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Thanks ChefJeff
ChefRD
Posts: 438
Thanks for starting the thread on Egg'ed appetizers. Our office has a sort of pot luck all week and I was wondering what to bring. I think some snacks will be perfect cause with all our snow right now I'm probably the only one grilling. 
Today I did chicken breasts and boneless pork loins and used four different marinades. Half the chicken was marinated in Lemon Pepper marinade, the other half was marinated in a Teriaki type of sauce. Half the pork was marinated in an italian herb mix and the other half was rubbed with mustard and sprinkled with char crust.
The temp was around 375-450 during the cooking (direct) and I watched over them and moved them around for about 25 minutes. The results were really good but a few pieces were a little dry. I'm sure they will be a big hit tomorrow at work and I'm glad you gave me the idea.
thanks again,
ChefRD
Today I did chicken breasts and boneless pork loins and used four different marinades. Half the chicken was marinated in Lemon Pepper marinade, the other half was marinated in a Teriaki type of sauce. Half the pork was marinated in an italian herb mix and the other half was rubbed with mustard and sprinkled with char crust.
The temp was around 375-450 during the cooking (direct) and I watched over them and moved them around for about 25 minutes. The results were really good but a few pieces were a little dry. I'm sure they will be a big hit tomorrow at work and I'm glad you gave me the idea.
thanks again,
ChefRD