re: #136 Kragar (Proud to be Kafir)

Thats why I’ve given them since last nite to marinade, plus I poked holes and flipped them a few times so hoping they’re nicely basted. I’m going to use olive oil to grease the skillet up to a medium heat to get them started, then slice them into strips and reduce the heat. Once those get close to being done, I’ll pour the marinade over them and let it render down some.

Lesson I’ve learned the hard way (many ruined meals LOL). Do not pierce the meat hoping your marinade will soak in. When you cook it, the moisture runs right out and you’re left with a dry chewy piece of meat.