Originally Posted by Clayton SF
Guess what I'm making...
Clayton,did you let those wings air dry in the fridge or just dredge with seasoned flour ?
Busy boy,I can't keep up with the 3 hours earlier time zone difference.
You really nursed those ten chicken wings along,nice!
Were they crisped up to your liking?
If you are interested in a whole chicken with super crispy skin,I can post the method.
Skin will lift off like a potato chip,it's bad for you but so tasty.
Here is a very economical protein source, a Boneless Pork Loin Sirloin Half.
This piece was over 9.5 pounds and only cost $11.24 !
Note it is not the same cut as a Pork Tenderloin,the Sirloin Half can be sliced into steaks or butterflied open,stuffed and rolled for uniform thickness.
It has a thin fat cap on top,I've already cut four large steaks from this piece and have marinated the remainder overnight,ready to roast today.
Balsamic Pork Roast (Click to show)
Edited by 5aces - 2/7/13 at 12:59pm
2-3 tablespoons steak seasoning rub
1/2 cup good balsamic vinegar (1/3c if you prefer)
1/2 cup olive oil
4 pounds boneless pork loin roast
Dissolve steak seasoning in balsamic vinegar, then stir in olive oil.
Place pork into a resealable plastic bag and pour marinade overtop.
Squeeze out air and seal bag,marinate 2 hours.Overnight or longer is best.
Preheat oven to 350 degrees F (175 degrees C).
Place pork into a glass baking dish along with marinade.
Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C).
Let the roast rest for 10 minutes before slicing and serving.
If the vinegar flavor is too strong for you,add some honey,brown sugar or pineapple chunks.
The Balsamic Vinegar must be of the quality that you can easily swallow a teaspoon of it and enjoy it.
I just marinated it in a glass covered dish,turning it over a few times.
Place some sliced leeks/onions at the the bottom of your baking vessel to lift the roast from the bottom and add garlic,if you like.