--->>405's<<--- Diet and Recipes Thread

[Razor]

^^ well im sure u know how to grill chikn breast on the grill rite? u know bone-in skin-on? then once its cooled u just pull all the meat off the bone and peel the skin off. a lot better than skinless-boneless..

heinz reduced sugar ketchup is a lifesaver for me as well. it only has 125cals in the whole bottle (which isnt huge) and 25g carbs/sugar.. i usually put this on my chikn and beef/rice mixture

Well I never have done this. I've been cooking skinless breasts and they taste like chalk and concrete . Ill start buying them with skin

[Papiriqui]

Well I never have done this. I've been cooking skinless breasts and they taste like chalk and concrete . Ill start buying them with skin

Sorry but i had to jump in, might be a little later but i am working my way through this thread LOL. I buy 40lbs of chicken breast at a time, boneless and skinless just a little fat trimming i do and thats it. I season mine with different seasonings and herbs and they tastes fantastic when i grill them, not to mention i cook them for 3 days and i eat it cold since i work in a pickup truck all day. Go to your supermarket and look for chicken seasonings and online look for BRINE recipes which gives the chicken lots of flavor and juiciness without any calories. Later when i get home i can give you names of seasonings i use and brine recipes as well.

[--->>405<<---]

Sorry but i had to jump in, might be a little later but i am working my way through this thread LOL. I buy 40lbs of chicken breast at a time, boneless and skinless just a little fat trimming i do and thats it. I season mine with different seasonings and herbs and they tastes fantastic when i grill them, not to mention i cook them for 3 days and i eat it cold since i work in a pickup truck all day. Go to your supermarket and look for chicken seasonings and online look for BRINE recipes which gives the chicken lots of flavor and juiciness without any calories. Later when i get home i can give you names of seasonings i use and brine recipes as well.

yeh pap hook us up with some puerto rican flavor! (or is it cuban??LOL sorry )

[Papiriqui]

yeh pap hook us up with some puerto rican flavor! (or is it cuban??LOL sorry )

hahaha actually cuban all the way!!! The spices i use are american though, just crap ive bought in the supermarket and tried out because if i give you cuban shyt you'll become as fat as i used to be LOL. I got some recipes yesterday for brining with just spices as well as beer. I'll post them now!! Later i'll post a few photos of the spices.

[Papiriqui]

I know it shows a lot of salt and sugar but i am not sure whether that will affect the macros or not. The salty water helps hydrate the cells in muscle tissue by a process called osmosis and allowing the cells to retain water as its being cooked. So this way you add spices and liquids such as beer, wine, ciders, etc to give flavor, makes meat also more tender, not really sure about the macros though. Anyone has any input in that matter i'd be glad to read about it.