Clint
TVWBB Olympian
That counts, right?
I just got a meat hammer yesterday and decided I'd better put it to good use (first timer). I pounded a BSCB with the pointed edge, rubbed on some walkerswood jerk paste on it, then some of the breading I last used (most likely from chicken fried steak). Fried it in what I thought was 1 tablespoon of oil in my 12" skillet.....I really thought I'd have to add more oil when I flipped it but nope. And it was good enough (flavorful & juicy!) I thought I'd post it here:
I just got a meat hammer yesterday and decided I'd better put it to good use (first timer). I pounded a BSCB with the pointed edge, rubbed on some walkerswood jerk paste on it, then some of the breading I last used (most likely from chicken fried steak). Fried it in what I thought was 1 tablespoon of oil in my 12" skillet.....I really thought I'd have to add more oil when I flipped it but nope. And it was good enough (flavorful & juicy!) I thought I'd post it here:
