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Nice looking cook!! Thanks for sharing!
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Dream as if you will live forever, live as if you only have today! -
Yeah, I did that. The pix were visible to me and so I thought it was all good. I'd log off and when I would return to check for responses the pix were still visible to me but apparently only to me. I deleted and reposted 2 more times before giving up. This has happened to me before.Originally posted by Richtee View Post
Thanks for fixing 
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Awesome Sammy!!!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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looks nice, lots of popping, fresh flavors in that marinade.
curious, why do you simmer the reserved marinade?Just because you welded some shit together doesnt make it a WSM.
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I bet that has a nice Zing.
Beautiful Sammitch, thats kinda different!
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Very nice! Love the looks of the sandwich!
Becky
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Fantastic looking sammy! I'm going to have to try that soon!~Brian~
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I see it now, and it looks Awesome... bet it tasted good too...
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That's a fine looking sammich! Best make sure you get that sauce up to temp though before putting a marinade back on the chicken after cooked!!
It'd be better if you added bacon to it!!! :)
!
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You can always set aside some freshly made zuzu for use later but I like the simmer because it mellows out the garlic and, more importantly, because raw chicken has been soaking in it. So if you do it this way, be sure to simmer for several minutes. Because if you don't ------Originally posted by chisoxjim View Post
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The magic of the "cache". If you'd have hit reload it likely would have shown.Originally posted by gracoman View PostYeah, I did that. The pix were visible to me and so I thought it was all good. I'd log off and when I would return to check for responses the pix were still visible to me but apparently only to me. I deleted and reposted 2 more times before giving up. This has happened to me before. Thanks for fixing In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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Thanks. Shoulda stayed in schoolOriginally posted by Richtee View Post
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Originally posted by Richtee View Post
This might have something to do with why I sometimes have gotten Double posts:
I make a post, and it doesn't show up.
So I remake the post, and post it.
Then I go away & come back to that thread, and both posts are there.
Never happened to me until just lately.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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thought thats what you were doing.Originally posted by gracoman View PostYou can always set aside some freshly made zuzu for use later but I like the simmer because it mellows out the garlic and, more importantly, because raw chicken has been soaking in it. So if you do it this way, be sure to simmer for several minutes. Because if you don't ------
I just make extra marinade vs re-utilizing anything that has had raw meat juices in it (simmered or not). Im really cautious.Just because you welded some shit together doesnt make it a WSM.
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Not that is a seriously tasty looking sammie !! I have some boneless thighs in my freezer. Had other plans for them but hmmm... next day off is Wednesday. Three days to marinade !! for sharing.
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