On Nov 21, 11:04*pm, wrote:
On Mon, 21 Nov 2011 16:46:15 -0800 (PST), Tim
wrote:









On Nov 21, 5:59*pm, John H wrote:
On Mon, 21 Nov 2011 15:30:06 -0800 (PST), Tim wrote:
On Nov 21, 1:04*pm, wrote:
On Mon, 21 Nov 2011 05:17:20 -0800 (PST), Tim
wrote:

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! *But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

That's the way I think of it, John.

My wife (professional dieter) would point out that you can eat those
fried shrimp, just not very many of them.

I hover around the deuce. If I step on that scale at Publix and I am
busting the deuce it is "step away from the doughnuts"
If I am a buck 96, it's fried chicken!

I understand that whole heartedly!

Fried shrimp should be measured by the pound - no other way.

Fried chicken I don't do. Webers has a couple new marinades out. Cutting up some chicken breasts and
marinating them in the stuff for a day makes for some fine kabobs.

Been there, and still do the grilled and/or baked chicken . but
occasionally I still like fried.

You can do a good job with a chicken if you have a back burner on the
grill and your rotisserie. Roll it in the rub of your choice (lemon
pepper, cajun or whatever). That ends up making a very low fat chicken
with lots of flavor.

Grreg, in the summer, we do a lot of grilled chicken. one of the
favorites of mine is to dip them before, and after in Italian
dressing, OR use something like lemmon/garlic or Lemon/pepper.... lite
or otherwise. haven't' had any complaints yet,.