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Sunday, September 6, 2015

Sunday Night BBQ

The BBQ Queen has done her duty tonight!

Pork chops cut like ribs, and chicken


After whipping up two batches of my favorite Ginger-Lime Marinade (the batch for the pork chops was gonna have sugar. I used a 1/2 cup of light brown sugar instead of my preferred dark brown sugar cuz that was all we had available) and my usual overnight soak, they grilled up tasty and tender.

Two things:

  1. I never would have guessed that the skin would be the hardest part of separating chicken quarters (the bones weren't that bad, and I was able to do the job without resorting to using a saw!)
  2. It's hard as hell to cook a chicken leg all the way through. The thigh will cook fine, but the drumstick will be pink at the bone. Or, the drumstick will be fine, and the thigh will be pink in a couple spots. This is why I seldom buy raw chicken and prefer to buy it already prepared.
But in spite of the hassles with the chicken, the pork chops turned out marvelous. Juicy, flavorful, and melt-in-your-mouth tender. I take great pride in my marinades, so it pleases me to see how great it worked. The 1/2 cup of light brown sugar helped enhance the taste of the pork without making it too sweet.


Have a blessed Sunday and a safe Labor Day!

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