Grilled chicken

Seriously I am loosing my mind.....I never can remember if I have posted something or not.....I take the pictures....download them and forget to post right away....then I don't feel like scrolling through my blog looking for them?? Anyway.....this is one of our favorite and standard dishes. I grill a great deal of our meat......usually 3-4 times a week. I made this up years ago and the great thing about it is...it is hard to mess up.

Start with some kind of Italian salad dressing....I don't really have a favorite....the one below is one that I got almost free from coupons...it is fine but the red wine vinegar discolors the meat so it kind of looks pink.I grill about 15 boneless skinless breasts at a time so I use a large gallon or 1 1/2 gallon freezer bag (freezer are heavier) and I use the whole bottle of dressing.
I love Dale's sauce but I also use soy sauce or terriaki sauce here as well....Dales has a really bold flavor so I usually use about 1/2 a cup but if you are using either of the others you will want to use a whole cup.


I love Montreal Steak and Chicken seasoning and I use it a great deal but you can certainly improvise here......red pepper, garlic salt, oregano.......be creative...really!



No I do not measure this...sorry if this make you crazy. Unfortunately unless I am baking...I usually don't follow a recipe. I am guessing at 3-4 tablespoons....Really it is hard to mess this up!
Oh man does this look good!!!! So good...so juicy!! I have been grilling for so long that I do not use a thermometer or cut into the meat. I can pick it up on one end with tongs and tell by the way it wiggles...I know crazy! But true! If you do it long enough you will see what I mean. I serve this the first night with veggies and potatoes and then the second night I cut it up and serve it over salad....YUM!!!!

Perfect hamburgers

I love homemade hamburgers but I do not like getting the meat under my nails and around my ring. Then my hands are really greasy and if you have to make a whole bunch it takes a while?? Until I came up with this little trick!! You will need wax paper a spoon and 2 salad plates. Put a piece of wax paper down on the plate and spoon a scoop of meat onto the paper.
Next put another piece of wax paper down and then the second plate and push down until the desired thickness.
Look a perfect patty and no goop under my nails!!!
I stack them like this.....you can even freeze them like this in a plastic bag if you have extra.

Then to the grill.....just a tip on grilling hamburger meat......leave them on the first side until the juice...aka the blood...yes I know that makes some of you squeamish.....just keep your eye on the prize baby!! Where was I...Oh yes...the juice....when it comes to the top like the burger at the bottom of the above picture....then it is ready to flip. After flipping...do not press....but look for the juice to run clear. then you will have the perfect burger! I used the Aldi ground sirloin....a little salt and pepper and then YUMMY Goodness!!!!!