We like them grilled too, and depending on my mood I flavor them in different ways. If you can get it Yoshida's Gourmet Sauce is a teriyaki-like sauce that's really good with either chicken or beef and gives an Oriental flavor to the chicken. Another favorite is to marinate the chicken in a mixture of mayo, pesto, lemon juice and garlic. For chicken Caesar salad I marinate them in a combo of Caesar dressing, lemon juice, garlic and milk (which really tenderizes them). And there's always fajitas or jerk chicken burgers - I'm posting a couple of recipes below for you for those. And I agree with Linda - they key to keeping them moist is to not overcook them. If you don't have one, get an instant-read thermometer. I cook them over hot coals for about a total of 15 minutes, turning every 5 minutes so they don't get too brown. Once your internal temp's up to 160F they're done. Becky * Exported from MasterCook * Fajita Marinade Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 limes -- juiced 2 tablespoons olive oil 4 cloves garlic -- pressed ground cumin freshly ground black pepper salt dried cilantro (fresh is better) dried oregano chili powder red pepper flakes Marinate boneless beef or chicken for up to 24 hours. Grill meat, then slice thinly. Serve with stir fried onion and bell pepper in flour tortillas with sour cream and guacamole as condiments. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jerked Spice Blend (for fish or chicken) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T. each: onion flakes -- onion powder, granulated garlic; 2 t. each: ground thyme -- salt, sugar, dried chives or green onions; 1 t. each: coarsely ground pepper -- cayenne pepper, ground allspice; 1/4 t. each: ground nutmeg -- cinnamon Mix spices together and store in a covered container. Coat fish or chicken before grilling or roasting. Or, stir a couple tablespoons into sour cream or yogurt for a delicious dip! Source: "Submitted by Nicke bnbrisco@kc.net" - - - - - - - - - - - - - - - - - - - NOTES : My favorite combination...hot, sweet, and spicy! You can also layer the spices in a pretty jar and give this as hostess gifts. For 1.5 pounds of chicken legs and thighs, I mixed 3 T. of the spice blend with 3 T. cider vinegar 2 T. soy sauce, 1 T. oil and marinated the meat for approx. 2 hours before grilling.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

The L.A. County Fair has a Spam cooking contest every year, but I have not been to it. Lately, I've bought turkey Spam and like it. It is common in Hawaii to be served with rice and eggs for breakfast. Since it is salty, I have to serve it with something that needs salt - like rice and eggs. Maybe I'll make that for Easter. I do not particularly like lamb - I prefer goat.

Interesting link, caolb. Grocery chains seem to cut all kinds of chops too thin -- I think the chops appear 'bigger' in the meat case. What I see as standard are 3/4 inch, and I want an inch minimum. With lamb, I like rib best, then loin, then shoulder. Probably degrees of tenderness. I agree with Elmer about wanting very rare lamb. Now I'm thinking about beef and calves liver -- probably the haters got tough, well-done liver, curled up like a piece of leather, not still-pink and tender servings. I prefer the firmer 'mouth' of beef liver. Calves liver is 'mushier', like similar to chicken liver.