Looks and sounds delicious.
Pounded boneless skinless thighs to even them out a 3/4 inch thick. Cooked on medium heat until done. Also did some thin bacon until crispy. Absolutely delicious. Which is great I have a big pack of thighs to work through. Certainly going to have to do some blackened chicken Alfredo in the next few days.
Looks and sounds delicious.
Leftovers will be paired with rice for lunch tomorrow
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I bet it was delicious. Thighs are mine and my wife’s favorite.
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I already have a portable gas Flat Top for cooking on Ross Barnett, y'all going to make me buy a Blackstone. I did pick up one of those cool Blackstone Shovel/Scoops yesterday. Man Blackstone makes some fine cooking tools, Snap-on grade for the Griddle.
Do it…. Buy a Blackstone! You really need one!!!
I bought the 22 inch travel model. Wished I would have bought the full sized one. When doing a big cook I get low on room. No biggie. I certainly underestimated how much I would use it. Lightening took out the A/C in the back of the house Sunday evening. We will be limping along on one until the replacement arrives Friday and I can get it installed. So cooking will be done outdoors. No since in adding heat to the house
The love for fishing is one of the best gifts you can pass along
Bummer on the Lightening strike. With the High over Texas moving our way the Heat is expected to build dramatically. At least here on the Coast we have alternatives due to Hurricane preparedness. Hope you get everything fixed real quick!
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
Jack what seasoning did you use for blackened chicken.
Zatarain's is the brand. Pretty good stuff.
Paul Prudhomme made the original Blackening Seasoning. He has one as well. It is not available locally for me. I should order some and try it
The love for fishing is one of the best gifts you can pass alongDanny Lang thanked you for this post