Chewing The Fat

  --Marinade-- 1 cups Italian dressing 1/2 cup water 1/4 cup lemon juice 1tbsp minced garlic 2 tbsp Italian herbs 2 tbsp The Rub --Ingredients-- 2lbs of chicken breasts or tenders One box of garlic toast - 8 slices 8 slices of Provolone and/or Mozzarella 1) Mix marinade in a gallon Ziploc and place bag in a watertight container. 2) Cut chicken breasts into strips (can use tenders instead) and place in Ziploc. Seal,give bag a good shake, and marinade overnight in the fridge. 3) Pour the chicken and marinade into a 9"x13" casserole dish, and preheat oven to 425F. 4) Cook at 425F for 10 minutes on each side until meat reaches 165F. 5) While chicken cooks, place 4 slices of toast on a foil lined cookie sheet and top with a slice of Provolone or Mozzarella cheese. 6) When chicken is done, place on toast, cover with another slice of cheese, and top with the other slice of toast. 7) Bake for 3 minutes on each side until toast is golden brown and cheese is melted.

This will roughly do a whole chicken or about 5lbs of meat. I tested it on the grill with some pecan smoke. It also does work for fried chicken as well. --The Rub-- 1 Tablespoon of the following: Celery Salt Lemon Pepper Onion Powder Garlic Powder Paprika 1 Teaspoon Each: Rosemary Thyme Parsley 1/2 Teaspoon Each: Ginger  Allspice Best to use a spice grinder to blend everything together. If not, mix in a small Ziploc and shake together.  --The Brine-- 1/4 Cup Celery Salt 1/4 Cup Lemon Juice 1/4 Cup of The Rub 1/4 Cup Brown Sugar 3 Black Tea Bags - remove the paper tags 4 Cups Water 1) In a 3 quart saucepan, combine everything.  2) Gradual whisk over medium heat until it begins to boil. 3) Remove from heat and remove tea bags. Add ice until brine is cool to the touch, or about room temperature 4) Once cooled, pour brine over the meat. Store in fridge for at least 8 hours. The longer, the better. I do at least 24 hours.

This recipe easily does about 4lbs of chicken breasts. I would double it if using whole chicken pieces --The Rub-- 4 Tablespoons of The Everything Rub 2 Teaspoons Thyme 2 Teaspoons Parsley 1 Teaspoon of the following: Rosemary Mustard Dill Paprika Best to use a spice grinder to blend everything together. If not, mix in a small Ziploc and shake together.  --The Brine-- 1/2 Cup Garlic Salt 1/2 Cup Brown Sugar (I prefer dark) 1/4 Cup Lemon Juice 1/4 Cup Apple Cider Vinegar 2 Tablespoons of the rub 3 cups water --Other Ingredients-- Panko Bread Crumbs 2 Large Eggs 1) In a 3-quart saucepan, combine everything for the brine.  2) Gradual whisk over medium heat until it begins to boil. 3) Remove from heat.Add ice until brine is cool to the touch, or about room temperature 4) Once cooled, pour brine over the meat. Store in fridge for at least 8 hours. The longer, the better. I do at least 24 hours. 5) Remove chicken from brine and pat dry. Coat in the rub. 6) In a bowl, beat the eggs t...

 -BBQ Rub  My basic BBQ rub. This works great on burgers as well. It's equal parts of the following: Black pepper Garlic powder Onion powder Lawry's Season Salt Would do a minimum of one cup of each for every cook (can use 1/2 of the salt). Add to an airtight container or Ziploc, and shake to combine.  - Glades BBQ This is the one I use the most. It's the same as above, but add 1/4 of Everglades Seasoning. This is carried in all major stores down here, but can always order direct: Everglades Seasoning

 I will also call this "The Rub" in recipes. It's equal parts of the following: Black Pepper Garlic Salt** Garlic Powder Onion Powder Would do a minimum of one cup of each for every cook (can use 1/2 of the salt). Add to an airtight container or Ziploc, and shake to combine. This rub works on anything savory.  **Can use normal salt as well.