Yup it was me and it was great. I cheated and used a rotisserie chicken from the store. Only thing that isn't on your list of ingredients that I used was 2 cloves of fresh garlic and some dry seasonings. Mine is 30 minute cook time and about 15 minutes of prep. It was great and fed us for 2 meals.
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Cloves and garlic. I have to ask her that might have got by me. That sounds like two important ingredients . She cooked her’s for a good 4 hours if not more. I spent the day in bed.
Yea we eat leftover, meals that last for more then one meal. So many people don’t .
I'm a fan of garlic and would put more in, but that was the amount the reciepe called for and I listened. It was my first try and really liked it. Next thing I plan on trying is making my own Jerky. Won't do that one while I'm sick so I'll take photos and make a post about it.
I used to do jerky. Purchased one of the dehydrators. I would go to the market when they would put the meat on sale and have them cut it up. LOL but I got a lot of meat for the price. But it was all well worth it.
Some people do it in their oven. I prefer the dehydrator
I'm going to try the oven approach first and then if we like it enough I'll buy a dehydrator. From what I've read the over does a good job.
Tried to get the meat the other day, but the butcher was already gone for the day and the person behind the meat counter wasn't allowed to actually cut any meat. Stupid ass unions in Chicago.
Yea you have to be a union cert butcher to cut meat. LOL
Yea I used it at first also. It does the same job. I just never liked leaving the oven on that long. When your getting your flavor down with small batches it most likely best. The trick is in the marinations. That took time to developing the flavor I liked. Minimum 30 hours in the frig so the meat soaks up all the sauce flavors.
I figured I do 3-4 variations at a time to see what works best for my tastes. Have most of the spices in the house anyways so not like I'll be buying much to test the different flavors.