Mister Marinade Chinese Style Salt & Pepper Seasoning Catering Size (2.5kg Red Tub)

Product Information

My preferred marinade for grilling can be found in the Irresistible Chicken Wings On the Grill post.

For salad items you can add some lettuce or red cabbage, onion, tomatoes, cucumber and of course lets not forget about the garlic yoghurt. Lately, I've been experimenting with using my BBQ thermometer when baking meat and poultry in the oven, with excellent results. The internal temperature will reach higher levels than the minimum required 165F so no need to worry about any harmful bacteria. Simple to make, a far healthier and fresher alternative to the Takeaway with all the taste, flavour and texture of the real thing. You get spicy and salty chips just like the local Chinese 👍Although maybe go for one teaspoon of powder of you like it milder (I doubt it will be actual mild as chilli flakes in it).When chicken goes bad, it will smell bad, you will notice it immediately, that's when you should trash it. Target 160F and let rest for 5 minutes during which the internal temperature will continue to rise to 165F. This is a very easy to use seasoning, simply dust on meat, poultry or fish and cook for required cooking time. Our favourite is using the air fryer oven and the air fryer chicken gyro, that was spectacular, or another lamb kebab favourite is the air fryer lamb koftas.

Can also be added to flavour soups, casseroles, chips, potato wedges, mashed potato, rice and pizza prior to cooking. Then pressure cook for 7 minutes 😋 makes fantastic egg fried rice if you beat 5 eggs fry in a saucepan or wok stir in cooked rice serve hot.

I chose this thermometer because it can take high heat probes that won't burn out easily when exposed to high temperatures and open flame during grilling or smoking, which I do very often. The chicken thighs had no skin and it cooked for about 35 minutes and it came out juicy wished I did marinate it for more than 2 hours. Perhaps apple cider or wine vinegar, but I've never tried those and don't know how they will change the flavor. I also like to smoke pork chops low an slow, finishing over high direct heat for optimum tenderness and juiciness.

Obviously looking at the marinade it does seem like a nightmare, but not all the marinade gets soaked up. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. but this also tastes similar to how my mother use to make her regular pork ribs when I was a kid (about 50 years ago).One jar of marinade would be better than taking up lots of space for multiple bottles of ingredients!

Probably about half way I started to smell them cooking, and mmm I was really getting hungry the flat was smelling amazing. This is better than another recipe I had done a couple of times where the sauce was done on the stove, the frying the chicken, then blah blah blah, not quick or convenient. Well now you can make your own using your own fresh quality mince and a dash of this seasoning, simply add 50g of mix to 500g of mince and 25 to 50ml of cold water, mix well and form into burger shapes, or sausage shapes on skewers or use a loaf tin to make a delicious slicing kebab, then Grill, Oven Bake or BBQ.

Next time, I will grill them over charcoal for fun and extra smoke flavoring and go for a full 24 hour marinade like I do when I am making Rib-Eye Steaks. If you plan on cooking over open fire, this marinade may be a little too sweet and may burn considering it will take longer to cook a whole bird.