CGRUCELSKI Recipe Reviews (Pg. 1) - (18730575)

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Hawaiian Chicken Kabobs

Reviewed: Jul. 4, 2008
I tried this recipe this evening and loved the combination of flavors. The reduction glaze made this recipe shine! I am already thinking about other elements to add to the kabobs... I have a question though for anyone who has made this recipe: Has anyone experienced the chicken becoming almost "chalky" or "paste-like" in texture? I made the recipe with the only difference being a substitution of red wine vinegar for the sherry (didn't have any on-hand). I am wondering if this may have been the problem. I followed the recipe and marinated the chicken and pineapple together in the mixture. I did re-mix the items several times during the marination process to ensure complete coating. Towards the end of grilling, I brushed on the glaze as noted. When I finally ate these, I noticed the chicken had almost "broken down" particularly on the outside surfaces. It made for an odd eating experience. Any thoughts or ideas?
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Sheboygan Grilled Brats

Reviewed: Apr. 15, 2007
Just like I remember it from growing up in Sheboygan County! Although I now live in Lancaster, PA, I still only GRILL my brats, often serve them soaked in beer and ALWAYS insist that they are served on hard rolls. Everyone who has tried them loves them. A couple of additional comments: If they are available in your area, choose only JOHNSONVILLE Brats... a product of Johnsonville in Sheboygan County, Wisconsin. Every serious brat connoisseur knows that no other brand compares. :) Also, a slow cooker or crock pot works great for keeping the brats warm until serving time. When the brats come of the grill, throw them into the slow cooker beer and onion bath until the rest of the food is ready. Enjoy!
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