The Roux (Cooking/BBQ/Recipes): Pulp Chicken - SaltyCajun.com

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Pulp Chicken

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

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#1

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04-29-2013, 10:55 AM

Riceland

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I like to do the same thing. Fresh squeezed lemon and lime juice, a little salt and pepper, marinade some breasts or thighs in that. Hard to beat on the grill.

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#2

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05-01-2013, 12:18 AM

Gerald

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Quote:

Originally Posted by Riceland

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I like to do the same thing. Fresh squeezed lemon and lime juice, a little salt and pepper, marinade some breasts or thighs in that. Hard to beat on the grill.

This is what I do with my lemons after I juice them. The pack of ground up rindes are great for adding flavor to boiled Shrimp, Crabs or Crawfish.

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	Lemon halfs.jpg (67.6 KB, 94 views)
	Grinding lemon rindes...jpg (192.7 KB, 94 views)

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