| Search Fishin.com |
Senior Member
Marinated and ready for the broiler.
Out of the broiler and ready to eat. Served with fried rice and asparagus.
What do you think about that, Chuck?
Senior Member
Looks great Tyme, anything wrapped in bacon is definetly the way to a mans heart LOL. I do a mean chicken breast were I take and spread creamcheese w\ fresh herbs, rolled up and wrapped with bacon you should try. Just curios (I haven't done alot of deer YET) but what was your finishing internal temp on them.Originally Posted by Tyme2fish
What do you think about that, Chuck?
Senior Member
And then I looked down at the bottom of the page and see you do something very close to that with gouda...Nice.
Senior Member
Way to go Robbie you are getting to be quite the goumet chef....move over Chuckster there is a new Sheriff in town, lol...
riverrat12 liked this post
Senior Member
I never took an internal temp.
I broiled for 4.5 minutes on the first side and then flipped and broiled for 5 minutes on side B. Whatever temp that came out to turned out perfect.
No, Chuckster doesn't need to move over either in the kitchen or on the river, he's still "Da Man".
Senior Member
LOL Mark sometimes I'd like to hand over my badge! 30years ago when I graduated culinary school it was fun...Now ulcers,high blood pressure, and a mild drinking habit later it's more like a job! Throw in being the kitchen manager and my mild drinking habit turns into a raging alcoholic LOL...OK not that bad but I have my moments
Senior Member
I just envisioned Hell's kitchen but only drunk......LMAOLOL Mark sometimes I'd like to hand over my badge! 30years ago when I graduated culinary school it was fun...Now ulcers,high blood pressure, and a mild drinking habit later it's more like a job! Throw in being the kitchen manager and my mild drinking habit turns into a raging alcoholic LOL...OK not that bad but I have my moments
Posting Permissions
Reply With Quote