Cooking/Food thread

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dennishoddy

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I have a recipe for chicken on the grill that is 80% pickle juice. It's always a hit at work pot lucks. It really tenderizes the chicken.
The beef ribs I did the other day had lime juice as a tenderizer. Citric acid in our case. I wonder what in the pickle juice would do the same?
I'm always up to try something new.
 

rockchalk06

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Ribeye, bacon wrapped asparagus and Andoullie Sausage
20210326_181321.jpg
 

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