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  #20  
Old 10-02-2013, 05:36 AM
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Originally Posted by erain View Post

Say hi to Lena and tell her she needs to come up with more of this "The New Smoke Freak would you please pass the grey poupon blurbage
Nothing like a grin with your first sip of coffee in the AM !
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  #21  
Old 10-02-2013, 07:33 AM
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Originally Posted by barkonbutts View Post
Yeah no kidding.. Maybe I should have been more specific..... is there a brand or a certain type (name) of goat cheese... I would think that there are many forms of goat cheese, just like cow cheese...
lol oh yeah. there are goat cheeses that taste like you're sucking on a rank billy goats beard that's in must (or is that just elephants ). They pretty much make me retch.

And at the other end of the spectrum there are very subtly flavoured goats cheese that I actually quite like.

I'm assuming you used a fairly mild goat cream cheese as it's not that easy smearing a hard cheese.

You're not going to talk me into ever using chicken breast - but I might give it a go with some thigh
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  #22  
Old 10-02-2013, 03:52 PM
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Originally Posted by curious aardvark View Post

You're not going to talk me into ever using chicken breast - but I might give it a go with some thigh
Why not? The brine pretty much guarentees even a grilling-challenged Limey can turn out a good breast
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  #23  
Old 10-02-2013, 05:49 PM
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Originally Posted by Richtee View Post
Why not? The brine pretty much guarentees even a grilling-challenged Limey can turn out a good breast
I guess he's not a breast man...

Yep...The brine makes (even) me seem like I know what Im doing....
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  #24  
Old 10-02-2013, 10:34 PM
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Looks and sound great!
Did a Google...does this help?


Original Carrabba's Chicken Bryan (Not Copycat!)
2 servings
2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)

Directions:

1 Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2 Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
3 Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
4 Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5 Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6 Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7 Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8 To serve, spoon lemon butter sauce over chicken breasts.

Read more: http://www.food.com/recipe/original-carrabbas-chicken-bryan-not-copycat-361631?oc=linkback
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  #25  
Old 10-03-2013, 06:27 AM
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Yeah Mark Thats where I started...And believe me that sauce is nothing like the sauce from Carrabbas...So the quest continues...Ill probably bore y"all some more when I get it where I want it to be...The key is starting with a juice piece-o-bird...Thanks to Mad Hunky Nekkid Brine...
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  #26  
Old 10-03-2013, 07:14 AM
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chicken breast is the least flavourful part of the chicken.
Texture isn't great and it's about twice the price of thigh - which is infinitely better flavoured, better texture and better colour.

I just don't see the point of cooking with chicken breast when there are cheaper, better alternatives from the same animal.

Not a cooking issue.

I doubt I'll ever understand modern societies obsession with chicken breast. It does seem to be that it's popular because it's particularly flavourless. I suppose it's good for carrying other flavours.

I'd just rather eat something that has flavour to start with and work from there :-)
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  #27  
Old 10-03-2013, 06:37 PM
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Originally Posted by curious aardvark View Post

I doubt I'll ever understand modern societies obsession with chicken breast. It does seem to be that it's popular because it's particularly flavourless. I suppose it's good for carrying other flavours.
My bet: It's also VERY lean and low in cholesterol.... hence, flavor as well
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  #28  
Old 10-03-2013, 06:54 PM
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Much to my surprise....When Lena was doing the weight watchers thing, thighs were far less points than breast...Everyone thinks that breast is the diet friendly choice but maybe not....

But the chicken didn't suck
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  #29  
Old 10-03-2013, 06:59 PM
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Originally Posted by SMOKE FREAK View Post
Yeah Mark Thats where I started...And believe me that sauce is nothing like the sauce from Carrabbas...So the quest continues...Ill probably bore y"all some more when I get it where I want it to be...The key is starting with a juice piece-o-bird...Thanks to Mad Hunky Nekkid Brine...
Let me look at the methods tomorrow, may be some tricks or short cuts not...listed.
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  #30  
Old 10-03-2013, 07:20 PM
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Originally Posted by SMOKE FREAK View Post
Much to my surprise....When Lena was doing the weight watchers thing, thighs were far less points than breast...Everyone thinks that breast is the diet friendly choice but maybe not....

But the chicken didn't suck
Huh. Well, I would not really know. Nor care
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  #31  
Old 10-03-2013, 07:24 PM
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Originally Posted by Richtee View Post
Huh. Well, I would not really know. Nor care
I agree Rich! Ummm, well given the size of a modern production chicken breast and the size of a similar thigh...I'm not surprised. A breast is twice the size.
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  #32  
Old 10-03-2013, 07:34 PM
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I agree Rich! Ummm, well given the size of a modern production chicken breast and the size of a similar thigh...I'm not surprised. A breast is twice the size.
AhhHA! maybe that's the deal. But hell..you can trim a thigh pretty tight... and it's gotta be close to the numbers a breast has, if done so. And of course,,the thigh is considered "dark" ain't it? that does have SOME flavor I believe. Turkey is a more solid example of the difference between light and dark tho.

Heck..I like a properly done breast. It's just that they ain't easy to properly do... over a fire anyway.
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  #33  
Old 10-03-2013, 07:36 PM
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Originally Posted by Richtee View Post
Heck..I like a properly done breast. It's just that they ain't easy to properly do... over a fire anyway.
She doesn't like it either!
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Old 10-12-2017, 08:49 PM
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bump cause I'm making this tomorrow......
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Old 10-12-2017, 08:58 PM
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bump cause I'm making this tomorrow......
Hell yeah Brian!
Serve it with garlic mashed potatoes...
And be careful with the heat or your sauce will break...
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Old 10-12-2017, 09:01 PM
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Hell yeah Brian!
Serve it with garlic mashed potatoes...
And be careful with the heat or your sauce will break...
should I double the sauce i'm going to do 6 breast....will that be enough?
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Old 10-12-2017, 09:08 PM
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Oh yeah...I never have extra sauce and I just do 2 sometimes 4 breasts...

Since my pics got photo phucked I hope you post results...
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Old 10-12-2017, 10:15 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
Oh yeah...I never have extra sauce and I just do 2 sometimes 4 breasts...

Since my pics got photo phucked I hope you post results...
Okay I will do 2.5... I'll post up. We'll see how it goes.. going to do over a wood fire..
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