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Eliza, DH put cut up lemon pieces and the rosemary in the cavity plus he poured about a cup of lemon juice with more rosemary in a plastic bag and put the whole thing in the fridge for the night. He cooks the chicken on one of that Spanek vertical roasters and cooks it in a 425 degree oven. It just is so moist and falls off the roaster!! He just now brought me a bite and I'm in love!
just came in from the brew pub where we had a bloody mary and then huge sirloin steak salad plates......slices of steak on a bed of mixed greens with grilled portabello mushroom, mozerella cheese, broiled tomatoes....with a warm balsamic and oil glaze.....it was fantastic.
Sorry EM - just saw your post. I think it will just be a simple oven broil tonight with the appropriate spices - salt, pepper, onion and garlic powders, maybe a touch of cayenne.
Say, Charley, unless I miss my guess, there's a new star decorating your reputation today! Congratulations on the well-deserved milestone, and thanks for all your comments on these threads; I always look forward to your posts.
I've been promised a strip steak salad. If we don't lose power I think it will happen as it was the DW's idea. Not braving the storm no shopping today so we will make do. She may bake a chocolate cake as we are do for one soon.
Charley I marinate LB by mixing soy, brown sugar, garlic powder, ginger powder, pepper, dash white wine. Just at room temp for an hour.
When I barbeque, I dry rub it for almost 24 hours with brown sugar, many different peppers (red, white, black, cayenne, chili), onion and garlic powder, cumin and lots more. Then I pop it on the grill and "oh my"!!!
We didn't marinate today. It will just be a simple broil.
Say, Charley, unless I miss my guess, there's a new star decorating your reputation today! Congratulations on the well-deserved milestone, and thanks for all your comments on these threads; I always look forward to your posts.
Thanks so much. That's very kind.
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