Are grilled cheese good after freezing? HummmAny more suggestions?
Ahh mateTrim off some of the fat 1stYou can boil em for a bitGets rid of more fat unseenAdd your spices to the chicken and then bbq itIt wont be long to get it doneShove a beer can w/beer half full up its (stand it upright) if you likeMore moisture.
Well I think you don't lose any flavor as long as you spice it up properly when boilingI will recommend the following steps when boiling the chicken: 1Place chicken over a gas cooker in a steaming pan along with your desired spices, fresh onions and very little water 2When the water has almost dried up or is steaming very hot, add some more water to ensure that the chicken is almost completely cooked and that you don't burn your pan! 3You can now drain the chicken and stick it in a grill The length of the the boiling is your choice really but all it needs is a little steaming with spice Check the cool website below for lots of great videos on cooking Enjoy!
You CAN just put thawed out chicken right on the grill and start grilling itNo, it does not take away from the tasteNow, ribs on the other hand, are tough and have to be boiled firstBut not the dirty bird.
Yes some people do boil it so its about 1/2 way cooked because then it doesn't need to grill as long, but its not necessary if you have the patience to grill for about 1 1/2-2hrsLet the coals get 3/4 white then spread them around the perimeter of the grill, put the rack on and place chicken in center of rackThat way its not getting direct heat(which would burn the outside and inside would be raw) put hood down and ventilate a little bitCheck and turn about every 1/2hrIf your using a gas grill then I would boil or bake until about half way done and then grill since gas gives direct heat.
ice cream sandwiches are the best of course!!! :) Select Fresh Ingredients: Start with fresh bread and the freshest ingredients possibleFine-textured breads and egg-enriched breads tend to stay freshest longestPreparing for Freezing: Unless you are using peanut butter for filling, coat each slice of bread thoroughly with butter or margarine to keep filling from soaking inFor very moist fillings, freeze buttered bread first before spreading on fillingBread and fillings can also be packed frozen separately and assembled at mealtimeSuitable Packaging: Good packaging for freezing prepared sandwiches includes freezer-grade plastic bags, rigid plastic containers, glass containers, heavy-duty aluminum foil and foil containersSandwiches should be double-wrapped in heavy-duty foil or in freezer plastic or packed in small, airtight container designed specially for sandwichesMaximum Storage Time at 0?F: Store cheese, ham and bologna sandwiches for 3 to 4 weeksAll other sandwiches from 4 to 6 monthsThawing: Let sandwiches (left in wrappers) thaw out in bagged lunches throughout the morning or in the refrigeratorFillings That Freeze Well: Peanut butter (with or without jelly); cheese spreads; cream cheese mixtures (with olives, dates or raisins); and sliced meats, poultry and canned tunaSmall amounts of condiments, like ketchup, mustard or relish should freeze fineFillings That Don't Freeze Well: Mayonnaise or oil-based dressingsTips: Add toppings like hard-boiled eggs, lettuce, tomatoes and other fresh vegetables to sandwiches after thawing.
