits for the "NO! What??"

she'd interrupt with "Chicken butt" and I'd have to start over

Originally Posted by Rissask

I have heard that too...it's from somewhere, obviously.... A movie or maybe The Simpsons? Sounds like Bart!

no no... this is way before bart... 1983 and she'd been saying it forever... i just figured it was some weird texas/southern thang....

[Rissask]

Pork tenderloin is on the grill, sweet potato fries in the oven and asparagus ready to turn on to steam!


I still have to try the brine idea, Brent....I just love the lemony flavour so much.

Originally Posted by Friday

Here we go again.....Maggie's bum and Kat's ta taaa's.

I don't have a chicken butt!

[Brent & Kim]

Originally Posted by Rissask

Pork tenderloin is on the grill, sweet potato fries in the oven and asparagus ready to turn on to steam!


I still have to try the brine idea, Brent....I just love the lemony flavour so much.






I don't have a chicken butt!

Stinky butt,

I brine chickens, pork roasts, pork shoulder.....etc. Haven't tried it with beef yet. It make a HUGE difference in the pork and chicken. Have to have a digital thermometer to cook roast well, imo.