Chicken piccata cooking light 2012 Videos

Loved it until you got to sause a good steak don't need it

I am just starting to up my grill game but I already find myself disagreeing with you by 01:00. Part of the delight of grilling is that you CAN use less expensive cuts of meat and get far better results than other cooking methods. Sometimes there are some tricks to learn depending on the cut. Since there is a strong South American influence here in South Florida, I have come to appreciate skirt steak. To handle the stringiness of this cut, you need to thinly slice across the grain when serving. Easy fix and delicious. Beef is pricey at this time and I wouldn't want your viewers to get discouraged by the high price of the more expensive cuts. So yes, viewers, take some time and research other delicious but less expensive cuts.

Damn Gary! Thanks for showing me how to make the perfect steak and impress my wife so much, she cooked my steak! ;)

I wish I could taste it.

Comes with free fly. at 3.35. Yuk.

What is the make and model on that instant read? I always buy cheapies, but that one looks like I need it.

Yum Bacon!!! Love Bacon!!! Bacon's Gonna Save the World Some Day!!! Don't Know How but it is !!!!

lol it looks like it has abs

Best regards and compliments from Germany ... really well done. That is exactly how it must look like... brown and crispy... with the air full flavoured. It is a dark meat food... maybe not very common for poultry... but the taste is worth ist.

Man that looks delicious. I have never eaten goose before. It looks like a larger version of a duck though.... Your 'sous chef' was sneaking up trying to taste your goose!

Looks yummy!

Looks delicious, Gary.

You know that goose had to be tasty since the dog couldn't resist taking a good sniff...Great cook Gary. 

Very interesting recipe Gary. How was the taste? Never tried goose before

Great cook Gary. Looks like a really good recipe Sven. I've always wanted to cook a goose. How did it taste, does it compare to duck?

Happy Thanksgiving, Gary. I know you'll be eating GOOD today! The citrus rub turkey recipe is awesome. thanks for sharing. Joanie OCIC

That looked incredible...I like your technique of slow at first to absorb the smoke flavor then heat it up to crisp the skin. 

Delicious turkey! Love the citrus rub and stuffing. So different. Yum!

When the bird looks THAT good, it runs the risk of never making it to the table in one piece… I'd also eat a good portion of it out at the grill, standin' up!

every bit of it was burnt. but i would still eat it.

Just made two perfect pizzas in the Camp Chef Smoke Vault. Used a pizza stone on the rack, water in the pan and a few chips for smoke. Crank the heat to high, pre-heated for 15 minutes. Thin crust pizza were done in 15 minutes. Big win I'd say.