Sunday brunch was a pair of chicken parm sandwiches made from chicken that
had been soaking a full day in brine. Except for a single salty bite that
suggested I could have washed the breast a little more thoroughly, it was
the best chicken I’ve cooked myself. Sadly I did not have any blocks of
whole milk mozz cheese, so I used a slice of provolone as the base and
added shredded mozzarella and shredded parmesan.
For dinner, a New York strip steak pan broiled in a dollop of bacon fat
with salt and ground garlic. The marinade taste was a tad too strong
though, so either I should not have let it marinade too long or I should
have watered it down some. Also I forgot to set a second timer and
let the 2nd side cook a little too long. But still delicious.
This afternoon I started off my meat orgy weekend with a BBQ bacon
cheeseburger, made from 1/3 pound of 80/20 ground beef and freshly cooked
bacon on top. A couple hours was spent prepping the rest of the meat,
marinading the ribs & steak, brining the chicken breasts.