(Part 3) Reddit mentions: The best seasoning mixes

Nice! You should try to cut your meat against the grain for a better consistency with chewing / tenderness. I probably wouldn't put wine in their either, it would add way too much acid or counter-act the umami IMO. I use a similar recipe with these that usually turns out pretty solid. I use kikkoman lite soy sauce instead of braggs but probably doesn't make a big difference.

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

https://www.amazon.com/gp/product/B00469X6BQ/

https://www.amazon.com/gp/product/B003TVPRF0/

Best thing for sirloin.

https://www.amazon.com/Sals-hot-Sals-Sassy-Sauce/dp/B002HMQI0K/ref=mp_s_a_1_1?keywords=sals+birdland&qid=1569457887&s=gateway&sr=8-1

it needs some liquid. a little chicken broth would work, prolly a cup or less would be sufficient. Personally I use me some Mojo
http://www.amazon.com/Goya-Mojo-Criollo-Gallon-case/dp/B003MQSVB4/ref=sr_1_15?ie=UTF8&qid=1381772664&sr=8-15&keywords=goya+mojo!

Here it is on Amazon.com


A little pricey at $7.50 a piece (including shipping), but I'll let you decide if that's too expensive.

another thing you can try is to marinate them for 2 to 4 hours if they are thinly sliced. in this stuff. wonderful stuff! then just grill until Just done enough.

[Yoshida's]
(https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Sauce/dp/B00CZ2NAY4/ref=sr_1_2_a_it?ie=UTF8&qid=1483163120&sr=8-2&keywords=Yoshida%27s+original+gourmet+sauce)

https://www.amazon.com/Extremely-Togarashi-habanero-containing-Spice/dp/B07RYJGYCJ/ref=sr_1_2?keywords=hachi%2Bseasoning&qid=1571853164&sr=8-2&th=1

Then you are very bad at shopping and/or managing your money. Quit buying shit you don't need or going to Hawaii to get your Hawaiian chicken.

Check out /r/frugal and /r/EatCheapAndHealthy for some help.

Using this recipe since I've never made Hawaiian chicken tacos, we get:

• 16 oz Chicken Breast - approx. 3.47
  
• 12 oz Hawaiian Marinade - approx. 7.31
  
• 1C Pineapple - 1.06
  
• 24.5 oz Mandarin Oranges - 2.92
  
• 10 Corn Tortillas - 2.83
  
• 1/2 lb Cheese - 2.79
  
  ------------------
  
  Total for the trip: 20.38 and that includes extra chicken, extra cheese, extra marinade, and extra oranges to make it again or repurpose. (Admittedly I didn't include the cost of salt because everyone has salt or cilantro because it's difficult to find online, but I've never seen cilantro for more than 4 bucks and it comes in bundles enough to make this recipe like 20 times!)
  
  But wait, there's more! That recipe makes 10 tacos! Assuming two tacos per meal we come to 4.07/meal and that's not factoring in the fact you will likely find cheaper prices at your local store (I'm limited by needing to look online), a lot of these items will be subject to coupons or can be bought in bulk for extra discounts, and you save all that time not going to Chipotle every single day.

I grew up with the stuff in my house. It's great on steaks and burgers. My mom hated the MSG scare and all the problems with finding it. Unfortunately we were living in New Mexico and had no Asian markets to go to, so we went without until we moved to Washington state. To this day, she has a big bottle of MSG and Kitchen Bouquet at all times. They are both amazing flavor enhancers. As my mom told me, people she knew that had an aversion to the name still loved her cooking and never knew what her secrets were. She knew how to cook with umami before she knew it had a name.

https://www.amazon.com/1-Marinade-Chicago-16-Ounce-Bottles/dp/B000E1FZ28

I can't seem to find an actual product page from Kraft or Heinz... stupid conglomerates.

I got this off the grocery store shelf in my town. I live in the midwest and I've heard it can be very hard to find outside of flyover land.

This is nothing like the typical steak sauce. It is based on roasted red peppers and garlic, so it has a much sweeter flavor than the typical A1, and it's meant as a marinade and not necessarily a sauce. Although I've heard using it as a replacement for ketchup on burgers is legit.

I grill a mean pork chop. If you are ever in an Asian Grocery Store... or if you use Amazon..... get your hands on this stuff:

https://www.amazon.com/Mama-Sitas-Barbecue-Marinade-11-83/dp/B000EOGU5G

Take your pork chops, sprinkle them with black pepper and garlic powder, take a fork and stab/beat the hell out of every millimeter of the chop, both sides. When you think you've stabbed it enough with the fork, double it. Stab until you don't feel any resistance. This is tenderizing the hell out the chop as well as opening it up for the marinade to soak into every bite. Once beat into submission, soak in this stuff overnight. Throw it on the grill the next day...... best pork chop you've ever eaten. Forks are only used for prep. Eating is like eating a chicken leg. Hands and teeth. :)

> We don't like it, not because it's healthy, but because it's bland as fuck.
> where's the goddamn spices

Marinade that shit, dogg. Chicken is a great vehicle for other flavors.

I think a large portion of the problem is that people just fucking suck at cooking. They'll throw a chicken breast in a nuclear-heated oven for 40 minutes with nothing but some salt and maybe a spritz of lemon juice, and then wonder why it tastes like dried out death.

Marinade some chicken breasts for 40-60 minutes in anything (though the above linked options are delicious), throw on a baking pan in a 425 degree oven for 10 minutes. Flip and cook for another 8-10 minutes. Remove and enjoy your juicy, flavorful healthmeats.